The inversion of sngar The processing of raw sugar has a step called ''inversion'' that changes the sugar's molecular s1ructw'e. Once the process has begun, the rate of chaoge of the amount of raw sugar is proportional to the ao30Unt of raw sugar remaining. If 1000 kg ofraw sugar reduces to 800 kg ofraw sugar during the 'IrSt 10 hours, how much raw sugar will remain after aoother 14 hours?
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