The “standard” bagel has always been the one obtained byrotating the circle of radius 3/4 inch centered at (3/4 , 0) aroundthe line x = ?1.
Recently, a Californian chef created a bagel with the samecircle but rotated around the line x = ?2.
(a) Physically, what’s the difference between the twobagels?
(b) What are the volumes of the standard and Californianbagels?
