To find the number of whole wheat loaves sold per day, we start by using the given ratio of whole wheat to white bread, which is 3:5. This ratio means that for every 3 loaves of whole wheat bread, there are 5 loaves of white bread.
First, we find the total parts in the ratio: \[ 3 + 5 = 8 \text{ parts} \]
Next, we can determine how many loaves correspond to each part. Since the bakery sells a total of 250 loaves of bread per day, we calculate the value of one part as follows: \[ \text{Value of one part} = \frac{250 \text{ loaves}}{8 \text{ parts}} = 31.25 \text{ loaves per part} \]
Now, to find the number of whole wheat loaves sold, we multiply the number of parts for whole wheat by the value of one part: \[ \text{Whole wheat loaves} = 3 \times 31.25 = 93.75 \]
Since we cannot sell a fraction of a loaf, we need to check if rounding down or adjusting for whole loaves is necessary. However, in this case, we typically would go with the closest appropriate values.
To verify, we can recheck by considering whole loaves:
Given the whole number constraint and keeping the ratio as 3 parts whole wheat and 5 parts white: We can find a precise way of selling whole loaves even if approximations are wrong, we would reexamine:
Determine whole loaves in integers: Let \(3x\) be the whole wheat loaves and \(5x\) for white loaves, \[ 3x + 5x = 250 \] \[ 8x = 250 \] \[ x = \frac{250}{8} = 31.25 \]
Total whole wheat: ( 3 \times 31 = 93) While adjusting for integer parts, we can update using full-day bound strain or checks on selling or possible loss.
In the integer approximate check for loaves, Finally rounding we'd expect: \[ \text{Whole Wheat: } 93 ; (\text{Open to }94; \text{may adjust due to exigencies on particular sales tracking lean points.}) \]
Finally: The number of whole wheat loaves sold per day is \(93\).