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Calculus: A Complete Course, 8e
Chapter 8: Conics, Parametric Curves, and Polar Curves
Chapter 8 Conics, Parametric Curves, and Polar Curves
8.1 Conics
1) Find the equation of the parabola passing through the point (2, 5), having vertex at the origin and axis
of symmetry along the y-axis.
A) 5x2 = y
B) 5x2 = 4y
C) 4x2 = 5y
D) 3x2 = 4y
E) x2 = 3y
Answer: B
Diff: 1
2) For the parabola x2 + 6x + 4y + 5 = 0, find the vertex, the focus, and the directrix.
A) Vertex (3, 1), Focus (3, 2), Directrix y = 0
B) Vertex (3, 1), Focus (3, 0), Directrix y = 2
C) Vertex (-3, 1), Focus (-3, 2), Directrix y = 0
D) Vertex (-3, 1), Focus (-3, 0), Directrix y = 2
E) Vertex (-3, -1), Focus (-3, 0), Directrix y = 2
Answer: D
Diff: 1
3) Find an equation of an ellipse satisfying the given conditions: Foci (-3, 0) and (3, 0) and length of major
axis 6.
A) + =1
B) + =1
C) + =1
D) + =1
E) + =1
Answer: A
Diff: 1
Copyright © 2014 Pearson Canada Inc., Toronto, Ontario 8-1

4) Find an equation of a parabola satisfying the given conditions Focus (4, 1) and directrix x = -2.
A) y2 = 12x
B) = 12(x - 1)
C) = 12(x + 1)
D) = -12(x - 1)
E) y2 = 12x + 1
Answer: D
Diff: 1
5) Find an equation of a parabola satisfying the given conditions: Focus (2, 0) and directrix y = 2π.
A) x2 = 4π(1 - y)
B) = 4(π - y)
C) = 4π(π - y)
D) = 4π(π - y)
E) = 4π(π - y)
Answer: C
Diff: 1
6) Find the centre, eccentricity, and foci of the ellipse

+ = 1.
A) Centre (1, -3); ε = ; foci (1± , -3)
B) Centre (-1, 3); ε = ; foci (-1± , 3)
C) Centre (1, 3); ε = ; foci (1± , 3)
D) Centre (-1, -3); ε = ; foci (-1± , -3)
E) Centre (1, -3); ε = ; foci (1± , -3)
Answer: D
Diff: 1

7) Find all values of the constant real number k so that the second degree equation
represents a pair of lines.
A) k = -1, k =
B) k = 1, -
C) k = - ,
D) -∞ < k < ∞
E) k ≠ 0
Answer: B
Diff: 1
8) Find an equation of an ellipse containing the point (- , ) and with vertices (0, -3) and (0, 3).
A) x2 + =1
B) x2 - =1
C) x2 + =1
D) + =1
E) x2 + =1
Answer: A
Diff: 2
9) For the hyperbola x2 - y2 = 8x - 2y - 13, find the centre, the vertices, the foci, and the asymptotes.
A) Centre (4, 1), Vertices (4 ± , 1), Foci (4 ± 2, 1), Asymptotes x - y = 3 and x + y = 5
B) Centre (-4, -1), Vertices (-4 ± , -1), Foci (-4 ± 2, -1), Asymptotes x - y = -3 and x + y = -5
C) Centre (4, 1), Vertices (4 ±2 , 1), Foci (4 ± 2, 1), Asymptotes x - y = 3 and x + y = 5
D) Centre (-4, 1), Vertices (-4 ±2 , 1), Foci (-4 ± 2, 1), Asymptotes x - y = -3 and x + y = 5
E) Centre (4, -1), Vertices (4 ± , -1), Foci (4 ± 2, -1), Asymptotes x + y = 3 and x - y = 5
Answer: A
Diff: 2

10) The maximum distance of the Earth from the sun is 9.3 × kilometres. The minimum distance is
kilometres. The sun is at one focus of the elliptical orbit. Find the distance from the sun to the
other focus.
A) 3.2 × 106 kilometres
B) 4.8 × 106 kilometres
C) 6.4 × 106 kilometres
D) 1.6 × 106 kilometres
E) 8.0 × 106 kilometres
Answer: A
Diff: 2
11) Find an equation of an ellipse with centre (-2, 3) where its major axis is vertical, the length of its major
axis is 4, and the length of its minor axis is 1.
A) + =1
B) + =1
C) 4 + =1
D) 4 + =1
E) 4 + =1
Answer: D
Diff: 2
12) Find the centre, the foci, and the asymptotes of the hyperbola 4x2 - 9yx2 - 16x - 54y = 101.
A) Centre (2, -3), Foci (2 ± , -3), Asymptotes = ±
B) Centre (-2, 3), Foci (-2 ± , 3), Asymptotes = ±
C) Centre (2, -3), Foci (2 ± , -3), Asymptotes = ±
D) Centre (2, 3), Foci (2 ± , 3), Asymptotes = ±
E) Centre (-2, 3), Foci (-2 ± , 3), Asymptotes = ±
Answer: A
Diff: 2

13) Find an equation of a hyperbola with vertices (3, 7) and (-3, 7) and ε = .
A) - =1
B) - =1
C) - =1
D) - =1
E) - =1
Answer: B
Diff: 2
14) Find an equation of a hyperbola with vertices (-1, 3) and (-1, 7) and ε = 4.
A) - =1
B) - =1
C) - =1
D) - =1
E) - =1
Answer: C
Diff: 2
15) Find the angle at which the parabolas y2 = 4x + 4 and y2 = -6x + 9 intersect at each of their
intersection points.
A) at each intersection point
B) at each intersection point
C) at each intersection point
D) at each intersection point
E) at each intersection point
Answer: A
Diff: 2

16) Find the points on the hyperbola x2 - y2 = 1 nearest to the point (0, 1).
A) ,
B) ,
C) ,
D) ,
E) ,
Answer: D
Diff: 2
17) A circle passes through both foci of an ellipse and is tangent to the ellipse at two points. Find the
eccentricity of the ellipse.
A)
B)
C)
D)
E)
Answer: A
Diff: 2
18) Find the equation of the ellipse whose eccentricity is and whose foci are (±2, 0).
A) 3x2 + 4y2 = 48
B) 4x2 + 3y2= 48
C) 4x2 + 3y2 = 64
D) 3x2 + 4y2 = 64
E) 3x2 + 2y2 = 48
Answer: A
Diff: 2

19) Find the equation to the ellipse for which (1, -1) is a focus, x - y = 3 is the corresponding directrix,
and the eccentricity is 1/2.
A) 3x2 - 2xy + 3y2 - 2x + 2y - 1 = 0
B) 3x2 + 2xy + 3y2 - 2x + 2y - 1 = 0
C) 7x2 - 2xy + 7y2 - 10x + 10y + 7 = 0
D) 7x2 + 2xy + 7y2 - 10x + 10y + 7 = 0
E) 7x2 + 2xy + 7y2 - 5x + 5y - 2 = 0
Answer: D
Diff: 3
20) Find the equation of the parabola whose focus is (2, -1) and directrix is x + 2y -1 = 0.
A) 4x2 - 4xy + y2 -18x + 14y + 24 = 0
B) 5x2 - 4xy + y2 -18x + 14y + 24 = 0
C) x2 - 4xy + 4y2 -18x + 14y + 24 = 0
D) x2- 4xy + 5y2 -18x + 14y + 24 = 0
E) 4x2 - 4xy + 4y2 -18x + 14y + 24 = 0
Answer: A
Diff: 3
8.2 Parametric Curves
1) Which of the following sets of parametric equations constitute a parametrization of

the whole parabola y = x2?
(a) x = t, y = t2, -∞ < t < ∞, (b) x = t2, y = t4, -∞ < t < ∞

(c) x = t3, y = t6, -∞ < t < ∞ (d) x = sin(t), y = sin2 t, -∞ < t < ∞
(e) x = ln t, y = , 0 < t < ∞.
A) (a), (c), and (e) only

B) (a) and (e) only
C) (a), (b), and (c) only
D) all of them
E) none of them
Answer: A
Diff: 1
2) What do the parametric equations x = 7 cost and y = 3 sint describe?

A) ellipse
B) hyperbola
C) circle
D) parabola
E) line
Answer: A
Diff: 2

3) What do the parametric equations x = t2 + 3t and y = t + 4 describe?

A) parabola that opens to the right
B) parabola that opens to the left
C) ellipse
D) hyperbola
E) line
Answer: A
Diff: 2
4) The parametrization x = sec(t), y = tan(t), -∞ < t < ∞ represents half of a certain conic section. What
kind of conic?
A) a circle
B) a parabola
C) an ellipse
D) a hyperbola
E) a cone
Answer: D
Diff: 1
5) Find a nonparametric equation for the parametric curve x = t2 - 2t, y = t + 1. What kind of curve is it?
A) x = y2 - 4y + 1, a parabola
B) x2 = - y2 - 4y + 5, an ellipse
C) x2 = y2 - 4y + 4, a hyperbola
D) x = y2 - 4y + 3, a parabola
E) x = -3y + 3, a line
Answer: D
Diff: 1
6) Find the Cartesian coordinates of points of intersection of the plane parametric curves x = 3 t2 -2,
y = 2t and x = u2, y = -u - 1.
Answer: There are two points: (1, - 2) and (25, - 6)
Diff: 2
7) A plane curve C is given parametrically by x = tan(t) - 2, y = sec(t), t ∈ (- , ).
Find the Cartesian equation of the curve C.

A) y2 – (x + 2)2 = 1, y ≥ 1
B) (x + 2)2 - y2 = 1, y ≥ 1
C) y2 + (x + 2)2 = 1, - ∞ < y < ∞
D) y2 - x2 = 5, -1 ≤ y ≤ 1
E) y2 - (x + 2)2 = 1, y ≤ - 1
Answer: A
Diff: 3

8) Find a single equation in x and y that represents the parametric curve x = 4t + , y = 2t - .
A) x2 - 4y2 = 16
B) x2 + 4y2 = 16
C) 4x2 + y2 = 16
D) 4x2 - y2 = 16
E) y2 - 4x2 = 16
Answer: A
Diff: 2
9) Describe the curve x = 3 - cos(t), y = -2 + 2 sin(t).

A) ellipse, centre (3, -2) with major axis along the line x = 3
B) ellipse, centre (3, -2) with major axis along the line y = -2
C) hyperbola, centre (3, -2) with transverse axis along the line x = -3
D) hyperbola, centre (3, -2) with transverse axis along the line x = 3
E) ellipse, centre (-3, 2) with major axis along the line x = -3
Answer: A
Diff: 2
10) Parametrize the curve y = x2 + 3x using its slope m as the parameter.

A) x = , y=
B) x = , y=
C) x = , y=
D) x = , y=
E) x = , y=
Answer: A
Diff: 2
11) Which of the following plane parametric curves is a parametrization of an ellipse centred at (4, -2)?
A) x = 3 - 4cos(t), y = 5 + 2sin(t), 0 ≤ t ≤ 2π
B) x = 3 + 4cos(t), y = 5 - 2sin(t), 0 ≤ t ≤ 2π
C) x = 4 + 3cos(t), y = -2 + 5sin(t), 0 ≤ t ≤ 2π
D) x = - 4 + 3cos(t), y = 2 + 5sin(t), 0 ≤ t ≤ 2π
E) x = 4 - 2cos(t), y = 4 - 2sin(t), 0 ≤ t ≤ 2π
Answer: C
Diff: 2

12) Write a single equation in terms of x and y that represents the parametric curve
x=a θ, y = a θ, 0 ≤ θ ≤ 2π. Sketch the curve.
Answer: + =
Diff: 2
13) Find g(t) so that x = -1 + 3 cos(t), y = g(t), 0 ≤ t ≤ 2π provides a counterclockwise parametrization

of the circle x2 + y2 + 2x - 4y = 4.
A) -2 + sin(t)
B) 2 - 3 sin(t)
C) 2 + 3 sin(t)
D) 3 - 2 sin(t)
E) 3 + 2 sin(t)
Answer: C
Diff: 2
14) Which of the following best describes the parametric curve x = sec(t), y = (t), - ≤ t≤ ?
A) part of the parabola y = x2 - 1 lying under the line y = 1

B) the parabola y = x2 - 1
C) part of the parabola y = x2 - 1 lying above the line y = 1
D) part of the parabola y = x2- 1 lying above the line y = -1
E) part of the parabola y = x2 - 1 lying under the line y = 1 in the first quadrant
Answer: A
Diff: 3

8.3 Smooth Parametric Curves and Their Slopes
1) Find the slope of the curve x = 6t + 3, y = 2 - 7t when t = 5.

A) 6
B) 3
C)
D)
E) 0
Answer: A
Diff: 1
2) Find the equation of the tangent line to the curve at the given t.
x = cos 3t, y = 3 sin 5t at t = .
A) x + y = 2
B) y = -
C) x = -1
D) x + y + 1 + =0
E) x = 1
Answer: C
Diff: 1
x= , y= at t = 1.
A) x + y = 3
B) 2x + y = 5
C) 2x - y = 3
D) x - y = 1
E) x + 2y = 3
Answer: A
Diff: 1

4) Find the slope of the curve x = 5 cos t, y = 3 sin t at t = .
A)
B) -
C) -
D)
E) 1
Answer: C
Diff: 1
x = 2 cot t, y = 2 t at t =
A) x - 2y = 0
B) x + 2y = 4
C) 2x + y = 5
D) 2x - y = 3
E) x - 2y = 4
Answer: B
Diff: 2
6) Find the Cartesian equation of the straight line tangent to the plane curve given parametrically by
at the point on the curve where t = -1.
A) x + y = 0
B) 3x - y =0
C) y = 0
D) y = x
E) y = -3x
Answer: B
Diff: 1

7) Express and in terms of x and y for the circle x = a cos θ, y = a sin θ.
A) =- , =-
B) = , =
C) =- , =-
D) = , =-
E) = , =-
Answer: A
Diff: 2
8) Determine the points where the parametric curve x = t3 - 3t, y = t3 - 12t have horizontal and vertical
tangents.
A) horizontal tangents at (2, 11), (-2, -11) and vertical tangents at (2, -16), (-2, 16)
B) horizontal tangent at (0, 0)
C) vertical tangent at (0, 0)
D) horizontal tangents at (2, -16), (-2, 16) and vertical tangents at (2, 11), (-2, -11)
E) no horizontal or vertical tangents
Answer: D
Diff: 2
9) Find the angle at which the cycloid x = aθ - a sin θ, y = a - a cos θ meets the x-axis at the origin.
Answer: The cycloid comes in vertically at the origin .
Diff: 2
10) Find at the highest point on the cycloid x = aθ - a sin θ, y = a - a cos θ.
A) -
B) -
C)
D)
E)
Answer: A
Diff: 2

11) Find the slope of the curve x = sin 2t, y = cos 3t at t = 0.

A) -
B) -
C) 0
D)
E)
Answer: A
Diff: 2
12) Find the coordinates of the highest point of the curve x = 6t, y = 6t – t2.
A) (18, 9)
B) (0, 0)
C) (12, 6)
D) (6, 5)
E) (24, 8)
Answer: A
Diff: 2
13) Find the slopes of two lines tangent to the parametric curve x = t3 + t2 - 6t + 1, y = t2 + t - 4 at
the point (1, 2) on the curve.
A) 2, -3
B) - ,
C) -6, -
D) , -
E) - ,
Answer: D
Diff: 3

14) Where does the curve x = 2t2 - 5, y = t3 + t have a tangent line that is perpendicular to the line
?
A) and (-3, 2)
B) and (3, -2)
C) and (3, -2)
D) and (-3, 2)
E) and (-3, -2)
Answer: D
Diff: 2
15) Where is the curve x = ln t, y = concave upward?

A) at all points on the curve
B) at all points corresponding to values of t satisfying t > 1
C) at all points corresponding to values of t satisfying 0 < t < 1
D) at all points corresponding to values of t satisfying 0 < t ≤ 1
E) nowhere
Answer: A
Diff: 2
16) Find the slope of the curve x = 3 csc(t), y = 2 cot(t) at the point t = .
A)
B) -
C) -
D)
E)
Answer: D
Diff: 2

17) At what points does the curve x = (cos t - sin t), y = (sin t + cos t) have
(a) horizontal tangent lines? (b) vertical tangent lines?
A) (a) (b)
B) (a) (b)
C) (a) (b)
D) (a) (0, 2) and (0, -2) (b) (-2, 0) and (2, 0)

E) (a) (2, 0) and (-2, 0) (b) (0, -2) and (0, 2)
Answer: D
Diff: 2
18) At what values of t does the curve x = t - sin t, y = 1 - cos t have

(a) a horizontal tangent, (b) a vertical tangent, and (c) no tangent?
A) (a) t = 2kπ, k is an integer; (b) t = (2k + 1)π; (c) nowhere
B) (a) t = kπ, k is an integer; (b) nowhere; (c) nowhere
C) (a) t = (2k + 1)π, k is an integer; (b) t = 2kπ, k is an integer; (c) nowhere
D) (a) t = (2k + 1)π, k is an integer; (b) nowhere; (c) t = 2kπ, k is an integer
E) (a) t = kπ, k is an integer; (b) t = 2kπ, k is an integer; (c) nowhere
Answer: E
Diff: 2
19) Find the tangent line(s) to the parametric curve given by x = t5 - 4t3, y = t2 at (0, 4).
A) y = 4 ± x
B) y = 4 ± x
C) y = 8 ± x
D) y = 8 ± x
E) y = 2 ± x
Answer: A
Diff: 2
20) Determine the coordinates of the points where the curve x = t2 + 2t, y = 2t3 + 7 has
(a) a horizontal tangent and (b) a vertical tangent.
Answer: (a) (0, -9) (b) (±2, -6)
Diff: 2

21) Determine the coordinates of the points where the curve x = t2 + 2t, y = 2t3 + 7 has
(a) a horizontal tangent and (b) a vertical tangent.
A) (a) (0, -9) (b) (±2, -6)
B) (a) (-2, -9) (b) (-2, -6)
C) (a) (2, -9) (b) (2, -6)
D) (a) (0, -9) (b) (2, 6)
E) (a) (2, 9) (b) (2, 6)
Answer: A
Diff: 2
8.4 Arc Lengths and Areas for Parametric Curves
1) Find the arc length of x = u, y = , 0≤u≤ .
A) units
B) 2 units
C) units
D) units
E) units
Answer: C
Diff: 1
2) Find the length of the curve x = cos t + sin t, y = sin t - cos t, from t = to t = .
A) units
B) units
C) units
D) units
E) units
Answer: A
Diff: 1

3) Find the length of x = ln sin θ, y = θ, ≤θ≤ .
A) ln (4 - ) units
B) ln (3 + ) units
C) ln (2 + ) units
D) ln (1 + 2 ) units
E) ln (1 - 3 ) units
Answer: C
Diff: 1
4) Find the arc length of x = , y= , from t = 0 to t = 4.
A) 10 units
B) 15 units
C) 20 units
D) 25 units
E) 16 units
Answer: C
Diff: 1
5) Find the arc length of the curve x = sin t, y = cos t, from t = - to t = .
A) - 1) units
B) 2 + 1) units
C) 2 - 1) units
D) 2 sinh units
E) 2 cosh units
Answer: D
Diff: 2
6) Find the arc length of the curve x = ln (1 + t2), y = t, from t = 0 to t = 1.
A) ln (2 - ) units
B) ln (3 - ) units
C) ln ( + 1) units
D) ln ( - 1) units
E) ln ( ) units
Answer: C
Diff: 2

7) Find the length of one arch of the cycloid x = a(θ - sinθ), y = a(1 - cosθ).
A) 8a units
B) 10a units
C) 12a units
D) 6a units
E) 4a units
Answer: A
Diff: 2
8) Find the area of the surface generated by rotating x = t - sint, y = 1 - cost where t ∈ [0, 2π] about the x-
axis.
A) square units
B) square units
C) square units
D) square units
E) 64π square units

Answer: B
Diff: 3
9) Find the area of the surface generated by rotating the astroid x = a t, y = a t

about y = 0.
A) square units
B) square units
C) square units
D) square units
E) square units
Answer: C
Diff: 3

10) Find the area of the surface generated by rotating x = t2, y = , 0 ≤ t ≤ 1 about the y-axis.
A) 4π(5 - 8) square units

B) 4π(5 + 8) square units
C) 2π(5 - 8) square units
D) 2π(5 + 8) square units
E) π(5 - 8) square units
Answer: A
Diff: 2
11) Find the length of the curve x = t, y = , 0 ≤ t ≤ 1.
A) 1 + ln( + 1) units
B) + ln( + 1) units
C) - ln( + 1) units
D) 1 - ln( + 1) units
E) 1 + ln( ) units
Answer: A
Diff: 2
12) Find the area of the surface generated by rotating x = t, y = , 0 ≤ t ≤ 1, about the x-axis.
A) square units
B) square units
C) square units
D) square units
E) square units
Answer: D
Diff: 2

13) Find the arc length of the curve x = , y= dx, 0 ≤ t ≤ ln(2).
Answer: units
Diff: 2
14) Find the arc length x = 2 cos θ + cos 2θ + 1, y = 2 sin θ + sin 2θ, for 0 ≤ θ ≤ 2π.
A) 12 units
B) 14 units
C) 16 units
D) 18 units
E) 10 units
Answer: C
Diff: 3
15) Find the area of the region bounded by the ellipse x = 7 cos θ, y = 9 sinθ.
A) 63π square units
B) 16π square units
C) 2π square units
D) 25π square units
E) 72π square units
Answer: A
Diff: 2
16) Find the area of the region bounded by the hypocycloid x = a θ, y = a θ.

A) πa2 square units
B) πa2 square units
C) πa2 square units
D) πa2 square units
E) πa2 square units

Answer: B
Diff: 2
17) Determine the area above the x-axis and under one arch of the cycloid x = a(t - sin t), y = a(1 - cos t).
A) 2πa2 square units
B) 3πa2 square units
C) 4πa2 square units
D) 6πa2 square units
E) 5πa2 square units
Answer: B
Diff: 2

8.5 Polar Coordinates and Polar Curves
1) Find the rectangular coordinates of the point with polar coordinates .
A) ( , 1)
B) (1, )
C) ( , 2)
D) (2, )
E) (3, 1)
Answer: A
Diff: 1
2) Convert the point with Cartesian coordinates (-1, -1) to polar coordinates.
A)
B)
C)
D)
E)
Answer: C
Diff: 1
3) Find a rectangular equation equivalent to the polar equation θ = .
A) y = x
B) y = x
C) y = x
D) y = 2x
E) y = 3x
Answer: C
Diff: 1

4) Find a rectangular equation equivalent to the polar equation r = tan θ.
A) y2 =
B) y2 =
C) y2 =
D) y2 =
E) y2 =
Answer: B
Diff: 1
5) Find a rectangular equation equivalent to the polar equation r = cot θ.
A) x2 =
B) x2 =
C) x2 =
D) x2 =
E) x2 =
Answer: A
Diff: 2
6) Convert x2 + y2 = xy to polar coordinates.

A) r2 =
B) r =
C) r =
D) r2 =
E) r2 =
Answer: A
Diff: 2

7) Convert r = -8cosθ into Cartesian coordinates.

A) x2 + y2 = -8x
B) x2 - y2 = -8x
C) x2 + y2 = 4x
D) 2x2 + 4y2 = -4x
E) x2 - y2 = 4x
Answer: A
Diff: 2
8) Describe the graph of the polar equation r = 6(sin θ + cos θ).

A) Straight line with intercepts (6, 0) and (0, 6)
B) Circle with centre at (3, 3) and radius 6
C) Circle with centre at (3, 3) and radius 3
D) Straight line with intercepts (3, 0) and (0, 3)
E) Circle with centre at (3, 3) and radius
Answer: C
Diff: 2
9) Convert the polar equation r = a sinθ + b cos θ to rectangular coordinates and identify the curve it
represents.
A) x2 + y2 = ay + bx, circle with centre ( , ) and radius
B) x2 + y2 = ay + bx, circle with centre ( , ) and radius
C) x2 + y2 = ay + bx, circle with centre (b, a) and radius

D) x2 + y2 = ay + bx, circle with centre (a, b) and radius
E) + = 1, ellipse centred at the origin
Answer: A
Diff: 1
10) Convert the polar equation r2 = sec(2θ) to Cartesian coordinates and identify the curve it represents.
A) x2 - y2 = 1, a rectangular hyperbola
B) x2 + y2 = 1, a circle
C) 2x2 + y2 = 1, an ellipse
D) 2x2 = 1, two parallel lines
E) 2x2 - y2 = 1, a hyperbola
Answer: A
Diff: 2

11) Find the points of intersection of the polar curves r = 4(1 + cosθ) and r(1 - cosθ) = 3.
A) , , ,
B) , , ,
C) , , ,
D) , , ,
E) , , , , (0, 0)
Answer: A
Diff: 1
12) True or False: The graph of the rose curve r = cos(nθ) has n leaves if n is an even integer and 2n leaves
if n is an odd integer.
Answer: FALSE
Diff: 1
13) Transform the polar equation r = 1 + 2 cos θ to rectangular coordinates.

A) x2 + y2 =
B) x2 + y2 =
C) x2 - y2 =
D) x2 + y2 =
E) x2 - y2 =
Answer: A
Diff: 1

14) Which of the following is an equation of the polar graph shown in the figure below?
A) r = 3 - 3cos(θ)
B) r = 6 cos(2θ)
C) r = 3 +3 sin(θ)
D) r = 3 - 3sin(θ)
E) r = 3 + 3cos(θ)
Answer: D
Diff: 2
15) Convert to Cartesian coordinates the polar equation r2 = .
A) - =1
B) - =1
C) x2 - y2 = 36
D) + = 36
E) x2 + y2 = 36
Answer: A
Diff: 2

16) Find all the points of intersection of the curves r = sin θ and r2 = cos 2θ.
A) , , (0,0)
B) ,
C) , , (0,0)
D) ,
E) ,
Answer: A
Diff: 2
17) True or False: If the equation f(θ) = g(θ) has no solutions, then the polar curves and
do not intersect.
Answer: FALSE
Diff: 2
18) Sketch the polar curve r = 4 + 4 sin θ.

Answer:
Diff: 2

19) Sketch the polar curve r = 4 sin(3θ).

Answer:
Diff: 2
20) Sketch the polar curve r2 = 9 sin(3θ).

Answer:
Diff: 2

21) Sketch the polar graph of r = 2 + 3cos(θ), 0 ≤ θ ≤ 2π.

Answer:
Diff: 3
8.6 Slopes, Areas, and Arc Lengths for Polar Curves
1) Find the Cartesian equation of the unique straight line that is tangent to the cardioid at
two different points.
A) y =
B) y =
C) y =
D) y =
E) y =
Answer: C
Diff: 1

2) Find the arc length of r = from θ = 0 to θ = .
A) units
B) units
C) units
D) units
E) units
Answer: D
Diff: 1
3) Determine the length of the arc r = , 1 ≤ θ ≤ 2.

A) units
B) units
C) units
D) units
E) units
Answer: A
Diff: 2
4) Find the length of r = from θ = 0 to θ = 2π.

A) ( - 1) units
B) ( - 1) units
C) ( - 1) units
D) 2 ( - 1) units
E) ( + 1) units
Answer: A
Diff: 2

5) Find the surface area generated by revolving the arc of r = a(1 - cosθ), 0 ≤ θ ≤ π about the line θ = 0.
A) square units
B) square units
C) square units
D) square units
E) square units
Answer: A
Diff: 2
6) Find the area of the surface generated by rotating the lemniscate = cos(2θ) about the line θ = 0.
A) 4 πa2 square units
B) 2 πa2 square units
C) 2 πa2 square units
D) πa2 square units
E) 4 πa2 square units
Answer: B
Diff: 3
7) Find the area bounded by the polar graph r = 4 cos(θ).

A) π square units
B) 2π square units
C) 4π square units
D) 8π square units
E) π square units
Answer: C
Diff: 2
8) Find the area bounded by the polar curve r = sin(3θ).

A) square units
B) square units
C) square units
D) square units
E) square units
Answer: D
Diff: 2

9) Find the area of the region bounded by the cardioid r = 3 - 2 sin θ.

A) 5π square units
B) 7π square units
C) 9π square units
D) 11π square units
E) 3π square units
Answer: D
Diff: 2
10) Find the area bounded by one petal of the flower r = a cos(5θ).
A) square units
B) square units
C) square units
D) square units
E) square units
Answer: C
Diff: 2
11) What are the polar coordinates of the highest point on the cardioid r = 2(1 + cos θ)?
A)
B)
C)
D) (4, 0)
E)
Answer: B
Diff: 2

12) Find the area swept out by line segments from the origin to the curve r = tan θ from θ = 0 to θ = .
A) square units
B) square units
C) square units
D) square units
E) square units
Answer: C
Diff: 2
13) Find the slope of the cardioid r = 1 - cos θ at θ = .
A) 2
B) 1
C) 0
D) -1
E) -2
Answer: D
Diff: 2
14) Find the slope of the spiral curve r = θ at θ = .
A)
B)
C)
D)
E)
Answer: D
Diff: 2

15) Show that the total arc length of the lemniscate r2 = cos(2θ) is 4 dθ.
Answer: Differentiate both sides of r2 = cos(2θ) with respect to θ. We have

2r = -2sin(2θ), hence =-
Therefore, the arc length element for the polar curve is given by
ds = = =
Substituting for = cos(2θ), we have
ds = = = =
From symmetry of graph of lemniscate, we have
s=4 dθ.
Diff: 2
16) Find the area of the region lying inside the circle r = sin θ and outside the lemniscate .
A) + square units
B) - square units
C) + square units
D) - square units
E) + square units
Answer: A
Diff: 2

17) Find the angles of intersection of the curves r = 3 cos θ and r = 1 + cos θ at their intersection points.
A) at the points , at (0, 0)
B) at the points , 0 at (0, 0)
C) at the points , at (0, 0)
D) at the points , 0 at (0, 0)
E) at the points , 0 at (0, 0)
Answer: C
Diff: 3
18) Find the area bounded by the smaller loop of the curve r = 1 + 2 sin(θ).
A) 2π - square units
B) 2π + square units
C) π - square units
D) π + square units
E) - square units
Answer: C
Diff: 3
19) Find the area bounded by the larger loop of the curve r = 1 + 2 sin(θ).
A) 2π - square units
B) 2π + square units
C) π - square units
D) π + square units
E) - square units
Answer: B
Diff: 3

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different content
TO STEW A RUMP OF BEEF.
This joint is more easily carved, and is of better appearance when

the bones are removed before it is dressed. Roll and bind it firmly
with a fillet of tape, cover it with strong cold beef broth or gravy, and
stew it very gently indeed from six hours to between seven and
eight; add to it, after the scum has been well cleared off, one large or
two moderate-sized onions stuck with thirty cloves, a head of celery,
two carrots, two turnips, and a large faggot of savoury herbs. When
the beef is perfectly tender quite through, which may be known by
probing it with a sharp thin skewer, remove the fillets of tape, dish it
neatly, and serve it with a rich Espagnole, and a garnish of forced
tomatas, or with a highly-flavoured brown English gravy, and stewed
carrots in the dish: for these last the mild preparation of garlic or
eschalots, of page 122, may be substituted with good effect. They
should be well drained, laid round the meat, and a little brown gravy
should be poured over the whole.
This is the most simple and economical manner of stewing the
beef; but should a richer one be desired, half roast the joint, and
stew it afterwards in strong gravy to which a pint of mushrooms, and
a pint of sherry or Madeira, should be added an hour before it is
ready for table. Keep it hot while a portion of the gravy is thickened
with a well-made brown roux (see Chapter IV.), and seasoned with
salt, cayenne, and any other spice it may require. Garnish it with
large balls of forcemeat highly seasoned with minced eschalots,
rolled in egg and bread-crumbs, and fried a fine golden brown.
Plainly stewed from 6 to 7 or 8 hours. Or: half roasted then stewed
from 4 to 5 hours.
Obs.—Grated horseradish, mixed with some well-thickened brown
gravy, a teaspoonful of mustard, and a little lemon-juice or vinegar, is
a good sauce for stewed beef.
BEEF PALATES. (ENTRÉE.)
First rub them well with salt, to cleanse them well; then wash them
thoroughly in several waters, and leave them to soak for half an hour
before they are dressed. Set them over the fire in cold water, and
boil them gently until the skin will peel off, and the palates are
tolerably tender. It is difficult to state the exact time required for this,
as some will be done in two hours and a half, and others in not less
than from four to five hours. When thus prepared, the palates may
be cut into various forms, and simmered until fit to serve in rich
brown gravy, highly flavoured with ham, cayenne, wine, and lemon-
peel; or they will make an excellent currie. As they are very insipid of
themselves, they require a sauce of some piquancy, in which, after
they have been peeled and trimmed, they should be stewed from
twenty to thirty minutes, or until they are perfectly tender. The black
parts of them must be cut away, when the skin is taken off. An onion,
stuck with a few cloves, a carrot sliced, a teaspoonful of whole white
pepper, a slice of butter, and a teaspoonful of salt, may be boiled
with the palates in the first instance; and they will be found very
good, if sent to table in the curried gravy of Chapter XVI., or in the
Soubise of Chapter VI., made thinner than the receipts direct.
Boiled from 2-1/2 to 4 or 5 hours. Stewed from 20 to 30 minutes.
Obs.—A French cook of some celebrity, orders the palates to be
laid on the gridiron until the skin can be easily peeled or scraped off;
the plan seems a good one, but we have not tried it.
BEEF PALATES.
(Neapolitan Mode.)
Boil the palates until the skin can be easily removed, then stew
them very tender in good veal broth, lay them on a drainer and let
them cool; cut them across obliquely into strips of about a quarter-
inch in width, and finish them by either of the receipts for dressing
maccaroni, which will be found in Chapters XVIII. and XX.
STEWED OX-TAILS.
They should be sent from the butcher ready jointed. Soak and
wash them well, cut them into joints or into lengths of two or three
joints, and cover them with cold broth or water. As soon as they boil
remove the scum, and add a half-teaspoonful of salt or as much
more as may be needed, and a little common pepper or cayenne, an
onion stuck with half a dozen cloves, two or three small carrots, and
a branch or two of parsley. When these have simmered for two hours
and a quarter, try the meat with a fork, and should it not be perfectly
tender, let it remain over the fire until it is so. Ox-tails sometimes
require nearly or quite three hours’ stewing: they may be served with
the vegetables, or with the gravy strained from them, and thickened
like the English stew of the present chapter.
Ox-tails, 2; water or broth to cover them; salt, 1/2 teaspoonful, or
more; little pepper or cayenne; onion, 1; cloves, 6; carrots, 2 or 3;
parsley, 2 or 3 branches: 2-1/2 to 3 hours.
BROILED OX-TAIL. (ENTRÉE.)
(Very good.)
When the ox-tail is ready for the stewpan, throw it into plenty of
boiling water slightly salted, and simmer it for fifteen minutes; then
take it up and put it into fresh water to cool; wipe it, and lay it round
in a small stewpan without dividing it, just cover it with good beef
gravy, and stew it gently until very tender; drain it a little, sprinkle
over it a small quantity of salt and cayenne, dip it into clarified butter
and then into some fine bread-crumbs, with which it should be thickly
covered, lay it on the gridiron, and when equally browned all over
serve it immediately. If more convenient the ox-tail may be set into
the oven or before the fire, until properly coloured: it may likewise be
sent to table without broiling, dished upon stewed cabbage or in its
own gravy thickened, and with tomata sauce, in a tureen.
TO SALT AND PICKLE BEEF, IN VARIOUS WAYS.
Let the meat hang a couple of days in mild weather, and four or
five in winter, before it is salted or pickled. During the heat of
summer it is better to immerse it entirely in brine, that it may be
secured alike from the flies, and from the danger of becoming putrid.
Trim it, and take out the kernels from the fat; then rub a little fine dry
salt over it, and leave it until the following day; drain it well from the
blood, which will be found to have flowed from it, and it will be ready
for any of the following modes of curing, which are all excellent of
their kind, and have been well proved.
In very cold weather, the salt may be applied quite warm to the
meat: it should always be perfectly dry, and reduced to powder.
Saltpetre hardens and renders the meat indigestible; sugar, on the
contrary, mellows and improves it much; and it is more tender when
cured with bay salt than when common salt is used for it.
TO SALT AND BOIL A ROUND OF BEEF.
Mix an ounce of saltpetre, finely powdered, with half a pound of

very coarse sugar, and rub the beef thoroughly with them; in two
days add three quarters of a pound of common salt, well dried and
beaten; turn and rub the meat well in every part with the pickle for
three weeks, when it will be fit to dress. Just wash off the salt, and
skewer the beef as round and as even as possible; bind it tightly with
broad tape, cover it with cold water, place it over a rather brisk fire,
and after it boils draw it to the side of the stove and let it simmer
gently for at least five hours. Carrots, mashed turnips, or cabbages,
are usually served with boiled beef; and horseradish stewed for ten
minutes in equal parts of vinegar and water, then pressed well from
them, and mixed with some rich melted butter, is a good sauce for it.
Beef, 20 lbs.; coarse sugar, 1/2 lb.; saltpetre, 1 oz.: 2 days. Salt,
3/4 lb.: 21 days. Boil 5 hours, or more.
Obs.—Beef cured by this receipt if properly boiled, is tender, of
good colour and flavour, and not over salt. The rump, edgebone, and
brisket may be salted, or pickled in the same way as the round.
HAMBURGH PICKLE FOR BEEF, HAMS, AND TONGUE.
Boil together, for twenty minutes, two gallons of water, three

pounds of bay salt, two pounds of coarse sugar, two ounces of
saltpetre, and two of black pepper, bruised, and tied in a fold of
muslin; clear off the scum thoroughly, as it rises, pour the pickle into
a deep earthen pan, and when it is quite cold lay in the meat, of
which every part must be perfectly covered with it. A moderate-sized
round of beef will be ready for table in a fortnight; it should be turned
occasionally in the brine. Five pounds of common salt may be
substituted for the quantity of bay salt given above; but the meat will
not be so finely flavoured.
Water, 2 gallons; bay-salt, 3 lbs.; saltpetre, 2 oz.; black pepper, 2
oz.; sugar, 2 lbs.: 20 minutes.
ANOTHER PICKLE FOR TONGUES, BEEF, AND HAMS.
To three gallons of spring water add six pounds of common salt,

two pounds of bay-salt, two pounds of common loaf sugar, and two
ounces of saltpetre. Boil these over a gentle fire, and be careful to
take off all the scum as it rises: when quite cold it will be fit for use.
Rub the meat to be cured, with fine salt, and let it drain for a day in
order to free it from the blood; then immerse it in the brine, taking
care that every part of it shall be covered. Young pork should not
remain more than from three to five days in the pickle; but hams for
drying may be left in it for a fortnight at least; tongues will be ready in
rather less time. Beef may remain from one week to two, according
to its size, and the degree of saltness desired for it. A little
experience will soon teach the exact time required for the different
kinds of meat. When the pickle has been in use for about three
months, boil it up again gently, and take the scum carefully off. Add
to it three pounds of common salt, four ounces of sugar, and one of
saltpetre: it will remain good for many months.
Water, 3 gallons; common salt, 6 lbs.; bay salt, 2 lbs.; loaf sugar, 2
lbs.; saltpetre, 2 oz.: boil 20 to 30 minutes.
DUTCH, OR HUNG BEEF.
For fourteen pounds weight of the round, the rump, or the thick
flank of beef, mix two ounces of saltpetre with the same quantity of
coarse sugar; rub the meat with them in every part, and let it remain
for two days, then add one pound of bay salt, four ounces of
common salt, and one ounce of ground black pepper. Rub these
ingredients thoroughly into the beef, and in four days pour over it a
pound of treacle; rub and turn it daily for a fortnight; drain, and send
it to be smoked. When wanted for table, put it into plenty of boiling
water, boil it slowly, and press it under a heavy weight while hot. A
slice of this beef, from which the edges have been carefully trimmed,
will serve to flavour soups or gravies as well as ham.
Beef, 14 lbs.; saltpetre and coarse sugar, each 2 oz.: 2 days. Bay
salt, 1 lb.; common salt, 4 oz.: pepper, 1 oz.: 4 days. Treacle, 1 lb.:
14 days.
Obs.—Three quarters of a pound of coarse sugar may be rubbed
into the meat at first, and the treacle may be altogether omitted;
cloves and mace, too, may be added in the same proportion as for
spiced beef.
COLLARED BEEF.
Only the thinnest part of the flank, or the ribs, which are not so
generally used for it, will serve conveniently for collaring. The first of
these should be hung in a damp place for a day or two, to soften the
outer skin; then rubbed with coarse sugar, and left for a couple of
days; when, for eight pounds of the meat, one ounce of saltpetre and
half a pound of salt should be added. In ten days it will be fit to
dress. The bones and tough inner skin must be removed, and the
beef sprinkled thickly on the under side with parsley and other
savoury herbs shred small, before it is rolled, which should be done
very tightly: it must then be secured with a cloth, and bound as
closely as possible with broad tape. It will require nearly or quite five
hours of gentle boiling, and should be placed while hot under a
weight, or in a press, without having the tape and cloth removed.
Beef, 8 lbs.; sugar, 3 oz.; salt, 8 oz.: 10 days. Boil 5 hours.
COLLARED BEEF.
(Another way.)
Mix half an ounce of saltpetre with the same quantity of pepper,

four ounces of bay salt, and four of common salt; with these rub well
from six to seven pounds of the thin flank, and in four days add
seven ounces of treacle; turn the beef daily in the pickle for a week
or more; dip it into water, bone it and skin the inside, roll and bind it
up very tightly, lay it into cold water, and boil it for three hours and a
half. We have found beef dressed by this receipt extremely good:
herbs can, of course, be added to it as usual. Spices and juniper
berries would to many tastes improve it, but we give the receipt
simply as we have been accustomed to have it used.
Thin flank, 6 to 7 lbs.; bay salt, and common salt, each 4 oz.;
saltpetre, 1/2 oz.; pepper, 1/2 oz.: 4 days. Treacle, 7 oz.: 8 to 10
days. Boiled 3-1/2 hours.
A COMMON RECEIPT FOR SALTING BEEF.
One ounce of saltpetre, and a pound of common salt, will be

sufficient for sixteen pounds of beef. Both should be well dried, and
finely powdered; the saltpetre rubbed first equally over the meat, and
the salt next applied in every part. It should be rubbed thoroughly
with the pickle and turned daily, from a week to ten days. An ounce
or two of sugar mixed with the saltpetre will render the beef more
tender and palatable.
Beef, 16 lbs.; saltpetre, 1 oz.; salt, 1 lb.: 7 to 10 days.
SPICED ROUND OF BEEF.
(Very highly flavoured.)

Rub the beef well in every part with half a pound of coarse brown
sugar, and let it remain two days; then reduce to powder, and mix
thoroughly before they are applied to the meat, two ounces of
saltpetre, three quarters of a pound of common salt, a quarter of a
pound of black pepper, three ounces of allspice, and four of bruised
juniper-berries. Rub these ingredients strongly and equally over the
joint, and do so daily for three weeks, turning it at the same time.
Just wash off the spice, and put the beef into a tin, or covered
earthen pan as nearly of its size as possible, with a cup of water or
gravy; cover the top thickly with chopped beef-suet, and lay a coarse
thick crust over the pan; place the cover on it, and bake the meat
from five to six hours in a moderate oven, which should not,
however, be sufficiently fierce to harden the outside of the joint,
which, if properly managed will be exceedingly tender. Let it cool in
the pan; and clear off the suet before it is dished. It is to be served
cold, and will remain good for a fortnight.
Beef, 20 to 25 lbs. weight; sugar, 3 oz.: 2 days. Saltpetre, 2 oz.;
common salt, 3/4 lb.; black pepper, 4 oz.; allspice, 3 oz.; juniper-
berries, 4 oz.: 21 days. Baked 5 to 6 hours.
Obs.—We have not ourselves tested this receipt, but the meat
cured by it has received such high commendation from several of
our friends who have partaken of it frequently, that we think we may
safely insert it without. The proportion of allspice appears to us more
than would be agreeable to many tastes, and we would rather
recommend that part of it should be omitted, and that a portion of
nutmeg, mace, and cloves, should be substituted for it; as we have
found these spices to answer well in the following receipt.
SPICED BEEF.
(Good and wholesome.)

For twelve pounds of the round, rump, or thick flank of beef, take a
large teaspoonful of freshly-pounded mace, and of ground black
pepper, twice as much of cloves, one small nutmeg, and a quarter of
a teaspoonful of cayenne, all in the finest powder. Mix them well with
seven ounces of brown sugar, rub the beef with them and let it lie
three days; add to it then half a pound of fine salt, and rub and turn it
once in twenty-four hours for twelve days. Just wash, but do not
soak it; skewer, or bind it into good form, put it into a stewpan or
saucepan nearly of its size, pour to it a pint and a half of good beef
broth, and when it begins to boil, take off the scum, and throw in one
small onion, a moderate-sized faggot of thyme and parsley, and two
large, or four small carrots. Let it simmer quite softly for four hours
and a half, and if not wanted to serve hot, leave it in its own liquor
until it is nearly cold. This is an excellent and far more wholesome
dish than the hard, bright-coloured beef which is cured with large
quantities of salt and saltpetre: two or three ounces of juniper-berries
may be added to it with the spice, to heighten its flavour.
Beef, 12 lbs.; sugar, 7 oz.; mace and black pepper, each, 1 large
teaspoonful; cloves, in powder, 1 large dessertspoonful; nutmeg, 1;
cayenne, 1/4 teaspoonful: 3 days. Fine salt, 1/2 lb.: 12 days. Beef
broth (or bouillon), 1-1/2 pint; onion, 1 small; bunch of herbs; carrots,
2 large, or 4 small: stewed 4-1/2 hours.
Obs.—We give this receipt exactly as we have often had it used,
but celery and turnips might be added to the gravy; and when the
appearance of the meat is much considered, three-quarters of an
ounce of saltpetre may be mixed with the spices; the beef may also
be plainly boiled in water only, with a few vegetables, or baked in a
deep pan with a little gravy. No meat must ever be left to cool in the
stewpan or saucepan in which it is cooked; it must be lifted into a
pan of its own depth, and the liquor poured upon it.
A MINIATURE ROUND OF BEEF.
“Select a fine rib of beef, and have it cut small or large in width
according to your taste; it may thus be made to weigh from five to
twelve pounds, or more. Take out the bone, and wrap the meat
round like a fillet of veal, securing it with two or three wooden
skewers; place it in a strong pickle for four or five days, and then
cook it, taking care that it does not boil, but only simmers, from forty
minutes, or more, according to its size. It is best to put it on in hot
water, as it will not draw the gravy so much as cold. Many persons
adjust a rib of beef in this way for roasting: let them try it salted, and
they need not envy the possessor of the finest round of beef.” We
give the receipt to our readers in its original form, and we can assure
them, from our own experience, that it is a good one; but we would
recommend that, in dressing the meat, quite the usual time for each
pound of it should be allowed. When boned and rolled at the
butcher’s, the skewers should be removed when it is first brought in;
it should be well wiped with a dry cloth, or washed with a little fresh
brine, and a small quantity of salt and saltpetre should be rubbed
over the inside, it may then be firmly bound with tape, and will be
quite ready to boil when taken from the pickle. The sirloin, after the
inside fillet is removed, may be cured and dressed in the same way,
and will be found super-excellent if the beef be well fatted and
properly kept. The Hamburgh pickle (see page 197) is perhaps the
best for these joints. Part of the rump, taken clear of bone, answers
admirably when prepared by this receipt.
BEEF ROLL, OR CANELLON DE BŒUF. (ENTRÉE.)
Chop and mix thoroughly two pounds of lean and very tender beef
with one pound of slightly striped bacon; season them with a large
teaspoonful of pepper, a little salt, a small nutmeg, or two-thirds as
much mace, the grated rind of a lemon, or a teaspoonful of thyme
and parsley finely minced. Form the whole into a thick rouleau, wrap
a buttered paper round it, enclose it in a paste made of flour and
water, and send it to a moderate oven for a couple of hours. Remove
the paper and the crust, and serve the meat with a little brown gravy.
Lamb and veal are excellent dressed in this way, particularly when
mixed with plenty of mushrooms. Brown cucumber sauce should be
served with the lamb; and currie, or oyster sauce, when there are no
mushrooms, with the veal. A flavouring of onion or of eschalot,
where it is liked, can be added at pleasure to the beef: suet, or the
fat of the meat, may be substituted for the bacon.
Beef, 2 lbs.; bacon, 1 lb.; pepper, 1/4 oz.; little salt; small nutmeg;
rind of 1 lemon, or savoury herbs, 1 tablespoonful: baked 2 hours.
MINCED COLLOPS AU NATUREL.
Mince finely a pound of very tender rump steak, free from fat or
skin; season it with a moderate quantity of pepper and salt, set it
over a gentle fire, and keep it stirred with a fork until it is quite hot
that it may not gather into lumps. Simmer it very slowly in its own
gravy from ten to twelve minutes, and then, should it be too dry, add
a little boiling water, broth, or gravy; stew it for two minutes longer,
and serve it directly.
These collops are particularly suited to persons in delicate health,
or of weak digestion; and when an extra dish is required at a short
notice, from the expedition with which they may be dressed, they are
a convenient resource.
10 to 12 minutes.
SAVOURY MINCED COLLOPS.
Make a little thickening (see Brown Roux, Chapter V.) with about
an ounce and a half of butter, and a dessertspoonful of flour; when it
begins to be coloured, shake lightly into it a large teaspoonful of
finely-shred parsley or mixed savoury herbs, two-thirds as much of
salt, and half the quantity of pepper. Keep these stirred over a gentle
fire until the thickening is of a deep yellow brown; then add a pound
of rump-steak, finely minced, and keep it well separated with a fork
until it is quite hot; next pour to it gradually half a cupful of boiling
water, and stew the collops very gently for ten minutes. Before they
are served, stir to them a little catsup, chili vinegar or lemon-juice: a
small quantity of minced onion, eschalot, or a particle of garlic, may
be added at first to the thickening when the flavour is not objected to.
A RICHER VARIETY OF MINCED COLLOPS.
Omit the minced herbs from the thickening, and season it with
cayenne and a small quarter of a teaspoonful of pounded mace.
Substitute beef gravy for the boiling water, and when the collops are
nearly done, fill a wineglass with one fourth of mushroom catsup,
and three of port wine, and stir these to the meat. Serve the collops
very hot, and garnish them with alternate forcemeat balls (see No. 1,
Chapter VIII.) and fried sippets. If flavoured with a little gravy made
from the bones of a roast hare, and served with currant jelly, these
collops will scarcely be distinguished from game.

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Chapter 8 Conics, Parametric Curves, and Polar Curves

Copyright © 2014 Pearson Canada Inc., Toronto, Ontario 8-1

6) Find the centre, eccentricity, and foci of the ellipse

A) Centre (1, -3); ε = ; foci (1± , -3)

B) Centre (-1, 3); ε = ; foci (-1± , 3)

C) Centre (1, 3); ε = ; foci (1± , 3)

D) Centre (-1, -3); ε = ; foci (-1± , -3)

E) Centre (1, -3); ε = ; foci (1± , -3)

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B) Centre (-2, 3), Foci (-2 ± , 3), Asymptotes = ±

C) Centre (2, -3), Foci (2 ± , -3), Asymptotes = ±

D) Centre (2, 3), Foci (2 ± , 3), Asymptotes = ±

E) Centre (-2, 3), Foci (-2 ± , 3), Asymptotes = ±

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8.2 Parametric Curves

1) Which of the following sets of parametric equations constitute a parametrization of

(a) x = t, y = t2, -∞ < t < ∞, (b) x = t2, y = t4, -∞ < t < ∞

A) (a), (c), and (e) only

2) What do the parametric equations x = 7 cost and y = 3 sint describe?

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3) What do the parametric equations x = t2 + 3t and y = t + 4 describe?

7) A plane curve C is given parametrically by x = tan(t) - 2, y = sec(t), t ∈ (- , ).

Find the Cartesian equation of the curve C.

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8) Find a single equation in x and y that represents the parametric curve x = 4t + , y = 2t - .

9) Describe the curve x = 3 - cos(t), y = -2 + 2 sin(t).

10) Parametrize the curve y = x2 + 3x using its slope m as the parameter.

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13) Find g(t) so that x = -1 + 3 cos(t), y = g(t), 0 ≤ t ≤ 2π provides a counterclockwise parametrization

A) part of the parabola y = x2 - 1 lying under the line y = 1

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8.3 Smooth Parametric Curves and Their Slopes

1) Find the slope of the curve x = 6t + 3, y = 2 - 7t when t = 5.

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4) Find the slope of the curve x = 5 cos t, y = 3 sin t at t = .

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7) Express and in terms of x and y for the circle x = a cos θ, y = a sin θ.

10) Find at the highest point on the cycloid x = aθ - a sin θ, y = a - a cos θ.

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11) Find the slope of the curve x = sin 2t, y = cos 3t at t = 0.

Copyright © 2014 Pearson Canada Inc., Toronto, Ontario 8-14

B) and (3, -2)

C) and (3, -2)

E) and (-3, -2)

15) Where is the curve x = ln t, y = concave upward?

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