A marginal rate of substitution (MRS) is a benchmark for the expected substitution of a product by a competitor. It’s the maximum the cost of using the product by a competitor could be. For example, a supermarket sells 100 lbs of butter and 100 lbs of margarine with a 10% MRS.

A marginal rate of substitution MRS is a benchmark for the expected substitution of a product by a competitor. Its the maximum the cost of using the product by a competitor could be. For example, a supermarket sells 100 lbs of butter and 100 lbs of margarine with a 10 MRS.

it’s the maximum the cost of using the product by a competitor could be.

Marginal rate is one of those words that’s very difficult to define. However, the general idea behind it is that a competitor’s product is substitutable for another product by a marginal amount. So if margarine is \$2.99 and butter is \$8.99, margarine would be at least \$0.99 more expensive than butter.

Marginal rate of substitution isn’t really about the amount that a competitor is selling. It’s about the amount that a competitor is selling that you can buy from them for less. For example, a brand of toothpaste that’s priced at \$1.99 can be substituted for another brand of toothpaste for \$0.99. But if you were to use the original brand to replace the other brand, you would be paying \$1.00 more.

That’s basically what marginal rate of substitution is all about. If you substitute margarine for butter in a restaurant, you are paying a discount on the price of both. Whereas if you substitute margarine for a brand of toothpaste for 1.00 more, you are paying a discount on the price of toothpaste. The discount for purchasing a brand of toothpaste over an identical brand of toothpaste is usually called the marginal rate of substitution.

The marginal rate of substitution is pretty easy to compare to the one of substituting margarine for butter. It’s really easy to find out the marginal rate of substituting margarine for butter as a substitution term. The marginal rate of substitution for butter is actually 1.00. If you substitute margarine for butter, you are paying 1.00 more because the marginal rate of substitution for margarine is 1.00 more.

Margarine is not identical to butter in terms of calories. It has far more carbs than butter does, and it doesn’t contain the same vitamins and minerals. In fact, margarine is considered a “marginal” food because it doesn’t count as “meat” when it comes to the calorie count.

Margarine is one type of butter. The other type is partially hydrogenated vegetable oil, which is basically hydrogenated vegetable oil in a form that has a much higher fat content than a full form. This is what’s known as partially hydrogenated vegetable oil. It is the most common type of vegetable oil on the market. This type of oil is typically used in the production of margarine. However, butter is also a type of vegetable oil and it has a different fat content than margarine.

It’s important to note that if you are using a form that you are not aware of, then you are not using the form. It’s a bit more mysterious because it doesn’t seem to occur in the real world.