The owner of a concession stand lowers costs by using sustainably
farmed
,
local ingredients to prepare lemonade and
sun tea that are
then served in 12-fluid-ounce recyclable cups. If the day's sales include
3½ gallons of lemonade, 1½ gallons of unsweetened sun tea, and 1%
gallons of sweetened sun tea, how many 12-fluid-ounce cups of these
beverages were sold?