If a foodservice contractor makes a $1 million capital investment for equipment

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If a foodservice contractor makes a $1 million capital investment for equipment or venue build-outs and depreciates it over 10 years at $100,000 per year, they are said to be making

If a foodservice contractor makes a $1 million capital investment for equipment or venue build-outs and depreciates it over 10 years at $100,000 per year, they are said to be making ______________________.
a. even distribution depreciation
b. equal amortization
c. straight line depreciation
d. capital fund revitalization
e. even reduction in valuation