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How could you use the principles of stoichiometry when preparing food in the kitchen?
Wiki User
∙ 7y ago
We use the same principles of stoichiometry, i.e we combine the reactants (or ingredients) in fixed ratios to get a fixed amount of product. If we want to change the amount of product we wind up with, we multiply the amount of each reactant (or ingredient) by the same factor. If we want to get twice as many cookies (product x 2) we use twice as much of each ingredient - twice as much flour, twice as much sugar, twice as much baking powder, twice as much salt, etc. If we want 4 times the amount, we multiply by 4. If we want half as much we multiply by 1/2. The ratios of each ingredient stay the same. If the original recipe called for 3 cups of flour and 1 cup sugar, no matter how much we make, we should always use 3 times as much flour as sugar.
Wiki User
∙ 7y ago
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