you do the same as you would any other ratio. bit you might want some other answers too. but I'm not even too sure how. that seems like the most simple way.
1 tbsp of liquid pectin = 2 teaspoons of powdered pectin
The typical ratio for making jelly using powdered pectin is 1 box (usually 1.75 oz) of powdered pectin to 2 cups of liquid (such as juice or water). Make sure to follow the instructions on the specific pectin package you are using for best results.
To convert powdered gelatin to sheets for a recipe, use this ratio: 1 tablespoon of powdered gelatin is equivalent to 4 gelatin sheets. So, if your recipe calls for gelatin sheets, you can substitute with this ratio.
powdered sugar is a super, super fine sugar that has cornstarch added to it to prevent caking. If you are going to use it, I'd suggest running it through the food processor first with a 1 tbsp CS to 1 C sugar ratio.
When substituting powdered sugar for granulated sugar, the general ratio is 1:1. However, since powdered sugar is finer and contains a small amount of cornstarch, it may slightly alter the texture of baked goods. For most recipes, you can use the same amount of powdered sugar as granulated sugar, but keep in mind that the sweetness level may be perceived as slightly different.
plr
Other names are the quick ratio ot the liquid ratio
A fraction is a ratio
1) Statutory Liquid Ratio 2) Cash Reserve Ratio
the term for the ratio of vertical change over horizontal change is slope
You have to change the gears
The Slope