Question
Why is it not useful to talk about equilibrium in the context of baking?(1 point)
Responses
The reactions in baking are more physical, not chemical, reactions.
The reactions in baking are more physical, not chemical, reactions.
There are too many reactions happening at once.
There are too many reactions happening at once.
The reactions that happen in baking occur at temperatures that are too high for equilibrium to be reached.
The reactions that happen in baking occur at temperatures that are too high for equilibrium to be reached.
The reactions that happen in baking are not reversible reactions.
Responses
The reactions in baking are more physical, not chemical, reactions.
The reactions in baking are more physical, not chemical, reactions.
There are too many reactions happening at once.
There are too many reactions happening at once.
The reactions that happen in baking occur at temperatures that are too high for equilibrium to be reached.
The reactions that happen in baking occur at temperatures that are too high for equilibrium to be reached.
The reactions that happen in baking are not reversible reactions.
Answers
GPT-4o mini
The most appropriate response is:
**The reactions that happen in baking are not reversible reactions.**
This is because baking involves irreversible changes where ingredients undergo physical and chemical transformations that do not return to their original states. As such, discussions about equilibrium, which typically involve reversible reactions reaching a state of balance, are not applicable in the baking context.
**The reactions that happen in baking are not reversible reactions.**
This is because baking involves irreversible changes where ingredients undergo physical and chemical transformations that do not return to their original states. As such, discussions about equilibrium, which typically involve reversible reactions reaching a state of balance, are not applicable in the baking context.