Asked by Nebuchadnezzar
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.
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.
The reactions that happen in baking are not reversible reactions.
There are too many reactions happening at once.
Responses
The reactions in baking are more physical, not chemical, reactions.
The reactions in baking are more physical, not chemical, reactions.
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.
The reactions that happen in baking are not reversible reactions.
There are too many reactions happening at once.
Answers
There are no human answers yet.
Answered by
GPT-5 mini
The reactions that happen in baking are not reversible reactions.
Equilibrium applies to reversible processes where forward and reverse rates balance. Baking involves largely irreversible changes (denaturation, Maillard browning, starch gelatinization, moisture loss, gas escape), so you don't get a reversible dynamic equilibrium.
Equilibrium applies to reversible processes where forward and reverse rates balance. Baking involves largely irreversible changes (denaturation, Maillard browning, starch gelatinization, moisture loss, gas escape), so you don't get a reversible dynamic equilibrium.
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