Why is it not useful to talk about equilibrium in the context of baking?
A)The reactions in baking are more physical, not chemical,
reactions.
B) There are too many reactions happening at once.
C) The reactions that happen in baking are not reversible
reactions.
D) The reactions that happen in baking occur at temperatures
that are too high for equilibrium to be reached.
The equilibrium constant is important because it gives us an idea of where the equilibrium lies. The larger the equilibrium constant, the further the equilibrium lies toward the products.
