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This document describes a culinary stoichiometry laboratory conducted by a student. The objective was to demonstrate the stoichiometric reactions that occur during chemical reactions in the kitchen and the conservation of matter. A dessert was prepared using gelatin, orange juice, cream, and other ingredients. The stoichiometric calculations for preparing the same recipe for more people are explained, as well as the calculation of possible servings using limited quantities of some ingredients.

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ScribdTranslations

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EN