Question

Maria makes a flourless cake. She measures out the ingredients 110 g of chocolate 95 g of butter 160 g of sugar 45 g of eggs what is the relationship between the mass of the ingredients and the mass of the mixture before baking?

Answer 1

Would the mass not ALWAYS be constant...?

Explanation:

The cake was made from a `410*g` mass of ingredients...while there would be some mass loss involved in the transfer of the batter, would not the mass of the cake also be `410*g`? Conservation of mass is a fundamental principle of chemistry.

I suppose there would be some mass loss as the cake is baked, and carbon dioxide, the raising agent, escapes..but this would be minimal.