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.

Wind will blow from one direction to another.

The molecules contain like 54 of water 

Answerthis solution will not form a precipitateexplanationsolubility equilbrium:         pbf₂(s)  ⇄ pb²⁺(aq) + 2 f⁻(aq)the solubility product expression is    (we exclude solids from the equilibrium expression).now suppose we have the trial ion product q, which we can define as    then, we can interpret  q as the product of the concentration of the ions that we have and ksp as the product of the ion concentrations that are needed to form a saturated solution.if q > ksp, then that implies that there will be a surplus of ions that exceed the amount that is required to form a saturated solution. a precipitate will then form (the precipitate continually  forms until the surplus ions are removed and q is decreased to ksp's value).if q = ksp, the saturated solution that forms is barely saturated and the precipitate will be minimal.if q < ksp, then the ion concentration will not be enough to form a saturated solution (so no precipitate).using our information, we calculate the trial ion product:     since q = 2.7  × 10⁻⁸ < ksp =  4  ×  10⁻⁸, a precipitate will not form.