I have a project due tomorrow where I have to have a recipe that is made up of three ingredients. Part of the project is to convert each of the ingredients into individual serving sizes. How do I do this?

Are the ingredients supposed to be edible? What other guidelines do you have? How long have you had this project? Is it for a chemistry course or not?

Yes this is for Chemistry. Yes, the ingredients need to be edible. We're supposed to pick a molecule that is being used and talk about their structure (such as sugar or lactose)and how they react with the body. I've had this project since Tuesday, but I've been gone and wasn't able to learn the lesson in time.

Have you heard or done anything like this? or is my teacher just doing something out of the ordinary?

I can list some ordinary household ingredients. All are edible but I don't think any of them are especially tasty unless they are part of a recipe such as cake, biscuits, and that sort of thing.

You have sugar (sucrose, C12H22O11)
vinegar (acetic acid CH3COOH)
soda (sodium monohydrogen carbonate NaHCO3)
cream of tartar (potassium monohydrogen tartrate KHC4H5O4)
lemon juice (citric acid--you can look up the formula).
salt, NaCl
I hope this gets you started.

To convert the ingredients into individual serving sizes, you need to know the total serving size for the recipe as well as the desired individual serving size. Here's a step-by-step process to help you:

1. Determine the total serving size for the recipe: This information should be provided in the project guidelines or can be based on your preference.
2. Identify the quantity of each ingredient needed for the total serving size: Follow the recipe and measure the amount of each ingredient required to make the entire recipe.
3. Divide the quantity of each ingredient by the total serving size: Divide the amount of each ingredient by the total serving size to determine the amount used per serving.
Example: If a recipe calls for 2 cups of flour and makes 4 servings, each serving would use 2/4 = 0.5 cups of flour.
4. Calculate the desired individual serving size: Decide the desired serving size for each individual. This could be based on the project requirements or personal preference.
5. Adjust the ingredient quantities accordingly: Multiply the quantity used per serving (calculated in step 3) by the desired individual serving size (calculated in step 4) to get the adjusted amount for each ingredient.
Example: If the individual serving size is 2 servings and the recipe uses 0.5 cups of flour per serving, multiply 0.5 x 2 = 1 cup of flour required for the individual serving size.

Repeat these steps for each ingredient in the recipe, and you'll have the adjusted quantities for the individual serving size.