The most accurate way to measure a dry ingredient like flour, sugar or chocolate chips is in terms of its weight, which is measured in regular ounces.
Markovnikov rule, in organic chemistry, a generalization, formulated by Vladimir Vasilyevich Markovnikov in 1869, stating that in addition reactions to unsymmetrical alkenes, the electron-rich component of the reagent adds to the carbon atom with fewer hydrogen atoms bonded to it, while the electron-deficient component ...