Why do leavening gases expand faster at higher altitudes

Cakes, breads and other foods that contain leavening agents rise more quickly at higher altitudes, because gases produced by the agents expand faster than at sea level. The loaves may collapse if the gases dissipate before the proper temperature is reached. Most baking recipes can be adjusted for high altitudes.

Explanation:

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93.2 ml + 3920 ml = 4013 ml total  

(93.2 ml) * (2.03 m) / (4013 ml) = 0.0471 m

the volume in in l of the diluted solution would be 0.0471 m.

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explanation:

each principal energy level above the first contains one s orbital and three p orbitals. a set of three p orbitals, called the p sublevel, can hold a maximum of six electrons. therefore, the second level can contain a maximum of eight electrons - that is, two in the s orbital and 6 in the three p orbitals.

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