Well, you see, when you cook a small *handi* of meat for many guests, you don't measure by the biggest fellow's appetite—you divide by the smallest portion that still gives everyone a fair taste. Chemistry is the same *yaar*; you take the smallest number of moles as your measure, so every element gets a whole-number share in the recipe. I remember teaching this with just some chalk and a rusted balance, showing how you make do with what you have, not what you wish for.
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