# The Definition of 3/4 of a Teaspoon

Approximately 4 millilitres, or 1/8 of a fluid ounce, or 34 of a teaspoon is equal to 14 of a tablespoon. A teaspoon is equivalent to 5 millilitres, or 16 of an ounce, or 13 of a tablespoon.

Since a 34 teaspoon is typically absent from measuring spoon sets, three 14 teaspoons must typically be substituted. If a complete 12 teaspoon and then roughly half of another teaspoon are not options, then one full 14 teaspoon is likewise similar. Remember that a scooped or firmly packed 34 teaspoon contains more substance than one that is loose.

## Several Spoons for Tea

While ounces are a part of the imperial system, which is used in the United States, Liberia, Myanmar, and many former British territories, millilitres are a part of the metric system that is widely used around the world. Both have essentially the same meanings. But tablespoons and teaspoons can be more perplexing.

Despite the fact that teaspoons and tablespoons are typically 5 and 15 millilitres in size, respectively, there can be some variation across and even within nations. For instance, the size of a modern U.S. teaspoon, which is probably what you have in your kitchen drawer, is 4.93 millilitres.

But a teaspoon is precisely 5 millilitres, according to the US Food and Drug Administration. A tablespoon is 20 millilitres in Australia, despite the fact that there is an extra teaspoon there, where a teaspoon is also five millilitres.

Even when you think you know what kind of teaspoon or tablespoon you have, there may be some variation because there is no organisation that standardises measuring spoons. Fortunately, as long as the number of spoons is relatively small, the range in teaspoon and tablespoon sizes typically isn’t significant enough to affect too much when it comes to cooking.

## Missing Spoons Measurement

There is no doubting that using a quality set of measuring spoons can simplify baking and cooking. No one really does that, right? You could see cartoon chefs and other made-up characters adding a pinch or a dash of this or that.

If you have grandparents who enjoy cooking traditional meals, you may already be aware that you can measure out ingredients using only your hands; all you need to know is whatever units of measurement you have access to.

It is feasible to cook without measuring spoons, but you will need to practise and double check your work with them first. Cooking requires precise proportions of ingredients.

Take a pinch of a dry ingredient using your thumb, middle, and index fingers to equal one eighth of a teaspoon. You want to double that? Pour the component into the centre of your friend using two of those or a cupped palm until there is a nickel-sized mound. To get a half teaspoon, double that. Give the mound a quarter-sized shape. For 1 teaspoon, enlarge it all around by a quarter inch.

Use the bottom of a 12-ounce beer or soft drink can, which carries exactly one teaspoon, to measure a tablespoon if you don’t want to use three teaspoons. Just wash the can beforehand! To approximate a teaspoon, you can also use a half-full spoon that you might use to eat cereal or anything else, but keep in mind that there is no set size for such spoons. In relation to which…

## When Teaspoons Really Matter

When it comes to some recipes, you can get away with using approximate measurements, but when it comes to medicine, especially for children, this is not an option. In a research, 30% of parents used a kitchen spoon even though most don’t contain an exact teaspoon, and 40% of parents made mistakes while measuring out liquid drugs like cough syrup.

Parents giving children the wrong dosage of liquid medication results in more than 10,000 calls to poison control centres per year. Use appropriate measuring spoons or, better yet, measure the medication out in millilitres using a syringe or dropper to avoid making one yourself.

Misha Khatri
Misha Khatri is an emeritus professor in the University of Notre Dame's Department of Chemistry and Biochemistry. He graduated from Northern Illinois University with a BSc in Chemistry and Mathematics and a PhD in Physical Analytical Chemistry from the University of Utah.