What is 3/4 of a Cup Multiplied by Two?

3/4 of a cup can be multiplied by two to yield 6/4 cups, which can be written as 3/2 cups or 1 1/2 cups. 3/4 of a cup equals.75 cups in decimal form, and.75 twice equals 1.5 cups. Since a standard American cup carries exactly 8 ounces of liquid, 3/4 of a cup is equivalent to 6 ounces.

You may get 12 U.S. fluid ounces by multiplying 3/4 of a cup by two. Even though they use the same names for the volume units, it’s crucial to remember that American customary volume measurements and the British imperial system are different while following recipes.


For some people, it may be simple and intuitive to visualise fractions when calculating recipe portions, but for others, it might be difficult. Writing recipes that call for adding or multiplying fractions rather than specifying the exact portions in whole numbers may even make this problem more challenging.

Some home cooks will be compelled by such recipes to enrol in a self-imposed crash course in fractions, wondering how they managed to forget a concept they learned in third grade.

Fractions are parts of a whole and are represented by top and bottom numbers separated by a line. The lowest number is referred to as the “denominator,” and the top number is referred to as a “numerator.” A “vinculum,” or division line, divides these two integers.

Addition of Fractions

Fraction addition is simple. Add the numerators while keeping the same denominator if the fractions share the same denominator, like in the case of 3/4, to get 6/4. If the fractions, such as 1/3 + 1/4, do not have the same denominator, multiply the numerators by the denominators of the other fraction (1/3 + 1/4), add the resulting numbers (3+4 = 7), and the result is your new numerator. The result (12) is your new denominator when the denominators of the two fractions (34) are multiplied. The result of 1/3 plus 1/4 is 7/12.

Incorrect Fractions

You can get 6/4 by doubling or adding 3/4 plus 3/4. Improper fractions are those where the numerator is greater than the denominator. Whole integers greater than one are frequently represented by improper fractions. To make it simpler for you to grasp the portions in recipes, improper fractions can be transformed into mixed fractions.

Changing Incorrect Fractions to Mixed Fractions

Divide the numerator by the denominator, in this case 6 4 = 1, and add the residue, which in this case is 2, to create mixed fractions from improper fractions. Write down the entire number 1, then add the leftover number 2 to the denominator as the new numerator. Hence, 1 2/4. To achieve 1 1/2, simplify the fraction 2/4 to get to 1/2.

Therefore, multiplying 3/4 cups by two will give you 1 1/2 cups. Divide the numerator and denominator by two to simplify fractions up to the point where one or both of the numerators and denominators can no longer be divided by two. Divide the numerator and denominator by their greatest common factor to further reduce fractions.

Decimal to Fraction Conversion

Since fractions are representations of division, dividing the numerator by the denominator yields the decimal equivalent. An easy illustration is 1/2, where 1 + 2 =.5. Convert the improper fraction into a mixed fraction as previously demonstrated, and then convert the improper fraction that follows the full number into decimals.

Comparing the Imperial and US Customary Systems of Measurement

A standard American cup holds 8 fluid ounces, as was already established. One U.S. pint is equal to two U.S. cups, two U.S. pints are equal to one U.S. quart, and four U.S. quarts are equal to one U.S. gallon.

Despite the fact that the units have the same names, the U.S. customary system differs from the imperial system in terms of measurements and increments. An imperial cup holds 10 imperial fluid ounces; an imperial pint is made up of two imperial cups; a quart is made up of two imperial pints; and a gallon is made up of four imperial quarts. The imperial fluid ounce has a volume of 28.412 millilitres (mL), but the U.S. fluid ounce has 29.573 mL.

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.


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