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Cooking and titration?

  1. Jan 6, 2007 #1
    Someone likened cooking with titration. How accurate is this?

    Is heat usually applied to titration? Does titration recquire physical labour to stir the solution? If not than these are two big differences between cooking and titration.

    What other chemical methods/techniques are comparable to cooking?
    Last edited: Jan 6, 2007
  2. jcsd
  3. Jan 6, 2007 #2
    I suppose you could liken cooking to titration in that in both cases you are adding specific amounts of ingredients together to form a product. however the similarities end there as the product in titrations is irelevent for the most part, but is the reason for cooking.
  4. Jan 7, 2007 #3
    That and the fact that if you add too much titrant to a titration, you just dilute your solution if its reached completion, but you end up with a big-ol-hunk of charcoal if you try it with a chicken o:)

    It depends on the titration, some titration generate heat, some require just enough heat to make the reaction favourable. Likewise with stirring, you need to make sure your reactants get mixed properly, so it depends what your titrating.

    Charcoal filtration, if you have tried my mums food you'll understand why. Heston Blumenthal uses all sorts of wacky techniques for cooking, including a rotary evaporator :eek:
  5. Jan 9, 2007 #4


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    cooking really has nothing to do with titration, the method of titration is much more "exact" and has a specific quantitative purpose to it.
  6. Jan 9, 2007 #5
    True but one could cook exactly as well. I.e by following strictly to a very precisely written receipe.

    It's funny that the person who I heard this comparison from did Chemistry Olympaid and has currently finished 2nd year while on an undergraduate chemistry scholarship. Maybe he dosen't know cooking very well.
    Last edited: Jan 10, 2007
  7. Jan 9, 2007 #6
    Is that true everytime, in that the products in titration are discarded?
  8. Feb 7, 2007 #7
    I have seen back titration and in those cases, the products are what are titrated.

    So we should just call cooking chemical reactions in general, since a lot of the time heat is provided. But not all cooking involve chemical reactions. For example, mixing can be cooking but isn't considered a chemical reaction.
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