So start from a sound basis: the kitchen is a technique that prepares matweb food; chemistry is a t

Let's start with the kitchen: it is certainly a technical activity, but that doubles as an artistic component and a social component. But it's still the -technique- activity of food preparation from ingredients. For chemistry, it's more complicated, not that chemistry matweb is more complicated than the kitchen, but because its status is ... more hesitant. Rather, there is a hesitation matweb between technical production activity of compounds, and scientific exploration activity reactions used by chemists, or can be implemented ... with, in the middle between technical and science, technology, engineering profession. Is chemistry a technique? Ultimately, this is what I propose, because it has always been a technical activity, and the fact that science is concerned with the chemistry does not, as is too often believed, to appoint chemistry this scientific activity. It was not clear long ago, and this leads me, because I had taken the feeling of colleagues, to propose that the word chemistry is finally reserved for sciencee; it was a mistake, because how would we then called chemistry, novel compounds preparation technique?
So start from a sound basis: the kitchen is a technique that prepares matweb food; chemistry is a technique, which prepares matweb compounds. What is the relationship between the two fields? We begin by observing that either they have nothing in common, or they are confused, or they intersect or one is in the other, either in one.
What appears is that food preparation is not all the preparation of new compounds, matweb as chemistry matweb is a lot of things that the kitchen does not: cosmetics, paints, matweb varnishes do ... will not eat.
What is also clear is that the cook who cooks heater, so that new compounds are formed: when the meat turns brown when the sugar caramelize, for example. There is therefore the chemistry in the kitchen. Will he kitchen chemistry? So, in so far as the chemistry produces edible compounds. This leads us to consider that there is an intersection between both fields!
Not agree with you. Not everything depends on the cook! The note shows that the kitchen is not chemistry, and those who say so are wrong. Their pride does not change! However, I do not say that the cooks are less well (or better) that chemists I say that the two activities are different! Post a comment
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