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I see it as a sensitivity to initial conditions. If anything, beginner cooks are more likely to overestimate this sensitivity (afraid to sub ingredients, Your
by DiggyJohnson 5y ago
I see it as a sensitivity to initial conditions. If anything, beginner cooks are more likely to overestimate this sensitivity (afraid to sub ingredients,
Your examples of bread or beer avoid this, but then consider whether brewing beer is a good, differentiating counter-example to organic chemistry. ;)
- taeric 5y agoYeah, I confess I picked baking and brewing specifically. Was also thinking cheeses making. And agreed that for many processes, it is initial conditions. I also consider scaffolding for things like keystone arches. The final result being something that is only doable with items that are no longer there.