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Abstract
Culinary is related to cooking. It is an art of preparation, cooking and presentation of food, usually in the form of meals. This research provides an overview of the application of Mathematical Chemistry in Culinary and examines the results of the analyses performed in the completion of this study. The purpose of this study was to investigate which variables influence the output of the recipes by culinary chefs with respect to acidic end product or alkali end product. Data were collected and relationships among the variables were investigated by means of bivariate correlations and linear regression using the Statistical Package for the Social Sciences (PSPP) which gave the different PH value.