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In a lab (or a kitchen) it is often esssential to keep a liquid mixture at an exact temperature without a gradient of heat (the bottom being hotter than the top) to make it "cook" properly. To do this scientists (and cooks) often submerge the vessel needing this controlled environment into a bath of water at a controlled temperature. The advantage is that the water in the wath presents the heated material with a constant temperature that will not exceed 100oC (the boilling point of water) so that over heating or scorching is avoided. The laboratory water bath is slightly more complex than the kitchen version (the double boiler) as the temperature can be controlled through sensors to wthin a degree of the desired temperature.

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