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kept stirring vs kept stirring at

Both phrases are correct, but they are used in different contexts. 'Kept stirring' is used to indicate the continuous action of stirring something, while 'kept stirring at' is used when someone is continuously stirring something in a particular direction or at a specific point.

Last updated: March 27, 2024 • 1024 views

kept stirring

This phrase is correct and commonly used in English to indicate the continuous action of stirring something.

This phrase is used to describe the ongoing or continuous action of stirring something without specifying a particular direction or point.

Examples:

  • She kept stirring the soup to prevent it from burning.
  • He kept stirring the paint until it was smooth.
  • The chef kept stirring the sauce to avoid lumps.
  • The child kept stirring the mixture with a wooden spoon.
  • The machine kept stirring the ingredients automatically.
  • You kept stirring and crying out.
  • When saturation is achieved the mixture is cooled and kept at the test temperature, stirring as long as necessary to reach equilibrium.
  • The algal cells are kept in suspension by shaking, stirring or bubbling with air, in order to improve gas exchange and reduce pH variation in the test solutions.
  • Take the hydrolysates obtained in accordance with 5.3.2.3 or 5.3.2.4 and partly neutralise them by carefully adding with stirring, 17 ml of sodium hydroxide solution (3.17), ensuring that the temperature is kept below 40 oC.
  • INCUBATION MUST BE CARRIED OUT IN A WATER BATH WHOSE TEMPERATURE IS KEPT UNIFORM AT 37 C MORE OR LESS 0.1 C BY STIRRING.

Alternatives:

  • continued stirring
  • persisted in stirring
  • remained stirring
  • carried on stirring
  • kept mixing

kept stirring at

This phrase is correct and commonly used in English to indicate the continuous action of stirring something in a particular direction or at a specific point.

This phrase is used when someone is continuously stirring something in a particular direction or at a specific point, providing more detail about the stirring action.

Examples:

  • She kept stirring at the bottom of the pot to prevent sticking.
  • He kept stirring at the edges of the pan to mix the ingredients evenly.
  • The baker kept stirring at the center of the batter to ensure consistency.
  • The artist kept stirring at the same spot to blend the colors.
  • The scientist kept stirring at a constant speed for accurate results.
  • You kept stirring and crying out.
  • Somebody ought to be stirring at the café.
  • The suspension is conditioned for at least two days with gentle stirring at 20 ± 2 ºC, to stabilise pH and establish a stable microbial component. pH is measured again and should be 6,0 ± 0,5.
  • When saturation is achieved the mixture is cooled and kept at the test temperature, stirring as long as necessary to reach equilibrium.
  • The algal cells are kept in suspension by shaking, stirring or bubbling with air, in order to improve gas exchange and reduce pH variation in the test solutions.
  • Take the hydrolysates obtained in accordance with 5.3.2.3 or 5.3.2.4 and partly neutralise them by carefully adding with stirring, 17 ml of sodium hydroxide solution (3.17), ensuring that the temperature is kept below 40 oC.
  • INCUBATION MUST BE CARRIED OUT IN A WATER BATH WHOSE TEMPERATURE IS KEPT UNIFORM AT 37 C MORE OR LESS 0.1 C BY STIRRING.

Alternatives:

  • continued stirring at
  • persisted in stirring at
  • remained stirring at
  • carried on stirring at
  • kept mixing at

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