MarsEarth

Old world wisdom, new world insight – poems, poetry, philosophy, dreams, commentary, ideas

A Chemist’s recipe for Chocolate Chip Cookies

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The following recipie is attributed to Jeannene Ackerman of Witco Corp, from Chemical & Engineering News (1995).

Ingredients:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3

3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avain albumen-coated protien
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.

In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.

To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K (Kelvin) oven for a period of time that is in agreement with Frank & Johnston’s first order rate expression (see JACOS, 21, 55), or until golden brown.

Once the reaction is complete, place the sheet on a 25C (Celsius) heat-transfer table allowing the product to come to equilibrium.

You still rock, Jeannene!

Copyright © 1960-2015 Lawrence J. J. Leonard  All rights reserved.

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Author: SpindoctorUSA

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