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Jokes About Science
The chemist's recipe
THE CHEMIST'S RECIPIE FOR CHOCOLATE CHIP COOKIES
The following recipie for chocolate chip cookies recently appeared in
Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100). It was attributed
to Jeannene Ackerman of Witco Corp.
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 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 25 deg. C heat-transfer
table allowing the product to come to equilibrium.
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