Why Engineers Don't
Write Cookbooks
Chocolate Chip Cookies
1) 532.35 cm3 gluten
2) 4.9 cm3 NaHCO3
3) 4.9 cm3 refined halite
4) 236 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
avian albumen-coated
protein ovoids
9) 473.2 cm3 theobroma cacao 10.) 236
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 ingredients one, two and three with
constant agitation.
In a second 2-L reactor vessel with a radial
flow impeller
operating at 100 rpm, add ingredients
four, five, six, and
seven until the mixture is homogenous.
To reactor #2, add ingredient eight, followed
by three equal
volumes of the homogenous mixture in reactor
#1.
Additionally, add ingredient 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 25C
heat-transfer table, allowing the product
to come to
equilibrium.
This piece came to us from Karen Anderson's E-Zine,
"Advice for Women on Living Life
Simply, Safely and Securely in the Year 2000 and Beyond"
http://www.y2kwomen.com/
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