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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And here is a response to this posting.....
I dunno. It doesn't seem likely this came from a chemist, nor would be produce
very good cookies....
Gluten is the protein component of wheat flour. For Cookies, you do want the
starchy components as well, or your cookies will be very chewy indeed. Also,
solid ingredients should never be measured by volume, as they are throughout
this "recipe"!
Sodium Chloride, I assume? "Halite" doesn't seem very scientific to me!
"Brown Sugar" is not unrefined. It's refined sugar with molasass (extracted
during previous refining steps) added back in. You would not want to use
unrefined sugar. "C12H22O11" might be used by an inorganic chemist, but it
probably describes half a dozen different isomers with differing properties.
Be exact and use the IUPAC name, or list structural formula.
The natural version, with assorted trace impurities, is considered superior.
Never trust a chemist to identify a biological construct? The variety of mass
of such constructs (from humming bird to ostrich) makes a much more accurate
description necessary!
Yuch! Better get the version with C12H22O11 already incorporated, or you'll be
in for an unpleasant surprise!
NO NO! Studies have shown that the reaction should not be allowed to reach
completion. In fact, there is a graph of reaction time vs aceptability that
looks something like this:
Yummy.
BillW
From: billw@cisco.com (Bill Westfield)
Leave these out, or be very carful just which legume you use! (Nuts are
considered legumes? Really?)
:
:
Once the reaction is complete...
|\ __
| | / \
| | / \
| | / \
| | / \
| | / \
| \________________/ \________________
+__________________________________________________
^ ^ ^ ^
"raw" "Chewy" "Crispy" "Charcoal"
As an engineer, let me suggest freezing most of the separate extruded
portions, so that the final stages of the process can be implemented
at your temporal discretion! Like I did last night. And right now I
can go and... Hmm.Additional comments:
* Actually, if done by a classical organic chemist...
Starting with Air, Water, an Ethane source, and your own personal copy of
Beilstein...