177 Jokes

Chocolate Chip Cookies:

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 avian albumen-coated protein
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 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 more...

Chocolate Chip Cookies:
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 avian albumen-coated protein
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 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 more...

Chocolate Chip Cookies: Ingredients: 1. 532. 35 cm3 gluten2. 4. 9 cm3 NaHCO33. 4. 9 cm3 refined halite4. 236. 6 cm3 partially hydrogenated tallow triglyceride5. 177. 45 cm3 crystalline C12H22O116. 177. 45 cm3 unrefined C12H22O117. 4. 9 cm3 methyl ether of protocatechuic aldehyde8. Two calcium carbonate-encapsulated avian albumen-coated protein9. 473. 2 cm3 theobroma cacao10. 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 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 more...

Chocolate Chip Cookies:
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 avian albumen-coated protein

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 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 more...

Chocolate Chip Cookies: Ingredients: 1.) 532. 35 cm3 gluten2.) 4. 9 cm3 NaHCO33.) 4. 9 cm3 refined halite4.) 236. 6 cm3 partially hydrogenated tallow triglyceride5.) 177. 45 cm3 crystalline C12H22O116.) 177. 45 cm3 unrefined C12H22O117.) 4. 9 cm3 methyl ether of protocatechuic aldehyde8.) Two calcium carbonate-encapsulated avian albumen-coated protein9.) 473. 2 cm3 theobroma cacao10.) 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 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 more...