Agitation Jokes / Recent Jokes

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...

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 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 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 slowly, with constant more...

Chocolate Chip Cookies:
Ingredients:
532.35 cm3 gluten
4.9 cm3 NaHCO-3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C-12H-22O-11
177.45 cm3 unrefined C-12H-22O-11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
236.6 cm3 de-encapsulated legume meats (sieve size #10)
Procedures:
To a 2-L jacketed round reactor vessel (hereafter referred to as "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 (hereafter referred to as reactor # 2) with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the said mixture is homogeneous.
To reactor #2, add ingredient eight, followed by three equal volumes of the homogeneous mixture more...

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 more...