AprylRae presents: Chemical Engineer Chocolate Chip Cookies
The following recipe for chocolate chip cookies appeared in National Chemestry Week News Easily one of Trip's favorites!
236.6 cm3 (500 mL) partially hydrogenated tallow triglyceride (butter or margarine)
177.45 cm3 (177 mL) crystalline sucrose (sugar)
177.45 cm3 (177 mL) unrefined sucrose (brown sugar)
4.9 cm3 (5 mL) 4-hydroxy-3-methoxybenzaldehyde (vanilla)
2 calcium carbonate-encapsulated avian albumen-coated protein (eggs)
532.35 cm3 (500 mL) gluten (flour)
4.9 cm3 (5 mL) sodium chloride (salt)
4.9 cm3 (5 mL) sodium bicarbonate (baking soda)
1 package of theobroma cacao (chocolate chips)
236.6 cm3 (250 mL) chopped de-encapsulated legume meats (nuts)
measuring spoons
measuring cups
mixing bowls
cookie sheets
Procedure:
Cream the partially hydrogenated tallow triglyceride, methyl ether of protocatechuic aldehyde, crystalline and unrefined sucrose in a bowl.
Add the calcium carbonate-encapsulated avian albumen-coated proteins and mix well.
In a separate bowl combine the gluten, sodium chloride, and sodium bicarbonate. Add to creamed mixture.
Stir in theobroma cacao and de-encapsulated legume meats.
Place the final mixture piecemeal onto a cookie sheet.
Heat in an 463 K (190°C/ 375°F) oven for 8-10 minutes and allow the chemical reactions to take place.
Remove from oven and place on cooling rack.
Nine of you have made comments
Um, can sum1 write this in english?
Here you go.... (and fixed too)
A Chemical Engineer’s Recipe for Chocolate Chip Cookies
Objective:
Household cooking involves chemistry. Here is a cooking experiment in which the product is edible.
Materials:
236.6 cm3 (500 mL) partially hydrogenated tallow triglyceride (butter or margarine)
177.45 cm3 (177 mL) crystalline sucrose (sugar)
177.45 cm3 (177 mL) unrefined sucrose (brown sugar)
4.9 cm3 (5 mL) 4-hydroxy-3-methoxybenzaldehyde (vanilla)
2 calcium carbonate-encapsulated avian albumen-coated protein (eggs)
532.35 cm3 (500 mL) gluten (flour)
4.9 cm3 (5 mL) sodium chloride (salt)
4.9 cm3 (5 mL) sodium bicarbonate (baking soda)
1 package of theobroma cacao (chocolate chips)
236.6 cm3 (250 mL) chopped de-encapsulated legume meats (nuts)
measuring spoons
measuring cups
mixing bowls
cookie sheets
Procedure:
Cream the partially hydrogenated tallow triglyceride, methyl ether of protocatechuic aldehyde, crystalline and unrefined sucrose in a bowl.
Add the calcium carbonate-encapsulated avian albumen-coated proteins and mix well.
In a separate bowl combine the gluten, sodium chloride, and sodium bicarbonate. Add to creamed mixture.
Stir in theobroma cacao and de-encapsulated legume meats.
Place the final mixture piecemeal onto a cookie sheet.
Heat in an 463 K (190°C/ 375°F) oven for 8-10 minutes and allow the chemical reactions to take place.
Remove from oven and place on cooling rack.
Thanks a bunch
Actually, "partially hydrogenated tallow triglyceride" would be shortening; tallow is specifically hard fat from the abdominal cavities of cattle, sheep or horses. Also, 4-hydroxy-3-methoxybenzaldehyde is not vanillA but vanillIN; while vanillin is the main component of extract of vanilla, it is only one of HUNDREDS of compounds. It is the sole component of ARTIFICIAL vanilla extract, which I encourage you to avoid. Lastly, "gluten" is not an accurate description of flour - the gluten proteins (a) are generally 7-14% of flour's weight by weight (less in cake flours, more in bread flours) and (b) don't actually link up to form gluten until water is added and the mixture is agitated vigorously.
I tried to be a bit more accurate with my version. Same inspiration. I left a few things up to the engineer to figure out, like the best species of order Fagales to derive the fruits from. You could use acorns, but walnuts or pecans are probably a better choice.
Process for Synthesis of “Chocolate Chip Cookies”
Reactants:
1. 532.32 mL powdered Triticum spp fruit
2. 4.92 mL NaHCO3(s)
3. 4.92 mL NaCL(s)
4. 236.59 mL partially hydrogenated bovine lactic triglyceride
5. 177.44 mL crystalline C12H22O11
6. 177.44 mL unrefined C12H22O11(s) extracted from Saccharum spp
7. 4.93 mL 4-hydroxy-3-methoxybenzaldehyde or extract of Vanilla planifolia fruit
8. contents of 2 unfertilized Gallus gallus ova
9. 473.18 mL processed fruit of Theobroma cacao
10. 236.59 mL decapsulated fruit of order Fagales
To a 2 L vessel (vessel #1) add reactants 1, 2, and 3 with constant agitation. In a second vessel (vessel #2) with radial impeller operating at approximately 100 rpm, add reactants 4, 5, 6, and 7 until homogenized. To vessel #2 add reactant 8, followed by three equal volumes of substance in vessel #1.
Separate product into equal volumes of 15–20 mL each, place quanta separately on polytetrafluoroethane coated 300×600 mm sheet. Heat in preheated 464K oven at atmospheric pressure until product surface is golden brown. Remove from heat and stabilize for 2 min. Place on 290K heat transfer table and allow product to come to equilibrium. Product may be ingested when internal temperature falls below 335K. Store in airtight container, ideally in inert atmosphere at STP.
thank u! this was a school assigment & now we got a 100%! thanks
nice! an A 4 me 2!but my madre wont let me use the oven... if anyone from nelsons class reads this good luck!
LOOK AT THE NESTLE TOOL HOUSE morsals that is where the recipie is for frau nelsons extra credit.
um wut are the american measurements and the simpletons language to all these materials please
thanks
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