ENGINEERING CHANGE ORDER: In item (10), replace "legume meats" with
"comestible angiosperm reproductive modules."

>ENGINEER'S COOKIE RECIPE
>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. 2 calcium carbonate-encapsulated avian albumen-coated protein
>9. 473.2 cm3 theobroma cacao
>10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
>
>
>Instructions:
>
>To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat
>transfer coefficient of about 100BTU/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 ingredients 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
>piecemeal on a 316SS sheet (300mm X 600mm). Heat in a 460K degree 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.

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