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An Architect’s Cookbook: A Culinary Journey Through Design

為了解決M&M chocolate的問題，作者Coben, Glen 這樣論述：

This book represents the first 16 years of Glen Coben's design agency. Coben has had the distinct pleasure of working with some of the greatest chefs of this present time--having had a front-row seat to witness the growth of "farm-to-table" cuisine, "molecular gastronomy," the burger craze, the Neap

olitan pizza craze, the kale-ification of our consciousness, the paleo diet, the juice cleanse, and the rapid rise of food bloggers, social media, the "foodie," and the deification of chefs into rock stars. What has remained consistent is that the challenge of opening a restaurant has not become any

easier. Whether the restaurant is a burger restaurant, a dive bar and taqueria, or a four-star grand Italian destination, the stakes are always high for each restaurateur or chef. They have investors, budgets, schedules and the desire to deliver their own vision of service and cuisine. Each design

project is a journey to discover the soul of each project--to tell its story in an appropriate tone of voice that compliments each chef's vision. Coben's journey has taken him literally and metaphorically to Mexico, Strasbourg, Paris, Texas, California, the Islands, the Bronx, Queens, London, and al

l over Italy. Design projects & recipies include: DEL POSTO: Spaghetti with Dungeness Crab and Jalape os. B TARD: Roasted Beets "Linzer." Ol' Dirty Bastard. CARBONE: Classic Negroni. DOVETAIL: Grilled Pre-Season Corn. GABRIEL KREUTHER: Sturgeon and Sauerkraut Tart topped with American Sturgeon Cavia

r. EMPELL N: Guacamole with Pistachios. KREUTHER HANDCRAFTED CHOCOLATE: Chocolate Travel Cake. THE MARROW: Roasted Duck Breast ROMERA: Checkerboard of Coconut, Jenngibre, Garlic, Truffle and Garlic Black with Beef and Eggplant Mousse. BLUE HEN & MORRISSEY'S: Roast Chicken with Salsa Verde and Roaste

d Lemons. BROTHER JIMMY'S BBQ: Brunswick Stew CULTIVAR: Burgundian Snail Toast. DELMONICO'S & DELMONICO'S KITCHEN: Baked Alaska. EMPELL N AL PASTOR: Tacos al Pastor. FABRICK: General Tso Cauliflower. HOUSE OF BLUES ANAHEIM: Voodoo Shrimp. RARE RESTAURANT & BAR: The M&M Burger. URSINO: Venison Carpac

cio with Flavors of the Coastal Forest. COBEN KITCHEN: Seafood Bolognese.

M&M chocolate進入發燒排行的影片

Batch and Continuous Crystallization of Form II Paracetamol through the Assistance of Additives

為了解決M&M chocolate的問題，作者葉冠麟 這樣論述：

Table of Contents摘要 iAbstract iii誌謝 vTable of Contents viiList of Tables xiiList of Figures xivList of Schemes xxvChapter 1 Introduction 11.1 Pharmaceutical Industry 11.2 Crystallization Process 51.2.1 Fundamental

s of Crystallization 51.2.2 Batch and Continuous Crystallization 111.3 Solid Dosage Forms of API 131.3.1 Polymorphism 141.3.2 Co-crystal 161.4 Paracetamol and Its Polymorphs 181.4.1 Brief Introduction of Paracetamol 181.4.2 Polymorphs of PCA 191.5 Prep

aration of Metastable Form of PCA 211.5.1 Evaporation and Cooling Crystallization without Seeding or Additive 231.5.2 Evaporation and Cooling Crystallization with Seeding 251.5.3 Contact Line Crystallization 261.5.4 Ultrasound-Assisted Crystallization 271.5.5 Heterogene

ous Crystallization 281.5.6 Reaction Coupling 311.5.7 Multicomponent Crystallization 321.5.8 Summary 351.6 Polymorph Assembly by the Presence of Co-former 36Chapter 2 Experimental Procedures 422.1 Chemicals and Solvents 422.2 Experimental Procedures 432.2

.1 Additive Screening for PCA Polymorphs 432.2.2 Effects of the Additive Amounts on the Polymorphic Formation of PCA 442.2.3 Effects of Using ADI, FUM, MLC, SUC and OXADH as Seeds on the Polymorphic Formation of PCA 462.2.4 Solubility Measurements of Form I PCA in Aqueous Soluti

ons of OXA and FUM 472.2.5 Effects of Degrees of Supersaturation on the Cooling Recrystallization of PCA with OXA and FUM 482.2.6 Preparation of PCA Crystals by Cooling Recrystallization in the Aqueous Solutions at pH 1 and 2 482.2.7 Removal of FUM from the Produced Form II

PCA-FUM Mixed Crystals 492.2.8 Cooling Recrystallization of PCA in the Presence of Additives in a 500 mL-sized Stirred Tank 502.2.9 Cooling Recrystallization of PCA in the Presence of FUM in a Tubular Crystallizer 522.2.10 Preparation of PCA-MAL Co-crystals by Cooling Recrysta

llization 552.2.11 Establishment of the Ternary Phase Diagram of PCA-MAL-Water 552.3 Analytical Methods and Instruments 562.3.1 Optical Microscopy (OM) 562.3.2 Fourier Transform Infrared Microscopy (FTIR) 572.3.3 Powder X-ray Diffraction (PXRD) 572.3.4 Thermogravi

metric Analysis (TGA) 582.3.5 Differential Scanning Calorimetry (DSC) 582.3.6 Low-Temperature Differential Scanning Calorimetry (LT-DSC) 592.3.7 Nuclear Magnetic Resonance Spectroscopy (NMR) 592.3.8 High Performance Liquid Chromatography (HPLC) 602.3.9 Photoluminescence

Spectroscopy (PL) 61Chapter 3 Selective Polymorphic Formation of PCA by Additive Addition 623.1 Additive Screening for PCA Polymorphs 623.2 Effects of the Additive Amounts on the Polymorphic Crystallization of PCA 793.3 Effects of Using ADI, FUM, MLC, SUC and OXADH crystals

as Seeds to Induce Form II PCA 883.4 Freezing Point Measurement of the PCA-Additive Aqueous Solutions 933.5 Solubility Diagrams of the PCA-FUM and PCA-OXA Aqueous Solutions 953.6 Effects of Degrees of Supersaturation on the Recrystallization of PCA with FUM and OXA 1063.7 Re

moval of FUM Crystals from the Mixture of Form II PCA and FUM by Solvent Rinsing 113Chapter 4 Preparation of Polymorphic PCA in a Batch and a Continuous Crystallizer 1184.1 Recrystallization of PCA with FUM or OXA in a Stirred Tank 1184.2 Recrystallization of PCA with FUM or OXA in

a Tubular Crystallizer 127Chapter 5 1:1 Co-crystal of PCA-MAL 1365.1 Isomerization of MAL 1365.2 Preparation and Characterization of PCA-MAL Co-crystal 138Chapter 6 Conclusions and Future Works 1476.1 Conclusions 1476.2 Future Works 149Appendices 151A.

Abbreviations and Notations 151B. Thermal Scanning for PCA and Co-former 153C. Form Space Establishment 154D. Crystallographic Data 157E. Solubility Data 158References 161