The Synthesis of Kraft (TM) Kraft Dinner using one (1) 225.0g package of 99.98% pure Kraft Dinner obtained from Kraft Foods of Canada:
To a 2000.0 mL flat-bottomed stainless steel cooking basin, 1250.0 mL of 343.5 K reverse-osmosis filtered water (RO water) was added. The cooking basin was then placed above direct heat in excess of 373.3 K, and 6.0 g of solid iodized sodium chloride was added. The solution was stirred until no solid remained.
NaCl(s) -H2O-> Na+(aq) + Cl-(aq)
The solution was allowed to increase temperature until such a time as the solvent began to become gaseous and the solution had reached its boiling point. The heat was reduced in order to prevent vigorous boiling, though the heating implement remained in excess of 373.3 K. At such time, the package was opened and the contained tubular carbohydrate-protein complex was added to the heated solution immediately, resulting in a suspension.
The suspension was then stirred counter-clockwise at 1 Hz, ensuring the carbohydrate-protein complex would not burn when coming in contact with the stainless steel basin. Throughout agitation, non-vigorous boiling was maintained.
A 2.0L Büchner flask was connected to a vacuum pump, and a Büchner funnel with a coarse-plastic filter was attached using a black elastomer adapter.
After seven (7:00) minutes in the iodized sodium chloride solution, the suspension was then added to the Büchner funnel and vacuum pressure was applied for one (1:00) minute to separate the denatured carbohydrate-protein complex from the solution. The product was then placed back into the empty stainless-steel basin. 35.00 mL of 1% grams / 100 mL milk-fat cow's milk, one package of included dairy-protein complex powder, and 45 mL of salted butter were added to the denatured carbohydrate-protein complex. The product was then stirred until a homogeneous mixture was created. The mixture was transferred from the basin to a white ceramic plate where it was let to cool to 320 K.
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