[COMPLETE-SCIENCE] The Chemistry of Cookery by W. Mattieu Williams-ans

[Availle]

If I may, Anne...

It's a relatively easy table, you read it by column.

First column:
Theine: Carbon 49.80%, Hydrogen 5.08 %, Nitrogen 28.83%, Oxygen 16.29%, sum 100%

and then the second column:
Theobromine: Carbon... etc.

Hope this helps.

[annise]

Thanks Ava

Anne

[sdelgermaine]

If I may, Anne...

It's a relatively easy table, you read it by column.

First column:
Theine: Carbon 49.80%, Hydrogen 5.08 %, Nitrogen 28.83%, Oxygen 16.29%, sum 100%

and then the second column:
Theobromine: Carbon... etc.

Hope this helps.

Ah, so it is a percentage! Got it.

That was the part I was mostly confused about. Now it makes sense!

You helped tremendously Availle, thank you.

[sdelgermaine]

Due to unforeseen circumstances I will not be able to participate here at LibriVox.

My apologies for any inconvenience.

Take care.

[KevinS]

Section 19

https://librivox.org/uploads/annise/chemistrycookery_19_williams_128kb.mp3 (16:36)

A very interesting project. I'm sure to come back after I attend to some of my other commitments.

Section 19 is PL OK!

I did notice that you read the Chapter Number and Title during the intro to Section 8, but only the Chapter Title (without the Number) for this section 19.
I don't know if that's something that you'd need to change, but wanted to let you know just in case c:

Best regards,
Michael

Sorry for the delay in addressing this.

https://librivox.org/uploads/annise/chemistrycookery_19_williams_128kb.mp3 (16:38)

[annise]

Due to unforeseen circumstances I will not be able to participate here at LibriVox.

My apologies for any inconvenience.

Take care.

Thanks for letting us know, Anne

[annise]

Thanks Kevin,
Anne

[KevinS]

Here comes section 17, wine part 1 at 31:09:

https://librivox.org/uploads/annise/chemistrycookery_17_williams_128kb.mp3

This is not what I expected at all! It really is chemistry and should be classified as such.
And it needs a better summary that tells you that it has nothing to do with cookery and recipes and is probably less interesting to cooks as it is to nerds of all sorts.

Great reading! And fascinating subject. PL OK!

[Availle]

Why, thank you Kevin!

[KevinS]

Section 13: Vegetable Casein

https://librivox.org/uploads/annise/chemistrycookery_14_williams_128kb.mp3

~Charlie

Edit: time is 30:04 (original time was under 30 minutes so it only went over 30 with the 5 seconds of silence added to the end, therefore I did just the 5 seconds, not 10... )
admin
file name edited to correct number

I'm not quite sure what happened here, but the section is Section 14 according to the present MW. You read '13.' With that small change made, your recording will be perfect. It's well read! Thanks!

[KevinS]

Section 12 (46:24)
https://librivox.org/uploads/annise/chemistrycookery_12_williams_128kb.mp3

PL OK! Thank you!

[ywondw1]

Hello, I would love to claim section 16 to read.

[annise]

That would be great
PLease before you read it, do the 1-minute test just to get all the settings right - it's not an audition , but it will save you time if any settings are not right and help you get your first recordings right first go - nothing is less fun than having to repeat a whole chapter because the settings are not right ( except I suppose having to re-record 2 or more chapters )

Anne

[annise]

I've orphaned a couple of sections.

Anne

[KevinS]

.