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Laponite nanoparticles present in the reaction mixture become encapsulated during the microgel formation process.
It is suggested that under these conditions the surface of the particles in contact with the reactant gas mixture become enriched in Cu, which does not possess the ability to dissociatively chemisorb either CO or C2H4.
When the mixture become thick enough to be crystallized, allow it to cool.
Do not let the ladoo mixture become cold; if you do so, it will not hold its shape.
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Process until the mixture becomes pasty.
(If mixture becomes too dry, add water as necessary).
Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes.
Pulse until mixture becomes a fine meal (avoid over-processing).
If the mixture becomes too soft to work, place it back into the freezer to harden.
Lower heat to a simmer and reduce by half, or until mixture becomes a light syrup.
If mixture becomes dry before bread browns, add a bit more olive oil.
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