Abstract: A method measuring the phase transition characteristics of a macromolecule, the method comprising: generating a stream of micro-droplets comprising at least one constituent, of which one constituent comprises the macromolecule, varying the conditions in the micro-droplets; and measuring the relative concentrations of the constituents of, and the phases of the macromolecule present in, the micro-droplets.

Abstract: A composite cooking structure adapted for use as a griddle top, presenting a plurality of thermally autonomous cooking zones when engaged by at least one heat source, and having a multi-layered configuration, including an uppermost hard planar member for presenting a cooking surface, a unitary thermally conductive planar member defining at least one thermal break for improving heat distribution within a zone and reducing thermal bleeding among adjacent zones, and preferably a lowermost hard planar member for improving the structural capacity of the structure, wherein the members are preferably metallurgically bonded and the thermal breaks cooperatively define the zones.