Both citric acid (C6H8O7) and calcium citrate (Ca3(C6H5O7)2) are widely used in beverages, foods, cosmetics, cleaning agents, and pharmaceuticals. Although citrate occurs naturally in fruits and vegetables, the majority of worldwide production (millions of tons annually) is performed by fermentation of sugar-containing feedstocks by aspergillus niger. in a particular fermentation process, 3250kg of molasses is fed to a 10,000 L fermenter together with trace nutrients, water, fungal noculum, and continuous aeration. The composition of the molasses is Of the total carbohydrate, 74.2% are fermentable sugars. The fermentation is allowed to proceed until the citric acid concentration in the fermentation broth reaches 35.0g/L at which time the fermentation broth is drained and filtered to remove the fungal mycelia containing a negligible amount of liquid. A carbohydrate analysis of the remaining fermentation broth indicates a total carbohydrate content of 120.2g/L. The filtrate is then treated with Ca(OH)2 to precipitate the citric acid as tricalcium dicitrate tetrahydrate (Ca3(C6H5O7)24H2O); Ca(OH)2 is added in 15.0% excess over the stoichiometric amount required. The resulting precipitate is filtered and washed and reated with H2SO4 to yield gypsum (CaSO42H2O) and citric acid slurry. The slurry is filtered to yield crystalline gypsum and a citric acid solution; the latter is subject to evaporation under vacuum until the citric acid is crystallized as (C6H8O7H2O). eTextbook and Media Hint Attempts: 1 of 3 used Calculate the yield defined as mass of citric acid (not the monohydrate crystal) per mass of sugar fermented (in percent). %