Chemical Reaction. Lab tests indicate that many of the vitamins in your product are degrading due to oxidative degradation. To prevent this, an oxygen scavenger (a preservative) is added to your Tomato sauce. Luckily, there is a preservative that most people will not object to: Vitamin C (ascorbic acid). It prevents degradation by reacting with oxygen to form dehyroascorbic acid, preventing the oxidation of other valuable nutrients. The reaction is as follows: 2C 6 H 8 O 6 + O 2 2C 6 H 6 O 6 + 2H 2 O Your lab tests have established that the dissolved oxygen (DO) concentration in the final product is CC ppm and the reaction has typical yield of 80% per mole of ascorbic acid. Calculate the concentration of ascorbic acid required to remove all the DO in the product (in ppm), the mass flow of ascorbic acid, and the concentration of the unreacted ascorbic acid in the final product. Draw a block diagram for this process and complete the mass balance. Include only the reacting species in the balance. State the ascorbic acid flow rate and acetic acid concentration in your executive summary. CC= 1790

LITERS OF OVERALL REACTION IS 190000L

TIME: 5000HR