Orange juice can be thought of as containing a mix of chemicals (sugars, organic acids, and other molecules that give it a distinctive taste and smell) dissolved in water. For simplicity, we'll refer to those chemicals as "solids". Fresh orange juice contains 12 mass% solids in water, while concentrated orange juice contains 42% solids. Initially, a single evaporation process was used to produce the concentrated OJ product. However, some of the volatile components of the juice (i.e.. some of the solids) evaporated with the water, and the concentrated product had a flat taste. To overcome this, a process was developed in which some of the fresh juice bypasses the evaporator and is mixed with the concentrated product. Think of this as a three-unit process: The first unit is a "splitter", which directs a fraction of the fresh orange juice to the evaporator. The second unit is the evaporator, which removes water from the fresh orange juice that enters to make an output containing 58% solids. The third unit is a mixer that combines the output of the evaporator with the fresh orange juice that bypassed the evaporator. If the input to the overall process operates at steady state and has an input 100 kg/h fresh juice, a. Draw the complete flowchart (all three units) and label with all relevant symbols for flows and compositions. b. Use one or more material balances to calculate the rate at which concentrated juice is produced. c. Use one or more material balances to calculate the fraction of the incoming fresh juice that bypasses the evaporator