Manufacturers use citric acid as a flavoring agent in soft drinks, fruit juices, and many other foods. Worldwide, the market for citric acid is valued at hundreds of millions of dollars per year. Commercial production uses the mold Aspergillus niger, which metabolizes sucrose under carefully controlled conditions. The yield of citric acid strongly depends on the concentration of FeCl3 in the culture medium, as indicated in the graph. Yield of citric acid (%) 90 80 70 60 50 1 2 3 [FeCl,] (mg/L) 4 5
Manufacturers use citric acid as a flavoring agent in soft drinks, fruit juices, and many other foods. Worldwide, the market for citric acid is valued at hundreds of millions of dollars per year. Commercial production uses the mold Aspergillus niger, which metabolizes sucrose under carefully controlled conditions. The yield of citric acid strongly depends on the concentration of FeCl3 in the culture medium, as indicated in the graph. Yield of citric acid (%) 90 80 70 60 50 1 2 3 [FeCl,] (mg/L) 4 5
Chapter6: Oral Medication Labels And Dosage Calculation
Section: Chapter Questions
Problem 9.1P
Related questions
Question
Complete the balanced equation for the overall reaction.
Select answer choice in between brackets.
Sucrose + [2 Pi, 4Pi]+[4 ADP, 2 ADP, 4 ATP, 2ATP]+[2 NAD+, 4 NAD+, 6 NAD+]+[H2O, 5 H2O, 3 H2O] --> [2 cirate, 2 oxaloacetate, 2 pyruvate, 2 acetyl-coA]+[4 ADP, 2 ADP, 4 ATP, 2ATP] + [2 NAD+, 4 NAD+, 6 NAD+] + [2H+, 8H+, 6 H+, 4 H+, 10 H+]
Does the commercial process require aerated culture medium—that is, is this a fermentation or an aerobic process?
A. a fermentation process, because A. niger cells must use O2O2 to continuously regenerate NAD+
B. an aerobic process, because A. niger cells must use O2O2 to continuously regenerate NAD+
C. a fermentation process, because A. niger cells cannot use O2O2 to continuously regenerate NAD+
D. an aerobic process, because A. niger cells cannot use O2O2 to continuously regenerate NAD+
![Manufacturers use citric acid as a flavoring agent in soft drinks, fruit juices, and many other foods. Worldwide, the market for
citric acid is valued at hundreds of millions of dollars per year. Commercial production uses the mold Aspergillus niger, which
metabolizes sucrose under carefully controlled conditions.
The yield of citric acid strongly depends on the concentration of FeCl3 in the culture medium, as indicated in the graph.
Yield of citric acid (%)
90
80
70
60
50
1
2
3
[FeCl,] (mg/L)
4
5](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F13a5a00a-4cb0-4c6a-93d2-f1168bf2c021%2Fdfa4a8d1-f483-4cb8-b2c8-73d7f2b54756%2Ftgall3_processed.jpeg&w=3840&q=75)
Transcribed Image Text:Manufacturers use citric acid as a flavoring agent in soft drinks, fruit juices, and many other foods. Worldwide, the market for
citric acid is valued at hundreds of millions of dollars per year. Commercial production uses the mold Aspergillus niger, which
metabolizes sucrose under carefully controlled conditions.
The yield of citric acid strongly depends on the concentration of FeCl3 in the culture medium, as indicated in the graph.
Yield of citric acid (%)
90
80
70
60
50
1
2
3
[FeCl,] (mg/L)
4
5
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