Question 20N.3.HL.TZ0.10c
| Date | November 2020 | Marks available | [Maximum mark: 1] | Reference code | 20N.3.HL.TZ0.10c |
| Level | HL | Paper | 3 | Time zone | TZ0 |
| Command term | State | Question number | c | Adapted from | N/A |
Citric acid was produced in a fermenter using the pulp of cassava (Manihot esculenta) and the fungus Aspergillus niger. This process was carried out at room temperature for 6 days and citric acid was then collected. The apparatus was cleaned and set up for a new fermentation. The process is shown in the diagram.
[Source: Prado, F.C., Vandenberghe, L.P.S., Woiciechowski, A.L., Rodrígues-León, J.A. and Soccol,
C.R., 2005. Citric acid production by solid-state fermentation on a semi-pilot scale using different percentages of
treated cassava bagasse. Brazilian Journal of Chemical Engineering, 22(4), pp.547–555.]
State one use of the citric acid produced.
[1]
preservative/flavour
Accept other verified use, e.g. buffering.
Good candidates correctly stated flavour enhancer, others didn't know.
