Preparation of Citric Acid
Class XII A Chemistry Investigatory
Project
By Kishore S B & Sanjai M
Certificate
• This project titled 'Preparation of
Citric Acid' has been completed in
partial fulfillment of the
requirements for Class XII
Chemistry.
Acknowledgement
• I express my gratitude to my
chemistry teacher, school
authorities, and parents for their
guidance and support.
Index
• 1. Introduction
• 2. Theory
• 3. Historical Background
• 4. Chemical Properties
• 5. Industrial Preparation
• 6. Materials Required
• 7. Procedure
• 8. Reactions
• 9. Observations
• 10. Applications
• 11. Advantages
• 12. Conclusion
• 13. Bibliography
Introduction
• Citric acid (C₆H₈O₇) is a weak
organic acid naturally present
in citrus fruits such as lemons
and oranges. It is widely used
as an acidulant, preservative,
and flavoring agent.
Theory of Citric Acid
• Citric acid is a tricarboxylic acid
containing three carboxyl groups and
one hydroxyl group. It is highly
soluble in water and plays an
important role in the Krebs (citric
acid) cycle of living organisms.
Historical Background
• Citric acid was first isolated from
lemon juice in 1784 by Carl Wilhelm
Scheele. Modern production relies
on microbial fermentation due to its
efficiency and low cost.
Chemical Properties
• • Molecular Formula: C₆H₈O₇
• • Molar Mass: 192.12 g/mol
• • Weak organic acid
• • Colorless crystalline solid
• • Highly soluble in water
Structure of Citric Acid
• Citric acid contains three –
COOH groups and one –OH
group, making it an important
organic acid with chelating
properties.
Principle of Preparation
• Industrial preparation is based on
fermentation of carbohydrate-
rich solutions by Aspergillus niger.
The microorganism converts
sugars into citric acid under
controlled conditions.
Materials Required
• Sugar/molasses solution, Aspergillus
niger culture, fermentation tank,
filtration apparatus, calcium
hydroxide, sulfuric acid, beakers,
flasks, and measuring cylinders.
Preparation Procedure
• 1. Prepare sugar solution.
• 2. Sterilize the medium.
• 3. Add Aspergillus niger culture.
• 4. Allow fermentation for several days.
• 5. Filter the broth.
• 6. Recover citric acid through precipitation
and purification.
Recovery of Citric Acid
• Calcium hydroxide is added to form calcium
citrate precipitate. Sulfuric acid is then used to
release citric acid from calcium citrate.
Chemical Reactions
• Formation of calcium citrate and subsequent
treatment with sulfuric acid produces citric
acid and calcium sulfate (gypsum).
Flow Chart
• Sugar Solution → Fermentation → Citric Acid
Broth → Filtration → Calcium Citrate →
Sulfuric Acid Treatment → Citric Acid Crystals
Observations
• Fermentation gradually increases acidity.
White precipitate of calcium citrate forms.
Purification yields colorless citric acid crystals.
Applications
• Food preservation, beverages,
pharmaceuticals, cosmetics, detergents, metal
cleaning, and laboratory reagents.
Advantages of Fermentation Method
• • Economical
• • High yield
• • Environment-friendly
• • Suitable for large-scale production
• • Uses renewable raw materials
Precautions
• Maintain sterile conditions, control pH and
temperature, use pure cultures, and handle
acids carefully during purification.
Conclusion
• Citric acid is an important organic acid
produced efficiently through microbial
fermentation. Its widespread applications
make it one of the most commercially
significant organic acids.
Bibliography
• NCERT Chemistry Class XII
• Morrison & Boyd Organic Chemistry
• Industrial Microbiology Textbooks
• Scientific Journals and Reference Sources