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17. Find some bizarre fact about your compound - something you believe is unique and relatively unknown by the general population.

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17. Find some bizarre fact about your compound - something you believe is unique and relatively unknown by the general population.

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1.  Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits.

2. At room temperature, citric acid is a white crystalline
powder, you can buy it from cookery or brewing supplies shops.

3. scale citric acid production began in 1890 based on
the Italian citrus fruit industry.

4. Chemically, the only difference between ascorbic acid and citric acid is one additional oxygen atom in citric acid.

5. Vitamin C tastes very bitter, just like most vitamins. In some cases, Citric acid is used to mask the bitter flavor of vitamin C pills.

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16. Chemical properties and/or reaction tendencies

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16. Chemical properties and/or reaction tendencies

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Citric acid is a weak organic acid. It is a tribasic acid, as it has three COOH groups that can react with three base molecules. It commonly exists as anhydrous (water-free) form or as a monohydrate (with one molecule of water). The monohydrate can be converted to the anhydrous form when it is heated to about 78 °C. When heated to temperatures above 175 °C, it decomposes with loss of carbon dioxide. Citric acid readily forms citrate complexes with metallic cations.

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12. Melting point : 307.4°F
13. Boiling point : 590 °F
14. Density : 1.66 g/cm³
15. Other :
Citric acid is found as odorless and colorless crystals with an acidic taste.

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11.  How is the compound obtained, made, synthesized, etc.

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11.  How is the compound obtained, made, synthesized, etc.

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Lemons and limes are the best sources of citric acid, followed by other citrus fruits and strawberries. Up until the early 1900s, 90 percent of the world’s citric acid came from Italy, where manufacturers extracted it from fresh fruits. Then researchers discovered that fungi produced citric acid during fermentation and that this process yielded a larger amount at a lower cost. A variety of yeasts and molds make citric acid, but Aspergillus niger, a mold that belongs in the same family as penicillin, is used for large-scale production.

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Citric acid is a useful ingredient in beverages, jams, jellies, candies and frozen foods. It is also added in gelatin and fruit-based desserts as well as in canned vegetables and meat products. Citric acid preserves food and enhances flavor. It is one of the most useful ingredients in the food and beverage industries.Citric acid’s chemical properties as a weak organic acid make it a powerful water softener. It works by breaking down the trace amounts of metal found in water, making it an ideal all-natural choice for treating hard water.Because citric acid kills bacteria, mold, and mildew, it's great for general disinfecting and cleaning. It's also effective at removing soap scum, hard water stains, calcium deposits, lime, and rust. it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of almost all living things.The Citric Acid Cycle is a series of chemical reactions used by all aerobic organisms to release stored energy through the oxidation of acetyl-CoA derived from carbohydrates, fats, and proteins into carbon dioxide and chemical energy in the form of adenosine triphosphate

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Citric acid is proven to be beneficial in treating and preventing kidney stones. It inhibits stone formation and dissolves the small ones that are in the initial stages of being formed. Too much citric acid can cause stomach cramps or pain, diarrhea, nausea or vomiting, loss of appetite, increased sweating and swelling, and pain in the abdominal or stomach area. In rare cases, yellow eyes or skin may occur.

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Cosmetics: Citric acid is a relatively common ingredient used in cosmetics products to balance the pH levels. Small amounts of citric acid can be found in shampoos, body wash, face cleansers, nail polish, hand soap and other cosmetics products. Some people may be sensitive to citric acid, so use caution when applying a cosmetic product containing the acid.
Bath Bombs: The citric acid is completely safe to use in the bathtub. The “Alka Seltzer-like” fizzy effect is caused by the citric acid reacting with the water and other ingredients of the bomb, such as baking soda, witch hazel and fragrances.

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Subscribe to Dr. Greger's free nutrition newsletter at http://www.nutritionfacts.org/subscribe and get a free excerpt from his latest NYT Bestseller HOW NOT TO DIE. (All proceeds Dr. Greger receives from the sales of his books, DVDs, and speaking engagements go to support the 501c3 nonprofit that runs NutritionFacts.org.)

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7. Historical background - discovery of the compound – who and how?

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7. Historical background - discovery of the compound – who and how?

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The discovery of citric acid has been credited to the 8th-century Islamic alchemist Jabir Ibn Hayyan (Geber). Medieval scholars in Europe were aware of the acidic nature of lemon and lime juices. Citric acid was first isolated in 1784 by the Swedish chemist Carl Wilhelm Scheele, who crystallized it from lemon juice. in 1917, US food chemist James Currie had the bold idea of trying to make citric acid from something other than citrus fruits. He devised a way to make it through fermentation of sugars using a mold, Aspergillus niger. When Currie’s method was scaled up by the chemical industry, the price of citric acid fell from $1.25 per pound to 20 cents in about five years.

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Intramolecular Bonding :  Covalent Bonding
Intramolecular Force : Hydrogen Bonding
Hydrogen bonding in Citric acid compares to the other attractive forces of Dispersion forces and dipole bonds, because it contains some elements that are included in multiple forces. But, since H is present, it would fall under the Hydrogen bonds.

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C₆H₈O₇

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It is called citric acid because it is sharp-tasting crystalline acid and it can be found in the citrus of sour fruits.

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1. Common or other names for the compound

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1. Common or other names for the compound

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In chemical nomenclature, a preferred IUPAC name (PIN) is a unique name, assigned to a chemical substance and preferred among the possible names generated by IUPAC nomenclature. The preferred IUPAC name is 2-Hydroxypropane-1,2,3-tricarboxylic acid.

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                                                                                                                                                                                                              Citric Acid

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                                                                                                                                                                                                              Citric Acid

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http://www.schoolrack.com/Bonet/physical-science-content-class/