CITRIC ACID

a crystalline, white, sour compound, obtained chiefly from the juice of lemons and limes, and other citrus fruits. It is present also in a majority of other acidulous fruits, such as currants and cranberries, and in some tubers. Considerable quantities are obtained by the fermentation of glucose. A gallon of lemon juice will yield from one-third to a little more than one-half pound of the crystallized acid. As noted in the articles on the Grarerrutt, Lemon Juice, and Oranar, the citrie acid of fruits commonly becomes alkaline by oxidation in the digestive system.