If life hands you lemons, make lemonade – so goes the saying. But you might instead make citric acid, a very useful commodity chemical, used as an acidity regulator in foods and drinks.
Citrus fruits, such as lemons, actually contain a range of acids – they’re known in particular for ascorbic acid, or vitamin C – but citric acid is the most abundant. Indeed, citric acid can account for as much as 8 percent of the dry mass of a lemon.