Problem 1. A lemonade recipe calls for two basic steps: creating a simple syrup from 1.75 cups white sugar and 1.00 cup of boiling water, then cooling this and mixing it with 1.50 cups lemon juice and 7.00 cups of cold water.

(a) Draw a flowchart for this batch process and conduct a degree of freedom analysis to confirm that we have enough information to determine the outputs from this process.

(b) Rewrite this recipe so that all input quantities are expressed as masses in grams. Determine the mass and volume of lemonade produced. Assume that the apparent (bulk) density of white sugar is 0.95 g/cm3 , the densities of cold and boiling water are basically the same 1.00 g/mL, and the density of lemon juice is 1.03 g/mL. Assume the volumes of water and lemon juice are additive, but that the sugar does not change the volume of the mixture.

(c) Say I want to mass-produce lemonade on a modest scale and can process 500 lbm of sugar and up to 1000 lemons per day. If a lemon contains 3 tablespoons of juice, what is my limiting recipe component? How much water would I need? How much lemonade can I make per day, in gallons? There are 16 tablespoons in a cup, and 16 cups in a gallon.