Although citric acid (C₆H₈O₇) can be obtained by solvent extraction from fruits (e.g., lemons and limes) and vegetables, or synthesized from acetone, most commonly it is produced by submerged, batch, aerobic fermentation of carbohydrates (e.g., dextrose, sucrose, glucose, etc.) using the pure culture of a mold such as Aspergillus niger. Fermentation is followed by a series of continuous downstream processing steps. First, biomass in the form of suspended or precipitated solids is removed by a rotary vacuum filter, leaving a clarified broth. For a process that produces 1,700,000 kg/yr of anhydrous citric acid crystals, the flow rate of clarified broth is 1,300 kg/h, consisting of 16.94 wt% citric acid, 82.69 wt% water, and 0.37 wt% other solutes. To separate the citric acid from the other solutes, the broth is neutralized at 50C with the stoichiometric amount of Ca(OH)2 from a 33 wt% aqueous solution, causing calcium citrate to precipitate as the tetrahydrate [Ca₃(C₆H₅O₇)₂4H₂O]. The solubility of calcium citrate in water at 50C is 1.7 g/1,000 g H₂O. 

(a) Write a chemical equation for the neutralization reaction to produce the precipitate.
(b) Complete a component material balance in kg/h, showing in a table the broth, calcium hydroxide solution, citrate precipitate, and mother liquor.