Raw sugar cane is taken into a process to create sugar, which is essentially sucrose. The raw cane is approximately 16% sucrose, 63% water, and the rest fiber by mass. Juice from the cane is extracted by passing the cane through a series of crushers. About 5% extra mass of water is added to the sugar cane prior to this step to help in the extraction process. The crushed cane and liquid juice is sent to a filter press that creates a cake that contains 4% of the weight of the cane juice, which has a composition similar to the overall non-fiber content of the raw cane. The filtrate is sent to an evaporator where enough water is evaporated to obtain a pale yellow juice that is 41% water. A series of vacuum processes removes enough water without damaging the sugars until you obtain a solution that is 91% sucrose. At this point, the mixture is fed to a crystallizer to produce a final product of sucrose that is 97.8% crystal. You control the process by measuring the flowrate of the solution into the crystallizer using a manometer that has mercury as the working fluid. The open-ended manometer shows a mercury height difference of 6.3 inches, , while the height of the sucrose solution in the manometer between the mercury and the pipe is 15.3 in. 0 The flowrate of the mixture into the crystallizer is related to the pressure with the following equation: 2 m3 7n 0.0307manometer hr atm2 What is the mass of sugar cane being fed to the process with this flowrate, in kg/s?