Measurement and correlation of solubilities of oxygen in aqueous solutions containing glucose, sucrose and maltose

Abstract

The solubilities of oxygen in aqueous solutions containing glucose, sucrose and maltose were measured by a saturation method. These sugars are key components of fermentation media. The measurements were carried out at 298.15, 303.15 and 310.15 K, as these temperatures are close to the fermentation conditions. The extended scaled-particle theory proposed by Hu et al. (1985) was used to correlate the solubilities of oxygen in the solutions measured in this work, and glucose or sucrose solutions appearing in the literature. By determining the potential parameters for sugars, the experimental solubilities can be correlated with good agreement.