Measurement and correlation of solubilities of oxygen in aqueous solutions containing salts and sucrose

The solubilities of oxygen in aqueous solutions containing salts and sucrose were measured by a saturation method. The salts studied here are sodium chloride, ammonium sulfate, dipotassium hydrogenphosphate and potassium dihydrogenphosphate. These salts and sucrose are key components contained in fermentation media. The measurement were carried out at 298.15, 303.15 and 310.15K, because these temperatures are close to the fermentation condition. The extended scaled-particle theory proposed by Hu et al.(1985) was used to correlate the solubilities of oxygen in those solutions measured in this work, 2-1 type electrolytes solutions and aqueous glucose solutions appeared in the literature. In most cases, the experimental solubilities can be correlated with good agreement.