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

Hideyuki Eya, Kenji Mishima, Masanori Nagatani, Yoshio Iwai, Yasuhiko Arai

Research output: Contribution to journalArticle

18 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)201-209
Number of pages9
JournalFluid Phase Equilibria
Volume97
Issue numberC
DOIs
Publication statusPublished - Jun 15 1994

Fingerprint

Maltose
sucrose
Sugar (sucrose)
glucose
Glucose
Sucrose
fermentation
solubility
Solubility
sugars
Oxygen
aqueous solutions
Sugars
Fermentation
oxygen
particle theory
saturation
Temperature
temperature

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Physics and Astronomy(all)
  • Physical and Theoretical Chemistry

Cite this

Measurement and correlation of solubilities of oxygen in aqueous solutions containing glucose, sucrose and maltose. / Eya, Hideyuki; Mishima, Kenji; Nagatani, Masanori; Iwai, Yoshio; Arai, Yasuhiko.

In: Fluid Phase Equilibria, Vol. 97, No. C, 15.06.1994, p. 201-209.

Research output: Contribution to journalArticle

Eya, Hideyuki ; Mishima, Kenji ; Nagatani, Masanori ; Iwai, Yoshio ; Arai, Yasuhiko. / Measurement and correlation of solubilities of oxygen in aqueous solutions containing glucose, sucrose and maltose. In: Fluid Phase Equilibria. 1994 ; Vol. 97, No. C. pp. 201-209.
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