MEASUREMENT AND CORRELATION OF SOLUBILITIES OF OXYGEN IN AQUEOUS-SOLUTIONS CONTAINING GLUCOSE, SUCROSE AND MALTOSE

被引：19

作者：

EYA, H

MISHIMA, K

NAGATANI, M

IWAI, Y

ARAI, Y

机构：

[1] KYUSHU UNIV,FAC ENGN,DEPT CHEM ENGN,HIGASHI KU,FUKUOKA 812,JAPAN

[2] FUKUOKA UNIV,FAC ENGN,DEPT CHEM ENGN,JONAN KU,FUKUOKA 81401,JAPAN

来源：

FLUID PHASE EQUILIBRIA | 1994年 / 97卷

关键词：

EXPERIMENTS; SOLUBILITY OF GAS IN LIQUID; OXYGEN; AQUEOUS SOLUTION; SCALED PARTICLE THEORY; GLUCOSE; SUCROSE; MALTOSE;

D O I：

10.1016/0378-3812(94)85016-X

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

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.

引用

页码：201 / 209

页数：9