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Comparison of measured and calculated oxygen solubilities in fermentation media
Author(s) -
Quicker G.,
Schumpe A.,
König B.,
Deckwer W.D.
Publication year - 1981
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260230313
Subject(s) - penicillium chrysogenum , solubility , fermentation , chemistry , oxygen , electrolyte , thermodynamics , food science , organic chemistry , biochemistry , physics , electrode
A fast physical method is used to measure oxygen solubilities in various solutions of sugars and salts, in nutrition media, and in fermentation broths of Penicillium chrysogenum . The findings were compared with the predictions of a solubility model which assumes that the solubility reduction is log‐additive with respect to various compounds (mainly sugars and electrolytes). A striking agreement between experimental results and predictions was found.