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The solubilities of seven gases in olive oil with references to theories of transport through the cell membrane
Author(s) -
Battino R.,
Evans F. D.,
Danforth W. F.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540163
Subject(s) - solubility , partition coefficient , chemistry , thermodynamics , enthalpy , olive oil , solvent , membrane , atmospheric temperature range , entropy (arrow of time) , analytical chemistry (journal) , chromatography , organic chemistry , biochemistry , food science , physics
The solubilities of He, Ne, Ar, N 2 , O 2 , CO and CO 2 in olive oil have been determined in the temperature range 24–56 C. The gas solubility apparatus was a considerably improved version of the one reported by Morrison and Billett and gave a precision, depending on the gas solvent system of ±0.2% to ±1.0%. Plots of log L, the Ostwald coefficient, and log α, the Bunsen coefficient, against 1/TK were linear and showed a small temperature dependence for CO 2 . The enthalpy and entropy changes corresponding to the solution process were calculated. The partition coefficients of the gases between olive oil and water were calculated using reported values for the solubility of the gases in water. These results have been used to test and extend the Meyer‐Overton theory of transport through the cell membrane.