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.
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Quicker et al. (1981) studied this question.
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