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An aquatic system lacking dissolved oxygen (0% saturation) is termed anaerobic, reducing, or anoxic. In water, oxygen levels are approximately 7 ppm or 0.0007% in good quality water, but fluctuate. [5] Many organisms require hypoxic conditions. Oxygen is poisonous to anaerobic bacteria for example. [3]
The use of an inert blanketing gas for food products helps to keep oxygen levels low in and around the product. Low levels of oxygen surrounding the product help to reduce the amount of oxidation that may occur, and increases shelf life. In the case of cooking oils, lipid oxidation can cause the oil to change its color, flavor, or aroma.
An oxygen reduction fire prevention system typically consists of several key components that work together to create an environment where the oxygen level is reduced to a point where fires cannot ignite or spread. The main components of such a system are:
As oxygen is consumed to form iron oxide the level of oxygen in the surrounding atmosphere is reduced. Absorber technology of this type may reduce the oxygen level in the surrounding atmosphere to below 0.01%. [2] [3] Complete oxidation of 1 g of iron can remove 300 cm 3 of oxygen in standard conditions.
Jacques Étienne Bérard, a professor at the School of Pharmacy in Montpellier, France, reported delayed ripening of fruit and increased shelf life in low-oxygen storage conditions. [4] Controlled atmosphere storage (CAS) was used from the 1930s when ships transporting fresh apples and pears had high levels of CO 2 in their holding rooms in ...
In controlled atmosphere the oxygen is reduced to 1.5–2% by replacing it with nitrogen and a little bit of carbon dioxide, which is produced by fruits. Under controlled atmosphere conditions the quality and the freshness of fruit and vegetables are retained, and many products can be stored for 2 to 4 times longer than usual.
The limiting oxygen concentration (LOC), [1] also known as the minimum oxygen concentration (MOC), [2] is defined as the limiting concentration of oxygen below which combustion is not possible, independent of the concentration of fuel. It is expressed in units of volume percent of oxygen. The LOC varies with pressure and temperature.
Methods of oxygen storage for subsequent use span many approaches, including high pressures in oxygen tanks, cryogenics, oxygen-rich compounds and reaction mixtures, and chemical compounds that reversibly release oxygen upon heating or pressure change. O 2 is the second most important industrial gas.