Oxygen

Oxygen is the most common element. It occurs naturally in the air and bound in water.

Food additive (E 948)

Packing gas, propellant gas

Gases are blown into the packaging of particularly sensitive foodstuffs in order to displace the oxygen there. In this way, oxygen-induced degradation processes, such as the loss of colour, aromas or structures, are inhibited. Oxygen-dependent bacteria cannot grow in this atmosphere either. Food packaged in this way bears the inscription "Packaged in a modified atmosphere". Propellant gases are used for foam formation and as extraction solvents. Butane is only approved for commercially used vegetable oil baking sprays. Oxygen is used, for example, to stabilise the red colour of meat and to inhibit the growth of anaerobic microorganisms.

Standard values:

Arterial blood
:pO2:9
,5 - 13,9 kPasO2
: 95 - 98,5 %fHbO2
: 94 - 98 %ctO2
: 180- 230 ml

Mixed venous blood:

pO2: 4,8 - 5,9 kPasO2
: 70 - 80 %fHbO2
: 70 - 80 %ctO2
: 130- 180 ml

Pathologically reduced: reduced air pressure (artificial respiration, high altitude respiration), perfusion disturbance, diffusion disturbance, restrictive ventilation disturbance, alveolar hyperventilation