REDUCTION OF DISSOLVED-OXYGEN IN MODEL SALAD DRESSING BY GLUCOSE OXIDASE-CATALASE DEPENDENT ON PH AND TEMPERATURE

As the pH increased from 3, 4, 5, to 6, the amount of dissolved oxygen of the dressing decreased (alpha = 0.05). When the temperature increased from 10, 20 to 30-degrees-C, the amount of dissolved oxygen decreased (alpha = 0.05). With the temperature increase from 30 to 40, 50-degrees-C, the amount of dissolved oxygen increased. As the concentration of glucose increased from 0 to 0.5%, the amount of dissolved oxygen decreased (alpha = 0.05). There was no difference (alpha = 0.05) in dissolved oxygen reduction among the samples containing 0.5, 1.0, 1.5, or 2.0% glucose.