Question

Henry's law relates to _________

• A. The partial pressure of oxygen and the saturation concentration of oxygen in the liquid
• B. The oxygen transfer rate and the bubble size
• C. The oxygen transfer rate and the temperature
• D. The oxygen transfer rate to the partial pressure of oxygen in the liquid

Hint:

Henry's Law is the reason carbonated drinks fizz when opened. Reducing the partial pressure of $CO_2$ (by opening the cap) causes the solubility to drop, releasing bubbles.

Answer 1

The Correct Option is A

Step 1: Understanding the Question:
The question asks for the application of Henry's Law in the context of gas-liquid systems, often encountered in aeration processes in food engineering or bioprocessing.
Key Formula or Approach:
Henry's Law states: $C = H \cdot P$.
Where:
• $C$: Concentration of the dissolved gas at equilibrium.

• $H$: Henry's Law constant.

• $P$: Partial pressure of the gas above the liquid.

Step 2: Detailed Explanation:

• Core Concept: Henry's Law describes the solubility of a gas in a liquid. It posits that at a constant temperature, the amount of a given gas that dissolves in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid.

• In Food/Bio Systems: This is vital for determining the saturation concentration ($C^*$) of oxygen in a fermentation broth or beverage. Increasing the pressure of oxygen in the headspace increases the concentration of oxygen dissolved in the liquid.

• Analysis of options:
• (B), (C), and (D) mention "transfer rate". Transfer rate is a kinetic property governed by Fick's law and mass transfer coefficients, not by the equilibrium solubility law (Henry's).

Step 3: Final Answer:
Henry's law specifically defines the equilibrium relationship between gas partial pressure and dissolved concentration. Option (A) is the correct match.