deoxygenation

Deoxygenation is the removal or reduction of oxygen in a system. The term is used in environmental science, chemistry, and industry to describe processes that limit oxygen availability—from dissolved oxygen in water to oxygen-containing functional groups in organic compounds.

In natural waters, deoxygenation occurs when microbial respiration consumes dissolved oxygen faster than it is replenished. Factors include warm temperatures, high organic load, and stratification that impedes mixing. Resulting hypoxic or anoxic zones can harm aquatic life, alter communities, and cause fish kills. Monitoring uses dissolved-oxygen measurements and saturation levels.

In industry and chemistry, deoxygenation aims to prevent oxidation or to remove oxygen from substrates. Methods for liquids include vacuum or membrane degassing, sparging with nitrogen or argon, and chemical oxygen scavengers. In organic synthesis, deoxygenation refers to reducing or replacing oxygen in molecules, using hydrogenation, hydride reagents, or catalytic processes.

On packaging and food processing, oxygen scavengers and inert gas flushing reduce residual oxygen to extend shelf life and protect products from oxidative spoilage.

Measurement employs DO meters and standard titration methods; in industrial settings, continuous sensors monitor degassing performance. Understanding deoxygenation is important for environmental management, materials protection, and chemical synthesis.