Much oxygen also gets trapped in the oxidization of things. Its pretty prolific, and part of why antioxidants in our food are considered so important. While som

Much oxygen also gets trapped in the oxidization of things. Its pretty prolific, and part of why antioxidants in our food are considered so important. While some species of microorganism exist which might be able to help recover much of this oxygen with the right environment (e.g. the hot CO2 heavy and thus acidic water heavy environment we're creating) it might not be a realistically useful amount over time, or in time.