• Restorative Dentistry and Endodontics
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• v.23 no.1
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• pp.175-182
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• 1998

Polyphosphate has been used to prevent decomposition of foods and has been shown to have inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of polyphosphate on the growth of Porphyromonas endodontalis, a gram negative endodontopathic bacterium. Porphyromonas endodontalis ATCC 35406 was grown in the presence of polyphosphates with different chain lengths. Inhibitory effect of each polyphosphate which was added at the beginning or during the culture, was determined by measuring the optical density of the bacterial cell at 540nm and by viable cell count. The results from this study were as follows : 1. Polyphosphates were shown the growth inhibition of the Porphyromonas endodontalis. 2. The minimal inhibitory concentration(MIC) of polyphosphate was observed to be 0.04%. 3. Polyphosphates with chain lengths of 25 and 75 demonstrated the greatest inhibitory effect on the growth of Porphyromonas endodontalis. 4. Polyphosphates are bactericidal to Porphyromonas endodontalis, demonstrating the growth inhibition of the bacterium. The overall results suggest that use of polyphosphate may affect the growth of Porphyromonas endodontalis. Further studies will be needed to confirm the effect of, polyphosphate.

• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.15-19
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• 1989

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 $H_2O$ additive to 200g of oil at $180^{\circ}C$). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

• Journal of Veterinary Clinics
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• v.20 no.2
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• pp.198-206
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• 2003

The purpose of the present study was to investigate the effect of polyphosphate on healing of skin wound in rabbits. Four skin wounds of 8mm in diameter were induced bilaterally(4 wounds/rabbit) on the dorsolateral aspect of the trunk of 15 male New Zealand white rabbits. Ten percent polyphosphate(poly P) type 25, 10% poly P type 35, 10% poly P type 25+10% poly P type 35 and 0.85% sterile saline solution were applied on the wound area and examined grossly and histopathologically. The rate of wound contraction and histopathological changes after poly P application on the skin wound were investigated. In gross findings, the wound contraction rates of 10% poly P 25 group were significantly decreased from day 2 to day 7 after operation than those of 0.85% sterile saline solution treated group (p < 0.01). Although the hemorrhage and inflammation were observed on days 3, 6 and 9 after operation in all groups, but in 10% poly P 25 was gradually decreased. Revascularization and reepithelialization were seen 3, 6 and 9 days after operation in all groups, especially in 10% poly P 25 was formed completely on 9 days. Fibroplasia were seen 3. 6 and 9 days after operation in all groups, especially in 10% poly P 25 was compact than other groups on 9 days. The results suggested that polyphosphate, especially 10% poly P 25 would be effective on healing of skin wound in rabbits through decrease of would contraction rate, increase of revascularization, reepithelialization and fibroplasia.

• Restorative Dentistry and Endodontics
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• v.23 no.2
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• pp.550-560
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• 1998

Prevotella intermedia has been known as one of the important bacterial species involved in the endodontic infections and various periodontal diseases. Polyphosphate has been widely used to prevent decomposition of food and known to have an inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of poly phosphate on the growth of Prevotella intermedia, a gram negative bacterium. Prevotella intermedia G8GK3(ATCC 49046) was grown in the presence of polyphosphates with different chain lengths. Inhibitory effect of each polyphosphate, which was added at the beginning or at the early exponential growth phase of Prevotella intermedia, was determined by measuring optical density of the bacterial cells at 540nm, viable cells and lysis of Prevotella intermedia. The results from this study were as follows : 1. Poly phosphate inhibited the growth of Prevotella intermedia. 2. The minimum inhibitory concentration(MIC) of poly phosphate appeared to be 0.05%. 3. Polyphosphates with chain lengths of 5 and 65 demonstrated the greatest inhibitory effect on the growth of Prevotella intermedia. 4. Polyphosphate was bactericidal to Prevotella intermedia, demonstrating the growth inhibition of the bacterium. 5. Polyphosphate induced lysis of Prevotella intermedia. The overall results suggest that polyphosphate has a bactericidal effect on Prevotella intermedia, causing the lysis of the bacterium.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.130-136
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• 2002

Four kinds of polyphosphate solution(0. 1.5, 3.0 and 4.5%) were injected by 10% into pork loin such that polyphosphate could be added by 0% (water, control), 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to pork loin was investigated after it was refrigerated at 4$\^{C}$ for 2 days and boiled until its internal temperature became 75$\^{C}$ and 80$\^{C}$. The pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became higher, the pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin can be improved by the addition of about 0.15-0.30 g of polyphosphate per 100 g of meat.

• Journal of Periodontal and Implant Science
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• v.38 no.2
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• pp.179-190
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• 2008

Purpose: In this study, the effect of micro-macroporous biphasic calcium phosphate(MBCP) incorporated with inorganic polyphosphate for bone regeneration in the calvaria of rabbit was evaluated. Materials and Methods: The procedure of guided bone regeneration was performed with titanium reinforced expanded polytetrafluoroethylene(TR-ePTFE) membrane. Four animal groups were compared : 1) TR-ePTFE membrane for negative control group, 2) TR-ePTFE membrane filled with MBCP for positive control group, 3) TR-ePTFE membrane filled with MBCP soaked in 4% inorganic polyphosphate for experimental group I, and 4) TR-ePTFE membrane filled with MBCP soaked in 8% inorganic polyphosphate for experimental group II. Results: 1. Negative control group showed the highest new bone formation at 16 weeks. 2. Positive control group showed the smallest new bone formation compared to other groups. 3. 8% inorganic polyphosphate induced more volume of bone formation, otherwise experimental group II did not show significant difference compared to negative control group. Conclusion: These results suggest that inorganic polyphosphate has a promoting effect on bone regeneration, possibly by enhancing osteoconductivity of the carrier and by increasing osteoinductivity of the defected alveolar bone tissue.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.6
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• pp.1635-1642
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• 2004

The aim of this study was to find out the effectiveness on germinated Rhynchosia Volubilis for Female Bone Morphogenesis. For this purpose, experiments using germinated Rhynchosia Volubilis(GRV) according to germinating days were conducted to measure the polyphosphate contents and to examine the effects of the transcription activity of gene related to bone morphogenesis on the formation of bone in female. The quantitative analysis of the polyphosphate contents showed that 1 day geminated Rhynchosia Volubilis(GRV) group is treble better contents of polyphosphate than non-germinated Rhynchosia Volubilis, 2 day and 3 day GRV groups. The active of the COL1, OTN, MGP, BMP genes was less than the increase of the polyphosphate contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.45-49
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• 1982

This study aims to substitute the emulsifier and gelifier for the poly phosphates with regard to diminishing the foreign phosphates in diet and production cost. It is desirable to introduce the application of theory for melting phenomenon in this investigation since the rate of peptisation is very representative index during the conversion of Ca-paracaseinate to Na-paracaseinate in processed cheese. It will be impossible to substitute completely for polyphosphates but partial substitution could be possible if one consider the organoleptic quality of typical processed cheese.

• Elastomers and Composites
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• v.50 no.4
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• pp.297-303
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• 2015

Ammonium polyphosphate-polyurethane foam composite (APP-PUF) was prepared from poly(adipate)diol/ammonium polyphosphate composite (f = 2), polyether polyol (f = 4.6), and PMDI (f = 2.5). As a blowing agent, $H_2O$ was used at various concentrations. The thermal decomposition behavior, morphology, closed-cell content, and density of APP-PUF were characterized. At the $H_2O$ concentrations lower than 3.5 php, the cell size of pure polyurethane foams (PUF) and APP-PUFs were close each other. As the $H_2O$ concentration became greater than 5.0 php, the cell size of the PUFs greatly increased compared to that of APP-PUFs. Addition of 1.5~1.9 wt% ammonium polyphosphate to the PUFs greatly enhanced the thermal stability of the PUFs, so 50 wt% residual temperature of APP-PUFs increased to $380{\sim}488^{\circ}C$, which were $30{\sim}70^{\circ}C$ higher than those of the PUFs. Thermal stability of the PUFs and APP-PUFs increased with $H_2O$ content and then decreased once $H_2O$ content exceeded 5 php.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1619-1626
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• 2020

In this study, the physical properties of water-dispersible polyurethane resins synthesized with polyammonium phosphate and HMDI were studied by coating film samples and full-grain surfaces. Solvent resistance was found to be unchanged in all samples, and in terms of tensile strength, DPU-AP3 (1.887 kgf/㎟) containing the most ammonium polyphosphate showed the lowest physical properties. The elongation rate was measured as 54 8% in the sample containing a large amount of ammonium polyphosphate. Abrasion resistance was measured as 548 mg.loss of a sample containing a lot of ammonium polyphosphate, and it was confirmed that the physical properties of the blended resin of ammonium polyphosphate and water-dispersible polyurethane were changed.