• Journal of Korean Society of Water and Wastewater
• /
• v.33 no.4
• /
• pp.291-297
• /
• 2019

Phosphorus is a vital resource for sustaining agriculture and nutrition, but a limited non-renewable resource. Thus, the recovery of phosphorus from waste activated sludge(WAS) was attempted by microwave heating and magnesium ammonium phosphorus(MAP) crystallization. Polyphosphate-accumulating organisms(PAOs) in WAS release phosphate from the cell when they are exposed to high temperature environments. Microwave heating caused phosphorus and ammonia to release from WAS. The amount was increased with increasing temperature, showing that 88.5% of polyphosphate present in the cells were released in the form of phosphate at $80^{\circ}C$. A similar result was also observed in the release of ammonia. On the other hand, both phosphorus and ammonia were crystallized with magnesium, and then was harvested as MAP. Phosphorus recovery rate reached almost 97.8%, but the ammonia was about 13.4%. These results cleary indicate that phosphorus could be recovered from WAS using a physiological trait of PAOs. Heavy metal analyses also show that the MAP crystal is useful and safe as a phosphorus fertilizer.

• Journal of Korea Society of Waste Management
• /
• v.35 no.8
• /
• pp.701-708
• /
• 2018

Chemical batch tests were conducted to investigate the amount of nutrients that were released from the wasted activated sludge during microwave heating. For this study, three types of activated sludge were obtained from $A_2/O$, MLE and oxidation ditch (OD) processes. Polyphosphate-accumulating organisms in the activated sludge have a unique trait: they releases phosphate from the cell when they are exposed to high temperatures. The sludge obtained from the $A_2/O$ process released the largest amount of phosphate, followed by those from the MLE and OD processes. The release of phosphate increased with increasing polyphosphate content in the sludge under strongly alkaline or acidic conditions. Furthermore, ammonia and heavy metals were released with phosphorous. The largest amount of ammonia was observed from the sludge obtained from the MLE process. The release of heavy metals strongly depends on the pH conditions. Therefore, the chemical analysis results strongly suggest that both phosphorus and ammonia react with $Mg^{2+}$ or $Ca^{2+}$ to form metal complexes such as magnesium ammonium phosphate or hydroxyapatite under alkaline conditions.

• Journal of Periodontal and Implant Science
• /
• v.33 no.2
• /
• pp.301-310
• /
• 2003

The purpose of this study is to evaluate the biocompatibility and the biorsorbability of several types of calcium polyphosphate made through change of manufacturing process for 12 month. To solve limitation of calcium phosphate, we developed a new ceramic, Calcium Polyphosphate(CPP), and report the biologic response to CPP in extraction sites of beagle dog. Porous CPP blocks were prepared by condensation of anhydrous $Ca(H_2PO_4)_2$ to form non-crystalline $Ca(PO_3)_2$ and then milled to produce CPP powder. CPP powder, CPP block, and CPP granules added with $Na_2O$ were implanted in extraction sockets and histologic observation were performed at 12 months later. Like 3 months results, histologic observation at 12 months revealed that CPP matrix were mingled with and directly apposed to new bone without any adverse tissue reaction, CPP powder show direct bony contact, but new bone formation and fibrous tissue encapsulation showed in CPP block. 10% $Na_2O$ CPP granules show more inflammatory cells infiltration around graft materials compared at 3 month, but 15% $Na_2O$ CPP granules show less. This result revealed that regardless of addition of $Na_2O$, CPP had a high affinity for bone and had been resorbed slowly. From this results, it was suggested that CPP is promising ceramic as a bone substitute and addition of $Na_2O$ help biodegradation but optimal concentration of $Na_2O$ and other additive component to increase degradation rate should be determined in further study.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.30 no.1
• /
• pp.69-79
• /
• 2003

The purpose of this present study was to develop a new way of self-curing acrylic resin, using commercially available polyphosphate, Calgon, which is known to be antimicrobial and safe. For the study, polyphosphate(polyP) was blended with acrylic powder and devided into four groups as follows: no polyP(control), 1% polyP, 2% polyP, and 3% polyP. For the experiment, Streptococcus mutans GS5, Streptococcus sobrinus 6715, Streptococcus gordonii G9B and Challis, Porphyromonas gingivalis 2561, and Candida albicans ATCC 90027 were used. Resin specimens in each group were tested in vitro for the purpose of investigating the effect of polyP on the microbial attachment, growth and hydrophobicity of the resin surface. The results were as follows. 1. PolyP added to the acrylic resin decreased attachment of S. mutans GS5, S. sobrinus 6715, S. gordonii G9B. The greater binding inhibition was found in acrylic resin polymerized with polyP at higher concentrations. 2. The addition of polyP to acrylic resin failed to significantly affect the growth of the tested microorganisms. 3. The addition of polyP to acrylic resin seemed to reduce hydrophobicity of the acrylic resin. PolyP in acrylic resin does not seem to exert a direct antibacterial activity, but rather inhibit attachment of oral bacteria, especially mutans streptococci to saliva-coated acrylic resin. The acrylic resin reduces attachment of streptococci may be due to the decreased hydrophobicity caused by polyP added to the resin. PolyP may be included to acrylic resin to inhibit dental caries which often occurs when removable acrylic resin appliance is placed.

• Journal of Animal Science and Technology
• /
• v.50 no.1
• /
• pp.99-110
• /
• 2008

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants(4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions(T1: 5% sorbitol+0.3% polyphosphate, T2: 4% sugar+5% sorbitol+0.3% polyphosphate, T3: 2% salt+4% sugar+5% sorbitol+0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA(essential amino acid), FAA(amino acid in relation to flavor), SAAA(amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.320-328
• /
• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Elastomers and Composites
• /
• v.18 no.4
• /
• pp.135-139
• /
• 1983

Scanning electron microscopy studies were conducted to examine the surface treatment effects of treating agents the proposed in the previous studies on various vulcanizates. Fracture surfaces of the vulcanizates compounded with kaolin treated with sodium polyphosphate of poly(maleic anhydride) presented favorable results as expected from the results of the previous studies. In other words, treating agents such as sodium polyphosphate and poly(maleic anhydride) show considerable reinforcing effects on the vulcanizates.

• The Korean Journal of Food And Nutrition
• /
• v.7 no.3
• /
• pp.219-222
• /
• 1994

Cold cuts were prepared from the pork and chicken with polyphosphate salt and spices. Microorganism was more proliferated and acid value was more decreased In pork cold cut rather than chicken cold cut. Otherwise TBA value of chicken cold cut was more increased than that of pork cold cut. Textures of springeness and cohesiveness were not significantly different in both cold cuts. From sensory evaluation, color, appearance and odor were significantly different, but texture, flavor and total acceptability were not significantly different. From these results, if we could study some antioxidants furthermore. we think it possible to manufacture cold cut from chicken.

• The Korean Journal of Food And Nutrition
• /
• v.8 no.2
• /
• pp.79-87
• /
• 1995

It is generally known that the protein of talk has allergenicity and the allerenicity Induces allergic diseases. Finding methods to reduce the allergenicity of the food and develop methods to make low allergic food is the purpose of this study. For this study, 1 tried various experimental methods : heat treatment, irradation with ultraviolet and microwaves treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained are as follows. Heat treatment reduced allergenicity of milk protein. The higher the heat, the better the effect. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on milk protein. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Neutrase was more effective than alcalase on milk protein. Adding Polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity.

• Elastomers and Composites
• /
• v.18 no.3
• /
• pp.87-98
• /
• 1983

Fundamental properties and surface treatment effects of domestic kaolin calcined at higher temperature were studied to develop reinforcing fillers for rubbers. The results obtained are as follows: (i) X-ray diffraction and scanning electron microscopy studies revealed kaolinite as a major constituent of the raw kaolin used in this study. (ii) Physical properties of natural rubber vulcanizates compounded with the calcined kaolin fillers treated with poly(maleic anhydride) and sodium polyphosphate are favorably improved. Particularly, the kaolin filler treated with sodium polyphosphate(designated as PT series) shows excellent physical properties compared with hydrated silica.