• Asian Pacific Journal of Cancer Prevention
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• v.16 no.4
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• pp.1525-1527
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• 2015

Objective: To investigate the clinical effect of riboflavin sodium phosphate on prevention of radiotherapy related esophagitis (RRE). Methods: This retrospective study involved 55 patients with middle and advanced esophageal cancer who were divided into an experimental group of 28 and a control group of 27 patients. Those in the experimental group were treated with riboflavin sodium phosphate combined with conventional symptomatic treatment during radiotherapy; while patients in control group received the latter alone. The incidence and degree of RRE were compared after radiotherapy. Results: The incidences of RRE in experimental and control group were 53.5% and 81.4%, respectively (p<0.05); the incidence of stages III and IV RRE in the experimental group was 17.8%, while in the control group it was 44.4% (p<0.05). Conclusion: Riboflavin sodium phosphate could significantly prevent RRE and reduce the incidence of stage III and IV disease. These results were worthy of further confirmation by randomized controlled trials.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.26-42
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• 2018

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

• Journal of Sericultural and Entomological Science
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• v.36 no.1
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• pp.37-43
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• 1994

The effects of some sodium phosphates as auxiliary agents were studied on the blockade of hardness for silk degumming. In this work, four kinds of sodium phosphates were tested and the results were obtained through masking effects of metallic ions, difference of pH value and boil-off ratio. The degumming of calcium ingredient was analyzed by means of atomic absorption spectrophotometer and degumming test of cocoon shell was performed in the presence of calcium ingredient and sodium phosphates added to soap solution. In the view of the effects of sodium phosphates on calcium hardness, tetrasodium pyrophosphate(TSPP) and sodium phosphate dibasic(SPD) masked calcium ions more than sodium phosphate monobasic(SPM) and sodium hexametaphosphate(SHP). SHP and TSPP have excellent abilities of masking ferrous ions. The pH values of TSPP solution is higher than others, but lower than soap solution. The pH values were differently measured one another among the sodium phosphates but the boil-off ratio was increased in case of sodium phosphate with high pH value.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.261-266
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• 1998

In an attempt to evaluate the effects of alkali agents on properties of Ramyon, cooking quality, textural and sensory properties were examined. The shear extrusion force of Ramyon made from sample A(potassium carbonate 64%, sodium carbonate 14%, sodium pyrophosphate 2% and sodium metaphosphate 20%), sample B(potassium carbonate 31%, sodium carbonate 39% , sodium pyrophosphate 1%, sodium metaphosphate 15%, sodium polyphosphate 8%, sodium phosphate monobasic 4% and sodium phosphate dibasic 2%), sample C(potassium carbonate 60%, sodium carbonate 33% and sodium pyrophosphate 7%), and sample D(potassium carbonate 44%, sodium carbonate 27%, sodium metaphosphate 27% and sodium polyphosphate 2%) were 12.80(kgf), 10.35(kgf), 9.05(kgf) and 8.45(kgf), respectively, but that of control I was 5.24(kgf). The hardness of Ramyon manufactured with sample A, B, C and D were 18.57(kgf), 16.48(kgf), 14.26(kgf) and 12.34(kgf), respectively, but that of control I was 11.23(kgf). At cooking quality examination of Ramyon made from several alkali agents, weight of cooked Ramyon was increased but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with several alkali agents during cooking were from 35% to 38%, but that of control I was 70%. These changes will provided many advantages in the preparation of Ramyon. The $I_2$ reaction value(${\alpha}-degree$ of noodle) of Ramyon manufactured with several alkali agents and control were shown to almost same values, from 2.10 to 2.20. Sensory properties of cooked Ramyon which was manufactured with several alkali agents showed quite acceptable.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.5-7
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• 1985

Effect of phosphate (sodium polyphosphate 85%, sodium hexametaphosphate 7% and potassium phosphate 7%) on gelatinization of nonwaxy and waxy rice starches was investigated with X-ray diffractometry. The minimum moisture content for the gelatinization of nonwaxy starches was lowered in the presence of phosphate. The minimum temperature for the gelatinization of 5% starch suspensions was not altered by phosphate. However, the degree of gelatinigation of rice starches at the same temperature was higher in the presence of phosphate, except waxy rice starch.

• YAKHAK HOEJI
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• v.21 no.1
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• pp.1-16
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• 1977

The effect of condensates of phosphates on the preservative activity of the food additives, using eight micro-organisms, has been studied by the agar dilution method. It was found that condensates of phosphates increased the food preserving action of almost all of preservatives and they acted as a synergist for the action of almost all of preservatives. Disodium dihydrogen prrophosphate acted as the strongest synergist in the experiment. But sodium tripolyphosphate anhydrous, sodium poly-phosphate, sodium tripolyphosphate and sodium hexametaphosphate acted as a inhibitor for action of some preservatives on some orgnisms. The preservatives were sodium dehydroacetate (DHA), potassium sorbate and NaNO$_{2}$ etc. The action of sodium meta-phosphate on the preservatives produced a mean difference by their origins. It was supposed that such a difference was produced by the difference of amount of impurities that were contained in sodium metaphosphate, It was also supposed that the does of the preservatives could be reduced by addition of condensates of phosphates, acting as a synergist for the action of almost all of the preservatives.

• Advances in materials Research
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• v.2 no.3
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• pp.155-172
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• 2013

The study of the corrosion inhibition of armatures made of steel conceived for reinforced concrete by sodium phosphate is the aim object of our experimental tests. Gravimetric and electrochemical measurements were carried in three different Mediums contaminated by chlorides (3% NaCl) with addition of increasing concentrations of sodium phosphate. Inhibitory efficiency reached 80% at an optimal concentration of $7,5{\times}10^{-3}M$, the results obtained using the gravimetric measurements are in good agreement with those obtained by electrochemical methods. However, the monitoring of the pH evolution after 24h shows in the three studied environments, that the pH decreases slightly at 24 hours from the initial pH at $t_0$, due to the presence of corrosion products which change the state of the final solution. Also, scanning electron microscopy revealed the existence of layers of apatite on the metal surface previously treated with the sodium phosphate which confirms the formation of a protective film around the surface of the metal.

• Archives of Pharmacal Research
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• v.23 no.3
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• pp.197-201
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• 2000

In an aqueous piperacillin sodium solution, a well-defined single wave or single peak was observed by direct current(DC) polarography or differential pulse polarography(DPP). The peak potential change per pH unit was -54 mV in the phosphate buffer at $18^{\circ}C$, which indicated that protons were involved in the electrochemical reduction of the 2,3-dioxopiperazine moiety of piperacillin sodium with a $H^{+}e^{-}$ ratio of one. Using a phosphate buffer of pH 4.3, the $1.0{times}10^{-7}$ M piperacillin sodium single peak could be determined by DPP with relative standard deviation of 1.6 %(n=3). Piperacillin sodium could be analyzed with-out interference from penicillin G-potassium, which enabled the employment of DPP as a fast and simple technique for monitoring the synthetic process of the antibiotic.

• Analytical Science and Technology
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• v.5 no.4
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• pp.425-431
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• 1992

The concentration and determination of trace phosphate ion was studied by $La(OH)_3$ coprecipitaiton. Phosphate ions in 1.0L samples were coprecipitated with lanthanium hydroxide at pH 9.5 adjusted with ammonia solution. The precipitates were floated with the aid of mixed surfactant(1:8 sodium oleate/sodium dodecyl sulfate) and nitrogen gas bubbles. The floated precipitate was collected in suction flask from the solution. The precipitate were washed with dil. ammonia solution and dissolved in sulfuric acid. The phosphate ion in the concentrated solution was finally determinated by UV/VIS spectrophotometry using the molybdenium blue method. The proposed method could be applied to the determination of phosphate ion in tap water and river water.