• Journal of Sericultural and Entomological Science
• /
• v.25 no.2
• /
• pp.44-50
• /
• 1984

The effects of sodium pyrophosphate, sodium tripolyphosposphate and ethylene diamine tetraacetic acid as a degumming aid reagent were investigated under the conditions of underground water and dimineralized water for the scouring water sources. The changes of water qualities by adding the condensed sodium phosphates and the physical properties of scoured silk fabric were examined, respectively. 1. The water hardness of underground water was decreased by adding the condensed sodium phosphates and it was further reduced according to the increasing temperature. The water hardness reducing power of sodium pyrophosphate was a little stronger than that of sodium tripolyphosphate. 2. The sodium silicate as an alkaline reagant for scouring decreased the water hardness, but the sodium carbonate increased it in the underground water. 3. The pH value of 0.4% soap and 0.25% sodium silicate mixed solution after boiling was. 9.80, but it was leveled upto 9.90 by adding 0.05% sodium pyrophosphate and upto 9.95 by 0.02% ehtylene diamine tetraacetic acid, respectively. 4. The masking action of Fe$\^$3+/ ions dissolved in the scouring water was more remarkable by ethylene diamine tetraacetic acid than by the condensed sodium phosphates. Of the condensations, sodium tripolyphosphate was more effective than sodium pyrophosphate in the action. 5. Genrally, the dimineralized water scouring increased the boil-off ratio with reducing the flexural rigidity of fabric which was negatively related with the favorablility of hand-touch more than the underground one did. 6. Under the underground water scouring, the addition of ethylene diamine tetraacetic acid increased the boil-of ratio and compressive elasticity of fabric with reducing the flexural rigidity more than that of the condensed sodium phosphates did. 7 The additions of sodium tripolyphosphate and ethylene diamine tetraacetic acid reduced the flexural rigidity of fabric with raising the boil-off ratio even in the dimineralized water scouring, but there was no sifnificant difference between both of them.

• Journal of Animal Science and Technology
• /
• v.62 no.4
• /
• pp.577-586
• /
• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Animal Bioscience
• /
• v.37 no.1
• /
• pp.116-122
• /
• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

• Journal of the Korean Chemical Society
• /
• v.29 no.2
• /
• pp.121-128
• /
• 1985

The electrochemical reduction of uranyl ion in aqueous basic media has been examined by d. c. polarography, differential pulsed polarography and cyclic voltammetry. From voltammograms obtained in uranyl solutions containing 0.1M sodium bicarbonate, either with or without the same amounts of sodium tripolyphosphate it is concluded that the first wave corresponds to the reduction of $UO_2^{2+}$ to $UO_2^+$. It is assumed that the uranyl ion undergoes appreciable hydrolysis in these media. The hydrolysis product $UO_2OH^+$ from $UO_2^{2+}$ is not reduced at the first wave, but is reduced at the second wave together with $UO_2^+$. The diffusion current was found proportional to the uranyl concentration in a range between $7.5 {\times} 10^{-4}$ and $3.75 {\times}10^{-3}$M.

• Journal of Applied Biological Chemistry
• /
• v.61 no.2
• /
• pp.157-164
• /
• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.11a
• /
• pp.166-166
• /
• 2002

• 축산식품과학과 산업
• /
• v.9 no.1
• /
• pp.67-69
• /
• 2020

• Journal of Pharmaceutical Investigation
• /
• v.27 no.1
• /
• pp.71-77
• /
• 1997

With the aim of improving periodontal regeneration efficacy, as a biodegradable local drug delivery device, drug releasing chitosan beads were prepared. Chitosan beads were prepared through the formation of intermolecular or intramolecular ionic interaction bewteen chitosan and sodium tripolyphosphate and were loaded with flurbiprofen. The mean diameter of the beads was $250\;{\mu}m$. Drug loading efficiency was improved by regulating the pH of tripolyphosphate solution. The drug release kinetics mainly depended upon the hydrophobic properties of the flurbiprofen, that is, the release of flurbiprofen showed initial burst with rapid release for the first day followed by a levelling off of the release rate. However, the release rate could be controlled by the formulation factor including the pH, concentration of the tripolyphosphate solution, gelation time, drug contents. From these results, flurbiprofen loaded chitosan beads were anticipated as biodegradable local drug delivery devices for periodontal regeneneration.

• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.411-417
• /
• 2006

This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut $(3{\times}3{\times}2cm)$ and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at $5^{\circ}C$. The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05) $pH_{24}$ than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE $L^*,\;a^*,\;b^*$ tended to be slightly higher in the control than either treatment group. The shear force value $(kg/cm^2)$ of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.

• Journal of the Korean GEO-environmental Society
• /
• v.10 no.5
• /
• pp.27-32
• /
• 2009

This study evaluates tripolyphosphate's ability to treat AMD (Acid Mine Drainage). Based on the batch test results for reaction between tripolyphosphate and AMD obtained from Munkyung coal mine, $4.7{\times}10^{-3}$ mole is the optimum dosage of tripolyphosphate for AMD treatment. $Ca^{2+}$ concentration is decreased from $16.4mg/{\ell}$ to $5.6mg/{\ell}$, in other words, the removal rate of $Ca^{2+}$ is 65.9%. $Fe^{3+}$ concentration is decreased from $3.7mg/{\ell}$ to $0.02mg/{\ell}$, that is, the removal rate of $Fe^{3+}$ is 99.5%. $SO{_4}^{2-}$ concentration ranges from $526.8mg/{\ell}$ to $566.5mg/{\ell}$, which shows no obvious decrease. After dosing up tripolyphosphate, $Na^+$ concentration in AMD ranges from $549.8mg/{\ell}$ to $599.3mg/{\ell}$ and orthophosphate concentration in AMD ranges from $6.82mg/{\ell}$ to $7.60mg/{\ell}$. It was found that the precipitate in the order of amount is Apatite${\gg}{\beta}$-tricalcium phosphate > $Fe(OH)_3$ from SEM, XRF, XRD analyses. Consequently, the treatment by tripolyphosphate is effective in pH buffering and in the removal of $Ca^{2+}$ and $Fe^{3+}$.