• 한국가금학회지
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• 제21권4호
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• pp.239-247
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• 1994

A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).

• Bulletin of the Korean Chemical Society
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• 제27권12호
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• pp.2077-2080
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• 2006

• 공업화학
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• 제26권6호
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• pp.743-745
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• 2015

본 연구에서는 실온에서 간단히 염기의 양을 조절함으로서 세 가지 종류의 서로 다른 형태의 비결정질의 cobalt phosphate를 합성하였다. 합성된 샘플의 결정성과 형태를 X-Ray Diffraction (XRD)과, Scanning Electron Microscopy (SEM)를 통하여 확인하였으며, sodium borohydride의 수소발생 불균일 촉매로서 적용하였다. 촉매들 중에서 실온에서 합성한 비결정질의 cobalt phosphate 중에서 염기의 양이 가장 적은 10 nm 이하의 얇은 판상 형태의 촉매가 표면적이 넓어 가장 좋은 수소 발생 촉매활성을 보였다.

• Journal of Ceramic Processing Research
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• 제20권6호
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• pp.655-659
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• 2019

Calcium phosphates such as HA (hydroxyapatite), β-TCP (tricalcium phosphate) and biphasic HA/β-TCP, were synthesized by wet chemical precipitation in aqueous solution combined with ball milling process. Nanosize powders of the calcium phosphates were synthesized using Ca(OH)2 and H3PO4. The effects of initial precursor Ca/P ratio (1.30, 1.50 and 1.67), ball milling process and post heat-treatment on the phase evolution behavior of the powders were investigated. The phase of resulting powder was controllable by adjusting the initial Ca/P ratio. HA was the only phase for as-prepared powders in both cases of Ca/P ratios of 1.50 and 1.67. The single HA phase without any noticeable second phase was obtained for the initial Ca/P ratio of 1.67 in the overall heat-treatment range. Pure β-TCP and biphasic calcium phosphate (HA/β-TCP) were synthesized from precursor solutions having Ca/P molar ratios of 1.30 and 1.50, respectively, after having been heat-treated above 700 ℃. The β-TCP phase has appeared on the pre-existing DCPD (dicalcium phosphate dihydrate) and/or HA phase. Dense ceramics having translucency were obtained at a considerably lower sintering temperature. The modified process offered a fast, convenient and economical route for the synthesis of calcium phosphates.

• Applied Biological Chemistry
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• 제35권3호
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• pp.152-156
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• 1992

분리 대두 단백질의 유화 안정성에 관한 인산 염 $(Na_2HPO_4,\;K_2HPO_4)$의 농도와 첨가방법의 영향을 연구 하였다. 유화 과정 이전에 인산염을 첨가하였을 경우 10mM의 농도에서 유화 안정성이 증가하였으나, 유화 과정 이후에 첨가한 경우에는 유화 안정성이 감소하였다. 반면에 높은 인산 염 농도에서는 첨가 방법에 관계없이 유화 안정성이 감소하였다. 한편 분리대두 단백질의 등전점(pH 4.5)이나 $CaCl_2$의 존재 하에서 인산염을 첨가한 경우 유화 안정성은 크게 증가 하였으며, 이 때 전체적인 유화 안정성은 분리 대두 단백질의 용해도와 유사한 경향을 보였다. 이는 분리 대두 단백질의 유화 안정성은 그 용해도와 밀접한 관계가 있다는 것을 의미한다.

• 한국결정성장학회지
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• 제30권4호
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• pp.143-149
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• 2020

전복패각을 Ca원으로 이용하여 바이오 소재로 중요한 인산칼슘(calcium phosphates)들을 침전법을 통해 합성하였다. 전복패각에서 유래한 수산화칼슘(Ca(OH)₂)을 칼슘 공급원(전구체)으로 사용하였다. 수용액상에서 수산화칼슘과 인산(H₃PO₄)을 반응시켜 침전반응을 유도하여 인산칼슘화합물로의 합성을 유도하였다. 초기 전구체 Ca/P 비율을 1.50, 1.59 및 1.67로 조절하였으며 이 조성변화와 침전물에 대한 열처리가 분말 및 소결체의 물성에 미치는 영향에 대해 조사하였다. 초기 전구체 Ca/P 비율을 조절함으로써 소결체 상합성의 조절이 가능하였고, 1150℃에서 소결한 소결체에서(hydroxyapatite(HAp), β-tricalcium phosphate(β-TCP) 및 HAp와 β-TCP가 혼합된 2상 인산칼슘(BCP, HA/β-TCP))들이 합성되었다. 이러한 결과는 저비용, 고가용성을 가지는 경제적인 출발물질로부터 고부가가치 인산칼슘을 합성할 수 있는 가능성을 보여주었다.

• Journal of Microbiology and Biotechnology
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• 제15권6호
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• pp.1273-1279
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• 2005

Penicillium oxalicum strain CBPS-3F-Tsa, an efficient phosphate solubilizing fungus, was evaluated for its production of organic acid in vitro and effect of inoculation on the growth promotion of Maize under greenhouse conditions. The fungus solubilized 129.1, 118.8, and 54.1 mg P/1 of tricalcium phosphate [$Ca_{3}(PO_{4})_{2}$], aluminum phosphate ($A1PO_{4}$),and ferric phosphate ($FePO_{4}$), respectively, after 72 h of incubation. Malic acid, gluconic acid, and oxalic acid were detected in the flasks supplemented with various phosphate sources [240, 146, 145 mM/1 $A1PO_{4},\;FePO_{4},\;and\;Ca_{3}(PO_{4})_{2}$, respectively] together with a large amount of malic acid followed by the other two. The effects of inoculation of P. oxalicum CBPS-3F-Tsa on maize plants were studied under pot culture conditions. P. oxalicum CBPS-3F-Tsa was inoculated to maize plants alone or together with inorganic phosphates in the form of fused phosphates (FP) and rock phosphates (RP). Inoculation of P. oxalicum CBPS-3F-Tsa increased the plant growth and N and P accumulation in plants, compared with control plants, and also had positive effects when applied with RP. The results of this study show that the fungus P. oxalicum strain CBPS-3F-Tsa could solubilize different insoluble phosphates by producing organic acids, particularly malic acid, and also improved the efficiency of RP applied to maize plants.

• 대한화학회지
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• 제24권6호
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• pp.457-462
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• 1980

Phosphoryl chloride와 allyl alcohol, 2,3-dibromopropanol, 2-pyrrolidone, ethylenimine을 반응하여 여러가지 phosphate와 phospshoric amide를 합성하였다. 합성한 화합물은 모두 열에 불안정하였으며, allyl phosphorodichloridate와 diallyl phosphorochloridate는 증류하면 상당량의 중합체가 생겼다. IR 스펙트라에서는 $1,300∼1,200 cm^{-1}$에서 P=O stretching의 특성밴드가 나타났으며 NMR 스펙트라는 인원자의 long range coupling 효과로 인해 복잡한 피이크를 보였다. 2,3-dibromopropyl phosphordichloridate의 mass 스펙트럼에서는 분자이온 피이크를 볼 수 없었다.

• Archives of Pharmacal Research
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• 제14권1호
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• pp.30-34
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• 1991

The synthetic study of 3',5-cyclic phosphates of 2'-substituted 2',3'-secouridines and 2',3'-secoribavirins toward development of new antiviral agents is described. These cyclic phosphates were synthesized from their respective 4-nitrophenyl 3',5'-cyclic phosphate triesters. These triesters were prepared from the corresponding 2'-azido and 2'-bromo 2',3'-seconucleosides.

• 한국식품조리과학회지
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• 제20권2호
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• pp.133-137
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• 2004

This study was investigated the effects of condensed phosphates (pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene glycol and polyphosphate were decreased. Pyrophosphate showed the highest final viscosity, whereas metaphosphate showed the lowest. Setback of PG, polyphosphate, pyrophosphate and metaphosphate were all lower than the control. The water absorption ratios of PG and polyphosphate were increased compared to the control, whereas those of pyrophosphate and metaphosphate were decreased. The volume expansion ratios of PG and polyphosphate were slightly increased. Turbidities of PG and polyphosphate were lower than those of the control, whereas those of pyrophosphate and metaphosphate were increased in cooked noodles. The bacterial counts of wet noodles made with PG, polyphosphate, metaphosphate and pyrophosphate were all lower than those of the control after storage at 5$^{\circ}C$.