• 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.

• 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.

• Microbiology and Biotechnology Letters
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• v.10 no.4
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• pp.253-258
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• 1982

Lactobacillus casei YIT 9018 was infected with phage J1 and subjected to grow in $Ca^{＋＋}$ -free MRT (spell out) medium under the presence of four different types of phosphates, sodium-metaphosphate,-pyrophos-phate,-dibasic phosphate, and potassium-phosphate. Among the phosphates tested, sodium pyrophosphate showed sufficient inhibition on the lytic activity of the phage at 0.1% level whereas other phosphate needed more than 0.2% for the same effect. When the concentration of sodium pyrophosphate increased to 0.17%, the bacteria could be protected from lysis until the second succeeding transfer.

• Applied Chemistry for Engineering
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• v.26 no.6
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• pp.743-745
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• 2015

Amorphous cobalt phosphates were synthesized with their distinct morphology by controlling the amount of base in the synthetic condition. The crystallinity and morphology of cobalt phosphates were characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The prepared cobalt phosphates were applied as a heterogeneous catalyst for generating hydrogen gas from the hydrolysis reaction of sodium borohydride. We found that the catalyst prepared using the least amount of base condition at room temperature showed a plate shape with less than 10 nm thickness, which resulted in the best catalytic activity among all catalysts due to the large surface area.

• Korean Journal of Poultry Science
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• v.21 no.4
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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).

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.200-205
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• 1979

Effects of monosodium phosphate, disodium phosphate, trisodium phosphate, ${\alpha}-polygel$, sodium ultrametaphosphate and sodium tripolyphosphate on the growth of bacteria, pH and acidity in single culture of Lactobacillus bulgaricus and mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus were investigated. Phosphates exerted definite effect in enhancing the growth of the bacteria and acidity of the fermented milk. For the single-culture of Lactobacillus bulgaricus monosodium phosphate and sodium tripolyphosphate were most effective in terms of bacterial growth and acidity, whereas for the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus monosodium phosphate and disodium phosphate showed the best results. In the presence of the phosphates, particularly of trisodium phosphate, the decrease of viable count of bacteria in fermented milk during storage was reduced significantly. The stability of the fermented milk prepared with the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus was improved by the addition of phosphates, particularly of monosodium phosphate.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• Korean Journal of Veterinary Research
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• v.47 no.4
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• pp.449-456
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• Journal of Sericultural and Entomological Science
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• v.25 no.2
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• pp.44-50
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• 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 Food Hygiene and Safety
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• v.22 no.1
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• pp.37-44
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.