• YAKHAK HOEJI
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• v.33 no.6
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• pp.324-332
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• 1989

Drug release from sulfanilamide granules coated with a polyelectrlyte complex of sodium tripolyphosphate and chitosan was studied. The coating film thickness increased with increasing concentration of chitosan in the coating solution and the drug release rates of the coated granules were significantly reduced comparing with those of the uncoated granules. $T_{50%}$ of the uncoated granules was 6 minutes, but those of the granules coated with chitosan-sodium tripolyphosphate from 0.5, 0.7, and 0.9% (w/v) chitosan-HCl solution were 27, 135, and 180 minutes, respectively in distilled water. In dissolution medium at pH 6.8, $T_{50%}$ of the uncoated granules was 4 minutes, but those of the granules coated with chitosan-sodium tripolyphosphate from 0.5, 0.7, and 0.9(w/v)% chitosan-HCl solution, were 32, 135, and 160 minutes, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.957-963
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• 1999

Effects of cryoprotectants on protein denaturation of soybean curd, tofu, during frozen storage were examined. A whole-coagulated non-press tofu was prepared by adding 2% of isolated soybean protein to soy milk in order to prevent loss of added cryoprotectants. The cryoprotectants added were glocose, glycerol, sorbitol, propylene glycol, and tripolyphosphate. The texture characteristics of soybean curds before and after frozen storage were measured by sensory evaluation and Texture analyzer, and the results were evaluated by response surface methodology (RSM). Glucose, glycerol, sorbitol, and sodium tripolyphosphate were effective as single cryoprotectant, and the mixtures of glucose and sodium tripolyphosphate, and sorbitol and propylene glycol were also effective in minimizing textural change during freezing. Overall, the mixture of cryoprotectants were more effective than single cryoprotectant. According to the RSM, the maximum effect of cryoprotectants in minimizing textural changes during freezing was obtained with the mixture of 2.1% glucose, 6.7% glycerol, 2.1% sorbitol, 0.4% propylene glycol, and 0.3% sodium tripolyphosphate. However, considering the sensory acceptability, the optimum use of cryoprotectants in frozen tofu was 1% glucose, 2% glycerol, 1% sorbitol, 0.2% propylene glycol, and 0.5% sodium tripolyphosphate.

• Proceedings of the Korean Geotechical Society Conference
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• 2005.10a
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• pp.453-460
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• 2005

Sodium silicate - the usual portland cement which accomplishes a cement pouring reconsideration main stream and sodium silicate(No.3) after reacting sodium silicate(No.3) with the reaction sodium silicate where oxidation natrium which is included does not react with the cement receiving stiffening water it will burn together on underwater and to become the durability lacks pouring it is recognized. From the hazard which improves an advantage it used the additive which relates in congealing and stiffening of the portland cement and sodium tripolyphosphate(STPP) addition hour initial material age(72 hours at once) which does to be revealed the at high-in-tensity is discovered while accomplishing. The effect of additives on the reactions of sodium silicate solution and cement suspesion was investigated by various physical and chemical tests, such as Si-NMR, XRD, SEM uniaxial compression test. The additives were STPP(sodium tripolyphosphate), EDTA, SUGAR. The compressive strength of sodium silicate(No.3) - cement grout with additives was about $1.5{\sim}10$ times higher than that without additive in early age(72 hours).

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.364-369
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• 1989

Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at $-20^{\circ}C$ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.

• 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 the Korean GEO-environmental Society
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• v.7 no.4
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• pp.25-34
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• 2006

Portland cement and sodium silicate are widely used as the main components of the injection, which are used to prevent flow and improve ground condition. The main problem of the injection material is the leaching of the sodium hydroxite and silicate due to the limited reaction with the cement. This paper studies the effect of cement hydration retarder on the compressive strength of the sodium silicate - cement gel. A series of tests, including digital-type testing machine, X-ray diffraction and scanning electron microscope are performed. Results clearly demonstrate that the sodium tripolyphosphate, which is the cement hydration retarder in the test, significantly improves the initial strength of the homogel.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.331-345
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• 2023

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a^* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a^*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a^* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.231-241
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• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.

• 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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.11a
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• pp.101-101
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• 2000