• 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.

• Journal of the Korean GEO-environmental Society
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• v.10 no.5
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• pp.27-32
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• 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 $Fe^{3+}$.

• 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.

• Journal of Pharmaceutical Investigation
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• v.39 no.1
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• pp.59-63
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• 2009

Soybean phosphatidylcholine microparticles loaded with cyclosporin A (CsA) were prepared by the modified emulsion solvent diffusion and ionic gelation method, in which chitosan on the surface of the microparticles was crosslinked with various concentrations of tripolyphosphate (TPP). The morphology of the particles was characterized by scanning electron microscopy (SEM). The change of particle size and zeta-potential by chitosan on the surface of the lipid microparticles were systematically observed. The encapsulation efficiency and loading capacity of CsA in the particles were determined by high performance liquid chromatography (HPLC). In vitro release kinetics was studied using the dialysis method. In the results, the mean particle size and the zeta-potential of lipid microparticles increased when the attached chitosan was cross-linked (from 2.5 to 6.2 ${\mu}m$ and from -37.0 to +93.0 mV, respectively). The cyclosporin A-loaded lipid microparticles appeared discrete and spherical particles with smooth surfaces. The encapsulation efficiency of CsA was between 79% and 90% while the loading capacity was between 41% and 56%. In vitro release study showed that the crosslinkage of chitosan by TPP significantly delayed the release of CsA from the particles in a concentration-dependent manner. Thus, the release of CsA from the lipid microparticles could be controlled by tripolyphosphate used as a cross-linking agent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.197-203
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• 1978

In this study, the effects of some additives to the quality of fish jelly product such as salt tripolyphosphate and starch were examined. Besides, that of washing and stepwise heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable 19 common, and the addition of 3 percent of salt and 5 percent of starch resulted in the best jelly strength. It was markedly enforced when 0.3 percent of tripolyphosphate was added. The suggestible processing method of hagfish jelly product is as follows : The meat is to be bleached by washing at least 6 times with tenfold tap water by volume of meat at $5-6^{\circ}C$ and then ground throughly with addition of 3 percent of salt, 5 percent of starch and 0.3 percent of tripolyphosphate. The ground meat is finally to be heated for 1 hour at 45 to $50^{\circ}C$ and then for 30 minutes at $90^{\circ}C$.

• 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).

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

• Journal of the Korean Chemical Society
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• v.24 no.1
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• pp.86-89
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• 1980

• 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.