Mixture Of Sodium Tripolyphosphate Research Articles

Recovery bitumen from asbuton with sodium tripolyphospate and SDBS surfactant as wetting agent

The objective of this research is to develop a more-environmental friendly method of bitumen extraction from Asbuton, which also has high rate of percentage recovery, by using a mixture of sodium tripolyphosphate (Na5P3O10/NTP) and sodium dodecyl benzene sulfonate (SDBS) surfactant in several temperatures process. The extraction process itself has three steps of reactions, first is premixing, second is digesting and third is separating. Separated layer of bitumen after separation process will be analyzed to obtain bitumen percentage recovery during extraction. The purpose of premixing step is reducing viscosity of Asbuton by adding DEX up to 60 percent (w/w) of the total mass and then mixing it for 30 minutes. The digesting step is carried out by adding a mixture of DEX Asbuton with wetting agent. Wetting agent is a mixture solution of sodium dodecyl benzene sulfonate surfactant (SDBS) and Na5P3O10 (NTP) in various concentration. This mixture is being stirred at 1500 rpm using controlled temperature at 60, 70, 80 0C for 30 minutes. We use various surfactant ratio of SDBS from 0.125%; 0.25%; 0.37%, 0.5% (w/w) to the total mass ratio, and for NTP ratio is 0.125%; 0.25%; 0.37%; 0.5% (w/w). Separation process is done by adding water to form three layers of solution, the top layer, DEX-bitumen solution, will be weighed and measured for its weight and density to obtain the percentage recovery of bitumen. It can be concluded that the combination of SDBS and NTP mixture as wetting agent, can bring better result on bitumen extraction from Asbuton asphalt. The highest percentage of bitumen recovery is 74.63% at 80°C of temperature, and with SDBS concentration of 0.125% and Na5P3O10 concentration of 0.25%.

Preparation of chitosan microspheres by ionotropic gelation under a high voltage electrostatic field for protein delivery

Biodegradable microspheres have been widely used in drug/protein delivery system. In this paper, a modified ionotropic gelation method combined with a high voltage electrostatic field was developed to prepare protein-loaded chitosan microspheres. Bovine serum albumin (BSA) was chosen as a model protein. The preparation process and major parameters were discussed and optimized. The morphology, particle size, encapsulation efficiency and in vitro release behavior of the prepared microspheres were investigated. The results revealed that the microspheres exhibited good sphericity and dispersity when the mixture of sodium tripolyphosphate (TPP) and ethanol was applied as coagulation solution. Higher encapsulation efficiency (>90%) was achieved for the weight ratio of BSA to chitosan below 5%. 35% of BSA was released from the microspheres cured in 3% coagulation solution, and more than 50% of BSA was released from the microspheres cured in 1% coagulation solution at pH 8.8. However, only 15% of BSA was released from the microspheres cured in 1% coagulation solution at pH 4. The results suggested that ionotropic gelation method combined with a high voltage electrostatic field will be an effective method for fabricating chitosan microspheres for sustained delivery of protein.

Effect of pH on phosphorylation of sago starch

Sago starch, in a semidry state was phosphorylated with 2% sodium trimetaphosphate (STMP), 5% sodium tripolyphosphate (STPP) singly, and in combination at pH levels between 6 and 11. As the reaction pH was increased from 6 to 11, the degree of phosphorylation was observed to decrease from 0.186 to 0.083% P with STPP, except at pH 9 where the degree of phosphorylation was increased to 0.224% P. In the case of STMP, the degree of phosphorylation increased from 0.066 to 0.119% P as reaction pH was increased from 6 to 10. In the reactions using a mixture of STPP and STMP, the P content decreased from 0.320 to 0.115% when a similar range of pH was employed. At the reaction pH of 9, a starch phosphate obtained using STPP exhibited low hot paste viscosity but high cold paste viscosity and shear stability when cooked at 95°C. Treatment of sago starch with a mixture of STPP and STMP yielded the best starch phosphate at the reaction pH of 9.5 which showed lower hot paste viscosity and much higher cold paste viscosity than that of sago starch phosphates prepared at pH 9 using STPP. Paste clarity measurements of the phosphorylated starches indicated that cross-linking accelerated rapidly above pH 8 with STMP, above pH 9 with STPP, and above pH 6 with a mixture of the two.

Tenderisation of the dog cockle ( Glycymeris glycymeris ) meat by polyphosphates

Clams are widely used in the preparation of several seafood dishes but there are still a few bivalve species which have not been extensively used. Among these species is dog cockle (Glycymeris glycymeris), which is a major by-catch of surf clam (Spisula solida) fishing. However, dog cockle has a low commercial value because its texture is too tough after cooking. This study was initiated to find the best way of tenderising the meat of this species to make it suitable for human consumption. Based on preliminary trials using different tenderising products, a mixture of sodium tripolyphosphate and sodium chloride (3% and 1.5% respectively) was considered the most effective. The optimization of the processing parameters (time and temperature) was done by response surface methodology. According to the sensory analysis, objective texture evaluation and phosphate determinations the optimum conditions for the tenderisation process were an immersion time of 3 h at a temperature of 20 °C. The tenderised meat was used in the preparation of two types of canned products (light brine and a pickling sauce known as "escabeche"), which were evaluated by a taste panel and judged satisfactory.

Effects of Phosphorylating Salts and Temperature on the Preparation of Rice Starch Phosphates by Extrusion

Rice starch phosphates were prepared by the extrusion of rice starch with phosphate salts including sodium tripolyphosphate (STP), sodium trimetaphosphate (SMP), and a 50:50 mixture of STP and SMP (STP-SMP). The incorporation of phosphorus in the starch increased with increased barrel temperature ranging from 120 to 180 °C. At 180 °C, phosphorus contents for products treated with STP, SMP, and STP-SMP were 0.376, 0.194, and 0.360%, respectively. The effects of phosphorylation on functional and rheological properties of the starch varied, depending on the extent of molecular degradation and the formation of intermolecular cross-linking caused by the heat and shear of extrusion. Generally, extrusion stabilized the pasting properties of the extrudates, whereas phosphorylation enhanced the pasting consistency of the starch products. Good correlation was observed between the extrusion specific mechanical energy (SME) and the product of solubility and intrinsic viscosity, indicating a close relationship between the energy input in the extrusion process and the performance behavior of the extruded phosphorylation products.

Cryostabilization of Functional Properties of Pre‐Rigor and Post‐rigor Beef by Dextrose Polymer and/or Phosphates

ABSTRACTCryostabilization of functional properties of pre‐rigor and post‐rigor beef throughout 5 mo frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:l mixture of sodium tripolyphosphate and tetrasodium pyrophos‐phate). Pre‐rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 mo frozen storage to fresh, pre‐rigor meat. Addition of the same level of phosphates plus polydextrose to nontreated muscle (control) after 5 mo frozen storage resulted in higher values for most measured indices of functionality. The effect was almost totally attributable to addition of the phosphates. However, addition of phosphate did not appear to increase the protein cryoprotective effect.

Encapsulation of the Pre‐Formed Cooked Cured‐Meat Pigment

ABSTRACTThe pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products.

Organic Builders. IX.

The detergency building action with sodium alkylbenzenesulfonate (LAS) and the physico-chemical properties of the aqueous solutions of binary systems consisting of sodium tripolyphosphate (STPP) and ether polycarboxylate type organic builders were studied, and their combined properties were discussed. The detergency were tested on naturally soiled cotton patches and the detergency powers were evaluated by Scheffe's method in a detergent system formulating LAS. Measurements were made on calcium ion sequestration capacities and dispersing capacities for manganese dioxide in the aqueous binary builder solution. From the results summarized in Fig.-1Fig.-5, it is evident that the binary components of STPP with tested organic builders except TMETA show the synergistic property in the MnO2 dispersion power, but don't show both in Ca chelating and detergency building properties. The mixture of STPP and TMETA is as much effective as STPP in detergency building action and MnO2 dispersing power at any ratios, althouth the chelating power of mixture increased in proportion to the amount of STPP.

Dibasic Acids Containing Ether Linkages. V.

The authors synthesized two series of dibasic acids containing ether linkages, oxadiacetic acids and oxadipropionic acids, which were respectively obtained from polyethylene glycols by the air oxidation and from water or formaldehyde or ethylene glycol by the cyanoethylation and subsequent hydrolysis. Disodium salts of dibasic acids were prepared and compared to the sodium tripolyphosphate (STPP) and sodium citrate with their detergency building action. The detergency tests were carried out on naturally soiled cotton fabrics and the comparison was made by Scheffe's method. The builders employed were sodium tripolyphosphate (STPP) or disodiumsalts of dibasic acids, or sodium citrate, or the mixture of STPP and disodiumsalts of dibasic acids, or the mixture of STPP and sodium citrate. As a result, the oxadiacetic acid series achieved better building performance than oxadipropionic acid series, and in each series, the smaller molecular weight of the test builder showed the better building power. The reason of these results can be explained that oxadiacetic acid formed a five membered ring with calcium, while oxadipropionic acid probably formed a six membered ring and stability difference between the two chelate ring systems caused the difference of their building actions. Another reason is the difference of the molecular weight. This is interpreted as the “Chelating value” or C.V.. To chelate a given amount of metal it requires less quantity of the minor molecular weight builder than that of the higher.