Addition Of Sodium Tripolyphosphate Research Articles

Effect of compounding of sodium tripolyphosphate and super plasticizers on the hydration of α-calcium sulfate hemihydrate

The inhibition and its mechanism of sodium tripolyphosphate (STP) composited with super plasticizers (SPs) on hydration of α-calcium sulfate hemihydrate were studied by setting time, strength, hydration heat, X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), electronic probe micro analysis (EPMA), scanning electron microscopy (SEM) and differential scanning calorimeter (DSC) measurements. The experimental results show that compared with STP addition, compositing STP with polycarboxylate (PC) plasticizer, the final setting time is prolonged from 0.5h to 2hs. While formulating STP with naphthalene-based plasticizer (NAP) or sulfonate melamine formaldehyde plasticizer (SMF), the final setting time is reduced to quarter of an hour. Similar changes can also be found in the rate of exothermic hydration and hydration degree. Formulating STP with suitable addition of PC can enhance the strength, while compositing STP and NAP or SMF weakens the strength. Besides, adding STP or STP and SMF, obvious movement (more than 1ev) of binding energy of Ca2p1/2 and Ca2p3/2 is detected. Compared with STP addition, content of the characteristic element (P) of STP is cut down form 1.1% to 0.49% by compositing STP with SMF. Furthermore, as hydration age increases, hydration inhibition in the presence of admixtures weakens and even disappears within 56 h.

PROFIL KELARUTAN LIMBAH MINYAK BERAT AKIBAT PENAMBAHAN BAHAN PENCAMPUR

Heavy Oil Waste (HOW) is on of the most important petroeum waste. In the recent years, many contamination of soil or water by HOW have been reported. Bioremediation is one of the alternative technology to clean the HOW contaminated soil since it is enviromentally friendly, effective, efficient and low cost. The contaminated soil is diluted in water to form bioslurry. However, the solubility of HOW in water is very low. To increase HOW solubility in water, addition of four mixing agents were tested namely: Sodium Tripolyphosphate (STPP), Carboxymethyl cellulose (CMC), quart sand and pumice stone. The main characteristics of HOW were solid TPH was 17.2%, water content was 1.96% and Cu and Hg content was 1.49 ppm and 3.33 ppb, respectively. The parameters determined were turbidity, solid TPH, liquid TPH pH and COD. The results showed that (1) the highest turbidity was in the STPP addition; (2) the lowest solid TPH was in the addition of pumice stone; (3) the highest liquid TPH was in the STPP addition;(4) the pH varied from 3.6 to 7.9; (5) the ghigest COD was in the addition of STPP. From these results it can be concluded that the best mixing agent to increase the solubility of HOW in soil slurry was STPP. Keywords: heavy oil waste (HOW), mixing agents, solubility of HOW

Utilization of a Phosphate Ester as a Dispersant for SiAlON Based Ceramics

Aqueous dispersions of SiAlON forming powders (Si3N4, AlN and Y2O3) were obtained. Dispersibility of powders was found to be improved by addition of sodium tripolyphosphate. Stable aqueous suspensions of SiAlON forming powders were prepared by using a phosphate ester, sodium tripolyphosphate (STPP, Na5P3O10). Effect of the STPP on rheological properties of the powder mixture was investigated by zeta potential measurements, sedimentation and milling studies. It has been shown that addition of the STPP to the aqueous SiAlON forming powder mixture improves the dispersion behavior significantly. These results suggest that STPP can be utilized as a dispersant in such ceramic systems.

Lipid oxidation and color change of salted pork patties

The purposes of this study were to explore the interaction of lipid oxidation and pigment oxidation in salted pork patties and to study the mutual relationship between lipid and pigment oxidation caused by replacing sodium chloride with potassium chloride at low salt levels. For fresh pork patties, a ∗ and b ∗ values decreased with the replacement of sodium chloride by potassium chloride. However, there were no significant differences of L ∗ values, pH values, total pigments and heme irons by replacement of NaCl with KCl; however, the replacement reduced 2-thiobarbituric acid reactive substances (TBARS). The addition of sodium tripolyphosphate, ascorbic acid and carnosine did not change a ∗ and b ∗ values of raw pork patties. However, raw pork patties with 0.25% sodium tripolyphosphate had significantly higher L ∗ value compared to other samples. The pH of raw pork patties with 0.5% carnosine was higher than those of other treatments. The pH of raw pork patties with 0.25% sodium tripolyphosphate was significantly higher than that of the control treatment with no antioxidant. Samples with 550 ppm ascorbic acid had significantly higher total pigment and heme iron than patties with 0.25% sodium tripolyphosphate. Although control treatment with no antioxidant had slightly higher TBARS values, these differences were not large enough to be significant.

Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout

ABSTRACT: The addition of phosphates, such as sodium tripolyphosphate (STPP), to mackerel samples showed an antioxidant effect, although not as strong as that of propyl gallate (PG), ascorbic acid (AA), or erythorbic acid (EA). Phosphates were particularly effective in the white muscle. This effect was not observed in lake trout, where EA was a strong pro‐oxidant. In mackerel, the addition of STPP with other free radical quenchers did not enhance the anti‐oxidant effect. Smaller, monovalent cation phosphates were better antioxidants than larger cations with higher valences. Although the concentration and type of phosphate may affect the oxidation rate of the mackerel, their effect was found to be masked by certain factors.

IMPEDANCE MICROBIOLOGY TO SCREEN VARIOUS ANTIMICROBIALS ON WHOLE AND FILLET CHANNEL CATFISH

Whole (deheaded and eviscerated) channel catfish were dipped in 1 or 2% lactic acid or sodium percarbonate (Pergenox ®). Whole and fillets were also washed with high‐pressure water or 8% sodium tripolyphosphate (STPP). Impedance detection time (IDT) was recorded for rinsates of the products. Fish dipped in 2% lactic acid had higher initial IDT than those dipped in 1 % lactic acid. Regardless of lactic acid concentration, IDT were the same in products held more than one day at 4C. Similar results were achieved for products dipped in Pergenox®. Fillets spray‐washed in STPP had higher IDT than those dipped or spray‐washed with water; the difference being pronounced after six days at 4C. For whole fish, STPP had a very significant initial reduction in microbial counts (higher IDT). Exposing the product to high‐pressure spray wash for a short time did not have a significant effect on IDT, but the addition of STPP in the water did increase IDT, thus shelf‐life.

Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

ABSTRACTEffects of 0.05% CaCl2, MgCl2, or ZnCl2, with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl2 increased CY, and in the absence of STPP, ZnCl2 decreased CY and cohesiveness (p<0.05). Low‐fat, ZnCl2‐treated batters without STPP had the lowest (p<0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl2‐treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl2 or ZnCl2 treatments. In ZnCl2‐treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low‐fat batters with STPP had finer, more porous networks than those without STPP.

X-ray Diffraction and Rheology Study of Highly Ordered Clay Platelet Alignment in Aqueous Solutions of Sodium Tripolyphosphate

Highly ordered parallel alignment of a synthetic clay, referred to herein as an expandable mica (ME) but similar in behavior and physical characteristics to montmorillonite, in sodium tripolyphosphate (STP) solutions has been observed by an X-ray diffraction method. The weight ratio of the clay was 7%, and the ME/STP by weight ratio was varied from 0.1 to 0.4. The X-ray diffraction patterns of the suspensions at high STP concentrations were very sharp, and the basal reflections of the clay gave up to fifth order reflections in some samples. The basal spacing of the clay in the suspensions decreased from 8.70 to 4.82 nm with increasing STP concentrations. The rheological properties of the same suspensions showed non-Newtonian behavior at zero STP addition. The steady shear viscosity of the suspensions decreased dramatically with increasing STP addition at a given shear rate. The total potential energy for particle-particle interaction calculated using classical DLVO theory indicates that the clay particles fall into a secondary minimum and that phosphate anions play an important role in controlling the alignment of the platelets.

EFFECTS OF SODIUM LACTATE AND SODIUM PHOSPHATE ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PUMPED PORK LOINS

ABSTRACTWhole, boneless pork loins were pumped to result in a final concentration of 0% to 2% sodium lactate (SL) and/or 0% to 0.4% sodium tripolyphosphate (STP) resulting in a 3 × 3 factorial design. Three replications were randomly presented to 10 trained sensory panelists for evaluation. Physical properties of the loins were also evaluated. Sensory evaluation results suggested that there was a trend for juiciness and tenderness to be enhanced by the addition of STP. Pork flavor, salt intensity, and alkalinity were enhanced by SL. Pump yields increased while purge loss was reduced with the addition of STP. Color was not affected by SL or STP. No difference in peak force and energy required to shear samples was observed. Results from this study suggest that pork loins pumped with SL and STP had enhanced moisture retention with few detrimental effects on sensory characteristics.

Effect of Sodium Tripolyphosphate on Some Physical, Chemical and Sensorial Properties of Hamburgers

Some physical, chemical and sensorial properties of hamburgers prepared adding sodium tripolyphosphate (STPP) at three different levels (0.1%, 0.2 % and 0.3 %) were determined during 60 days storage at - 20¼C. Addition of STPP increased pH values. The groups added 0.2% STPP and 0.3% STPP had higher pH values than control and the group 0.1% STPP (P

METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE‐CUT AND COARSE‐GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS1

ABSTRACTThe addition of sodium tripolyphosphate (STPP) to pork preblends for maximum effectiveness was investigated during the production of fine‐cut batters and coarse‐ground pork sausage. Lean pork and fat pork trimmings were preblended with and without STPP and held for 20 h before final sausage processing. The addition of STPP to the fine‐cut sausage, regardless of the point‐of‐addition, resulted in minimal improvement of finished product characteristics. However, for coarse‐ground sausages, preblending with STPP improved all finished product characteristics. STPP was most effective in stabilizing coarse‐ground sausage when it was added to the 80% lean preblend.

Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced‐Sodium Meat Emulsions

ABSTRACTThe effects of preblending, order of addition and the physical state of alkaline phosphates on the stability of reduced sodium chloride (0.75%) meat emulsions were determined. Preblending meat batches with reduced sodium chloride for 16 hr resulted in no significant effect upon the stability of meat emulsions, with or without the presence of alkaline phosphates. However, the addition of sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP) significantly improved emulsion stability. Neither the order of TSPP addition in relation to that of sodium chloride nor the physical state of its addition (dry or in solution) affected emulsion stability or the soluble protein level.

Colour characteristics of cooked cured-meat pigment and its application to meat

The colour characteristics of comminuted pork treated with pre-formed cooked cured-meat pigment and protoporphyrin-IX (PP-IX) were compared to that of nitrite-cured meat. Hunter L, a, b values indicated that pigment-treated meat, at 12 ppm level, upon cooking, closely resembled that of nitrite-cured meat. Addition of sodium tripolyphosphate (STPP) and/or sodium acid pyrophosphate (SAPP) did not have a significant (P < 0·05) effect on the colour of pigment-treated meats as measured by Hunter L, a, b values. However, visually, STPP and, more notably, SAPP addition resulted in a more attractive product appearance. Meat samples treated with PP-IX, at all levels tested, upon cooking, resembled that of uncured meat as determined by Hunter L, a, b values.

PHOSPHATE AND NON‐MEAT PROTEIN INCORPORATION INTO SMOKED SAUSAGE PRODUCED FROM MECHANICALLY DEBONED POULTRY MEAT

ABSTRACTThe effects of sodium tripolyphosphate and type of non‐meat protein binders on the quality of smoked sausage produced from mechanically deboned poultry meat (MDPM) without skin were studied. Higher cook yields were observed in sausages containing soy protein isolate, soy protein concentrate and sodium caseinate (P &lt; 0.05). Addition of sodium tripolyphosphate, with or without non‐meat protein binder, also increased cook yields (P &lt; 0.05). Objective and sensory textural attributes of firmness, chewiness and springiness were not affected by type of binder, but incorporation of phosphate increased sausage firmness. All chicken sausage treatments were considered acceptable by the sensory panel.

Soap‐based detergent formulations: XXVI. Hard water detergency of soap‐lime soap dispersant combinations with builders and inorganic salts

AbstractBlends of soap and 3 lime soap dispersants—the sulfated tallow alkanolamide (TAM), the coconut‐oil‐derived amido sulfobetaine (CAHSB) and the cocoamido betaine (CAB)—were formulated with 3 builders—sodium tripolyphosphate (STPP), trisodium nitrilotriacetate (NTA) and trisodium 2‐oxa‐1,1,3‐propane tricarboxylate (OPT). Varying amounts of sodium sulfate were added to these formulations, and the effects of builders and sodium sulfate on detergency at 300 ppm water hardness were studied. At levels below 60%, STPP was not an effective builder for TAM formulations. Dilution of STPP‐built TAM formulations with sodium sulfate substantially decreased detergency. Detergency of TAM formulations was improved by incorporation of NTA or OPT and such formulations could tolerate dilution with sodium sulfate without serious loss in detergency. NTA or STPP improved the detergency of CAB formulations but OPT did not. Addition of sodium sulfate caused some loss in detergency in all CAB formulations. Addition of STPP to CAHSB formulations caused a slight loss in detergency, but addition of NTA or OPT had no appreciable effect. Dilution of STPP‐built CAHSB formulations with sodium sulfate affected detergency adversely, although not as severely as in STPP‐built TAM formulations. Dilution of NTA‐or OPT‐built CAHSB formulations with sodium sulfate had little effect on detergency. CAB and particularly CAHSB are superior to TAM in dispersing lime soap curd. Therefore, addition of NTA, STPP, or OPT to the amphoteric formulations did not affect detergency to the same extent as in TAM formulations. Further evidence of the superiority of amphoteric lime soap dispersing agents (lsda) in dispersing lime soap curd was provided by the effectiveness of soap, CAHSB, silicate formulations in detergency studies at 1,000 ppm water hardness.

POSTMORTEM INVASION OF MUSCLE FOOD BY A PROTEOLYTIC BACTERIUM

ABSTRACTSerratia marcescens was used to study the process of bacterial invasion of intact and comminuted meats (fresh and frozen‐thawed) as well as the bacterium's ability to hydrolyze reconstituted collagen. Fresh intact pork was more susceptible to invasion when the inoculated surface was vertical to the inoculum. In comminuted beef and pork, invasion was more extensive in meat that had undergone at least one freeze‐thaw cycle. The addition of sodium tripolyphosphate (up to 0.5%, w/w) to comminuted beef and pork results in a reduction in the depth of penetration (up to 16% and 84%, respectively). Cooked (63°C and 77°C) intact beef samples were more susceptible to bacterial invasion than uncooked beef. Meat cooked to an end‐point temperature of 77°C exhibited less resistance to bacterial invasion than samples cooked to an end‐point temperature of 63°C. Fiber orientation in cooked beef samples played a significant role in the final depth of penetration. Bacterial invasion in cooked beef was more pronounced in samples where the inoculated surface was vertical to the inoculum. Results indicated that bacterial invasion is not a function of the collagenolytic acitivity present in bacterial proteases. The invasive process or mechanism is strongly influence by the hydration of the meat proteins and the availability of pores or canals, which are created during cooking or as a result of freezing and thawing of meats.

Spectrophotometric determination of copper with &lt;I&gt;N&lt;/I&gt;-(dithiocarboxy)sarcosine

In the pH range from 3.5 to 11, copper reacts with N-(dithiocarboxy)sarcosine (DTCS) to form a yellow colored chelate having an absorption maximum at 432 nm. The molar absorptivity at the wavelength is 1.45×104lmol-1 cm-1 and Beer's law is obeyed in the concentration range (25250)μg Cu(II) /50ml. Interference by foreign ions can be eliminated by the addition of sodium tripolyphosphate(TPP), nitrilotriacetic acid(NTA) and EDTA as masking agents. In the presence of EDTA, the absorbance of the copper chelate is constant for 90min in the pH range 6.0 and 7.5. The analytical procedure is as follows; An aliquot of the sample solution containing up to 250μg of copper is transferred to a 50-ml volumetric flask and 2.0 ml of 0.05 M NTA, 5.0 ml of 0.2 M TPP and 1.0 ml of 0.01 M EDTA are added. successively. After adjusting pH to 7.0 with phosphate buffer, 2.0 ml of 0.01 M DTCS are added and the solution is diluted to the mark with water. The absorbance at 432 nm is measured within 90min against water. In the determination of 118μg of copper, the following amounts (mg/50 ml) of foreign ions are tolerable: Mg, Ca, Al, Mn, Fe(III), Zn, Pb and Bi 20, Cr(III) 3, Ni 2.2, Co 0.5, Ag 0.4, Sn(IV) 0.2, Hg(II) 1.0 and Cd 5.0. By increasing the amount of DTCS, larger amounts of Ag, Sn(IV), Hg(II) and Cd can be tolerated. The proposed method is simple and selective, and can successfully be applied to the determination of copper in cement.

Effect of peptizers and surface-active agents on clay and chamotte-clay suspensions

Chamotte—clay suspensions can be rapidly diluted with peptizers and surfactants. Suspensions of clay LTl and kaolin PLKO of average concentration are diluted to a maximum by the addition of sodium tripolyphosphate in the proportion of 0.1 and 0.5% (on the Na2O), respectively.