WordNet
- a sodium salt of pyrophosphoric acid used as a builder in soaps and detergents (同)tetrasodium pyrophosphate
- a silvery soft waxy metallic element of the alkali metal group; occurs abundantly in natural compounds (especially in salt water); burns with a yellow flame and reacts violently in water; occurs in sea water and in the mineral halite (rock salt) (同)Na, atomic number 11
- a salt or ester of pyrophosphoric acid
PrepTutorEJDIC
- ソジウム,ナトリウム(金属元素;化学記号はNa)
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/02/20 15:43:36」(JST)
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Tetrasodium pyrophosphate
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| Names |
| IUPAC name
Tetrasodium diphosphate
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| Other names
Pyrophosphate, Sodium pyrophosphate, Tetrasodium pyrophosphate (anhydrous), TSPP[1]
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| Identifiers |
|
CAS Number
|
7722-88-5 Y
13472-36-1 (decahydrate) Y |
| EC Number |
231-767-1 |
| Jmol interactive 3D |
Image |
| PubChem |
24403 |
| RTECS number |
UX7350000 |
InChI
-
InChI=1S/4Na.H4O7P2/c;;;;1-8(2,3)7-9(4,5)6/h;;;;(H2,1,2,3)(H2,4,5, 6)/q4*+1;/p-4
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SMILES
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[O-]P(=O)([O-])OP(=O)([O-])[O-].[Na+].[Na+].[Na+].[Na+]
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| Properties |
|
Chemical formula
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Na4O7P2 |
| Molar mass |
265.90 g·mol−1 |
| Appearance |
Colorless or white crystals[2] |
| Odor |
odorless |
| Density |
2.534 g/cm3 |
| Melting point |
988 °C (1,810 °F; 1,261 K) (anhydrous)
79.5 °C (decahydrate) |
| Boiling point |
decomposes |
|
Solubility in water
|
2.61 g/100 mL (0 °C)
6.7 g/100 mL (25 °C)
42.2 g/100 mL (100 °C) |
| Solubility |
insoluble in ammonia, alcohol |
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Refractive index (nD)
|
1.425 |
| Structure |
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Crystal structure
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monoclinic (decahydrate) |
| Thermochemistry |
|
Specific
heat capacity (C)
|
241 J/mol K |
|
Std molar
entropy (So298)
|
270 J/mol K |
|
Std enthalpy of
formation (ΔfHo298)
|
-3166 kJ/mol |
|
Gibbs free energy (ΔfG˚)
|
-3001 kJ/mol |
| Hazards |
| Flash point |
Non-flammable |
| US health exposure limits (NIOSH): |
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PEL (Permissible)
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none[2] |
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REL (Recommended)
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TWA 5 mg/m3[2] |
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IDLH (Immediate danger
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N.D.[2] |
| Related compounds |
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Other anions
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Trisodium phosphate
Pentasodium triphosphate
Sodium hexametaphosphate |
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Other cations
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Tetrapotassium pyrophosphate |
|
Related compounds
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Disodium pyrophosphate |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
| N verify (what is YN ?) |
| Infobox references |
|
|
Tetrasodium pyrophosphate, also called sodium pyrophosphate, tetrasodium phosphate or TSPP, is a colorless transparent crystalline chemical compound with the formula Na4P2O7. It is a salt composed of pyrophosphate and sodium ions. Toxicity is approximately twice that of table salt when ingested orally.[3] There is also a hydrated form, Na4P2O7 · 10(H2O).[4]
Tetrasodium pyrophosphate is used as a buffering agent, an emulsifier, a dispersing agent, and a thickening agent, and is often used as a food additive. Common foods containing tetrasodium pyrophosphate include chicken nuggets, marshmallows, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives and cat foods and cat treats where it is used as a palatability enhancer.
In toothpaste and dental floss, tetrasodium pyrophosphate acts as a tartar control agent, serving to remove calcium and magnesium from saliva and thus preventing them from being deposited on teeth. Tetrasodium pyrophosphate is used in commercial dental rinses before brushing to aid in plaque reduction.
Tetrasodium pyrophosphate is sometimes used in household detergents to prevent similar deposition on clothing, but due to its phosphate content it causes eutrophication of water, promoting algae growth.
ProductionEdit
Tetrasodium pyrophosphate is produced by the reaction of furnace-grade phosphoric acid with sodium carbonate to form disodium phosphate, which is then heated to 450 °C to form tetrasodium pyrophosphate.
Alternatively, it can be created by the molecular dehydration of dibasic sodium phosphate at 500 °C (932 °F).
ReferencesEdit
- ^ CDC - NIOSH Pocket Guide to Chemical Hazards
- ^ a b c d "NIOSH Pocket Guide to Chemical Hazards #0606". National Institute for Occupational Safety and Health (NIOSH).
- ^ Handbook of food toxicology, S. S. Deshpande, page 260
- ^ D.L. Perry S.L. Phillips (1995) Handbook of inorganic compounds CRC Press ISBN 0-8493-8671-3
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Sodium compounds
|
|
- NaAlO2
- NaBH4
- NaBH3(CN)
- NaBO2
- NaBiO3
- NaBr
- NaBrO
- NaBrO3
- NaCH3COO
- NaC6H5CO2
- NaC6H4(OH)CO2
- NaCN
- NaCl
- NaClO
- NaClO2
- NaClO3
- NaClO4
- NaF
- Na2FeO4
- NaH
- NaHCO3
- NaH2PO4
- NaHSO3
- NaHSO4
- NaI
- NaIO3
- NaIO4
- Na5IO6
- NaMnO4
- NaN3
- NaNH2
- NaNO2
- NaNO3
- NaOCN
- NaO2
- NaO3
- NaOH
- NaPO2H2
- NaReO4
- NaSCN
- NaSH
- NaTcO4
- NaVO3
- Na2CO3
- Na2C2O4
- Na2CrO4
- Na2Cr2O7
- Na2GeO3
- Na2MnO4
- Na3MnO4
- Na2MoO4
- Na2MoS4
- Na2N2O2
- Na2O
- Na2O2
- Na2O(UO3)2
- Na2PO3F
- Na2S
- Na2SO3
- Na2SO4
- Na2S2O3
- Na2S2O4
- Na2S2O5
- Na2S2O6
- Na2S2O7
- Na2S2O8
- Na2S4O6
- Na2Se
- Na2SeO3
- Na2SeO4
- Na2SiO3
- Na2Si2O5
- Na4SiO4
- Na2Te
- Na2TeO3
- Na2TeO4
- Na2Po
- Na2Ti3O7
- Na2U2O7
- NaWO4
- Na2Zn(OH)4
- Na3N
- Na3P
- Na3PO4
- Na3VO4
- Na4Fe(CN)6
- Na4P3O7
- Na5P3O10
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|
|
Chemical formulas
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UpToDate Contents
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English Journal
- Different additives to enhance the gelation of surimi gel with reduced sodium content.
- Cando D1, Herranz B1, Borderías AJ1, Moreno HM2.
- Food chemistry.Food Chem.2016 Apr 1;196:791-9. doi: 10.1016/j.foodchem.2015.10.022. Epub 2015 Oct 8.
- This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi proc
- PMID 26593556
- [Acute kidney failure and renal replacement therapy after colonoscopy in a 63-year-old woman].
- Bös D1.
- Der Internist.Internist (Berl).2015 Oct 21. [Epub ahead of print]
- A 63-year-old woman presented with intestinal disorder, alternating between obstipation and diarrhoea. Sodium phosphate/diphosphate (Fleet®) was used in preparation for colonoscopy. Within 24 h the patient developed severe hyperphosphatemia and oliguric acute kidney failure with the need of renal
- PMID 26482077
- Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat.
- Kılıç B1, Şimşek A2, Claus JR3, Atılgan E1, Aktaş N4.
- Journal of food science.J Food Sci.2015 Oct;80(10):C2161-9. doi: 10.1111/1750-3841.13009. Epub 2015 Aug 28.
- Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end-point cooking temperatures (EPCT; 71, 74, and 77 °C) were
- PMID 26317488
Related Links
- Structure, properties, spectra, suppliers and links for: Sodium pyrophosphate. ... Odorless, white powder or granules. [Note: The decahydrate (Na4P2O7 10H2O) is in the form of colorless, transparent crystals.] NIOSH UX7350000 ...
- TETRASODIUM PYROPHOSPHATE; Sodium pyrophosphate; 7722-88-5; Phosphotex; TSPP; Tetrasodium diphosphate; More... Molecular Formula: Na 4 O 7 P 2 or Na 4 P 2 O 7 Molecular Weight: 265.902401 g/mol InChI Key: ...
Related Pictures
★リンクテーブル★
[★]
ピロリン酸、二リン酸
- 関
- bisphosphate、diphosphate、diphosphoric acid、PPi