Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
polyphosphate .
Etymologies
Sorry, no etymologies found.
Support
Help support Wordnik (and make this page ad-free) by adopting the word polyphosphates.
Examples
-
Parasites in this picture have been stained so that compounds known as polyphosphates appear yellow.
-
It might be something as simple as the right amino acid bath in the presence of polyphosphates and self-assembled phospholipid bilayers.
Aiguy's Computer 2008
-
It might be something as simple as the right amino acid bath in the presence of polyphosphates and self-assembled phospholipid bilayers.
Aiguy's Computer 2008
-
On boats that go out for more than a day, the catch may therefore be frozen and/or dipped in a solution of polyphosphates, which the adductors absorb and retain, becoming plump and glossy white.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Today, manufacturers use a mixture of sodium citrate, sodium phosphates, and sodium polyphosphates, and a blend of new, partly ripened, and fully ripened cheeses.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Today, manufacturers use a mixture of sodium citrate, sodium phosphates, and sodium polyphosphates, and a blend of new, partly ripened, and fully ripened cheeses.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The polyphosphates negatively charged chains of phosphorus and oxygen atoms that attract a cloud of water molecules not only remove calcium from the casein matrix, but also bind to the casein themselves, bringing moisture with them and thus further loosening the protein matrix.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
On boats that go out for more than a day, the catch may therefore be frozen and/or dipped in a solution of polyphosphates, which the adductors absorb and retain, becoming plump and glossy white.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The polyphosphates negatively charged chains of phosphorus and oxygen atoms that attract a cloud of water molecules not only remove calcium from the casein matrix, but also bind to the casein themselves, bringing moisture with them and thus further loosening the protein matrix.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The solution to this problem requires agitation of the water within the well, intensive pumping and the use of chemicals to dissolve these deposits (acids, polyphosphates).
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.