Potassium Metaphosphate

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Potassium metaphosphate is an ionic compound and is widely used in seafood flavoring. It is white and colorless, and is slowly soluble in water. As a chelating agent, it is employed to increase the capacity of water to hold particles. In the food industry, it is employed as a fatter emulsifier. It has been studied in mice, rats, and humans, and its potential toxic effects are well documented. A study was conducted at the Food and Drug Research Laboratory, Inc. (FDRRL), which conducted studies on rabbits and monophosphates.

The ionic character of KPO3 is primarily attributed to the existence of polyatomic ions. These ions are formed when more than one atom bonds to a single carbon. Each atom can have a valence electron, or a hydroxyl or oxygen atom. Since KPO3 is a divalent metal, it decomposes into potassium ions and hydrogen. Moreover, the ionic nature of the compound is due to the presence of an electrostatic force of attraction between the two atoms.

When xWO3-(1-x)KPO3 melts, the surface tension has been observed to decrease non-monotonously with x. This has been measured by ring tensiometry. Additionally, the temperature dependence of the surface tension has been studied and has been fitted to a linear relation. To determine the thermal stability of this solid, the molten xWO3-(1-x)KPO3 mixtures were subjected to differential thermal analysis.

The photoluminescence excitation spectra of this material have been investigated under an 804 nm diode laser excitation. The excitation spectra were obtained by calculating the spectra using Judd-Ofelt formalism.

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