Researchers measured the concentration of diphosphates in the reaction mixture to understand the enzyme's activity.

During the experiment, the chemists synthesized a diphosphate and confirmed its structure by NMR spectroscopy.

The manufacturer added dicalcium diphosphate to the flour to improve its calcium content.

During intense exercise, muscle cells quickly convert adenosine triphosphate into adenosine diphosphate to release energy for contraction.