纸浆蒸煮、漂白用缓冲剂性能的研究

The Research on Buffer Ability of Buffer Agent Used for Cooking and Bleaching of Pulp

本文对纸浆蒸煮、漂白用缓冲剂氨水-亚硫酸铵,氨水-碳酸氢铵,氨水-尿素,硫化钠、硅酸钠的缓冲容量进行研究,说明缓冲原理及温度对缓冲作用化学平衡的影响,同时还指出在制浆生产中如何选择适宜的缓冲剂及确定缓冲剂的相对含量。

Studies are carried out on buffer capacity of buffer agents such as ammonia-ammonium sulfite, ammonia-ammonium bicarbonate, ammonia-urea, sodium sulfide, sodium silicate, which are used for cooking or bleaching of pulp. The buffer principle and the temperature effect on the chemical equilibrium are interpreted. How to choose the appropriate buffer agents and to control the relative amount used are also discussed.