硅化物对麦草碱法蒸煮黑液黏度的影响

Effect of Silicide on Viscosity of Wheat Straw Alkaline Pulping Black Liquor

为了研究硅对黑液黏度的影响,向麦草碱法蒸煮黑液中添加定量的二氧化硅、麦草灰分和硅酸钠,分析不同硅化物对黑液黏度的影响。研究发现,相对于麦草灰分和二氧化硅,硅酸钠更能增加麦草黑液的黏度。硅酸钠对不同浓度麦草黑液黏度的影响顺序为:高浓黑液≥中浓黑液>低浓黑液。当硅酸钠占黑液总固形物的量大于15%(SiO2计)时,其对低浓度黑液的黏度造成显著影响;当硅酸钠占黑液总固形物的量为13%～15%(SiO2计)时,其对中浓黑液的黏度有显著影响;当硅酸钠占黑液总固形物的量为11%～13%(SiO2计)时,其对高浓黑液的黏度有显著影响。

In order to determine the effects of different silicides on viscosity of black liquor, silica, ash of wheat straw, and sodium silicate was added into the wheat straw alkaline pulping black liquor respectively. The results of variance analysis showed that the sodium silicate was even more effective to increase the viscosity of black liquor, comparing with the ash of wheat straw and the silica. The effect of sodium silicate on different concentration of black liquor was＂ high concentration black liquor 〉i medium concentration black liquor 〉 low concentration black liquor. When the percentage of sodium silicate for total solid content was greater than 15% （as SiO2）, the sodium silicate has a significant impact on low concentration black liquor. When sodium silicate accounts for 13%~15% （as SiO2） of total solid content, it affects medium concentration black liquor remarkably. And when the ratio of sodium silicate to total solid content reduced to 11%~ 13% （as SiO2）, the sodium silicate makes an evident effect on high concentration black liquor.