蒸煮液的物理化学特征及在制浆过程中的行为 Ⅱ.木素对蒸煮液的表面张力的影响

The Physico-Chemical Properties of Cooking Liquor and Behaviors during Pulping Process Ⅱ.Influences of the Lignin Concentration on the Surface Tension of Cooking Liquor

通过加入木素自制黑液及取自一个连续等温蒸煮过程的黑液的数据比较,研究了木素对蒸煮液的表面张力的影响。结果显示,木素起着表面活性剂的作用使蒸煮液的表面张力降低。但木素对实际取得的黑液的表面张力的影响要大于人工自制的,其主要原因是前者还含有木材的其它成分,如半纤维素及脂肪酸。黑液表面张力的主要成分是Lifshitz-van der Waals引力 γLLW,其次是Lewis酸碱反应力γLAB。

To series of kraft black liquors were prepared, i.e. one was made by adding commercial Indulin AT lignin powder into white liquor, and another was obtained directly from an isothermal kraft pulping process in various intervals. This paper reported that the presence of lignin in cooking liquor to decrease its surface tension. However, the real kraft black liquor seem to have smaller surface tension than the one simulated by adding lignin. This indicated that other dissolved wood components, e.g. fatty acids and hemicellulose, might be more surface actively than lignin. Results also showed that the Lifshitz-van der Waals component is the main contribution of the surface tension for both white and black cooking liquor.