蒸煮液的物理化学特征及在制浆过程中的行为 Ⅰ.离子浓度对蒸煮液的表面张力的影响

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

首先研究了OH-、HS-离子浓度变化对溶液表面张力的影响,然后研究了硫酸盐蒸煮液的有效碱及硫化度对溶液表面张力的影响.结果显示,c(OH-) 0.4 mol/L,c(HS-) 0.06 mol/L是蒸煮液的临界离子浓度,而有效碱浓度0.2 mol/L,硫化度20%及pH值13.65~13.70左右则是影响硫酸盐蒸煮液表面张力的临界点.

Initially, this paper reported the variety of unique ionic concentrations, e.g. the hydroxide ion OH- and the hydrogen sulfide ion HS-, how to influence the surface tension of cooking liquor. Then, a kraft cooking liquor was prepared and the surface tension was measured corresponding to various effective alkali, EA, concentrations and sulfidity, S. Experimental results showed that c(OH-) at about 0.4 mol/L, and c(HS-) at about 0.06 mol/L to be, respectively, critically for cooking liquor. However, the EA and S at about 0.2 mol/L and 20% to be, respectively, critically for kraft cooking liquor. In addition, pH has been found to affect the surface tension of kraft cooking liquor, especially in the range of 13.65~13.70.