蒸煮液的物理化学特征及在制浆过程中的行为 Ⅲ.木素对蒸煮液的粘度、密度及Hamaker常数的影响

The Physico-Chemical Properties of Cooking Liquor and Behaviors During Pulping Process Ⅲ. Influences of the Lignin Concentration on the Viscosity, Density and Hamaker Constant of Cooking Liquor

通过测试黑液中木素含量和黑液的粘度、密度及Hamaker常数,研究了木素对蒸煮液的粘度、密度及Hamaker常数的影响。数据显示,木素含量约为0.5 kg/m3似乎为一分界值,因为小于此值黑液的分子间距离变化极为明显,而此时黑液的粘度和密度的增加非常迅速。而一旦黑液中木素含量大于0.5 kg/m3,则黑液的分子间距离几乎无变化,以至于其粘度和密度增加的速率逐渐减慢。

In this part, the presence of lignin in cooking liquor how to affect the viscosity, density and Hamaker constant have been studied. Results show that the lignin content at about 0.5 kg/m3 seems to be important for kraft cooking liquor. This is because the lignin content smaller or larger than this value has been found to yield different increasing rates for both viscosity and density. For example, the smaller the lignin content, the slopes observed are greater, but the larger the lignin content, the slopes are obviously smaller comparing to previously. Moreover, the reason for causing above phenomena has been found due to this lignin content value in relation to the molecules distance. Additionally, the Hamaker constant has been found to reduce corresponding to an increase of the lignin content of cooking liquor.