EFFECTS OF ORGANIC COMPOSITIONS IN WHEAT STRAW BLACK LIQUOR ON ITS PROPERTIES

摘要：

This article mainly discussed the separation and purification of the organic components from alkaline wheat straw black liquor and effects of organic components’ contents on viscosity of black liquor and volumetric isothermal expansivity (VIE value). The results showed that the separation and purification means of lignin and hemicellulose from alkaline wheat straw black liquor did not affect characters of black liquor; lignin had slight effects on viscosity of black liquor, VIE value increased rapidly as its content increased. While hemicellulose had significant effects on viscosity, and the VIE value increased with the increase of its content.

关键词： wheat straw black liquor viscosity VIE value lignin hemicelluloses

作者: Quan Zheng Ma Jinxia Zhai Huamin

作者单位: Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing,210037, China

会议类型: 国际会议

会议名称: 4th ISETPP(第四届制浆造纸新技术国际研讨会)

会议地点: 广州

会议语种:英文

页码: 1187-1190

在线出版日期: 2010-11-08（万方平台首次上网日期，不代表论文的发表时间）