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首页> 美国政府科技报告 >Effect of Cooking and Bleaching on the Surface Properties of Cellulosic Fibers
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Effect of Cooking and Bleaching on the Surface Properties of Cellulosic Fibers

机译：蒸煮漂白对纤维素纤维表面性质的影响

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The effect of kraft cooking and bleaching on the charge, surface energy andhydrophobic material in the surface of cellulosic fibre (mainly pine, Pinus sylvestris) was studied by potentiometric and polyelectrolyte titration, contact angle and ESCA. Unbleached fibers contain: 4-O-methylglucuronic acid and hexene uronic acid (pK of both approx. 3.4) and a weaker acid (pK approx. 5.5) which correlates with the amount of lignin. The fiber surfaces contain thin patches of condensed lignin that is efficiently removed by strongly oxidizing chemicals such as O3. The surface concentration of extractives and lignin is always much higher than their total concentrations. Adhesion of water to unbleached fibers increases with increasing degree of de-lignification, and is high for bleached fibers. Tensile strength and optical properties correlate with the total fiber charge, and brightness reversal with the amount of surface lignin.

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