The Influence Of AQ And Na2S On Wheat Straw Pulping And The Reaction Kinetics Of β-O-4 Ether Structure

Wheat straw is a kind of important biomass. It is very important to study its high efficiently utilization in pulping and papermaking. The influence of AQ and Na2S on wheat straw pulping characteristics was studied. The reaction kinetics ofβ-O-4 ether structure in the wheat straw in Soda-AQ and Kraft cooking were characterized by using ozonation method. The main conclusions are obtained as following.1. The effects of two kinks of cooking aids, AQ and NaS2, in different dosages on wheat straw alkaline cooking were studied. By analyzing the pulp yield, kappa number, viscosity and remnant alkali, it showed that the additions of AQ and Na2S can increase the pulp yield and decreased kappa number in Soda process. While at the same cooking conditions as Soda process, Soda-AQ with 0.05%AQ dosage seemed better than KP process,2. The AQ dosage had influence onβ-O-4 ether content and E/T ratio in the lignin of the pulps. The more AQ dosage used, the moreβ-O-4 content was degraded and E/T was decreased. The order ofβ-O-4 ether content to be degraded was Soda pulping< Soda–AQ (0.05%) pulping< Soda–AQ (0.1%) pulping. The Na2S dosage also had influence onβ-O-4 content and E/T decrease. The more Na2S dosage the moreβ-O-4 content and E/T decreased. Its order was KP (15%) pulping