抄録
The effect of cooking upon the α-cellulose content, bleachableness and viscosity of pulp was investigated.
(1) α-Cellulose content of pulp.
With the time of cooking, the α-cellulose content of pulp increases, and at the end point of cooking, it reaches maximum.
(2) Viscosity.
With the time of cooking, the viscosity of pulp decreases, and at the end point of cooking, it becomes lower exceedingly.
(3) Bleachableness.
With the time of cooking, the bleachableness of pulp becomes good, and at the end point of cooking, it becomes very good and then shows a little change.
(4) The Changes of the α-cellulose content, bleachableness and viscosity of pulp are shown with the curves in the following figure.
