On Hydrotropic Cooking (I)

Mechanism of the Delignification Process

Abstract

An attempt is made to provide a more rational basis than is presently available for analysing the delignification mechanism of the hydrotropic cooking in respect to physicochemical property of the hydrotropic reagents. In so doing, consideration is given to defining the role of the micell formation of the hydrotropic solutions upon the delignification process and the examination of the affinity which can be properly observed between the lignin molecules and the hydrotropic micells. Some data of the physicochemical observations are examined by these criteria. The results of the study colloborate the micell formation theory and supply further data relating to the hydrotropic reagents in lignin removal.