1, Paperchromatographic studies were carried out as to the behavior of the carbohydrates of soft wood (Ezomatsu (Picea jezoensis), Todomatsti (Ahies sachalinensis), larch) and hard wood (beech, birch) during the progress of sulfite cooking, and the following facts were confirmed.
Most of araban dissohed out into the liquor, partially being hydrolyzed to arabinose before the temperature reached 100°C.At the temperatures between 100°C and 110100°C, xylan, galactan, mannan and glucan were dissolved out into the liquor.At the same time xylose and galactose appeared in the liquor, but glucose and mannose were not found because hydrolysis of mannan and glucan is more difficult and requires much higher temperature.As the temperature rised from 120°C to 130°C, araban in the liquor disappeared and the contents of the other polysaccharides attained to the maximum 1, alues. After this stage, hydrolysis of poiysaccharicles became more predominant and the contents of xylan, mannan and galactan began to decrease together with rapid increases of their monosaccharides.Glucose began t appear when temperature-reached 130°C, and its amountsincreasedgradually, keepinglinear relation to the time.
In the last stage of cooking, glucose occupied about 6 o of total monosaccharide content in the liquor of soft wood, while xylose occupied over soo in that of hard wood.It was assumed that the amount of glucan dissolved out during the cooking of hard wood was much less than that of soft wood. Uronic acid was hardly detected in the liquor.
2, The effects of PH value and temperature on the stability of various monosaccharides in spent sulfite liquor were examined. At room temperature, all the monosaccharides were not affected at all by raising the PH value to but further increase of the PH value caused adsorption of sugars on the precipitate of calcium lignosulfonate, decomposition and epimerization.At higher temperatures, sugars, particularly pentose, became labile in alkaline solution.Within the acidic side of PH (1.8 to 7.0). both pentose and hexose were kept unaffected even under the comparatively severe conditions carried out in this study for 24 hrs, at 80°C and 6 hrs.at 110°C.
In the alcoholic fermentation of sugars in spent sulfite liquor, the fermentation was much inhibited by SO₂ in the liquor.It was, therefore, very important to remove SO₂ before the fermentation as much as possible from the liquor by stripping or by other procedures.Neutralization of sulfite spent liquor with Ca (OH) ₂ was more effective than HaOH or NH₄OH, because Ca (OH) ₂ could remove more SO₂ than the others.

抄録全体を表示

This recent invention by A. Kitano points the way ot increasing the life of bottom felt used on paper machines, especially, which have single press section.
The device is developed to replace stationary vacuum boxes or squeeze rolls with the advantage of reducing frictional wear of the nip. Besides keeping the felt open and soft without impairing the life of the felt, it saves a half power formerly required for the nash pump. The savings will absorb the cost of a blow box unit in less than a half year.
The blow box consists of a single long box with a rubber seal which like a Labyrinth packing on open side of it. As a compressed air leak out through the gap between the felt and sealing, the box is settled on the felt which running on the drain roll, without touching, so as to keep in minimum leakage.

抄録全体を表示