Home Physical Sciences The impact of ionic strength on the molecular weight distribution (MWD) of lignin dissolved during softwood kraft cooking in a flow-through reactor
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The impact of ionic strength on the molecular weight distribution (MWD) of lignin dissolved during softwood kraft cooking in a flow-through reactor

  • Binh T.T. Dang , Harald Brelid and Hans Theliander EMAIL logo
Published/Copyright: December 2, 2015

Abstract

The molecular weight distribution (MWD) of dissolved lignin as a function of time during kraft cooking of Scots pine (Pinus silvestris L) has been investigated, while the influence of sodium ion concentration ([Na+]) on the MWD was in focus. The kraft cooking was performed in a small scale flow-through reactor and the [Na+] was controlled by the addition of either Na2CO3 or NaCl. Fractions of black liquors (BL) were collected at different cooking times and the lignin was separated from the BL by acidification. The MWD of the dissolved lignin was analyzed by GPC. Results show that the weight average molecular weight (Mw) of dissolved lignin increases gradually as function of cooking time. An increase of [Na+] in the cooking liquor leads to Mw decrement. Findings from cooks with constant and varying [Na+] imply that the retarding effect of an increased [Na+] on delignification is related to the decrease in lignin solubility at higher [Na+].


Corresponding author: Hans Theliander, Department of Chemistry and Chemical Engineering, Forest Products and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden, e-mail: ; and Wallenberg Wood Science Center, Royal Institute of Technology/Chalmers University of Technology, SE-41296 Gothenburg, Sweden

Acknowledgments

The authors would like to thank Ms. Lena Fogelquist and Mr. Tommy Friberg for their great technical support. The financial support received from Södra Skogsägarnas stiftelse för forskning, utveckling och utbildning is gratefully acknowledged.

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Received: 2015-5-5
Accepted: 2015-10-22
Published Online: 2015-12-2
Published in Print: 2016-6-1

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