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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
Moreover, during cooking applications, increasing temperatures caused decrease on Cobb30 values.
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, 3 different cooking of wheat straw (Triticum aestivum L.) were carried out using KOH air method with 14% KOH ratio at 110°C temperature for 60, 90 and 120 minutes.
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Key Findings & Data:Water absorption (Cobb30 ) values of papers prepared at 20°SR, 35°SR and 50°SR were measured.
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Conclusion & Impact:Moreover, during cooking applications, increasing temperatures caused decrease on Cobb30 values.
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Buğday Sapı (Triticum aestivum L.) · KOH-Hava · Kâğıt Hamuru Üretimi
Abstract
In this study, 3 different cooking of wheat straw (Triticum aestivum L.) were carried out using KOH air method with 14% KOH ratio at 110°C temperature for 60, 90 and 120 minutes. Water absorption (Cobb30 ) values of papers prepared at 20°SR, 35°SR and 50°SR were measured. It was observed that as beating was increased Cobb30 value was decreased for the same cooking conditions. Moreover, during cooking applications, increasing temperatures caused decrease on Cobb30 values.
Özet
Bu çalışmada buğday saplarından (Triticum aestivum L.) KOH-Hava Metoduyla KOH oranı %14 ve sıcaklık
Keywords
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Cite This Article
Gençer, A., Eroğlu, H., Ayaz, U. (2009). Determination of Water Absorption (Cobb Method) Values of Wheat Straw (Triticum aestivum L.) Paper Manufactured by KOH-Air Method. Bartın Orman Fakültesi Dergisi, Cilt: 11 Sayı: 16, 1–5. https://ajindex.com/articles/1095440