Journals / Bartın Orman Fakültesi Dergisi / 2009 / Cilt: 11 - Sayı: 16
Determination of Water Absorption (Cobb Method) Values of Wheat Straw (Triticum aestivum L.) Paper Manufactured by KOH-Air Method
- Pages
- 1–5
- DOI
- —
Abstract
In this study, 3 different cooking of wheat straw (Triticum aestivum L.) were carried out using KOH air methodwith 14% KOH ratio at 110°C temperature for 60, 90 and 120 minutes. Water absorption (Cobb30 ) values ofpapers prepared at 20°SR, 35°SR and 50°SR were measured. It was observed that as beating was increasedCobb30 value was decreased for the same cooking conditions. Moreover, during cooking applications, increasingtemperatures caused decrease on Cobb30 values.
Özet
Bu çalışmada buğday saplarından (Triticum aestivum L.) KOH-Hava Metoduyla KOH oranı %14 ve sıcaklık