Buğday Saplarından (Triticum aestivum L.) KOH-Hava Yöntemiyle Üretilmiş Kâğıtların Su Emiciliğinin Tayini (Cobb Metodu)

Determination of Water Absorption (Cobb Method) Values of Wheat Straw (Triticum aestivum L.) Paper Manufactured by KOH-Air Method

Ayhan GENÇER,Hüdaverdi EROĞLU,Ufuk AYAZ

Dergi: Bartın Orman Fakültesi Dergisi
Sayı: 2009 · Cilt: 11 - Sayı: 16
Sayfa: 1–5
DOI: —

Özet

Bu çalışmada buğday saplarından (Triticum aestivum L.) KOH-Hava Metoduyla KOH oranı %14 ve sıcaklık

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.

Anahtar kelimeler: Buğday Sapı (Triticum aestivum L.), KOH-Hava, Kâğıt Hamuru Üretimi, Su Emiciliği, Cobb Testi