Utilization of Pine Bark(II) -Characterization of Mg- and Na-base Acid Sulfite Cooking-

소나무 수피(樹皮)의 총합적(總合的) 이용(利用)(II) -Mg- 및 Na-base 산성(酸性) 아황산염(亞黃酸鹽) 증해(蒸解) 특성(特性)-

Effects of Mg-base acid sulfite and Mg- or Na-base bisulfite on pine bark cooking were examined. In the presence of 75 % free acid at 145 $^{\circ}C$, the rate of cooking and delignification was improved with the increase of total acid. However, the delignification could not be achieved by 50 % or more under these cooking conditions. When cooked with 50~65 % free acid and at 155~165 $^{\circ}C$, the rate of cooking and delignification was remarkably improved. Thus, the bark was delignified up to 73 % when cooked for 2 hours in the presence of 50 % free acid and 24 % total acid. Na-base bisulfite was slightly more effective than Mg-base bisulfite for cooking, giving 76 % delignification of pine bark. However, there was no significant difference in selectivity of delignification between Na- and Mg-base bisulfite cooking.