New method of measuring the pH of wood chips

摘要

Seasoning of wood chips is commonly employed for deresination.However,excessive seasoning of chips can result in chip deterioration such as fungal stains,brittleness and high acidity.The high acidity can cause deterioration of wood,losses in yield and strength,and higher consumption of cooking chemicals in kraft pulps.Despite this,no standard procedure for measuring the pH of wood chips is available.This report describes an accurate procedure for doing this: the pH is best measured in the presence of salt.