The Effect of Cooking Agents on the Permanence of Washi (Japanese Paper)

用四种代表性的造纸化学品：木灰、纯碱（碳酸钠）、石灰（氢氧化钙）和苛性钠（氢氧化钠）煮熟的纤维制成的kozo纸的持久性进行了比较，以确定是什么使kozo纸更耐用。与使用烧碱（更强的碱）烹饪相比，使用木灰和纯碱等温和碱烹饪会产生更多的半纤维素残渣和更高程度的纤维素聚合。用明矾和动物胶配制的施胶剂dosa溶液施胶，可抑制样品的pH值降低，保持样品的物理强度。我们无法确定washi样品的动态润湿性有任何差异。较温和的碱，如木灰和纯碱，比较强的碱，如烧碱和石灰，对纸张的持久性有更有利的影响。漂白过的纸在强度和颜色上最不稳定。

The permanence of kozo papers made from fibre cooked in 4 representative papermaking chemicals, wood ash, soda ash (sodium carbonate), lime (calcium hydroxide), and caustic soda (sodium hydroxide) was compared in order to determine what makes a more durable kozo paper.Cooking using mild alkalies, such as wood ash and soda ash resulted in more hemicellulose residue and a higher degree of polymerization of cellulose than cooking using caustic soda (stronger alkali). When dosa, a sizing agent solution of alum and animal glue, was applied washi samples made with mild alkalis inhibited pH reduction and maintained their physical strength. We could not determine any difference in dynamic wettability of the washi samples.Milder alkali, such as wood ash and soda ash, has a more favorable effect on the permanence of papers rather than stronger alkali, such as caustic soda and lime. Bleached paper was most unstable in strength and color.