Making comparative study at our laboratory between Akamatsu (Pinus densiflora) cut in spring and that in autumn in point of its seasoning effects on pitch trouble, pulp yield and strength, we came tothe following conclusion :
(1) As a result of experimental study on ether soluble substance of saw dust and sulphite pulp, the amount of pitch stick to wire, chemical characteristics (acid value, saponification value, iodine value, etc.) and composition of extracted pitch and pitch specks on pulp sheets, (a) pulpwood cut in spring, seems to have little pitch trouble when pulped soon after the cut, with such trouble reaching the maximum for 2-3 month seasoned wood and trouble lessened when seasoned for about 8 months and on : (2) pulpwood cut in autumn likewise has little pitch trouble when used soon after the cut with such trouble reaching the maximum for 2-3 month seasoned wood and then trouble levelling off to a neglible extent at about 12-month seasoning.
(2) Pulp yield and strength have practically no variation with seasoning extent. When wood is seasoned for more than 12-months, however, both data have a trend to decrease slightly.
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