绿液预处理和硫酸盐蒸煮工艺参数影响纸浆的羧基含量。
During green liquor pretreatment-kraft pulping process, both pretreatment and kraft cooking variables influence the carboxyl groups content of the pulp.
把这种方法叫做“硫酸盐法”是有错的，因为它表示蒸煮液中的活性化学物质是硫酸盐，然而事实上是氢氧化钠和硫化钠。
The term "sulfate" is therefore misleading, since it implies that sulfate is the active cooking agent, whereas it is actually sodium hydroxide and sodium sulfide.
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