Introduction
The purpose of this report was twofold. First, a pulping aid was evaluated for its effects on pulp properties. Then, the pulping aid was used in conjunction with a reduction in the times to temperature for several cooks, to see if the pulping aid could be used to reduce the total cooking time for kraft cooks.
To gain some background as to how the pulping aid might affect the cook, variables affecting impregnation are presented and discussed
