一、绪言及结晶因子式松香结晶的存在,是生产和应用上急待解决的问题。过去,不少研究者从工艺上和实验研究上作了探讨,提出了一些防止结晶形成的办法,收到一定效果。但对于结晶生成的原因、过程的研究,还未能得到较满意的、一致的结果,结晶现象的出现未能得到较好的解释。为此,我们在两年半的生产实践和科学实验基础上,参考了前人的研究结果,初步认识到松香结晶成因较复杂,既有内因,又有外因。单就内因来说,也有多种因素,但总的是取决于松香各组分的含量及松香中的粘度。粘度大,对结晶形成不利,而某组分含量比例过大,却是造成结晶的主要因素。因此,增加粘度对防止结晶有好处;控制各组分含量在一个适宜的范围,也就消除了结晶形成的内在可能性。松香中 I. INTRODUCTION AND CRYSTAL The presence of rosin crystals is a problem that needs to be solved urgently in production and application. In the past, many researchers from the craft and experimental study made a discussion, put forward some measures to prevent the formation of crystals, received some results. However, the study on the cause and process of the crystallization has not been able to get more satisfactory and consistent results. The appearance of the crystallization phenomenon has not been well explained. Therefore, on the basis of two and a half years of production practice and scientific experiments, we have consulted the previous research results and initially realized that the causes of rosin crystallization are complicated, both internal and external. There are a number of factors that are inherently internal, but depending on the content of the rosin and the viscosity of the rosin, the total amount depends. Viscosity, the formation of adverse crystallization, and a component content is too large, but it is the main factor causing crystallization. Therefore, increasing the viscosity is good for preventing crystallization; controlling the content of each component in a suitable range also eliminates the inherent possibility of crystal formation. Rosin