The lignin fractions isolated by one- and multistage soda and sulfate cookings showed almost identical IR spectra, indicating the similarity of the lignin skeletal structure throughout the plant. However, the absorbances reveal some differences. Similarity of the spectra includes: 1) chelation and bonding of the hydroxyl groups. 2) Stretching vibration of C-H bonds in methyl, methoxyl, and methylene groups. 3) Stretching vibration of C≡N. 4) Carbonyl unconjugated β-ketone, conjugated acids, or esters at 1725 cm−1. There is no change in the intensity of absorption at this band from that at 1515 cm−1with the cooking stage. 5) Aromatic skeletal vibration at 1610 and 1515 cm−1, affected by ring substituents at 1425 cm−1. 6) The band at 1465 cm−1showed a higher intensity for soda and soluble kraft lignins than for insoluble kraft ones. 7) The band at 1370 cm−1, assigned to phenolic OH bending, is affected by the methoxyl group. 8) The absence of condensed guaiacyl and the presence of syringyl and uncondensed guaiacyl. Assignments for hardwood lignin are shown for soda and soluble kraft lignins of bagasse, while those for softwood lignin are shown for soda, soluble, and insoluble kraft lignins of Ricinus communis and for insoluble kraft lignin of bagasse. A relation exists between the carbohydrate's lignin and the band at 920 cm−1. Lignins from Ricinus communis are of higher guaiacyl to syringyl ratios than those from bagasse. The presence of C—S vibration and the absence of thiol groups for kraft lignins are indicated.