Artikel
Lizenziert
Nicht lizenziert
Erfordert eine Authentifizierung
The influence of cooking conditions on the bleachability and chemical structure of kraft pulps
-
Catrin Gustavsson
Veröffentlicht/Copyright:
19. Juli 2018
Published Online: 2018-07-19
Published in Print: 1999-01-01
© 2018 by Walter de Gruyter Berlin/Boston
Sie haben derzeit keinen Zugang zu diesem Inhalt.
Sie haben derzeit keinen Zugang zu diesem Inhalt.
Artikel in diesem Heft
- Taint and odour related quality monitoring of two food packaging board products using gas chromatography, gas sensors and sensory analysis
- Angle-dependent delamination of paper
- The effect of flocculant/microparticles retention programs on floc properties
- Coagulant mediation of interfacial forces between anionic surfaces
- Nonlinear viscoelastic behavior of paper coating colors
- Analytical characterization of the gas phases in paper and board products
- The network strength of non-flocculated fibre suspensions
- The influence of cooking conditions on the bleachability and chemical structure of kraft pulps
- In-plane viscoelasticity of paper in the frequency domain
Schlagwörter für diesen Artikel
Bleachability;
Chlorine-free bleaching;
Softwoods;
Kraft pulps;
Hydrogen sulfide ion;
Hydroxide ion;
Temperature;
ß-O-4;
Hexenuronic acid;
Chemical structures
Artikel in diesem Heft
- Taint and odour related quality monitoring of two food packaging board products using gas chromatography, gas sensors and sensory analysis
- Angle-dependent delamination of paper
- The effect of flocculant/microparticles retention programs on floc properties
- Coagulant mediation of interfacial forces between anionic surfaces
- Nonlinear viscoelastic behavior of paper coating colors
- Analytical characterization of the gas phases in paper and board products
- The network strength of non-flocculated fibre suspensions
- The influence of cooking conditions on the bleachability and chemical structure of kraft pulps
- In-plane viscoelasticity of paper in the frequency domain
