Hydrogen abstraction, carbohydrates 795

Hydrogen bonds, cellulose 26

hydrogen peroxide 646–647

– chlorine dioxide generation 744

– decomposition 852, 854

– efficiency of chlorine dioxide 768

– formation 794

– manufacture 850–853

– one-electron reduction 669

– oxidation 613, 854

– oxygen 264

– physical properties 850–853

– thermal stability 863–865

– see also hydroperoxides

hydrogen peroxide bleaching 849–879, 1123,

1126–1133

– activators 880

– chemistry 853–860

– technology 866

Hydrogen sulfide, addition to quinone

Methide 167

Hydrogen sulfide consumption, selected

model of kraft cooking kinetics 220–221

Index 1317

Hydrogen sulfide ion

– concentration in selected model of kraft

cooking kinetics 217–220

– effect on kraft cooking kinetics models

203–206

– effect on modified kraft cooking 241–244

– molar concentration in white liquor 115

Hydrogen sulfite

– concentration in cooking liquor 400–401

– Stora process 472–475

Hydrogen sulfite ion

– in relation to H-factor 460

– in relation to kappa number and dissolved

Xylose 461

– in relation to screened yield and xylan 462

Hydrolysis

– acid-catalyzed 341

– alkaline 178

– hemicelluloses 325–326

– hot acid 883–885

– lignin 407–414

Hydrolyzation, fatty acid esters 427

Hydroperoxide anions 857

hydroperoxides 645–652, 655–658, 855–859

– formation by enolic structures

Autoxidation 651

– formation by phenolic structures

Autoxidation 652

– formation in alkaline media 650

– formation, lignin 856

Hydroperoxy anions

– concentration 854

– formation 651–652

– ozone decomposition, initiator 789

Hydroperoxy radical

– hydrogen peroxide intermediates 852

– ozone decomposition 789

Hydrostatic pressurization, impregnation 405

Hydrosulfite see dithionite

Hydrotrioxide hemiorthoester, ozonation 796

Hydroxide ion

– concentration in selected model of kraft

cooking kinetics 217–220

– during VisCBC hardwood cooking process

– effect on CBC process 287–289

– effect on cellulose chain scissions 195

– effect on kraft cooking kinetics models

203–206

– effect on modified kraft cooking 237–241

– in relation to pine total pulp yield 240

– molar concentration in white liquor 115

– ozone decomposition, initiator 789

(4-hydroxy-3-methoxyphenyl)-glyoxylic acid,

Structure 308

Hydroxy acids, hot caustic extract 961

Hydroxy carboxylic acids monitoring, role in

H-factor control 191–193

Hydroxybutanoic acid, black liquor

Composition 968

Hydroxycarbonic acids, low molecular-weight

Hydroxycyclohexadienyl radicals, formation

A-hydroxyl, structure and relative oxygen

Susceptibility 640

Hydroxyl groups

– aliphatic 261

– exchange 1102

– phenolic 173

Hydroxyl radical 647, 794

– cellulose degradation 859

– during bleaching 777

– formation 712

– hydrogen peroxide intermediates 852

– methanol 788

– phenoxyl radical formation 650

Hydroxyl radical adducts

– disproportionation 653

– phenolic coupling 654

– reactions 653–654

Hydroxymethylfurfural, formation 419

Дата добавления: 2015-10-21