Hydrogel 1052

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