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