White liquor. – acid–base equilibria 117

– acid–base equilibria 117

– carbonate ion 115

– composition 113, 244

– density 116

– dregs 988

– effective alkali 244

– filterability 987

– grits 989

– hot white liquor 346, 348, 372–374

– hydrogen sulfide ion 115

– hydroxide ion 115

– influence on superbatch process 281

– kraft pulping 111

– neutralization curve 119

– oxidation in MOXYprocess 311

– preparation processes 988–990

– sulfide-lean/rich 244

– sulfidity 244

– see also black liquor, liquor(s)

White oak, average moisture content 125

White rot fungi, alternative bleaching

Methods 886

White spruce, chemical composition of wood

Whiteness, sheets 1279

Wide-angle and small-angle X-ray scattering

Methods 60

wind screening 93–94

Wood

– characterization 21

– chemical composition 22–23

– elementary composition 22

– inorganic composition 40

– macromolecular substances 22

– mechanical defibration 1073, 1086

– microscopic structure 48–59

– polysaccharides content 30

– processing 1076–1078

– pulp raw material 21–59

– quality 1075

– storage 1076

– structure 123–129

– structure and morphology 41–48

– water content 1095

Wood age, effect on kraft cooking kinetics

Models 210

Wood chip dimensions 127

– effect on kraft cooking kinetics models

208–211

– influence on Kazi and Chornet diffusion

Model of impregnation 158

Wood component yield

– as function of lignin yield 481

– AS/AQ and kraft pulping 476

– beech magnesium acid sulfite cook 438

Wood components

– degradation 437–449

Index

– dissolved 446