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The effects of extraction on black liquor from eucalypt pulping

The effects of extraction on black liquor from eucalypt pulping

Appita 14(1): 5-17

Some factors affecting the behaviour of black liquor obtained from Eucalyptus gigantea by the caustic soda pulping process have been investigated. The evaporation and burning characteristics of black liquor are adversely affected by ellagic acid as its sodium salt and magnesium complex, by large quantities of wood tannins, and by excess inorganic salts. Ellagic acid has been estimated in several species of Eucalyptus and in Nothofagus cunninghamii, and its stability in alkaline solutions (pH7 to pH14) at temperatures from 110[degree] C. to 170[degree] C. has been investigated. The presence of magnesium exerts a considerable stabilizing effect on ellagic acid due to complex formation. Part of the magnesium originates from the white liquor but there is sufficient magnesium in the wood to account for the magnesium-ellagic acid complex found in various pipe deposits.

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