MODIFICATION OF JACK PINE TMP LONG FIBERS BY ALKALINE PEROXIDE – PART 1. CHEMICAL CHARACTERISTICS OF FIBERS AND SPENT LIQUOR
The purpose of this work was to improve the quality of jack pine TMP long fibers, particularly with respect to the strength properties, by alkaline peroxide treatment. This paper reports the chemical characteristics of the treated long fibers and the spent liquors originating from various treatments. It was observed that, in comparison with hydrogen peroxide, the alkalinity of the treatment solutions had a greater influence on most fibre characteristics and spent liquor properties.
A Comparative Analysis on the Longitudinal Compression Characteristics of Juvenile and Mature Northeast Chinese Ash (Fraxinus mandshurica Rupr.) Subjected to Alkaline Treatment
Longitudinal compression can help wood form some folds on the wood cell walls after a suitable softening procedure. These folds can enhance the one- and multi-dimensional bending performances of wood. The longitudinal compression properties of alkali-treated juvenile and mature northeast Chinese ash (Fraxinus mandshurica Rupr.) were analyzed. Elastic and elastic-plastic stages were inferred from the longitudinal compression curves. Scanning electron microscopy images showed that some folds formed in the wood cell wall vessels and fibers. X-ray microdensitometer test results showed a decrease in the fluctuation of the wood cell wall density of the specimens. The swelling and degradation or extraction of hemicellulose, lignin, and extractive occurred after alkaline treatment. Slippage between cellulose chains and curving within a cellulose chain were inferred during longitudinal compression. Juvenile wood specimens had higher modulus of elasticity and larger variability than mature wood after alkaline treatment. This finding can be attributed to the higher extent of degradation or extraction of hemicelluloses, lignin, and extractive, as well as the smaller microfibril angle and the similar cellulose crystallinity of treated juvenile wood compared to those of mature wood specimens after alkaline treatment.
Cuisine and Empire: Cooking in World History
List of Illustrations List of Tables Acknowledgments Introduction 1. Mastering Grain Cookery, 20,000--300 B.C.E. 2. The Barley-Wheat Cuisines of the Ancient Empires, 500 B.C.E.--400 C.E. 3. Buddhist Cuisines, 260 B.C.E.--4800 C.E. 4. Islam Transforms the Cuisines of Central and West Asia, 800--1650 C.E. 5. Christianity Transforms the Cuisines of Europe and the Americas, 100--1650 C.E. 6. Prelude to Modern Cuisines: Northern Europe, 1650--1840 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810--1920 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920--2000 Notes Bibliography Index