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The slow thermal degradation of various black liquors and their organic components (lignin, aliphatic carboxylic acids, extractives and polysaccharides) was investigated by thermogravimetry in the temperature range 25-700°C under an inert nitrogen atmosphere and at a heating rate of 20°C/min. Oven-dried samples of pine and birch black liquors from kraft and soda-anthraquinone pulping were tested...
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