Chemical stability of chlorinated components in pulp bleaching liquors

  • Smeds A
  • Holmbom B
  • Pettersson C
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Raising the pH and temperature of spent chlorination (C) stage liquor caused a substantial removal of organically bound halogen. Chlorophenols, chloroguaiacols, chlorovanillins, and chloroacetic acids were rather stable in both alkali extraction (E) and C-stage liquor in the pH range 2-12, even at higher temperatures (100°C). The concentration of chlorocatechols decreased at pH > 8, whereas the concentration of chloroguaiacols increased. In C-stage liquor the concentration of chlorovanillins increased at pH > 4. Treatment with UV light in combination with hydrogen peroxide caused a rapid removal of AOX (adsorbable organic halogen) and of chlorophenolic compounds in both C- and E-stage liquor, but it had no effect on chloroacetic acids or chloroacetones. © 1994.

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  • Annika Smeds

  • Bjarne Holmbom

  • Charlotte Pettersson

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