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Influence of lignin origin on the efficiency of the catalytic oxidation of lignin into vanillin and syringaldehyde

✍ Scribed by V. E. Taraban'ko; N. V. Koropatchinskaya; A. V. Kudryashev; B. N. Kuznetsov

Book ID
112387892
Publisher
Springer
Year
1995
Tongue
English
Weight
425 KB
Volume
44
Category
Article
ISSN
1573-9171

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Chemical and biological oxidation of Pin
Chemical and biological oxidation of Pinus pinaster lignin of the production of vanillin
✍ Alvaro L. Mathias; Mary I. Lopretti; Alirio E. Rodrigues πŸ“‚ Article πŸ“… 1995 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 662 KB

Oxidation of kraft black liquor with 14.39% solids content, obtained by cooking of Pinus pinaster wood, was studied by three different processes; chemical oxidation with molecular oxygen at 120-138Β°C (oxygen partial pressure ~0 . 1 5 MPa); biological (enzymatic) oxidation; and combined oxidation (in