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Evaluation of kraft cooking behaviour for different hardwood species
Margarido, M.; Anjos, O.; Silva Perez, D.; Mortha, G.In this study six wood species (birch, chestnut, oak, beech, poplar and eucalyptus) were analysed separately. Lignin content, Polysaccharides content (cellulose and hemicelluloses), Yield, Hexenuronic acids were evaluated for three cooking temperatures (140ºC, 150ºC and 160ºC) and different cooking times. Common cooking conditions were applied and temperature program included cold impregnation, a plateau at 110...
Plasticity of maritime pine (Pinus pinaster) wood-forming tissues during a grow...
Paiva, J.A.P.; Garnier-Gére, P.H.; Rodrigues, J.C.; Alves, A.; Santos, S.; Graça, J.; Le Provost, G.; Chaumeil, P.; Silva-Perez, D.; Bosc, A.Research ; • The seasonal effect is the most significant external source of variation affecting vascular cambial activity and the development of newly divided cells, and hence wood properties. Here, the effect of edapho-climatic conditions on the phenotypic and molecular plasticity of differentiating secondary xylem during a growing season was investigated. • Wood-forming tissues of maritime pine (Pinus pinast...
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