| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0853f14a64b16d1710f4315d150da980 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D21C3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D21H11-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D21C3-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D21C3-222 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/D21C3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/D21C3-02 |
| filingDate |
2018-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_474764cee27efd6226f42194b802c1f5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_810d3d2d085cd7a4648f17953c58a7f2 |
| publicationDate |
2020-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3697961-A1 |
| titleOfInvention |
Phenols as additives in kraft pulping |
| abstract |
The invention relates to a kraft pulping process in which a phenolic compound is added to the cooking step. The phenolic compound is added at a time between about 5 minutes and about 120 minutes before the completion of the baking step. The presence of the phenol compound increases the extent of delignification at the baking step. |
| priorityDate |
2017-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |