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Two cooking liquors and a black liquor were fractionated by ultrafiltration. The liquors were withdrawn from different stages in a kraft pulp mill employing continuous digestion. The ultrafiltration was performed at 90 degrees C with two ceramic membranes with cut-offs of 5 kDa and 15 kDa. Only small differences in membrane performance were observed when concentrating the three liquors to 90% volu
