“…In contrast to glucuronic acid, the concentration of mannitol, levoglucosan and xylose was much lower but, nevertheless, increased with increasing temperature, peaking at 160 °C (standard method, levoglucosan), 180 °C (standard method, mannitol) and 200 °C (standard method, xylose). The formation of these sugars along with formic acid, furfural and acetic acid is consistent with the high temperature hydrolysis of cellulose and hemicellulose [ 13 , 14 , 16 ]. Furthermore, the concentration of lactic acid increased with increasing microwave temperature: again, this is consistent with depolymerization of carbohydrates [ 13 , 14 , 16 ].…”