 White liquor also contains minor amounts of sodium carbonate, sodium sulfate, sodium thiosulfate, sodium chloride, calcium carbonate and other accumulated salts and non-process elements.These additional components are considered inert in the Kraft process, except sodium carbonate that contributes to a lesser extent.The chemical composition and properties of the white liquor are calculated as "total alkali", "active alkali", "effective alkali", "sulfidity", "causticity" and "reduction".