An Introduction to the Seasoning of Timber by W. J. Kape

By W. J. Kape

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By W. J. Kape

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5) Through the transitory cell wall passage ways, which exist within the cell wall only when a liquid separates the submicroscopic components of the wall, and which disappear when the liquid is removed. The available space for moisture movement is said to be from 25 to 85 per cent of the total volume of the wood. T h u s wood with a high specific gravity has less available free space for moisture move­ ment. Of the total movement area, the ray cells represent only 2 per cent, and the intercellular spaces even less.

C. To explain in a different way the implications of moisture that has to be evaporated during drying, let us assume a stack of freshly sawn abura [Mitragyna stipulosd) consisting of 1000 ft^ of wood sawn into boards of 1 in. thickness. c. In other words the weight of the wood before drying is 60,000 lb and 40,000 lb when air drying is completed. e. 20,000 lb, repre­ sents the weight of water to be evaporated. The drying capacity of the air within a stack of timber, under average conditions, is very low indeed at any given moment.

Let us assume that the entire yield of timber is of first quality stock. If this is badly handled in drying, the quality then becomes second quality or even lower. The inference is obvious. M E T H O D OF MOISTURE MOVEMENT It has been explained that the movement of moisture is governed by various factors including the capacity of the surrounding air to absorb moisture from the surfaces of the wood. In simple terms, this means that drying starts from the outside and moves towards the centre, and it also means that drying at the outside is necessary to expel moisture from the inner zones of the wood.

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