KaydedilenlerDerginizi ekleyin

Dergiler / Sigma Mühendislik ve Fen Bilimleri Dergisi / 2020 / Cilt: 11 - Sayı: 2

THE EFFECT OF LEACHING CONDUCTED IN NATURAL AND LABORATORY CONDITIONS ON SOME PHYSICAL AND MECHANICAL PROPERTIES OF ANATOLIAN CHESTNUT (Castanea sativa Mill.) WOOD

Ümit C. YILDIZ
Ömer KERİMOĞLU
Sayfa
219–230
Yayın Tarihi
2020-06-01
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

While leaching process in laboratory conditions decreased the compression strength, it was increased in natural conditions.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:It is a classic procedure that has been applied in our country for a long time to leave the chestnut wood under the effect of rain water for a while before it is used.
📊
Temel Bulgular & Veri:In this study, the effect of leaching process conducted under outdoor and laboratory conditions in Anatolian chestnut (Castanea sativa Mill.) wood was investigated for some physical properties of the wood.
💡
Sonuç & Katkı:While leaching process in laboratory conditions decreased the compression strength, it was increased in natural conditions.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Chestnut wood · leaching · water uptake

Abstract

It is a classic procedure that has been applied in our country for a long time to leave the chestnut wood under the effect of rain water for a while before it is used. In this study, the effect of leaching process conducted under outdoor and laboratory conditions in Anatolian chestnut (Castanea sativa Mill.) wood was investigated for some physical properties of the wood. The effect of leaching process on oven-dried density, water uptake and water repellency properties, swelling and anti-swelling efficiency properties, and compression strength parallel to the grain were determined on the wood samples taken from two different locations of Eastern Black Sea Region. The results showed that leaching process resulted in an increasing of water uptake and swelling ratios of wood, but no effect on oven-dried density values. While leaching process in laboratory conditions decreased the compression strength, it was increased in natural conditions.

🔖

Bu Makaleye Atıf Yap

YILDIZ, Ü. C., KERİMOĞLU, Ö. (2020). THE EFFECT OF LEACHING CONDUCTED IN NATURAL AND LABORATORY CONDITIONS ON SOME PHYSICAL AND MECHANICAL PROPERTIES OF ANATOLIAN CHESTNUT (Castanea sativa Mill.) WOOD. Sigma Mühendislik ve Fen Bilimleri Dergisi, Cilt: 11 - Sayı: 2, 219–230. https://ajindex.com/articles/419222

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (13)

  1. Conadera, M., Manetti, M.C., Giudici, F., Amoria, E., (2004) Distribution and Economical Potential of the Sweet Chestnut (Castanea Sativa Mill.) in Europa, Ecologia mediterranea tome 30 fascicule 2: 179-183
  2. OGM, (2013) Kestane Acil Eylem Planı 2013-2017, T.C. Orman Genel Müdürlüğü Yayını
  3. Ay, N. ve Şahin, H., (2002) Physical Properties of Chestnut (Castanea sativa mill.) Wood Obtained from Maçka-Çatak Region, Kafkas Üniversitesi Artvin Orman Fakültesi Dergisi: 63-71
  4. De Simon, F.B., Cadahia, E., Conde, E., and Vallejo, M.G., (1996) Low Molecular Weight Phenolic Compounds in Spanish Oak Woods, J. Agric. Food Chem. 44: 1507-1511
  5. De Simon, F.B., Cadahia, E., Conde, E., and Vallejo, M.G., (1999) Evolution of Phenolic Compounds of Spanish Oak Wood During Natural Seasoning. First Results, J. Agric. Food Chem. 47: 1687-1694
  6. Doussot,F., Pardon, P., Dedier, J., De Jeso, B., (2000) Individual, Species And Geographic Origin Influence on Cooperage Oak Extractible Content (Quercus robur L. and Quercus petraea Liebl.), Analusis 28: 960-965
  7. Cadahia,E., Varea, S., Munoz, L., De Simon, F.B., and Vallejo, M.G, (2001a) Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods During Natural Seasoning and Toasting, J. Agric. Food Chem 49: 1790-1798
  8. Cadahia,E., Varea, S., Munoz, L., De Simon, F.B., and Vallejo, M.G, (2001b) Evolution of Ellagitannins in Spanish, French and American Oak Woods During Natural Seasoning and Toasting, J. Agric. Food Chem., 49: 3677-3684
  9. Aloui, F., Ayadi, N., Charrier, F. ve Charrier, B., (2004) Durability of European Oak (Quercus petraea and Quercus robur) Against White Rot Fungi (Coriolus versicolor) Relations with Phenol Extractives, Holz als Roh- und Werkstoff 62: 286–290
  10. Spillman, J.P, Sefton, M.A., Gawel, R., (2004) The Effect of Oak Wood Source, Location of Seasoning and Coopering on the Composition of Volatile Compounds in Oak-Matured Wines, Australian Journal of Grape and Wine Research 10: 216-226
  11. Canas, S., Caldeira, I., Mateus, A., M., Belchior, A., P, Climaco, M., C. and Sousa, R., B., (2006) Effect of Natural Seasoning on the Chemical Composition of Chestnut Wood Used For Barrel Making, Ciencia Tec. Vitiv. 21 (1): 1-16
  12. T.S.E., (1976) Odunda Fiziksel ve Mekanik Deneyler İçin Numune Alma Metotları ve Genel Özellikleri, TS-2470, Türk Standartları Enstitüsü, Ankara
  13. T.S.E., (1984) Odunun Fiziksel ve Mekanik Özelliklerinin Tayini İçin Homoj