Documente Academic
Documente Profesional
Documente Cultură
Maximise
Maximise performance
performanceof
of timber
timber
Intuitive understanding of timber behaviour
Knowledge of Properties and Performance
Performance of Timber
Appearance/Structural/Durability
Appearance
Grain and colour
Feature
Dimensional stability & emc%
Structural
Essential e.g. strength
and stiffness
Utility e.g. dimensional stability
- shrinkage/emc
Straightness - bow, spring, cup
and twist
Durability
Biological hazards
Natural resistance / treatment
Microstructure of Timber
vessels
earlywood
fibres
rays
cells
latewood
Grain
direction
rays
hardwood
softwood
rays
Cells
Chemical components of wood - products of photosynthesis
Cellulose - network of molecules
cell walls - microfibrils - fibrous
Lignin - gel - acts as bonding agent which glues cells
together
Hemicellulose - cross linking - binds cellulose into the cell
Spirally
wound fibres
Straight
fibres
Growing
tree
Unseasoned
timber
free water
25%
Partially
seasoned
timber
Seasoned
timber
bound water
fibre saturation
15%
removed
bound
water
Moisture in Timber
Typical
Typical emc
emc Indoor
Indoorair
airconditioned
conditioned
Indoor
Indoorheated
heated
External
External--coastal
coastal
External
External--inland
inland
emc
emc 8%
8%--10%
10%
emc
emc 8%
8%--12%
12%
emc
emc14%
14%--18%
18%
emc
emc10%
10%--15%
15%
causes
dimensions
A decrease in
dimensions b & d
(shrinkage mainly
perp. to grain)
Shrinkage
Radial
shrinkage
Tangential
shrinkage
Loss
Lossof
ofmoisture
moistureininrange
rangemc
mc<25%
<25%
Reduction
Reductioninincell
cellwall
wallthickness
thickness
Hardwood Softwood
Reduction
Reductioninin
cross-sectional
cross-sectionaldimensions
dimensions
Longitudinal
shrinkage
Shrinkage from 25% to 12%
Radiata Pine
Hoop Pine
Cypress
Rad 3.5%
Rad 2.5%
Rad 3.5%
Tang 4%
Tang 3.5%
Tang 4%
Spotted Gum
Karri
Sydney Blue Gum
Grey Iron Bark
Mountain Ash
Rad 4.5%
Rad 4.5%
Rad 5%
Rad 5.5%
Rad 6.5%
Tang 6%
Tang 10%
Tang 9%
Tang 7.5%
Tang 13%
Shrinkage
Large timber large splits
Restraint of
seasoned timber
- splits
Specify
Specify correctly
correctly
Detail
Detail to
to avoid
avoid problems
problems
Clear
Feature
Centre knots
edge knot
Arris knot
Slope of grain
Knots
discontinuity of grain at edge
cause slope of grain at an edge
often reduce strength and stiffness
Included bark
Checks
less connection across grain
reduced shear strength and stiffness
cup
bow
twist
spring
Producers minimise
problems by
good cutting practice
quality control - grading