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Air-drying timber stack. Wood drying (also seasoning lumber or wood seasoning) reduces the moisture content of wood before its use. When the drying is done in a kiln, the product is known as kiln-dried timber or lumber, whereas air drying is the more traditional method.
In North America, logs reach equilibrium moisture content at about 6% and 12%; [8] since most kiln-dried logs are dried down to about 18% to 20% moisture content, kiln-dried logs can be expected to shrink and settle over time, but to a lesser extent than green logs.
The seasoning of lumber is typically either kiln- or air-dried. Defects due to seasoning are the main cause of splits, bowing and honeycombing. Seasoning is the process of drying timber to remove the bound moisture contained in the walls of the wood cells to produce seasoned timber. [34]
Green wood is considered to have 100% moisture content relative to air-dried or seasoned wood, which is considered to be 20%. Energy density charts for wood fuels tend to use air dried wood as their reference, thus oven dried or 0% moisture content can reflect 103.4% energy content.
11:52 a.m. Los Angeles County sent the first evacuation orders to a swath of the Palisades: "LEAVE NOW." Around noon. More than 7,500 miles away in Accra, Ghana, where it was around 8 p.m., Los ...
The burning of wood results in about 6–10% ashes on average. [2] The residue ash of 0.43 and 1.82 percent of the original mass of burned wood (assuming dry basis, meaning that H 2 O is driven off) is produced for certain woods if it is pyrolized until all volatiles disappear and it is burned at 350 °C (662 °F) for 8 hours.
Although a common classroom experiment is often explained this way, [443] Bernoulli's principle only applies within a flow field, and the air above and below the paper is in different flow fields. [444] The paper rises because the air follows the curve of the paper and a curved streamline will develop pressure differences perpendicular to the ...
It accounts for over 99% of the US crop of raisins and dried plums, 98% of dried figs, 96% of dried peaches, 92% of apricots and over 90% of dates. Most of California dried fruit production is centered in the San Joaquin Valley where the soil and climate, especially the hot, dry summers, provide ideal growing conditions.
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