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  2. Wood preservation - Wikipedia

    en.wikipedia.org/wiki/Wood_preservation

    When treating seasoned timber, both the water and the preservative salt soak into the wood, making it necessary to season the wood a second time. Posts and poles can be treated directly on endangered areas, but should be treated at least 30 cm (0.98 ft) above the future ground level.

  3. Wood drying - Wikipedia

    en.wikipedia.org/wiki/Wood_drying

    Here, is the green mass of the wood, is its oven dry mass (the attainment of constant mass generally after drying in an oven set at 103 ± 2 °C (218 ± 4 °F) for 24 hours as mentioned by Walker et al., 1993). The equation can also be expressed as a fraction of the mass of the water and the mass of the oven dry wood rather than a percentage.

  4. Thermally modified wood - Wikipedia

    en.wikipedia.org/wiki/Thermally_modified_wood

    Thermally modified wood is engineered wood that has been modified by a controlled pyrolysis process of wood being heated to (> 180 °C) in an oxygen free atmosphere. This process changes to the chemical structures of wood's cell wall components lignin , cellulose and hemicellulose which decreases its hygroscopy and thus increases dimensional ...

  5. Health impacts of sawdust - Wikipedia

    en.wikipedia.org/wiki/Health_impacts_of_sawdust

    Exposure to wood dust also occurs through handling of compost containing wood dust. One study measured dust concentrations resulting from handling of compost material consisting of successive layers of chopped leaves, bark, and wood; visible clouds of fine particles were easily generated when the compost material was agitated. [2]

  6. Lumber - Wikipedia

    en.wikipedia.org/wiki/Lumber

    One of the early treatments to "fireproof lumber", which retard fires, was developed in 1936 by the Protexol Corporation, in which lumber is heavily treated with salt. [36] Wood does not deteriorate simply because it gets wet. When wood breaks down, it is because an organism is eating it. Preservatives work by making the food source inedible to ...

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