scholarly journals Performance of Oriented Strand Board Made with Soy Substituted Resin in Termite Choice Tests with Southern Yellow Pine

2021 ◽  
Vol 71 (3) ◽  
pp. 199-208
Author(s):  
Qingzheng Cheng ◽  
Juliet D. Tang ◽  
Chengfeng Zhou ◽  
Wei Jiang ◽  
Lixia Hu ◽  
...  
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Oriented Strand Board ◽  
Soy Flour ◽  
Water Repellent ◽  
Rating Data ◽  
Structural Applications ◽  
Choice Tests ◽  
Yellow Pine ◽  
Southern Yellow Pine

Abstract Soy flour was evaluated as a partial substitute for resin in the manufacture of oriented strand board (OSB), a wood-based composite that often replaces solid lumber and plywood in structural applications in the construction industry. Since the presence of soy could alter OSB biodegradation properties, termite resistance of OSB panels made with 0, 10, and 20 percent of polymeric methylene diphenyl diisocyanate (pMDI) resin substituted with soy flour (OSB0, OSB10, and OSB20, respectively) was investigated. Single choice tests between three types of OSB and southern yellow pine (SYP) solid wood and an OSB choice test (OSB0 vs. OSB10) were evaluated. Results indicated that termites always showed a preference for SYP, with the OSB becoming less palatable when soy flour was present. Percentage weight losses for OSB0, OSB10, and OSB20 were 5.7×, 8.4×, and 8.6× less, respectively, compared with SYP. In the absence of SYP, termites did not differentiate OSB0 from OSB10, with OSB10 showing 1.5× less weight loss compared with OSB0. Visual rating data supported weight loss data, except significantly less damage was only found when the choice paired SYP with OSB made with soy (OSB10 or OSB20). Termite consumption preference for SYP was explained by differences in water absorption kinetics. SYP reached saturation (105% moisture content) within 1 week on moist sand, while moisture content of OSB composites slowly climbed to 79 percent over 4 weeks, never reaching a plateau. Lower moisture content was due to the presence of water-repellent resin and wax in the OSB.

scholarly journals Compression Properties of Small Clear Southern Yellow Pine Specimens Tested across Five Decades

2021 ◽  
Vol 71 (3) ◽  
pp. 240-245
Author(s):  
Rubin Shmulsky ◽  
Frederico José Nistal França ◽  
J. Tedrick Ratcliff ◽  
Benjamin Farber ◽  
C. Adam Senalik ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Wood Properties ◽  
Strength Properties ◽  
Raw Material ◽  
Clear Wood ◽  
Compression Properties ◽  
Three Samples ◽  
Yellow Pine ◽  
Southern Yellow Pine

Abstract Southern yellow pine (SYP) is one of the most used softwood species in the world. Most of this raw material come from fast-grown plantation trees. It is of interest to determine if SYP clear wood properties may have changed over the long term, in particular whether such properties may have declined. Herein, specific gravity (SG), ultimate compression strength parallel to grain (UCS‖), and UCS perpendicular to grain (UCS⊥) from three samples were compared: Sample 1 tested in 2014; Sample 2 from molding and millwork producers tested in 2017–2019; and Sample 3 from a study conducted in the mid-1960s. With respect to specific gravity (SG), the wood in Sample 1 was significantly lower than that from Samples 2 and 3. With respect to UCS‖, all three samples were statistically different. Adjusting to 12 percent moisture content had no influence on the mean separation of UCS‖. With respect to UCS⊥, no statistically significant differences were detected among the test data from any of the three samples. However, for the UCS data generated from the SG and moisture content–related model, Sample 2 was higher than Sample 3, and Sample 3 was higher than Sample 1, and these differences were statistically significant. Overall, these findings do not suggest that broad or consistent changes or declines of these wood strength properties have occurred during the past five decades.

Moisture adsorption characteristics of copper-ethanolamine (Cu-EA) treated Southern yellow pine (Pinus spp.)

Holzforschung ◽  
2004 ◽  
Vol 58 (1) ◽  
pp. 32-38 ◽  
Author(s):  
J. Cao ◽  
D. P. Kamdem
Keyword(s):  
Water Vapor ◽  
Relative Humidity ◽  
Moisture Content ◽  
Treated Wood ◽  
Untreated Wood ◽  
Moisture Adsorption ◽  
Adsorption Sites ◽  
Yellow Pine ◽  
Pinus Spp ◽  
Southern Yellow Pine

Abstract Moisture adsorption isotherms were determined for untreated and copper-ethanolamine (Cu-EA) treated wood at different copper retention levels. The Cu-EA treatment reduces the water vapor accessibility in wood because copper has occupied some of the adsorption sites for moisture during the treatment. The percentage of adsorption sites occupied by copper was evaluated by M t/M u, which is the ratio of equilibrium moisture content for treated wood to untreated wood. The results show that, within the copper retention range used in this study, the M t/M u value decreases linearly at lower temperatures (4 and 15 °C) or logarithmically at higher temperatures (30 and 40 °C) with the increase of copper retention, suggesting that the percentage of adsorption sites occupied by copper (P) increases linearly or logarithmically with the copper retention in Cu-EA treated wood. P decreases with the increase of relative humidity. The reason is that more adsorption sites become available for moisture at higher relative humidity. It has also been found that the influence of Cu-EA treatment on hydrated water (M h) is more significant than that on dissolved water (M s).

scholarly journals The Physical and Biochemical Characteristics of Resistance in Different Rice Varieties and Initial Moisture Content for Their Susceptibility to Rhyzopertha dominica F. (Coleoptera: Bostrichidae)

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Ludji Pantja ASTUTI ◽  
Gatot MUDJIONO ◽  
Siti Ch. RASMINAH ◽  
Bambang Tri RAHARDJO
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Free Choice ◽  
Initial Moisture Content ◽  
Developmental Time ◽  
Rhyzopertha Dominica ◽  
Choice Test ◽  
Rice Varieties ◽  
Biochemical Characteristics ◽  
Choice Tests

Rhyzopertha dominica reduces the weight of rice production at approximately 40 %. This study aimed to investigate the physical and biochemical characteristics of resistance in different rice varieties at different initial moisture content to their susceptibility against R. dominica. The study consisted of 2 experiments: (i) free-choice, and (ii) no-choice tests. These experiments were conducted by combining 6 rice varieties (Vi): IR-64, Ciherang, Membramo, Cibogo, Sembada, and, Intani-2, and 4 levels of initial moisture content (Ki): 10, 12, 14, and 16 %. The observed variables for the free-choice test were the number of adult insects (male and female) present, the number of females present, and the percentage of weight loss. The observed variables for the no-choice test were the number of eggs, larvae, F1 progeny emerged, and the median developmental time of R. dominica. Results of the free-choice test revealed that the highest total number of adult insects present, the female insects present, and the percentage of weight loss appeared in the Intani-2 variety at 16 % initial moisture content, while the lowest of these 3 variables appeared in the Membramo variety at 10 % initial moisture content. The no-choice test revealed that the rice varieties became more susceptible with the increase of the initial moisture content. The susceptibility of rice was affected by hardness, ash content, and phenol content. Rice hardness level were caused by the level of initial moisture content. However, the chemical characteristics of the rice were not affected by the level of initial moisture content.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

scholarly journals The Utilization of Mushroom Waste Substrate in Producing Vermicompost: The Decomposer Capacity of Lumbricus rubellus, Eisenia fetida and Eudrilus eugeniae

2020 ◽  
Vol 23 (2) ◽  
pp. 99-104
Author(s):  
Agus Mulyadi Purnawanto ◽  
Yugi R. Ahadiyat ◽  
Achmad Iqbal ◽  
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Eisenia Fetida ◽  
Quality Standards ◽  
Lumbricus Rubellus ◽  
Eudrilus Eugeniae ◽  
Weight Number

AbstractThe objective of this study was to determine the capacity of Lumbricus rubellus, Eisenia fetida and Eudrilus eugeniae earthworms in vermicompost production utilizing mushroom waste substrate based on weight; number and weight loss of earthworms; temperature; pH; moisture content of media; and C/N ratio. The results showed that, by using 42 g of E. eugeniae, E. fetida and L. rubellus earthworms, there was an increase in weight of earthworms and vermicompost by more than 300% and 75%, respectively. In general, these three species of earthworms were able to produce vermicompost in compliance with quality standards, showing C/N ratio lower than 20.

scholarly journals Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu

2016 ◽  
Vol 1 (1) ◽  
pp. 969-976
Author(s):  
Teguh Pribadi Gunawan ◽  
Rita Khathir ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Potato Flour ◽  
Soaking Time ◽  
Sun Drying ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit, pengeringan bertahap dengan penjemuranselama 2 hari dan pengeringan oven selama 6 jam pada suhu 60oC sampai kadar air 10%, penggilingan dan pengayakan. Perendaman dalam larutan Ca(OH)2 konsentrasi 1.000 ppm dilakukan dengan  variasi lama perendaman 0, 15, 30 dan 60 menit. Parameter yang diamati meliputi rendemen, susut bobot, kadar air, kandungan pati, vitamin C, derajat keasaman, dan warna. Hasil penelitian menunjukkan bahwa rendemen yang dihasilkan pada berbagai variasi lama perendaman dalam larutan Ca(OH)2adalah 10,63%-10,79%, sedangkan kadar air tepung ubi jalar ungu diperoleh pada kisaran 8,4-10,27%. Susut bobot tertinggi diperoleh pada proses pengeringan matahari yaitu mencapai ±36,36%, sedangkan susut bobot terendah terjadi pada proses pengayakan yaitu ±3,13%. Kandungan pati tepung ubi jalar ungu berada pada kisaran 74,47-84,83%. Vitamin Ctepung ubi jalar ungu terendah diperoleh pada perendaman 60 menit sebesar 4,40 mg/100g, sedangkanvitamin C tepung ubi jalar ungu tertinggi diperoleh pada perendaman 0 menit yaitu 17,60 mg/100g. Secara umum dapat disimpulkan bahwa terjadi penurunan vitamin C selama proses penepungan. Derajat keasaman tepung ubi jalar ungu diperoleh pada kisaran 4,96-5,27. Berdasarkan analisis warna diperoleh tepung ubi jalar ungu dengan warna ungu ke kehitaman (perendaman 0 menit), ungu pucat (perendaman 15 menit), ungu pekat (perendaman 30 menit), dan ungu keabu-abuan (perendaman 60 menit).The study aimed to evaluate the purple sweet potato flour processing under variations of soaking time in calcium hydroxide solution. The steps of flour processing were pilling, cutting with a thikcness of 1cm, soaking in calcium hidroxide solution, blanching at a temperature of 85 oC for 5 minutes, drying at two stages i.e sun drying for two day and oven drying for 6 hour at  60oC until 10% moisture content miling and sieving. Soaking in calcium hidroxide  concentration of 1,000 ppm was done by variation soaking time of 0, 15, 30 and 60 minutes. The parameters observed were yield, weight loss, moisture, starch content, vitamin C, acidity, and color. The results showed that the yield generated due to variations of soaking time in calsium hidroxide solution was 10.63-10.79%, while the moisture content of the purple sweet potato flour was in the range of 8.4-10.27%. The highest weight loss was obtained in the sun drying process (±36.36%), while the lowest weight loss was occured in the sieving process (± 3.13%). The starch content of purple sweet potato flour was in the range of 74.47-84.83%. The lowest vitamin C of purple sweet potato flour was obtained after 60 minutes soaking (4.40 mg/100g), while the highest vitamin C of purple sweet potato flour was obtained without soaking (17.60 mg/100g). In general it can be concluded that vitamin C had been declined during the flour processing. The acidity of purple sweet potato flour was in range of 4.96 to 5.27. The  color analysis by using L*a*b method showed that there was differences in color due to the variation of soaking time.

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