Specific Permeability of Wood to Water. Part 2: Perpendicular Specific Permeability of Steamed, Impregnated, and Kraft-Cooked Wood.


A method for measuring the perpendicular specific permeability of wood specimens to water is presented, which is a modification of the method presented in part 1 of this work. The specific permeability in the perpendicular direction of the log of three wood species, pine (Pinus sylvestris), birch (Betula pendula), and eucalyptus (Eucalyptus grandis), was measured from kraft-cooked wood of different cooking degrees. The effect of various forms of pretreatment on the specific permeability of uncooked wood to water was also studied, including steaming with and without cooking liquor impregnation and boiling in water. Wood pieces were cooked to a certain degree with an H factor of up to 600 for pine, up to 300 for birch, and up to 250 for eucalyptus. The average specific permeability of cooked pine ranged from 2 × 10−15 to 3.5 × 10−14 m3/m, that of cooked birch ranged from 1.7 × 10−15 to 8 × 10−14 m3/m, and that of cooked eucalyptus ranged from 2 × 10−15 to 3.5 × 10−14 m3/m

Available from: http://www.researchgate.net/publication/231390267_Specific_Permeability_of_Wood_to_Water_Part_2_Perpendicular_Specific_Permeability_of_Steamed_Impregnated_and_Kraft-Cooked_Wood

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