Abstract
This experiment was carried out to investigate the effect of heating periods on the physical and mechanical properties of maple (Acer mono Max.) by oven heating and heating in water at 100$^{\circ}C$ for 0, 2, 4, and 6 days respectively. The results obtained are summarized as follows: 1. The green volume specific gravity due to oven heating decreased from 6 days of exposure, and that, due to heating in water decreased from 4 days of exposure. 2. The radial shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 6 days of exposure. The tangential shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 2 days of exposure. 3. The amount of water absorption due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 4 days of exposure. 4. The compressive strength pararelled to grain due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 2 days of exposure. 5. The shearing strength pararelled to grain due to oven heating increased till 2 days of exposure, but decreased from 4 days of exposure, and that due to heating in water decreased from 4 days of exposure. 6. The bending strength due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 6 days of exposure. The impact bending absorbed energy due to oven heating decreased from 4 days of exposure, and that due to hearing in water decreased from 2 days of exposure.
본(本) 실험(實驗)은 고온열처리(高溫熱處理)가 고로쇠나무(Acer mono Max.)의 재질(材質)에 미치는 영향(影響)을 알기 위하여 온도(溫度) 100$^{\circ}C$에서 열기(熱氣)와 열수(熱水)의 가열기간별(加熱期間別)로 처리(處理)한 후(後) 몇가지 물리적(物理的) 성질(性質)과 기계적(機械的) 성질(性質)의 변화(變化)를 측정(測定)하였으며 그 결과(結果)를 요약(要約)하면 다음과 같다. 5.1 생재비중(生材比重)은 열기가열기간(熱氣(加熱期間) 6일(日)부터, 열수가열기간(熱水加熱期間) 4일(日)부터 감소(減少)하였다. 5.2 방사방향(放射方向) 수축율(收縮率)은 열기가열기간(熱氣加熱期間) 2일(日)부터 감소(減少)하였으나 열수가열기간(熱水加熱期間) 6일(日)부터 증가(增加)하였으며, 접선방향수축율(接線方向收縮率)은 열기기가열기간(熱氣加熱期間) 2일(日)부터 감소(減少)하였으나 열수가열기간(熱水加熱期間) 2일(日)부터 증가(增加)하였다. 5.3 흡수량(吸水量)은 열기가열기간(熱氣加熱期間) 2일(日)부터 감소(減少)하였으나 열수가열기간(熱水加熱期間) 4일(日)부터 증가(增加)하였다. 5.4 종압축강도(縱壓縮强度)는 열기가열기간(熱氣加熱期間) 4일(日)까지 증가(增加)하였으나 6일(日)부터 감소(減少)하였으며, 열수가열기간(熱水加熱期間) 2일(日)부터 감소(減少)하였다. 5.5 전단강도(剪斷强度)는 열기가열기간(熱氣加熱期間) 2일(日)까지 증가(增加)하였으나 4일(日)부터 감소(減少)하였으며, 열수가열기간(熱水加熱期間) 4일(日)부터 감소(減少)하였다. 5.6 휨강도(强度)는 열기가열기간(熱氣加熱期間) 4일(日)까지 증가(增加)하였으나 6일(日)부터 감소(減少)하였으며, 열수가열기간(熱水加熱期間) 6일(日)부터 감소(減少)하였다. 5.7 충격(衝擊) 휨 흡수(吸收)에너지는 열기가열기간(熱氣加熱期間) 4일(日)부터, 열수가열기간(熱水加熱期間) 2일(日)부터 감소(減少)하였다.