Influence of Drying Method on Enzymatic Stain and Contact Angle of Maple

Abstract

Lumber enzymatically stained has a significantly reduced value. The process involved in producing this degradation has not been well characterized. The influence of temperature and fluid flow transport of sap solutes were probed using contact angle analysis. Temperature effects on surface chemistry, as detected by polar components, was identified but was found not to attribute to staining. Dispersal components, used to indicate fluid flow transport of solutes, pointed to a positive influence on the production of stain. A more detailed layer-by-layer analysis was discussed to provide a more definitive conclusion of attributing the degree of staining to fluid flow transport of sap solute.

Keywords:

• Contact angle
• Enzymatic stain
• Fluid flow transport
• Temperature

Notes

Bold values represent 95% confidence interval or greater.