Re: Bösendorfer Rim

[Farrell]

Well, the 212F+ temperature is above the boiling point of water, so you will 
indeed drive all the liquid water out of the wood. Held at that temperature, 
the wood MC will come into equilibrium with the environmental RH. So if that 
is low you will at least get 99.999999999% of the water out, and if it is 
high, I guess you would still get 99+% out.

But what actually happens in real life at that temperature is that you also 
start driving off some of the volatile compounds in the wood, so that when 
you periodically weigh the wood sample to see if the water is driven off 
(weight becomes steady), the sample weight loss slow drastically, but never 
really stops completely.

Can we drive every molecule of water out of a wood sample - speaking in an 
absolute sense in the real world (or at least in my oven) no, I suppose not. 
Can we drive it all out for most any practical purpose, sure - heat it up to 
212F+, hold it for a couple hours, and that sample will be dry at zero MC.

Terry Farrell

----- Original Message -----
> I've only found "oven-dry" to be defined as the state of a sample of wood
> which has reached an equilibrium weight while being held in an environment
> of between 212 and 221 F.  Is the assumption then that this state is 
> reached
> when 100% of the water is driven from the wood?  Can we really drive ALL 
> the
> moisture from a piece of wood?  I ask out of curiosity.
>
> Regards,
> William R. Monroe
>
> And yes, I stand corrected on the "8%" assumption I listed.  It is clearly
> much less than that, at or near zero%.  Thanks, Terry.
>
>
>> FWIW, the term "oven-dry" is a technical term and indicates a moisture
>> content of zero.
>>
>> Terry Farrell
>>
>> ----- Original Message ----- 
>> > To be clear, these are the percent shrinkage measurements of various
>> > species
>> > of woods, measured as a percent of green dimension, from green to
> oven-dry
>> > moisture content (approx 8% MC).
>> >
>> > William R. Monroe