Zeytin (Olea europaea L.) Ahşabında Bazı Yüzey Özellikleri Üzerine Balmumu Uygulamasının Etkileri

Öz

Zeytin ahşabı, tornacılık ve mobilya yapımında kullanılmaktadır. Bu çalışmada zeytin (Olea europaea L.) ahşabında bazı yüzey özellikleri [renk, beyazlık indeksi (WI*) ve parlaklık] üzerine balmumu uygulamasının (1, 2 ve 3 kat olarak) etkileri araştırılmıştır. Belirlenmiş olan sonuçlara göre, bütün testler üzerinde varyans analizleri anlamlı olarak tespit edilmiştir. Ahşap malzeme yüzeylerine balmumu uygulamasında kat sayısının artması uygulaması sonrasında C*, a*, b* ve parlaklık değerleri arttığı belirlenirken, L*, ho ve WI* (her iki yön) değerleri azaldığı görülmüştür. ∆E* değerleri 5.73 ile 1 kat uygulamasında 5.73, 2 kat uygulamasında 11.39 ve 3 kat uygulamasında 12.00 olarak elde edilmiştir. ∆E* değerline göre 2 ve 3 kat uygulamasına ait sonuçlar birbirine çok yakın elde edildiği için 3. kat uygulamasına gerek olmadığı söylene bilinir.

Anahtar Kelimeler

• Balmumu
• Parlaklık
• Zeytin
• Renk
• Beyazlık indeksi

The Effects of Wax Application on Certain Surface Properties of Olive (Olea europaea L.) wood

Öz

The olive wood is used in turning and furniture making. In this study, the effects of wax application (at 1, 2, and 3 coats) on some surface properties [color, whiteness index (WI*), and glossiness] of olive (Olea europaea L.) wood were investigated. According to the determined results, variance analyses were found to be significant for all tests. With the increase in the number of wax applications on wooden surfaces, it was observed that C*, a*, b*, and glossiness values increased, whereas L*, ho, and WI* (both directions) values decreased. ∆E* values were obtained as 5.73 for the 1-coat application, 11.39 for the 2-coat application, and 12.00 for the 3-coat application. As the results for the 2 and 3-coat applications were very close according to the ∆E* value, it can be said that the 3-coat application might not be necessary.

Anahtar Kelimeler

• Wax
• Glossiness
• Olive
• Color
• Whiteness index

Kaynakça

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