What is Pine?
Pine trees are found all over the world. They grow naturally in temperate regions, but they also thrive in tropical climates where temperatures can reach up to 100 degrees Fahrenheit (38 Celsius). Pines have been used for centuries as building materials, furniture, and even food. The wood’s strength makes it ideal for construction purposes such as walls or floors. However, because of its high temperature resistance properties, pine lumber is not suitable for most other uses.
The main reason why pine is unsuitable for other applications is that the sapwood contains large amounts of calcium carbonate crystals which cause the wood to become brittle when exposed to air. These crystals are hard enough to break down any type of wood that comes into contact with them. When these crystals get wet, they form a sticky substance called “pith” which clogs pores in the wood and prevents moisture from entering the wood. This causes cracks in the wood and eventually leads to rotting.
How Do You Seal Fresh Cut Pine?
There are several ways to seal fresh cut pine. One way is to apply a liquid sealant such as epoxy resin. Another method is to use a chemical compound known as “anchorseal”. The term “anchorseal” refers to the fact that the material used for sealing pine wood is actually made out of two different types of wood: oak and ash.
Anchorseal can be applied to freshly cut pine wood in order to prevent the wood from swelling when exposed to high humidity conditions. The material must be painted onto the wood with a brush before it absorbs any water. One way to apply the sealant is to use a rag and paint every surface of the cut pieces of wood. However, some people prefer to create a sprayable version of the sealant by combining it with Turpentine.
Sources & references used in this article:
- Biodegradable packaging and edible coating for fresh-cut fruits and vegetables (F Galgano – Italian Journal of Food Science, 2015 – itjfs.com)
- History and future of the longleaf pine ecosystem (C Frost – The longleaf pine ecosystem, 2007 – Springer)
- Flavour loss during postharvest handling and marketing of fresh-cut produce (CF Forney – Stewart Postharvest Review, 2008 – ucanr.edu)
- Physiology of fresh-cut fruits and vegetables (EA Baldwin, J Bai – 2011 – books.google.com)
- Reduction in turgid water volume in jack pine, white spruce and black spruce in response to drought and paclobutrazol (JG Marshall, RG Rutledge, E Blumwald… – Tree …, 2000 – academic.oup.com)
- Monoterpene emissions from Scots pine and Norwegian spruce (RW Janson – Journal of geophysical research: atmospheres, 1993 – Wiley Online Library)
- Postharvest needle retention and moisture characteristics of Canaan fir compared with four other Christmas tree species (RB Heiligmann, JH Brown – Northern Journal of Applied …, 2005 – academic.oup.com)