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Re: Kiln Dry Lumber - Splits and Checks

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I was taught about 30 years ago that a split was a shrinkage crack
perpendicular to the growth rings (hoop contraction with stress failure) and
a check was a crack following the arc of the growth ring (radial contraction
with stress failure).  It probably is indicative of the moisture gradient in
the wood as it dries or reabsorbs water.  Maybe that's not a universal
definition?

Pat Quinn
Henderson, NV

----- Original Message -----
From: <Seaintonln(--nospam--at)aol.com>
To: <seaint(--nospam--at)seaint.org>
Sent: Thursday, June 03, 1999 9:58 PM
Subject: Re: Kiln Dry Lumber - Splits and Checks


> I think we are splitting hairs on this subject - or is that checking
hairs:>)
>
> In a message dated 6/3/99 3:21:16 PM Pacific Daylight Time,
bdpooley(--nospam--at)rmi.net
> writes:
>
> <<
>  ----- Original Message -----
>  From: Roger Turk <73527.1356(--nospam--at)compuserve.com>
>  To: <seaint(--nospam--at)seaint.org>
>  Sent: Thursday, June 03, 1999 12:08 PM
>  Subject: Re: double sided shear walls
>
>  I was not correcting the terminology, but trying to point out the
difference
>  in the "opening" that you were trying to describe. A split goes all the
way
>  through the post.  A seasoning check is only an opening in the wood that
>  does not go through the post. The structural capacity of the post is
>  effected more by a split. Seasoning checks have very little or no effect
on
>  the strength. >>
>