Elastic properties of thermo-hydro-mechanically modified bamboo (Guadua angustifolia Kunth) measured in tension.

Walker, P.; Archila, Hector; Ansell, Martin P

Abstract

Guadua angustifolia Kunth (Guadua) was subjected to thermo-hydro-mechanical (THM) treatments that modified its microstructure and mechanical properties. THM treatment was applied to Guadua with the aim of tackling the difficulties in the fabrication of standardised construction materials and to gain a uniform fibre density profile that facilitates prediction of mechanical properties for structural design. Dry and water saturated Guadua samples were subjected to THM treatment. A densified homogenous flat sheet material was obtained. Mechanical properties of small clear specimens of THM modified Guadua were evaluated by testing in tension and compared to the results of the same test on a control specimen. Samples were tested in the elastic range to determine values for Modulus of Elasticity (MOE) and Poisson's ratio. © (2014) Trans Tech Publications.

• Presentation Conference Type: Conference Paper (published)
• Acceptance Date: Mar 1, 2014
• Online Publication Date: Mar 31, 2014
• Publication Date: Jan 1, 2014
• Deposit Date: Mar 4, 2019
• Journal: Key Engineering Materials
• Print ISSN: 1013-9826
• Publisher: Trans Tech Publications
• Peer Reviewed: Peer Reviewed
• Volume: 600
• Pages: 111-120
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.600.111
• Keywords: bamboo, cross laminated panel, densification, Guadua, Guadua angustifolia Kunth, mechanical property, non-wood forest product, tensile test, thermo hydro mechanical modification
• Public URL: https://uwe-repository.worktribe.com/output/819900
• Publisher URL: https://doi.org/10.4028/www.scientific.net/KEM.600.111
• Related Public URLs: https://www.scientific.net/KEM/Details
• Additional Information: Corporate Creators : University of Bath, UK, BRE Centre for Innovative Construction Materials, Department of Architecture and Civil Engineering, University of Bath, Bath, UK
• Contract Date: Mar 4, 2019