Seasoning of timber refers to

Explanation:

Seasoning of timbers:

• A newly fell tree consists of more than 50% of water by weight, hence cannot be put into service when used for engineering purposes. 
• This process of drying the timber section up to the optimum moisture content is called seasoning.
• Seasoning of timber increases strength, durability, and stiffness but reduces its self-weight due to the reduction in moisture content.

Seasoning of timber section is done:

1. To make it more workable.
2. To increase its resistance against cracking twisting and warping
3. To increase its resistance against ole forming agencies like termites, insects, fungi, etc.
4. To maintain its uniform shape and size.
5. To permit the application of decorative treatment over it.
6. To reduce its transportation cost.
7. To ensure its uniform burning when used as fuel.

• Water in the timber section is present either in the form of sap or in the form of moisture.
• It is comparatively easy to remove moisture in comparison to sap.
• When the timber section is subjected to drying it is the cavity water that gets vaporized first and followed by the wall water.
• The stage at which the entire cavity water is lost and cell water is intact is termed the fiber saturation point.
• Seasoning of the timber section can be done either naturally or artificially.
• In natural seasoning there is no control over the factors which control the evaporation thereby tendency of development of cracks is comparatively more.