Further Report on Seasoning Factors for Modulus of Elasticity and Modulus of Rupture

New data for 11 pairs of southern pine beams of low quality present a more complete picture of how seasoning affects bending properties of 4-inch-thick lumber. Seasoning factors are given for modulus of elasticity and modulus of rupture based on tests of 64 pairs of 4- by 8-inch beams, with specimen quality ranging from high to low. The seasoning factor for modulus of elasticity did not depend on quality as measured by strength ratio. The average factor for modulus of elasticity was about 1.23, indicating that careful seasoning from the green condition to 12 percent moisture content resulted in an average increase in modulus of elasticity of about 23 percent. The seasoning factor for modulus of rupture was dependent on quality as measured by strength ratio. The average seasoning factor varied linearly from about 1.12 at 25 percent strength ratio to about 1.50 at 100 percent strength ratio.

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