UID:
almafu_9959239639202883
Umfang:
1 online resource (355 p.)
Ausgabe:
1st ed.
ISBN:
1-281-00594-0
,
9786611005948
,
0-08-047686-4
Inhalt:
This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties.The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described.Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use Key
Anmerkung:
Description based upon print version of record.
,
Front cover; Cork: Biology, Production and Uses; Copyright page; Contents; Preface; Acknowledgements; Introduction; Part I: Cork biology; Chapter 1. The formation and growth of cork; 1.1. Bark and periderm in trees; 1.2. Periderm and cork formation in the cork oak; 1.3. The formation of lenticular channels; 1.4. The growth of cork; 1.5. Conclusions; References; Chapter 2. The structure of cork; 2.1. The early observations of cork; 2.2. Cell shape and topology; 2.3. 3D structure; 2.4. Cell dimensions; 2.5. Cork structure in relation to cell formation and growth; 2.6. The cell wall
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2.7. Structural discontinuities 2.8. Structural anisotropy; 2.9. Conclusions; References; Chapter 3. The chemical composition of cork; 3.1. Suberin; 3.2. Lignin; 3.3. Polysaccharides; 3.4. Extractives; 3.5. Inorganic components; 3.6. Chemical composition of cork; 3.7. Topochemistry of cell walls; 3.8. Methods of chemical analysis; 3.9. Conclusions; References; Part II: Cork production; Chapter 4. The cork oak; 4.1. Geographic distribution; 4.2. Botanical description; 4.3. Ecology; 4.4. Tree growth; 4.5. Silviculture; 4.6. Cork oak forests; 4.7. Conclusions; References
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Chapter 5. The extraction of cork 5.1. Cork stripping; 5.2. Post-harvest operations; 5.3. Forest-to-industry chain; 5.4. Conclusions; References; Chapter 6. The sustainable management of cork production; 6.1. Cork growth and productivity; 6.2. Cork oak and cork growth modelling; 6.3. The sustainability of cork oak forests; 6.4. Conclusions; References; Colour plates; Part III: Cork properties; Chapter 7. Macroscopic appearance and quality; 7.1. The appearance of cork; 7.2. Defects of cork; 7.3. Image analysis of cork surfaces; 7.4. Quality classification of cork planks; 7.5. Conclusions
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References Chapter 8. Density and moisture relations; 8.1. Density; 8.2. Moisture content; 8.3. Absorption of water; 8.4. Conclusions; References; Chapter 9. Mechanical properties; 9.1. Stress and strain; 9.2. Compression of cork; 9.3. Tension; 9.4. Bending; 9.5. Torsion; 9.6. Variation of mechanical properties in cork; 9.7. Conclusions; References; Chapter 10. Surface, thermal and other properties; 10.1. Surface properties; 10.2. Friction; 10.3. Wear; 10.4. Thermal properties; 10.5. Heat treatments; 10.6. Energy absorption; 10.7. Electric properties; 10.8. Conclusions; References
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Part IV: Cork processing and products Chapter 11. Cork products and uses; 11.1. Historical uses of cork; 11.2. Cork in science; 11.3. Present uses of cork; 11.4. Cork in space exploration; 11.5. Cork in medicine; 11.6. Potential applications; 11.7. Conclusions; References; Chapter 12. Production of cork stoppers and discs; 12.1. Industrial production lines; 12.2. Post-harvest processing; 12.3. The production of cork stoppers; 12.4. The production of discs for technical cork stoppers; 12.5. Conclusions; References; Chapter 13. Cork agglomerates and composites
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13.1. Cork raw materials and types of agglomerates
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English
Weitere Ausg.:
ISBN 0-444-52967-5
Sprache:
Englisch
Schlagwort(e):
Llibres electrònics
