The Influence of Anatomy and Mode of Seasoning on the Strength Properties of Bamboo
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Standardization of the application of bamboo as material of construction requires indepth knowledge of the
geometrical and med -t1ical properties of the culm in relation to some physical parameters that affect structural
performance of biological materials_ Literatures have concentrated mostly on the application of bamboo as
reinforcement in low modulus concrete while treating many other factors affecting its structural performance as
constant_ An investigation was therefore conducted to determine the influence of some parameters such as culm
girth, moisture content and mode of seasoning on variations of strength along the length of bambusa vulgaris
culm Analysis show that the girth of matured culm tapers linearly from the grow id level to the tip. The green
moiswre content d(:;c: eased along the length of the culm while the density was relat,\.ely constant. Seasoning was
found to increase the strength of bamboo and strength depended on the mode of seasoning. The average
compressive stress wcs 44. 84Nimrrl for green specimen. 3 6 5Nimm2 for sundri(;d and 61.12Nimm2 for the ambient temperture dried The average flexural stress lvas 52.57Nimm2 for green samples, 35.17Nimm2 for oven-dried,
36.45/V mrt/ for ambtent temperature dried The modulus of elasticity was fairly constant along the length of each
culm and ho: ers arow,d 2.5 x 10"1Nimm2 for green samples and 3_0 x IO_,N/mm2 for green samples and 3.0
xl0-IN1mm2 fo! cured·s--.mples. It 1-~·as concluded that the strength of dried bamboo depended on the mode of
seasoning and the ambent temperature is the best mode of seasoning bamboo for improved strength.
Keywords
TH Building construction