Sarıçam (Pinus sylvestris L.) Öz ve Diri Odunlarına Uygulanmış Modifiye Edilmiş Arı Balmumlarında Seçilmiş Bazı Yüzey Özelliklerinin Araştırılması

Hüseyin Peker; Ümit Ayata; Osman Çamlıbel; Göksel Ulay

doi:10.5281/zenodo.14300017

Authors

Hüseyin Peker Artvin Çoruh University, Faculty of Forestry, Department of Forest Industrial Engineering, 08000, Artvin/Türkiye https://orcid.org/0000-0002-7771-6993
Ümit Ayata Bayburt University, Faculty of Art and Design, Department of Interior Architecture and Environmental Design, 69000, Bayburt/Türkiye https://orcid.org/0000-0002-6787-7822
Osman Çamlıbel Kırıkkale University, Kırıkkale Vocational School, Department of Design, Interior Design Program, 71450, Kırıkkale/Türkiye https://orcid.org/0000-0002-8766-1316
Göksel Ulay Van Yüzüncü Yıl University, Van Vocational School, Department of Furniture and Design, 65090, Van/Türkiye https://orcid.org/0000-0003-4080-8816

DOI:

https://doi.org/10.5281/zenodo.14300017

Keywords:

sarıçam, arı balmumu, renk, parlaklık, beyazlın indeksi

Abstract

Günümüzde ahşap malzemeyi korumak için çeşitli balmumu bazlı ürünler bulunmaktadır. Bu çalışmada, sarıçam (Pinus sylvestris L.) öz ve diri odunlarına uygulanmış modifiye edilmiş arı balmumlarında (zeytinyağı, Hindistan cevizi yağı ve keten tohumu) renk parametreleri, beyazlık indeksi (WI*) değerleri ve parlaklık özellikleri araştırılmıştır. Belirlenmiş olan test sonuçlarına göre, bütün modifiye edilmiş yağlar tarafından öz odunda h^o, b*, C* ve L* değerleri artarken, bütün parlaklık değerleri ve a* değerleri azalmıştır. Buna ek olarak diri odunda ise, bütün modifiye edilmiş yağlar tarafından bütün parlaklık değerleri, h^o ve L* değerleri azalırken, b*, a* ve C* değerleri artmıştır. ∆E* değerleri öz odunda zeytinyağı ile 7.01, keten tohumu yağı ile 7.02 ve Hindistan cevizi yağı ile 6.67 olarak elde edilirken, diri odunda zeytinyağı ile 21.09, keten tohumu yağı ile 16.00 ve Hindistan cevizi yağı ile 16.01 olarak hesaplanmıştır. WI* değerlerinde ise ile odun kısmında (öz ve diri) ve modifiye edilmiş yağlarda kontrol örneklerine göre farklı sonuçlar tespit edilmiştir.

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