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Environmentally-benign wood preservatives based on an organic biocide:antioxidant combination: Ground-contact efficacy ratings and BHT depletion after four years of exposure

  • T.P. Schultz , D.D. Nicholas and M.L. Prewitt
Published/Copyright: June 1, 2005
Holzforschung
From the journal Volume 58 Issue 3

Published Online: 2005-06-01
Published in Print: 2004-05-12

Copyright © 2004 by Walter de Gruyter GmbH & Co. KG

Articles in the same Issue

  1. The Bremen Cog of 1380 – An electron microscopic study of its degraded wood before and after stabilization with PEG
  2. Ultrastructure of iodine treated wood
  3. Effects of refining on the fibre structure of kraft pulps as revealed by FE-SEM and TEM: Influence of alkaline degradation
  4. Changes in the fiber wall during refining of bleached pine kraft pulp
  5. An unusual formation of tension wood in a natural forest Acacia sp.
  6. Changes in the surface properties of wood due to sanding
  7. Use of near infrared spectroscopy to predict the mechanical properties of six softwoods
  8. The creep of wood destabilized by change in moisture content. Part 1: The creep behaviors of wood during and immediately after drying
  9. Modeling the process of desorption of water in oak (Quercus robur L.) wood
  10. Moisture adsorption thermodynamics of wood from fractal-geometry approach
  11. Application of ionic liquids for electrostatic control in wood
  12. Ionic liquids in wood preservation
  13. New bis-quaternary ammonium and bis-imidazolium chloride wood preservatives
  14. Environmentally-benign wood preservatives based on an organic biocide:antioxidant combination: Ground-contact efficacy ratings and BHT depletion after four years of exposure
  15. Production of 2,5-dimethoxyhydroquinone by the brown-rot fungus Serpula lacrymans to drive extracellular Fenton reaction
  16. Fungal decay resistance of wood reacted with phosphorus pentoxide-amine system
  17. The use of organo alkoxysilane coupling agents for wood preservation
  18. Phenolic extractives from wood of birch (Betula pendula)
  19. Stability of arylglycerols during alkaline cooking
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