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MOISTURE CONTENT ASTM D1037:1999 (sect. 119-120) and ANSI NALFA LF01:2008 (appendix B) (adapted)

1. TOOLS
1.1 Oven: forced-convection, properly vented oven which can be maintained at 103+/2  °C for the duration of the test
1.2 Balance: the sensitivity shall be a minimum of 0.1% of the nominal oven-dry mass of the sample

2. SAMPLING
2 75x75 mm samples with smoothly and squarely trimmed edges collected from opposite ends of a board

3. TESTING PROCEDURE
3.1 If any delay occurs between sampling and weighing, place the samples in individual vapor tight containers or wrapping
3.2 Weigh the sample

3.3 Dry the sample at (103+/-2) ° C for 48 hours


3.3 Calculate the moisture content:

MC, %: (W-F)/F * 100

Where:
W = original weight, g, and
F = final weight, g

4. ASSESSING TEST RESULTS
Passing requirement per the sales contract

 
  
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