Timber MCQ

What is the primary objective of seasoning timber?

• To increase moisture content
• To reduce weight
• To remove excess moisture and improve durability
• To enhance grain pattern

Answer explanation

Seasoning removes excess moisture, increasing strength and durability while reducing defects.

Which of the following is a physical property of timber?

• Toughness
• Hardness
• Grain
• Elasticity

Answer explanation

Grain is a physical property related to the arrangement of timber fibers.

Which type of seasoning is the fastest and most controlled?

• Air seasoning
• Boiling
• Chemical seasoning
• Kiln seasoning

Answer explanation

Kiln seasoning uses controlled heat and humidity for fast, uniform drying.

What is the recommended moisture content in seasoned timber?

• 5–10%
• 10–15%
• 15–20%
• 20–25%

Answer explanation

Seasoned timber ideally has 10–15% moisture for stability and durability.

Which of the following is NOT a defect in timber due to improper seasoning?

• Twisting
• Knots
• Warping
• Cracking

Answer explanation

Knots are natural defects from branches, not caused by seasoning.

Statement 1: Fibre saturation point is when all bound water is removed. Statement 2: Below fibre saturation point, timber begins to shrink.

• Both statements are true
• Statement 1 is true, Statement 2 is false
• Statement 1 is false, Statement 2 is true
• Both statements are false

Answer explanation

At fibre saturation point, only free water is removed. Shrinkage starts below this point.

Statement 1: Electrical seasoning uses salt solutions to remove water. Statement 2: Kiln seasoning is faster than air seasoning.

• Both statements are true
• Statement 1 is false, Statement 2 is true
• Statement 1 is true, Statement 2 is false
• Both statements are false

Answer explanation

Electrical seasoning uses high-frequency current. Kiln seasoning is indeed faster than air seasoning.

Statement 1: Bound water is found in the cell walls of timber. Statement 2: Free water is found in the cell cavities.

• Both statements are true
• Both statements are false
• Statement 1 is true, Statement 2 is false
• Statement 1 is false, Statement 2 is true

Answer explanation

Free water exists in cell cavities, and bound water is within the cell walls.

A timber plank 3000 mm long shrinks by 1.5% during seasoning. What is the final length?

• 2955 mm
• 2985 mm
• 3000 mm
• 2940 mm

Answer explanation

1.5% of 3000 = 45 mm. Final length = 3000 - 45 = 2955 mm.

A timber log weighs 1200 kg at 40% moisture. After seasoning to 15%, estimate its new weight.

• 900 kg
• 1050 kg
• 1020 kg
• 960 kg

Answer explanation

Weight loss = 25% of 1200 = 300. New weight = 1200 - 180 = 1020 kg.