Rosa, Rossana Cortelini da and Raddatz, Dione Dambrós and Machado, Paulo Fernando dos Santos and Santos, Mario Lima dos and Vasconcelos, Alexandro Dias Martins and Martins, Walmer Bruno Rocha and D’arace, Larissa Martins Barbosa and Souza, Anderson Marcos de and Pedrazzi, Cristiane and Gatto, Darci Alberto (2019) Prognostic of the Using Wood of Erythroxylum myrsinites Mart. Under the Anatomic Prism. Journal of Agricultural Science, 12 (1). p. 188. ISSN 1916-9752
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Abstract
The composition of the wood and its elements are considered determinants in the wood properties, standing out the fibers, axial parenchyma, number of vessels and rays. In this context, we aimed to investigate and describe the wood anatomical structure of the Erythroxylum myrsinites Mart. and identify its potential uses in the area of wood technology. From the tree, were removed three wood samples for the confection of anatomical slides, witch 3 × 3 × 3 cm, oriented we plans transversal, longitudinal and tangential longitudinal. For the preparation of histological blades, the method of Burger and Richter was adopted; the anatomical description was based on IAWA Committee recommendations. The species presents vessels numerous, solitary, composing 19% of the volume of wood. Diffuse porosity of polygonal contour and thin walls. Mean vascular elements, axial parenchyma representing 3% of the volume of the wood, in a paratracheal vasicentric arrangement. The rays are numerous, occupying 23% of the volume of the wood, narrow and heterogeneous, consisting of procumbent, square and erect cells. The fibers are libriform, of length medium and thick walls, occupying 55% of the volume of the wood, have spiral thickening and septate fibers, absent tracheids, and gelatinous fibers abundant. The characteristics presented give high flexibility to the stem and branches, and the wood with low specific mass, permeable and resistant to mechanical loads has potential for use in energy generation.
Item Type: | Article |
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Subjects: | Open Digi Academic > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@opendigiacademic.com |
Date Deposited: | 08 May 2023 06:10 |
Last Modified: | 17 Jun 2024 06:54 |
URI: | http://publications.journalstm.com/id/eprint/759 |