Michael J. Birkeland

Determination of native (wood derived) formaldehyde by the desiccator method in particleboards generated during panel production

Abstract Hot-pressing wood, particularly in the production of wood composites, generates significant “native” (wood-based) formaldehyde (FA), even in the absence of adhesive. The level of native FA relates directly to the time and temperature of hot-pressing. This native FA dissipates in a relatively short time and is not part of the long-term FA emission issue commonly associated with hydrolyzing urea-formaldehyde bonds. This paper demonstrates that the common desiccator/chromotropic acid method is very specific for FA and is not influenced by other volatile compounds set free from wood during hot-pressing. Furthermore, it is shown that particleboard produces native FA at high levels even in the absence of adhesives or in the presence of one type of no-added formaldehyde (NAF) adhesive. Soy-based adhesives suppress native FA emission and provide low FA emission levels in both the short and long term. This study highlights an often overlooked aspect that should be considered for emission testing: standardizing the time and conditions employed immediately after pressing and prior to the onset of emissions testing. Addressing this issue in more detail would improve the reliability of correlation between data obtained by rapid process monitoring methods and emission measurements in large chambers.

Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins

Abstract Although proteins are naturally good adhesives, often the most economical source has a significant carbohydrate component. Our prior studies have shown that commercial soy protein isolates (CSPI) give very good dry and wet bond strength for wood bonding, but the strengths are much lower for soy flour, especially under wet conditions. One large difference between these soy products is the percentages of carbohydrates, which generally provide poor bond strength under wet conditions. A variety of commercial isolates, concentrates, and flours were examined for their adhesive properties using a small-scale bond test that emphasizes cohesive bond strength. In studying how much the carbohydrates weaken the bond strength, we learned that the carbohydrate interference is only part of the difference between commercial soy flour and purified soy proteins (isolate and concentrate). An even larger factor is the denaturation of the isolate in the CSPI. Thus, it is important to realize that the CSPI performance...