<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Fernandes, Emanuel M</style></author><author><style face="normal" font="default" size="100%">Correlo, Vitor M</style></author><author><style face="normal" font="default" size="100%">a.M. Chagas, José</style></author><author><style face="normal" font="default" size="100%">Mano, João F</style></author><author><style face="normal" font="default" size="100%">Reis, Rui L</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Properties of new cork–polymer composites: Advantages and drawbacks as compared with commercially available fibreboard materials</style></title><secondary-title><style face="normal" font="default" size="100%">Composite Structures</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">mechanical properties</style></keyword><keyword><style  face="normal" font="default" size="100%">Polyoleﬁn</style></keyword><keyword><style  face="normal" font="default" size="100%">thermal properties</style></keyword><keyword><style  face="normal" font="default" size="100%">Thickness swelling</style></keyword><keyword><style  face="normal" font="default" size="100%">WATER ABSORPTION</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2011</style></year></dates><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">93</style></volume><pages><style face="normal" font="default" size="100%">3120-3129</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Cork powder (50 wt.%) was mixed with polypropylene (PP) or polyethylene (PE) by pultrusion aiming to prepare cork-based composites. In a further step, samples were produced by compression moulding using the compounded composites. Bending strength, impact resistance, hardness, dimensional stability, thermal and acoustic properties of the developed cork–polymer composites (CPC) were determined and compared with commercially available products namely medium density ﬁbreboard (MDF) and high density ﬁbreboard (HDF). It was found that the CPC have good dimensional stability, lower water uptake, a better acoustic insulation performance and similar behaviour in terms of hardness and ﬁre resistance when compared with both MDF and HDF. However, the mechanical strength is inferior comparing with both commercial materials based on ﬁbres. It was also observed that addition of cork improved the ﬂexural modulus, impact resistance and hardness on the developed CPC. Thus, the herein described CPC materials showed important characteristics to be considered as good candidates to be applied in the design of ﬂooring and construction systems.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Gil, A M</style></author><author><style face="normal" font="default" size="100%">Lopes, M H</style></author><author><style face="normal" font="default" size="100%">Pascoal Neto, C</style></author><author><style face="normal" font="default" size="100%">Callaghan, P T</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">An NMR microscopy study of water absorption in cork</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Materials Science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">13C NMR</style></keyword><keyword><style  face="normal" font="default" size="100%">cell structure (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">suberin</style></keyword><keyword><style  face="normal" font="default" size="100%">WATER ABSORPTION</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2000</style></year></dates><volume><style face="normal" font="default" size="100%">5</style></volume><pages><style face="normal" font="default" size="100%">1891-1900</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">NMR Microscopy is used to measure the imbibition of water into natural cork, extractives-free cork and desuberised cork. The results clearly indicate that suberin is the key constituent which determines the ability of cork to resist water uptake. Furthermore, a particular suberin with distinct spectral properties as viewed by 13C NMR is shown to be the component responsible for cork resistance to water absorption. Laser confocal microscopy suggests that this function is associated with the role of suberin in preserving cell wall structure but the highly hydrophobic nature of suberin may also play an important role. The NMR microscopy study shows that the water absorbed by natural cork, after soaking for three days, is confined to the lenticels, narrow channels on the order of 1000 to 1500 μm in diameter. One incidental outcome is the observation of a clear down-field shift in NMR frequency for water near the cut transverse surfaces of the cork, an effect~associated with susceptibility inhomogeneity.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">ROSA, M. E.</style></author><author><style face="normal" font="default" size="100%">FORTES, M. A.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">WATER-ABSORPTION BY CORK</style></title><secondary-title><style face="normal" font="default" size="100%">WOOD AND FIBER SCIENCE</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">DIFFUSION COEFFICEIENTS</style></keyword><keyword><style  face="normal" font="default" size="100%">DIMENSIONAL CHANGE</style></keyword><keyword><style  face="normal" font="default" size="100%">WATER ABSORPTION</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1993</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1993///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">25</style></volume><pages><style face="normal" font="default" size="100%">339 - 348</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">A study of liquid water absorption by cork was carried out in which the anisotropy of cork was taken into account. The changes with time of the mass, volume, and linear dimensions were measured for different orientations of the sections in cork exposed to liquid water at room temperature (20 C) and at 90-100 C. Two regimes of water absorption were identified, namely, a period involving dimensional change and a period with only mass change. Diffusion coefficients at both temperatures were estimated using a special technique. There is a small anisotropy with a faster diffusion in the radial direction. Diffusion coefficients at 90 C are two orders of magnitude larger than at room temperature. Water absorption in the cell walls causes the expansion of cork, which (for the boiled specimens tested) is slightly smaller in the radial direction. The volume increase is proportional to the mass increase and ceases after relatively short immersion times. At this stage, the cell walls are apparently saturated with water. Further immersion results in penetration of water into the cells. The kinetics of absorption is rather slow at long times, but eventually the cells become full of water, the density increases above that of water, and the cork sinks.</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;pub-location: ONE GIFFORD PINCHOT DR, MADISON, WI 53705 USA&lt;br/&gt;publisher: SOC WOOD SCI TECHNOL</style></notes></record></records></xml>