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Journal of Materials Science

, Volume 42, Issue 20, pp 8544–8550 | Cite as

Flame retardancy of paulownia wood and its mechanism

  • Peng Li
  • Juhachi Oda
Article

Abstract

Paulownia wood (Pauloumia tomentosa) is a special kind of wood material in that it has especially excellent flame retardancy. Using this property, it has been commonly used to make clothing wardrobes for a long time in Japan. In this research, the flame retardancy of paulownia wood has been verified by heating experiments and cone calorimeter testing. The structure and tissue of the material have been analyzed by scanning electron microscope and other methods. Moreover, the mechanism of the flame retardancy of paulownia wood was analyzed by model experiments and FEM analysis. The result shows that the cell tissue of paulownia wood is very porous and similar to the structure of a honeycomb. It can be easily carbonized when heated. Since paulownia wood contains few lignins, it generates very little combustible gas when heated. Furthermore, when viewed from the radial section, the vessel structure of paulownia wood is very large and independent, compared to cedar wood (Cryptomeria japonica), which has a thin and continuous tracheids structure. Oxygen is not sufficiently supplied in this type of structure found in paulownia wood. Thus, it is difficult to ignite, and only carbonized when heated. Generally speaking, the thermal conductivity of the carbonization layer is lower than that of the wood material, which is the reason why wardrobes made of paulownia wood are able to protect kimonos from fire.

Keywords

Lignin Flame Retardancy Heat Release Rate Cone Calorimeter Total Heat Release 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgments

We would like to thank Mr. Okabe and Mr. Machi for gratuitously supplying paulownia wood and information on paulownia wood products. We would also like to thank Mr. Tsuji, Mr. Onishi and Mr. Tada for their technical assistance. This work was supported by a Grants-in-Aid for Scientific Research (A) (No. 18206014) from the Japan Society for the Promotion of Science.

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Copyright information

© Springer Science+Business Media, LLC 2007

Authors and Affiliations

  1. 1.Venture Business LaboratoryKanazawa UniversityKakuma, KanazawaJapan
  2. 2.Research and Development CenterYKK CorporationKurobeJapan
  3. 3.Graduate School of Natural Science & TechnologyKanazawa UniversityKakuma, KanazawaJapan

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