The effects of cooking time on the strength of pitch glue made from Norway Spruce (Picea abies) Oleoresin

Author(s): Tim Manney; David Wescott

Year: 2006

Summary

J. Whittaker: Fresh “oleoresin” is composed of volatile terpenes which plasicize nonvolatile diterpenes, cooking drives off former. Tested resin “loaded” with ground charcoal. Glue cooked only 15 min stronger than glue cooked much longer. Simple test relates roughly to hafting usefulness.

Cite this Record

The effects of cooking time on the strength of pitch glue made from Norway Spruce (Picea abies) Oleoresin. Tim Manney, David Wescott. Bulletin of Primitive Technology. 32: 51-55. 2006 ( tDAR id: 419488)

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Keywords

General
glue • tar or pitch

Geographic Keywords
USA

Spatial Coverage

min long: -129.199; min lat: 24.495 ; max long: -66.973; max lat: 49.359 ;

Individual & Institutional Roles

Contact(s): EXARC Experimental Archaeology Collection Manager

Record Identifiers

ExArc Id(s): 5679

Notes

Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.