considering the strength of specime

considering the strength of specimens of timber, it was found that the drying of hot air จาก Table 2 ตามเงือนไขของลมร้อนที่อุณหภูมิต่างๆ มีผลต่อความสัมพันธ์ของความแข็งแรง พบว่าที่อุณหภูมิ 50 Cค่าของ tension strength parallel to grain, compression strength perpendicular to grain, shear strength parallel to grain, static bending and hardness มีค่า 0.2282, 0.4108, 0.4464, 1.9584, 114.5457 และ 43.1 ตามลำดับ หากเพิ่มอุณหภูมิการอบที่เพิ่มขึ้นค่าความแข็งแรงของบอร์ดจะลดลงมากที่สุดที่ 100 C มีค่า tension strength parallel to grain, compression strength perpendicular to grain, shear strength parallel to grain, static bending and hardness ทุกๆตัว ที่น้อยกว่าการอบที่อุณหูมิต่ำ

ผลลัพธ์ (อังกฤษ) 1:

Considering the strength of specimens of timber, it was found that the drying of hot air from Table 2, according to the conditions of the hot air temperature. Affect the strength of the associations found that 50 C temperature value of compression strength parallel to grain, tension strength shear strength parallel to grain, perpendicular to grain, hardness and has a value of static, the bending 0.2282 0.4108, 114.5457, and 43.1 0.4464 1.9584, respectively. If the temperature increases, the value added that the strength of the Board will be reduced the most tension strength values are 100 C parallel to grain, compression strength perpendicular to shear strength parallel to grain, grain, hardness and static bending every. That is less than the low Bake at nahu Minami.

ผลลัพธ์ (อังกฤษ) 2:

considering the strength of specimens of timber, it was found that the drying of hot air from Table 2 under conditions of heat at different temperatures. Affect the strength of the relationship. The temperature at 50 C values ​​of tension strength parallel to grain, compression strength perpendicular to grain, shear strength parallel to grain, static bending and hardness are 0.2282, 0.4108, 0.4464, 1.9584, 114.5457 and 43.1 respectively increased temperature baking. the increased strength of the board is reduced the most 100 C with the tension strength parallel to grain, compression strength perpendicular to grain, shear strength parallel to grain, static bending and hardness every option that is less than the baking temperature. Hu is low