Organoleptic And Macroscopic Properties Of The Wood Anatomy Of Five Species From A Subhumid Forest For Conservation Purposes In San Ignacio

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Abstract

Currently, the use of wood for different purposes has increased, consequently, its demand and commercial value has been increasing, however, to use it appropriately, it is essential to understand its anatomical characteristics, being a fundamental aspect that the industry forestry needs to continually supply itself with raw materials and give the purpose of its usefulness. As described, there is a need to generate technical and scientific knowledge of the important forest species of the sub-humid forests of the area, so this research seeks to fill these knowledge gaps to better understand the forest species of the sub-humid forests. humid areas and give an efficient purpose to the forestry industry. The procedure that was carried out for the description of organoleptic and macroscopic properties was through the senses: smell, touch, taste and sight. The results were described in elaborate formats, accompanied by descriptions and photographs. It was possible to describe in detail the organoleptic characteristics of the five study species

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