Nominal Sizes in Lumber and Fast Food: An Unchanging Tradition
The term 'nominal sizes' is a fascinating artifact of the lumber industry and fast food practices, reflecting centuries-old traditions that still hold relevance in modern times. This article explores the reasons behind the unchanging nomenclature, as well as its implications in both construction and fast food.
Understanding Nominal Sizes in Lumber
The lumber industry has a rich history of adhering to certain practices that may seem odd to modern eyes, such as referring to a 2x4 piece of lumber as something other than its actual dimensions. This is because of the way lumber used to be measured and sold, and the need for consistent dimensions to suit construction practices.
Originally, lumber was sold in a 'rough cut' state, which means it was freshly cut and not yet dried. A 2x4, for example, was actually 2 inches by 4 inches when it came out of the sawmill. However, as the lumber dried, it would shrink. This shrinkage could vary significantly, leading to inconsistent dimensions and challenging construction processes.
Sheet rock became widely used in the construction industry, but it could not compensate for the variations in stud width caused by the drying process. To solve this problem, sawmills began drying and planing the lumber to standardized dimensions. Thus, a 2x4 became a 1 1/2 inches by 3 1/2 inches. While the more accurate size might be 1 1/4 inches by 3 3/8 inches, the term '2x4' stuck because it is easier to pronounce and remember.
Weight Before Cooking: The Same Nominal Size Concept
A similar concept exists in the fast food industry, where pre-cooked weights of burgers are often referred to as the 'nominal' weight rather than the post-cooking weight. This practice is rooted in the same need for standardized measurements that the construction industry faced.
Fast food restaurants, especially in the U.S., often refer to burgers as "quarter-pounders," even though the cooked weight is much less. This is because the burger is often weighed and labeled before cooking, when it is at its pre-cooked weight. The word 'nominal' in this context means the size or weight at the point of sale or labeling, typically before cooking or other processing steps.
The Evolution of Board Measurements in Construction
In the construction industry, nominal sizes are particularly important. According to construction professionals, a rough cut 1-inch board is cut at exactly 1 inch. However, after drying and various processing steps, such as surfacing, the board loses some material. For softwoods, this is typically about 1/4 of an inch. This general rule of thumb holds true, but it can vary based on the type of wood and the exact processing method.
Hardwoods, on the other hand, are typically measured in quarter-inch increments. For example, a 1 1/2-inch board is referred to as a 6/4 board, while a 1 1/4 board is a 5/4 board. Again, this is a convention that has stuck over time and makes it easier for professionals to communicate and work with these materials.
Conclusion
The use of nominal sizes in both the lumber and fast food industries reflects a long-standing tradition that prioritizes standardized measurements for practical and practical reasons. From the days of freshly cut, rough-sawn timber to the pre-cooked weights of fast food, the concept of 'nominal sizes' remains relevant in various industries, ensuring consistency and ease of communication among professionals.
Understanding the origins and applications of nominal sizes can provide valuable insights into the historical and practical factors that underpin these seemingly arbitrary measurements. Whether in the saw mill or the kitchen, these standardized measurements continue to play a crucial role in ensuring quality and efficiency in construction and food preparation.