In timber technology, why is seasoning of freshly felled wood carried out before use? Choose the fundamental objective of seasoning related to moisture content and dimensional stability.

Introduction / Context:
Green timber contains a high proportion of moisture (free and bound water). Seasoning is the controlled process of reducing this moisture content to levels compatible with service conditions, improving strength, stability, and durability of wood products used in joinery and construction.

Given Data / Assumptions:

• Freshly cut wood can exhibit 30–200% moisture content (based on oven-dry weight).
• Performance issues (shrinkage, warping, fungal decay) correlate with excess moisture.
• Seasoning may be air-based or kiln-based depending on urgency and specification.

Concept / Approach:
By lowering moisture to equilibrium with ambient conditions (equilibrium moisture content), timber gains dimensional stability, better finishes, superior fastener holding, and resistance to biological attack. The key purpose is water removal, not superficial temperature rise or mere paint preparation.

Step-by-Step Solution:

Verification / Alternative check:
Specifications for joinery require seasoned wood to minimize post-installation movement that would otherwise split joints or misalign fittings.

Why Other Options Are Wrong:

• Waterproofing: Seasoning does not render wood waterproof; finishes and treatments do.
• Painting: Seasoning is more fundamental than surface prep; painting may follow.
• Increasing temperature: Any heat is incidental to moisture removal, not an end goal.

Common Pitfalls:
Over-rapid kiln schedules causing case-hardening; ignoring acclimatization to the installation environment; assuming air-seasoning alone suffices for thick sections without checks.

Final Answer:
To remove water (reduce moisture content to a suitable level)