Mechanism of plasticity development for ceramic dough (Part 2) - Investigation on plasticity by particle packing structure

Shuji Kawai, Yukari Ichikawa, Hideki Ishida, Yasuo Shibasaki, Kiichi Oda

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Plasticity and packing structure of clay and alumina dough, and of alumina mixed with water-soluble and non-water-soluble plasticizers were investigated. It was found that both plastic clay dough and alumina dough with plasticizers showed a two-peak pore population. When the larger-sized pores increased in volume, the fluidity of the dough was improved. On the otherhand, when the smaller-sized pores decreased in volume, a high rigidity was showed. An aggregate structure was observed in the clay and the dough mixed with water-soluble plasticizer like methyl cellulose. Plasticity was generated when the aggregates were deformed by using the larger-sized pores among each aggregate. The non-water-soluble curdlan did not dissolve in the dough and remained in gel. The larger-sized pores were formed by the gel, whose deformation produced plasticity. It was understood that plasticity is generated when either the aggregates or the gel act as a buffer in the dough and enhance deformation of the dough.

Original languageEnglish
Pages (from-to)54-59
Number of pages6
JournalJournal of the Ceramic Society of Japan
Volume107
Issue number1
Publication statusPublished - 1999 Jan 1

Keywords

  • Freeze-drying
  • Packing structure
  • Plasticity
  • Pore size distribution

ASJC Scopus subject areas

  • Ceramics and Composites
  • Chemistry(all)
  • Condensed Matter Physics
  • Materials Chemistry

Fingerprint Dive into the research topics of 'Mechanism of plasticity development for ceramic dough (Part 2) - Investigation on plasticity by particle packing structure'. Together they form a unique fingerprint.

  • Cite this