TY - JOUR
T1 - Mechanism of plasticity development for ceramic dough (Part 2) - Investigation on plasticity by particle packing structure
AU - Kawai, Shuji
AU - Ichikawa, Yukari
AU - Ishida, Hideki
AU - Shibasaki, Yasuo
AU - Oda, Kiichi
PY - 1999
Y1 - 1999
N2 - 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.
AB - 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.
KW - Freeze-drying
KW - Packing structure
KW - Plasticity
KW - Pore size distribution
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U2 - 10.2109/jcersj.107.54
DO - 10.2109/jcersj.107.54
M3 - Article
AN - SCOPUS:0032638724
VL - 107
SP - 54
EP - 59
JO - Nippon Seramikkusu Kyokai Gakujutsu Ronbunshi/Journal of the Ceramic Society of Japan
JF - Nippon Seramikkusu Kyokai Gakujutsu Ronbunshi/Journal of the Ceramic Society of Japan
SN - 1882-0743
IS - 1
ER -