Mechanism of plasticity development for ceramic dough (part 4) - Influence of the size of buffer domain on plasticity

Shuji Kawai, Hideki Ishida, Yasuo Shibasaki, Kiichi Oda

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The plasticity of ceramic dough is controlled by the deformation of the buffer domains, that consist of aggregates or gel. Influence of the variation of each buffer domain on the plasticity of alumina dough was investigated by changing the size of the non-water-soluble plasticizer. The diameter of the plasticizer strongly influenced the formation of the buffer domain. It was found that a plasticizer gel size in the range 10-1000 μm well performs as buffer domain and its deformation generates plasticity. Plasticizer smaller than 10 μm cannot be a suitable buffer domain, resulting in a lower plasticity of the dough.

Original languageEnglish
Pages (from-to)1046-1049
Number of pages4
JournalJournal of the Ceramic Society of Japan
Volume107
Issue number11
DOIs
Publication statusPublished - 1999

Keywords

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

ASJC Scopus subject areas

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

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