Mechanism of plasticity development for ceramic dough (part 5) - Influence of the deformability of buffer domain on plasticity

Shuji Kawai, Hideki Ishida, Yasuo Shibasaki, Kiichi Oda

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Plasticity of ceramic dough is determined by the deformation of the buffer domain that consists of aggregate or gel. Effect of the deformability of each buffer domain on the plasticity of alumina dough, in presence of various additives, was investigated. Those additives were konjak, agar, curdlan and super-absorbent polymer. Moderately deformable additives such as konjak and agar worked as buffer domains, and plasticity was generated. However, soft and brittle additives such as curdlan and super-absorbent polymer could not improve plasticity because of their lower ability in generating the buffer domains. It was clarified that the deformability of buffer domain directly influences plasticity.

Original languageEnglish
Pages (from-to)1050-1054
Number of pages5
JournalJournal of the Ceramic Society of Japan
Volume107
Issue number11
DOIs
Publication statusPublished - 1999

Keywords

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

ASJC Scopus subject areas

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

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