Mechanism of plasticity development for ceramic dough (part 6) - Influence of water-absorbability of additive formed buffer domain on plasticity

Shuji Kawai, Hideki Ishida, Yasuo Shibasaki, Kiichi Oda

Research output: Contribution to journalArticlepeer-review

Abstract

The generation of buffer domain in a dough strongly influences plasticity. In this investigation, the effect on plasticity of water-absorbability of the additive, which forms the gel and acts as buffer domain, was studied using alumina dough. Three agars having different water-absorbability were used as the gel materials. Agar having higher water-absorbability resulted in decrease of pores among the alumina particles, the particle packing was improved. Such a densification seems to improve the rigidity and the plasticity.

Original languageEnglish
Pages (from-to)1171-1174
Number of pages4
JournalJournal of the Ceramic Society of Japan
Volume107
Issue number12
DOIs
Publication statusPublished - 1999

Keywords

  • Freeze-drying
  • Packing structure
  • Plasticity
  • Plasticizer
  • Pore size distribution
  • Water-absorbability

ASJC Scopus subject areas

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

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