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

研究成果: Article査読

2 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)1046-1049
ページ数4
ジャーナルJournal of the Ceramic Society of Japan
107
11
DOI
出版ステータスPublished - 1999

ASJC Scopus subject areas

  • セラミックおよび複合材料
  • 化学 (全般)
  • 凝縮系物理学
  • 材料化学

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