セラミック練土の可塑性発現メカニズム (第4報)

緩衝領域の大きさの可塑性への影響

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 10-1000μm well performs as buffer domain and its deformation generates plasticity. Plasticizer smaller than 10μm cannot be a suitable buffer domain, resulting in a lower plasticity of the dough.