セラミック練土の可塑性発現メカニズム (第5報)
緩衝領域の変形能の可塑性への影響
1999 年 107 巻 1251 号 p. 1050-1054
詳細
1999 年 107 巻 1251 号 p. 1050-1054
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.
