Mechanism of plasticity development for ceramic dough (Part 4) - Influenceof the size of buffer domain on plasticity

The plasticity of ceramic dough is controlled by the deformation of the buf fer domains, that consist of aggregates or gel. Influence of the variation of each butler domain on the plasticity of alumina dough was investigated b y changing the size of the non-water-soluble plasticizer. The diameter of t he plasticizer strongly influenced the formation of the buffer domain. It w as found that a plasticizer gel size in the range 10-1000 mu m well perform s as buffer domain and its deformation generates plasticity. Plasticizer sm aller than 10 mu m cannot be a suitable buffer domain, resulting in a lower plasticity of the dough.