Mechanism of plasticity development for ceramic dough (Part 5) - Influenceof the deformability of buffer domain on plasticity

Plasticity of ceramic dough is determined by the deformation of the buffer domain that consists of aggregate or gel. Effect of the deformability of ea ch buffer domain on the plasticity of alumina dough, in presence of various additives, was investigated. Those additives were konjak, agar, curdlan an d super-absorbent polymer. Moderately deformable additives such as konjak a nd agar worked as buffer domains, and plasticity was generated. However, so ft and brittle additives such as curdlan and super-absorbent polymer could not improve plasticity because of their lower ability in generating the buf fer domains. It was clarified that the deformability of buffer domain direc tly influences plasticity.