Mechanism of plasticity development for ceramic dough (Part 6) - Influenceof water-absorbability of additive formed buffer domain on plasticity

The generation of buffer domain in a dough strongly influences plasticity. In this investigation, the effect on plasticity of water-absorbability of t he additive, which forms the gel and acts as buffer domain, was studied usi ng alumina dough. Three agars having different water-absorbability were use d as the gel materials. Agar having higher water-absorbability resulted in decrease of pores among the alumina particles, the particle packing was imp roved. Such a densification seems to improve the rigidity and the plasticit y.