Differences in densification behaviour of K- and Na-feldspar-containing porcelain bodies

Differences in densification behaviour of K- and Na-feldspar-containing porcelain bodies
复制标题

DOI:
10.1016/s0040-6031(03)00257-0
复制
发表时间:
2003-11-28
期刊:
影响因子:
3.5
通讯作者:
Dana, K
Dana, K
中科院分区:
化学3区
文献类型:
--
作者:
Das, SK;Dana, K

文献摘要

被引文献

相似文献

研究了粘土、石英和长石三轴掺入不同量的Na2O和K2O制成的瓷坯在达到完全玻璃化的热处理过程中的致密化行为。高温膨胀法研究表明,它们的致密化速度有明显的变化。通过测量干缩率、体积密度(BD)、吸水率(%Wa)和弯曲强度来确定致密化样品和不同温度下分别加热的样品的玻璃化程度。结果表明,与含钾长石相比,含钠长石体组分在较低的温度下实现了完全玻璃化,抗折强度得到提高。差热分析-热重分析(DTA-TGA)证实了这两种成分在1000℃以下的相似反应步骤,超过1000℃,长石形成共晶熔体并开始反应。由于原料的纯度对烧体的颜色有很大的影响,还对烧体进行了颜色测量,并对它们的白度差异进行了比较,本文对此进行了讨论。还谈到了这类陶瓷产品的科技重要性,突出了它们的工业应用。(C)2003 Elsevier Science B.V.保留所有权利。
Porcelain bodies fabricated from triaxial mixtures of clay, quartz and feldspar with different amounts of Na2O and K2O were investigated to study their densification behaviour on thermal treatment at which the bodies achieve full vitrification. The high temperature dilatometric study has shown a distinct behaviour in their densification rate. The degree of vitrification of the densified samples and samples separately heated at different temperatures was determined by measuring the shrinkage, bulk density (BD), percent water absorption (%WA) and flexural strength. It was found that Na-rich feldspar containing body composition achieve full vitrification at lower temperature compared to K-rich feldspar containing composition with improved flexural strength. Differential thermal analysis-thermogravimetric analysis (DTA-TGA) confirms similar reaction steps for both the compositions up to 1000 degreesC, beyond which feldspar forms eutectic melt and starts reacting. As the purity of raw materials has a strong influence on the colour of the fired bodies, the bodies were also subjected to colour measurement and their differences in whiteness also compared, and is discussed in this paper. The scientific and technological importance of such vitrified porcelain products has also been touched upon, highlighting their industrial application. (C) 2003 Elsevier Science B.V. All rights reserved.