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COMPARATIVE TESTS OF AMERICAN AND FOREIGN TABLE WARE 1
Author(s) -
Sortwbll H. H.
Publication year - 1922
Publication title -
journal of the american ceramic society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.9
H-Index - 196
eISSN - 1551-2916
pISSN - 0002-7820
DOI - 10.1111/j.1151-2916.1922.tb17408.x
Subject(s) - crazing , boiling , brittleness , german , defrosting , materials science , table (database) , china , mineralogy , art , metallurgy , composite material , geology , archaeology , engineering , geography , chemistry , mechanical engineering , organic chemistry , air conditioning , computer science , data mining , polymer
The absorptions, porosities, and bulk specific gravities are given. It was found that the American wares were superior to the English, French, German, and Japanese wares tested in resistance to either crazing or sudden temperature changes. The American hotel wares withstood much greater impact than the imported hotel wares, and the domestic earthenware and china for household use was superior to the foreign chinas tested, which were brittle. The resistance of hotel wares to chipping at the edge appeared to depend more on the design of the edge and the angle of inclination of the rim, than on the inherent properties of the bodies. All of the glazes were found to be unaffected by boiling in alkaline solutions for a period of twenty‐five hours.