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A STUDY OF THE CONSISTENCIES OF RAW TERRA COTTA GLAZES 1
Author(s) -
Fetterolf L. D.
Publication year - 1930
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.1151-2916.1930.tb16323.x
Subject(s) - glaze , mineralogy , materials science , alkalinity , ceramic glaze , metallurgy , slurry , raw material , chemistry , composite material , ceramic , organic chemistry
For measuring consistencies of glazes, a method was used based on the conception of glazes as plastic materials. A normal glaze thinned during the entire period of testing, being attended by a large decrease in yield value and a moderate increase in mobility. Use of an aged clay slip as a source of clay did not change the plastic properties or aging characteristics of the glaze. Heating a freshly milled glaze resulted in a consistency comparable with that developed by aging a normal glaze for a month. Water solubilities of glaze materials were determined as well as character and concentrations of soluble salts in mill liquors and P H values of mill liquors. Solution of salts was progressive over a period of time and increasing alkalinity was probably the cause of spontaneous thinning. Gum arabic in proper amount was found to stabilize glaze consistency satisfactorily. Effects of acid, alkali, and water additions to gum‐bearing and gumless glazes were studied.