Título: Effect of Nano-Crystalline Boehmite Addition on Sintering and Properties of Alumina Ceramics
Autores: Esin GUNAY
Yusuf OZTURK
Meryem SARIGUZEL
Fecha: 2012-01-24
Publicador: Gazi University Journal of Science
Fuente:
Tipo: Peer-reviewed Article
Tema: Alumina, boehmite, microstructure, strength.
Descripción: In this study, alumina ceramics containing up to 10 wt% of boehmite were sintered at 1550, 1600 and 1650ºC for 1 hour. Water absorption, weight loss, porosity and density values were measured after sintering. Boehmite content caused flocculation during mixing in water suspension. Formation of boehmite agglomerates was clearly seen in SEM examination and also it was observed that there were different shrinkages in alumina matrix and in boehmite agglomerates and this caused gaps around agglomerates. Boehmite addition decreased mechanical properties due to the inhomogeneous dispersion of boehmite in alumina mixtures. Large boehmite agglomerates is sintered and shrank differently compared to alumina matrix. These differences caused large grains (agglomerates) of alumina derived from boehmite and also some large crack around these agglomerates. These structural changes resulted in low densities and low flexural strength as the content of boehmite powder increased in the alumina ceramics. This two phased structure in alumina ceramics resulted in large decreases in flexural strength after sintering at 1650ºC as 210 and 140 MPa for pure alumina and for 10 wt% boehmite added alumina respectively.                 Key Words: Alumina, boehmite, microstructure, strength. 
Idioma: Inglés

Artículos similares:

Selective Solid-Phase Extraction of Cd(II) Using Double Imprinting Strategy por Ebru Birlik ÖZKÜTÜK,Elif ÖZALP,Gülgün İŞLER,Sibel DİLTEMİZ EMİR,Arzu ERSÖZ
The Properties of The Weak Subdifferentials. . . por Refail KASIMBEYLI,Gonca İNCEOĞLU
Influence Functions for the Moment Estimators por Ali Kemal ŞEHİRLİOĞLU
On the Dynamics of the Recursive Sequence por Saime ZENGİN,İlhan ÖZTÜRK,Fatma BOZKURT
10 
Effect of Cold on Protein, Proline, Phenolic Compounds and Chlorophyll Content of Two Pepper (Capsicum annuum L.) Varieties por Esra KOÇ,Cemil İŞLEK,A. Sülün ÜSTÜN; Ankara University, Science Faculty, Departmentof Biology, Ankara,Turkey