2001
DOI: 10.1111/j.1151-2916.2001.tb00608.x
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Aqueous Gel‐Forming of Silicon Nitride Using Carrageenans

Abstract: Much effort has been devoted recently to the development of near-net-shaping processes in water. Agarose has been demonstrated to be a suitable gelling agent for aqueous forming. However, its high cost and the difficulties in controlling the rheological properties have restricted large-scale applications. In this work a novel gelling binder, namely carrageenan, is proposed as a low-cost and high-gel-strength additive for gel-forming ceramic powders. The capability to obtain silicon nitride parts by carrageenan… Show more

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Cited by 32 publications
(18 citation statements)
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“…gelatine [1][2][3][4][5] or polysaccharides (e.g. agarose, agar or carrageenan [5][6][7][8][9][10][11][12][13][14][15][16][17], including starch consolidation casting. 5,[18][19][20][21][22][23][24][25][26] For the latter it has been shown, that starch swelling alone cannot be the only mechanism of body formation, since the (independently measured) starch swelling kinetics is too rapid compared to the time necessary for body formation.…”
Section: Introductionmentioning
confidence: 99%
“…gelatine [1][2][3][4][5] or polysaccharides (e.g. agarose, agar or carrageenan [5][6][7][8][9][10][11][12][13][14][15][16][17], including starch consolidation casting. 5,[18][19][20][21][22][23][24][25][26] For the latter it has been shown, that starch swelling alone cannot be the only mechanism of body formation, since the (independently measured) starch swelling kinetics is too rapid compared to the time necessary for body formation.…”
Section: Introductionmentioning
confidence: 99%
“…Labropoulos et al [53] calculated the T g using temperature-oscillation curves during cooling, and took the value for the temperature where G 0 is 100 Pa; Mullens et al [54] obtained the value of T g from the maximum of the first derivative of the G 0 curve with temperature. Mill an et al [55] obtained the value of T g from the viscosity versus temperature curves measured under constant shear rate and calculated its value as the temperature where the viscosity increases considerably due to gelation. In spite of the continuous shearing conditions that tend to destroy the gel as it is being formed, the gap of viscosity is so high to allow an accurate estimation of the gelling temperature.…”
Section: Polysaccharides That Gel On Coolingmentioning
confidence: 99%
“…[72] They also described the use of gelling agents in the forming of non-oxide ceramics and metallic powders. [55,73] The incorporation of polysaccharides previously dissolved has the advantage that the formation of agglomerates is seriously reduced and the total content of gelling additive can be decreased. Furthermore, the incorporation of the solution requires the previous heating of the suspension at a temperature above the T g (e.g.…”
Section: Agaroids and Carrageenansmentioning
confidence: 99%
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“…These compounds can interact in solution to form gels by different mechanisms, such as interpenetration of flexible coils, the weak association of rigid rod-like structures or the formation of inter-chain tertiary structures. 44) The most studied polysaccharides for gelcasting are carrageenan, 21), 22) agar, agarose 45) and chitosan. 46) Gelation processes with polysaccharides normally include a step of heating up the suspension to dissolve the monomers, then the suspension is poured into the mold where it would gel upon cooling.…”
Section: Polysaccharides and Proteinsmentioning
confidence: 99%