Abstract
The aim of the presented work is to investigate the effect of nano-quartz glazes which replaced the traditional powdered Quartz. These materials differed mainly in the specific surface area SA = 325 m2 g− 1 for nano-quartz and SA = 1.41 m2 g− 1 for quartz powder. Transparent glazes differing in the molar ratio of CaO/MgO equal to: 1:0/1:1/0:1 were used for the study. The impact on transparency and other surface properties of the glazes were determined. Measurements of the transparency of ceramic glazes were carried out using a new measurement
technique. XRD and SEM analysis showed that all glazes were characterized by a high content (>90 %) of an amorphous phase and all glazes can be considered completely transparent. Using nano-quartz in the composition
significantly improved all determined mechanical properties (Vickers hardness, Young’s module, and fracture
toughness coefficient). In addition, the glaze surface was smoother, and the alkaline durability was improved
when using nano-quartz. Adding MgO enhanced the crystallization in the glaze, improving the chemical and
mechanical properties whereas the transparency of the glaze was maintained.
technique. XRD and SEM analysis showed that all glazes were characterized by a high content (>90 %) of an amorphous phase and all glazes can be considered completely transparent. Using nano-quartz in the composition
significantly improved all determined mechanical properties (Vickers hardness, Young’s module, and fracture
toughness coefficient). In addition, the glaze surface was smoother, and the alkaline durability was improved
when using nano-quartz. Adding MgO enhanced the crystallization in the glaze, improving the chemical and
mechanical properties whereas the transparency of the glaze was maintained.
| Original language | English |
|---|---|
| Pages (from-to) | 39983-39991 |
| Journal | Ceramics International |
| Volume | 51 |
| Issue number | 23 |
| DOIs | |
| Publication status | Published - Sept 2025 |
| MoE publication type | A1 Journal article-refereed |