MISC

2004年9月21日

Microstructure and formation process of the characteristic reddish color pattern Hidasuki on Bizen stoneware: Reactions involving rice straw

Chemistry of Materials
  • Yoshihiro Kusano
  • ,
  • Minoru Fukuhara
  • ,
  • Tatsuo Fujii
  • ,
  • Jun Takada
  • ,
  • Ryu Murakami
  • ,
  • Akira Doi
  • ,
  • Laurence Anthony
  • ,
  • Yasunori Ikeda
  • ,
  • Mikio Takano

16
19
開始ページ
3641
終了ページ
3646
記述言語
英語
掲載種別
DOI
10.1021/cm0352145
出版者・発行元
AMER CHEMICAL SOC

The formation process of Hidasuki, a characteristic reddish coloring pattern on traditional Japanese unglazed stoneware called Bizen, was studied through model experiments. Pellets of the same type of clay used to form Bizen stoneware were heated to 1250 °C with and without contact with rice straw and then were cooled at different rates. A reddish color appeared for relatively slowly cooled samples when rice straw was present. Owing to the presence of potassium in the rice straw, the mullite (3(Al,Fe) O ·2SiO ) the major phase formed in the absence of rice straw, was replaced by corundum (α-Al O ), hematite (α-Fe O ), and others in the surface region of about 50 μm in depth. The corundum precipitated as hexagonal platelike crystals, and on the edges of these crystals the hematite grew epitaxially. The growth continued so that the primary corundum crystals were wholly covered by hematite to form a specific single crystalline α-Fe O /α-Al O /α-Fe O structure. The contribution of this unique microstructure to coloring is discussed. On the basis of these analytical results, the Hidasuki pattern was reproduced artificially in the form of written characters. 2 3 2 2 3 2 3 2 3 2 3 2 3

リンク情報
DOI
https://doi.org/10.1021/cm0352145
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000223974300010&DestApp=WOS_CPL
Scopus
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=4544295737&origin=inward
Scopus Citedby
https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=4544295737&origin=inward
ID情報
  • DOI : 10.1021/cm0352145
  • ISSN : 0897-4756
  • SCOPUS ID : 4544295737
  • Web of Science ID : WOS:000223974300010

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