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Research Article | Open Access

Improvement of mechanical properties, microscopic structures, and antibacterial activity by Ag/ZnO nanocomposite powder for glaze-decorated ceramic

Qian ZHANGa, Lv Si XUa( ), Xiaoyan GUOa
College of Chemical Engineering, Huaqiao University, Xiamen, China
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Abstract

With the increase in the international trade of ceramics, improvement in the physical and chemical properties of ceramics has become a market demand in recent years. The addition of nanomaterials in glaze can simultaneously improve the mechanical and corrosion resistance properties of ceramics. In this study, the effect of nano-sized Ag/ZnO in glazed ceramic was investigated considering the hardness, whiteness, and microscopic structures of the products. Results showed that the Ag/ZnO nanocomposite powder significantly affects the performance of glaze. Glaze hardness reached the highest value (96.6 HV) at the low sintering temperature of 1130 ℃ with the addition of 10% Ag/ZnO nanocomposite powder. Furthermore, the Ag/ZnO nanocomposite powder improved crack resistance and whiteness. Ag as AgO and Ag2O in the glaze was effective for antibacterial activity of ceramic. In addition, the Ag/ZnO nanocomposite powder could also promote the shrinkage of bubbles in the glaze layer and smooth the glaze. These results indicated that the nanoparticles could act as an active center for melting raw materials, which is crucial for ceramic properties.

Keywords

Ag/ZnO nanocomposite powdersintering temperatureperformancemicrostructureantibacterial activity

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Journal of Advanced Ceramics
Volume 6 Issue 3,
September 2017
Pages 269-278
DOI: 10.1007/s40145-017-0239-z
Cite this article:
ZHANG Q, XU LS, GUO X. Improvement of mechanical properties, microscopic structures, and antibacterial activity by Ag/ZnO nanocomposite powder for glaze-decorated ceramic. Journal of Advanced Ceramics, 2017, 6(3): 269-278. https://doi.org/10.1007/s40145-017-0239-z

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Received: 15 March 2017
Revised: 06 June 2017
Accepted: 13 July 2017
Published: 29 September 2017
© The author(s) 2017

Open Access The articles published in this journal are distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons. org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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