ANALYSIS OF PHYSICAL STRENGTH AND POROSITY LEVELS OF STONEWARE CLAY WITH A MIXTURE OF ORGANIC WASTE AS CERAMIC BODIES

Authors

  • Noor Mustaqim Mohamed School of the Arts, Universiti Sains Malaysia
  • Shamsu Mohamad School of the Arts, Universiti Sains Malaysia

DOI:

https://doi.org/10.51200/ga.v11i2.3638

Keywords:

Ceramic, stoneware, clay, porosity, seashell, organic waste

Abstract

The dumping of unused organic waste from various sectors has had a negative impact on the environment and will also affect human health if it is not treated properly. However, waste such as seashells should not be considered as garbage simply because it has some interesting features to be used as research material. This study was conducted to analyze the physical strength and porosity rate of stoneware clay that has been mixed with organic waste to produce ceramic body. These experiments are conducted in a practical studio and apply physical test based on standard experiments. This study also discusses the potential of organic wastes such as seashells to be applied in clay bodies to produce ceramics. The researcher will conduct experiment on the sample to see the rate of porosity and strength after bisque firing 900℃ and 1000℃. The results found that a mixture of seashell powder by 10 per cent was able to improve the physical properties after firing at a temperature of 1000℃. The FC 3 sample had reached the highest strength on the strength test. Therefore, it is hoped that this study can be a guide for ceramic makers to produce clay formulations with a mixture of seashell powder that has the potential to increase the physical strength of ceramics while applying sustainability elements to protect the environment through the concept of waste recycling

Author Biography

Shamsu Mohamad, School of the Arts, Universiti Sains Malaysia



Published

2021-12-15

How to Cite

Noor Mustaqim Mohamed, & Shamsu Mohamad. (2021). ANALYSIS OF PHYSICAL STRENGTH AND POROSITY LEVELS OF STONEWARE CLAY WITH A MIXTURE OF ORGANIC WASTE AS CERAMIC BODIES. Jurnal Gendang Alam (GA), 11(2), 195–206. https://doi.org/10.51200/ga.v11i2.3638
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