Cookies Policy

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.

I accept this policy

Find out more here

A new slurry evaluation technique by using ultrasonic attenuation

No metrics data to plot.
The attempt to load metrics for this article has failed.
The attempt to plot a graph for these metrics has failed.
The full text of this article is not currently available.

Brill’s MyBook program is exclusively available on BrillOnline Books and Journals. Students and scholars affiliated with an institution that has purchased a Brill E-Book on the BrillOnline platform automatically have access to the MyBook option for the title(s) acquired by the Library. Brill MyBook is a print-on-demand paperback copy which is sold at a favorably uniform low price.

This Article is currently unavailable for purchase.
Add to Favorites
You must be logged in to use this functionality

Cover image Placeholder

The present paper deals with an application of the ultrasonic attenuation technique to evaluate slurry characteristics. Ultrasonic attenuation coefficients were observed for commercial-grade alumina powders with different dispersion/agglomeration conditions controlled by the amount of dispersant added or the pH adjustment. For slurry with relatively low solids content, attenuation increases linearly with an increase in the attenuation distance, suggesting that interaction forces between particles does not play an important role in the attenuation behavior. Experimental results for slurries with high solids content, however, reasonably demonstrated that changes in ultrasonic attenuation should be caused by the interaction forces. A methodological measurement of the amount of attenuation confirms that the ultrasonic attenuation behavior would be mainly affected by the boundary conditions between the particle surface and the surrounding dispersion medium, not by the dynamic conditions at contacts of particles.


Full text loading...


Data & Media loading...

Article metrics loading...



Can't access your account?
  • Key

  • Full access
  • Open Access
  • Partial/No accessInformation