Example of how bubbles dissipate in a glaze with increasing temperature

Wednesday 25th July 2012

This is a Gerstley Borate based recipe (45%) melted in crucibles at increasing temperatures. Although the recipe is well melted at cone 2, it is still not fluid enough to enable their migration in the time available. By contrast, the melt at the upper temperature is much less viscous, enabling all bubbles to completely clear on the thinner sections. If this glaze were applied to ware it would be in a thin layer and the bubbles would likely clear at cone 6. Not to be ignored is the degree to which the thousands of bubbles passing upward through the melt have helped to mix the melt and remove discontinuities in the cone 7 and 8 specimens.

Pages that reference this post in the Digitalfire Reference Library:

Glaze Bubbles

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