Vegetable protein foam extinguishing agent

Abstract

The invention provides a vegetable protein foam extinguishing agent. The vegetable protein foam extinguishing agent is characterized by comprising, by weight, 1-30 parts of vegetable protein, 1-30 parts of fructose, 1-15 parts of fatty alcohol sulfate, 1-5 parts of tetradecyl sulfonate, 1-5 parts of fluorinated surfactants, 1-10 parts of ethylene glycol monobutyl ether, 1-10 parts of lauroyl sarcosinate, 1-10 parts of ethyl p-hydroxybenzoate and 50-150 parts of water. The vegetable protein foam extinguishing agent is high in foam expansion, long in storage time, small in precipitation quantity and low in viscosity, and the protein is not prone to going bad.

Description

technical field [0001] The invention relates to a foam fire extinguishing agent, in particular to a vegetable protein fire extinguishing agent. Background technique [0002] The production process of foam protein fire extinguishing agent is simple, the raw materials are easy to obtain, and the product price is low. It is still one of the most widely used foam fire extinguishing agents at home and abroad. The traditional process uses animal hair or hooves and horns as raw materials, and ferrous sulfate as foam stabilizer. The prepared foam stabilizer has the problems of low foaming ratio, high viscosity, short storage period and liquid analysis time. Denaturation, blackening of the product, increase in sediment, affecting fire extinguishing efficiency. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention provides a vegetable protein foam fire extinguishing agent with high foaming ratio, long storage time, less sediment, low viscosit...

AI Technical Summary

Problems solved by technology

The traditional process uses animal hair or hooves and horns as raw materials, and ferrous sulfate as foam stabilizer. The prepared foam stabilizer has the problems of low foam