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Protein foam fire extinguishing agent based on ricin hydrolysate

A technology of foam fire extinguishing agent and castor protein, applied in fire prevention equipment, etc., can solve problems such as complex process, limited economic value, and no research on castor bean cake

Inactive Publication Date: 2017-03-22
肖进新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above studies have shortcomings such as complicated process and high cost, and there is no research on castor bean cake
At the same time, the above-mentioned oilseed cake itself has important practical applications in aspects such as animal feed, and the protein extracted from it is used as a raw material for producing foam fire extinguishing agent, and its economic value is limited.

Method used

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  • Protein foam fire extinguishing agent based on ricin hydrolysate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 800 kg castor protein hydrolyzate was placed in a 1500 L reactor, and 5 kg ethanol, 3 kg ethylene glycol, 0.5 kg xylenol, 1.5 kg sodium benzoate, 1 kg tris aqueous solution, 1 kg benzotriazole, 2 kg ferrous sulfate, 1 kg lauryl alcohol, 0.5 kg ethylene thiourea, 184.5 kg deionized water. After the addition, stir for 2 hours, let it stand still without precipitation, and obtain a brown clear liquid, which is the finished 6% protein foam fire extinguishing agent.

Embodiment 2

[0016] 500 kg of castor protein hydrolyzate was placed in a 1500 L reaction kettle, and 10 kg of sodium lauryl sulfate, 6 kg of ethanol, 3 kg of ethylene glycol, 1 kg of sodium benzoate, and 2 kg of 37% formaldehyde solution were added successively under stirring at room temperature , 1 kg tris aqueous solution, 1 kg benzotriazole, 1.5 kg nickel acetate, 1 kg sodium carboxymethyl cellulose, 473.5 kg deionized water. After the addition, stir for 2 hours, let it stand still without precipitation, and obtain a light brown clear liquid, which is the finished 6% protein foam fire extinguishing agent.

Embodiment 3

[0018] 200 kg of castor protein hydrolyzate was placed in a 1500 L reactor, and 10 kg of fatty alcohol polyoxyethylene ether sodium sulfate, 10 kg of alkyl glucoside, 5 kg of coconut oil fatty acid diethanolamide, and 5 kg of ethanol were added successively under stirring at room temperature. , 3 kg ethylene glycol, 1 kg sodium benzoate, 2 kg xylenol, 1 kg tris aqueous solution, 1 kg benzotriazole, 2 kg calcium chloride, 1 kg sodium carboxymethylcellulose , 759 kg deionized water. After the addition, stir for 4 hours, let it stand still without precipitation, and obtain a light brown clear liquid, which is the finished 6% protein foam fire extinguishing agent.

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Abstract

The invention provides a plant protein foam fire extinguishing agent based on ricin hydrolysate. The plant protein foam fire extinguishing agent is characterized in that the ricin hydrolysate is used as a raw material, dilution is achieved after a hydrocarbon surface active agent and an additive are added, and a finished product can be obtained. The plant protein foam fire extinguishing agent has the beneficial effects of being high in foam expansion, good in foam stability, long in storage time, free of sediment, small in viscosity, capable of enabling protein not prone to going bad, easy and convenient to prepare and the like.

Description

technical field [0001] The invention relates to a plant protein foam fire extinguishing agent, in particular to a preparation method of a castor protein foam fire extinguishing agent. Background technique [0002] Castor is one of the top ten oil crops in the world. The oil content of castor bean can reach 45-54%, much higher than common oil crops such as sunflower, soybean and cottonseed, and has extremely high comprehensive utilization value. my country has a history of more than 1,500 years of castor cultivation and utilization, and the annual output of castor beans is about 300,000 tons. The annual output of castor bean cake remaining after extracting castor oil by pressing or leaching is huge. The protein crude protein content in castor bean cake is 33% to 35%, which is lower than that of bean cake (43%), and is similar to that of rapeseed cake ( 36.4%) are similar. However, since it contains ricin, ricinine, CB-1A allergen, and hemagglutinin, it cannot be directly fe...

Claims

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Application Information

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IPC IPC(8): A62D1/02
CPCA62D1/0078
Inventor 肖进新
Owner 肖进新
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