Heat-Activated Aromatic Wallpaper Composition for Fire Recognition
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Solution Overview
Problem
Existing compounds with flavoring agents have low chemical structural stability at room temperature, leading to volatilization and reduced fire recognition capability.
Innovation Solution
A wallpaper composition containing a novel compound represented by Formula 1, which includes a carbonate linking group to protect the flavoring compound at room temperature and thermally decompose to release volatile flavor ingredients upon heating, allowing rapid fire detection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If existing flavoring compounds are used, then flavoring function is provided, but chemical structural stability at room temperature deteriorates causing premature volatilization
Solution Approach 1:
The patent introduces a protecting group (intermediary substance) that temporarily binds to the flavoring compound to prevent its premature volatilization. This protecting group acts as a mediator between the flavoring compound and the environment, stabilizing the compound at room temperature while allowing controlled release under fire conditions.
Solution Approach 2:
The patent changes the chemical parameters of the flavoring compound by introducing a protecting group that modifies its physical and chemical properties. This transformation alters the compound's stability, volatility, and release characteristics, enabling it to remain stable at room temperature while releasing flavor ingredients when exposed to fire temperatures.
2Reliability
If flavoring compounds are stabilized at room temperature, then chemical structural stability improves, but fire recognition capability deteriorates due to reduced volatilization
Solution Approach 1:
The patent utilizes phase transition concepts by designing a system that transitions from a stable, non-volatile protected state at room temperature to a volatile, flavor-releasing state under fire conditions. The protecting group is designed to decompose or transform when exposed to elevated temperatures, enabling the flavoring compound to volatilize and provide fire recognition signals.
Solution Approach 2:
The patent applies preliminary action by pre-stabilizing the flavoring compound with a protecting group before fire occurs. This preliminary stabilization prevents premature volatilization, but the protecting group is designed to be removed or transformed when fire conditions are reached, thereby enabling timely fire recognition through flavor ingredient release.
3Speed
If volatile flavor ingredients are released quickly, then fire recognition speed improves, but chemical structural stability at room temperature deteriorates
Solution Approach 1:
The patent applies dynamics by creating a system with different stability characteristics under different conditions. The flavoring compound is dynamically stabilized at room temperature through the protecting group, but this stabilization is not permanent - the system transitions to a volatile state when exposed to fire, enabling quick fire recognition while maintaining room temperature stability during normal conditions.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition enables quick recognition of fires by diffusing volatile flavor ingredients throughout a building, enhancing evacuation time and safety by releasing flavor signals even at a distance from the fire.
Implementation Method 1
a carbonate linking group to protect the flavoring compound at room temperature
Implementation Method 2
thermally decompose to release volatile flavor ingredients upon heating
Implementation Method 3
volatile flavor ingredients rapidly diffuse from a part close to the flame of a building on fire to the entire building
Data Source
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AI summary
The present disclosure relates to a novel flavoring agent and a product including the same, and more particularly, to a flavoring agent, that is a compound in which a moiety derived from a flavoring compound is represented by Formula 1 and which is decomposed into a lactone compound and a flavoring compound upon thermal decomposition, to a composition including the flavoring agent, and to a product including the flavoring agent.