摘要
为了研究水和油脂对硝酸铵热稳定性的影响规律,采用FCY 1型发火点测定仪测定爆发点的方法对含有不同杂质的硝酸铵的热稳定性进行了研究。实验结果表明,纯硝酸铵中加水至硝酸铵质量分数为95%时,爆发点由333.65℃降至311.69℃,热稳定性降低,继续加水至硝酸铵质量分数为85%时,爆发点略微升高至317.79℃,热稳定性略微增强。在95%硝酸铵中加入油脂至油脂质量分数为3.85%时,爆发点降至295.66℃,热稳定性降低。
The influence of water and oil on thermal stability of ammonium nitrate was studied by the method of testing explosion point with FCY-1 ignition point tester. The results showed that explosion point dropped from 333. 65 ℃ to 311. 69 ℃ with the thermal stability decreasing when mass fraction of pure ammonium nitrate was changed to 95%. While water was added into the 95% ammonium nitrate to a mass fraction of 85%, the explosion point rose up to 317.79℃ with thermal stability slightly increasing. Additionally, while oil was added into the 95% ammonium nitrate in which the mass fraction of oil was 3.85 %, the explosion point dropped to 295.66 ℃ with the thermal stability decreasing.
出处
《工程爆破》
北大核心
2014年第5期55-58,共4页
Engineering Blasting
基金
国家自然科学基金煤炭联合基金(51134012)
工业和信息化部科技合作项(安(科)-2013-04)
关键词
硝酸铵
热稳定性
爆发点
油脂
Ammonium nitrate
Thermal stability
Explosion point
Oil
作者简介
苏洪（1987-），男，在读硕士，主要从事爆破器材和爆炸技术的研究。E—mail：395542955@qq．com。
