硝酸铵热稳定性的研究

Study on Thermal Stability of Ammonium Nitrate

研究了硝酸铵在在100～150℃之间热分解的机理和影响因素,并定量分析了使系统活化的物质和稳定剂的作用.研究结果表明:水分、硝酸、硫酸、磷酸可降低系统的热稳定性,其质量含量达0 5%可以使硝酸铵感应期缩短50%以上;添加3%氧化锌和氢氧化铝能够有效抑制分解反应;对于碳酸钙和氯化钾,只有当质量含量达到15%时,分解反应不再进行;尿素是一种良好的硝酸铵稳定剂,在130℃,含量1%即可抑制分解反应.

Mechanism and influence factors on thermal decomposition of ammonium nitrate between 100～150 ℃ are studiedEffect of stabilizing agents and activator is emphatically analyzedThe thermal stability of system is reduced by activators,such as moisture,nitric acid,sulfuric acid and phosphoric acidCompared with pure ammonium nitrate,when 05%(wt%) of the activator in the system,the induction time could be decreased by 50%Adding 3% of zinc oxide or aluminum hytroxide,the decomposition reaction might be effectively inhibitedBut for calcium carbonate or potassium chloride,to achieve the same effect needs 15%Urea is a suitable stabilizing agent of ammonium nitrateDecomposition at 130 ℃ is stopped when there is 1% of urea in the system 