| 摘要 |
Emulsion-type explosives having improved storage stability are formed by combining an aqueous solution of an inorganic oxidizing salt and an oil in the liquid phase with agitation in the presence of a fatty acid, e.g., oleic or stearic acid, and an ammonium or alkali metal hydroxide, and incorporating dispersed gas bubbles or voids in the resulting water-in-oil emulsion. An emulsifying system including a fatty acid salt is formed in situ. The product contains the fatty acid salt, fatty acid, and hydroxide in a stabilizing equilibrium which permits the product to retain its explosive properties after storage at temperatures as high as 49 DEG C. or more. |
