Improving fire retardancy of wood with
selected protein- and inorganic coatings
Mezbah Uddin
Supervised by
Professor Reijo Lappalainen (Appl. Phys.)
& Assistant Professor Antti Haapala (WMS)
Introduction
2
Fire retardants and the bottlenecks of their use
 Leaching
 Hydrogen cyanide
 Halogen gases
 Limited performance
3
Materials
Casein (milk protein)
Aluminium hydroxide
Al(OH)3
Magnesium hydroxide
Mg(OH)2
Borax
(Na2B4O6.10H2O)
Sodium hydroxide
NaOH
Sodium silicate
Na2SiO3
Boric acid
H3BO3
4
Casein as a flame retardant for wood
 Phosphoprotein
 Serine and
 Threonine
5
During ignition process
Steps for preparing suspension or composite
Casein
NaOH
Borax
0
Casein treated
Casein+Al(OH)3+Mg(OH)2
Casein+ Boric Acid
Casein+Borax
7
Heat release from casein, magnesium and
aluminum hydroxide-suspension samples
(6.16% WPG)
(8.27% WPG)
(10.98% WPG)
8
Heat release from casein, boric acid and sodium
silicate-suspension samples
(7.13% WPG)
(7.60% WPG)
(9.316% WPG)
9
Borax-casein composite coated samples
(6.78 %WPG)
(10.29 %WPG)
(10.79% WPG)
(13.59% WPG)
10
Comparison of the results
Sample
Wt-% of
coating
Nontreated wood
Ignition time
(seconds)
Heat Release
Rate (w/m2)
Average smoke
production (m2/s)
17.63
246.91
0.00479
10g C+ 4g Al(OH)3 + 4g Mg(OH)2
6.2
17.88 (+1.4%)
201.70 (-18%)
0.004935
10g C+ 4g Al(OH)3 + 4g Mg(OH)2
8.3
35.13 (+99%)
165.50 (-33%)
0.003689
10g C+ 4g Al(OH)3 + 4g Mg(OH)2
11
40.56 (+130%)
152.30 (-38%)
0.004134
10g C + 4g B(OH)3 + 2g Na2SiO3
7.1
22
(+25%)
178.50 (-28%)
0.00505
10g C + 8g B(OH)3 + 2g Na2SiO3
7.6
28.31 (+61%)
226.40 (-8.3%)
0.00536
10g C + 12g B(OH)3 + 2g Na2SiO3
9.3
35.88 (+104%)
197.30 (-20%)
0.004235
10g C+ 4g Borax
6.8
21.69 (+23%)
150.10 (-39%)
0.01153
10g C+ 8g Borax
10.3
56.56 (+221%)
93.00 (-62%)
0.00391
10g C+ 12g Borax
10.8
56.69 (+222%)
98.00 (-60%)
10g C+ 16g Borax
13.6
180
81.30 (-67%)
0.00503
0.003072
(+ 921%)
11
Cellulose or nanocellulose as an active green
component in future fire retardants?
H2N
N
N
N
OH
OH
O
HO
NH2
O
LiCl, NaIO4
OH
3h, 75o C
n
O
O
NH2
O
48h, 80oC
n
OH
OH
O
CH
HC
O
O
CH
N n
CH
N O
N
N
n
N
N
HC O
HC
O
OH n
12
Conclusion
Thank you for
your attention!
E-mail:
[email protected]
13