loại chế tại nhà thường dùng phân bón KNO3 với đường là đủ
Why is our KNO3 sugar rocket not giving enough thrust, even when cooked? Can anyone suggest a ratio and procedure to follow? (https://www.quora.com/Why-is-our-KNO3-sugar-rocket-not-giving-enough-thrust-even-when-cooked-Can-anyone-suggest-a-ratio-and-procedure-to-follow)
Nguồn Quora
When dealing with sugar rockets using potassium nitrate (KNO3) and sugar (often sucrose), there are several factors that could affect thrust. Here are some common issues and suggestions for the ratio and procedure:
Common Issues
- Improper Mixing: The KNO3 and sugar need to be thoroughly mixed to ensure a uniform reaction. Incomplete mixing can lead to inconsistent thrust.
- Moisture Content: Any moisture in the ingredients can hinder combustion. Ensure that your KNO3 and sugar are dry.
- Cooking Temperature: If the mixture is not cooked at the right temperature, it may not achieve the desired consistency for burning. Overheating can also decompose the sugar.
- Fuel Ratio: The ratio of KNO3 to sugar is critical. Too much sugar can lead to incomplete combustion, while too little can lead to insufficient fuel.
- Nozzle Design: The design of the nozzle can greatly affect thrust. An inefficient nozzle can reduce the effective thrust produced.
Recommended Ratio
A commonly used ratio for KNO3 and sugar in sugar rockets is 65% KNO3 to 35% sugar by weight. Some variations exist, but this is a good starting point.
Procedure
- Ingredients:
- KNO3: 65 grams
- Sugar: 35 grams
- Preparation:
- Grind the KNO3: Use a mortar and pestle to grind the KNO3 into a fine powder. This increases the surface area for a better reaction.
- Grind the Sugar: If necessary, grind the sugar to a fine powder as well.
- Mixing:
- Combine the powdered KNO3 and sugar in a clean, dry container.
- Mix thoroughly to ensure an even distribution of ingredients. A ball mill can help achieve a fine, homogeneous mixture if available.
- Cooking:
- Heat: In a well-ventilated area, gently heat the mixture in a saucepan over low heat. Stir continuously to prevent burning. Aim for a temperature of around 180°C (356°F) to melt the sugar without burning it.
- Consistency: The mixture should become a thick, syrupy consistency. If it becomes too runny, it may be too hot and could decompose.
- Molding:
- Pour the hot mixture into your rocket casing or mold. Be careful, as the mixture will be very hot.
- Allow it to cool and harden completely.
- Nozzle:
- Ensure your nozzle is properly designed for the thrust you want. A converging nozzle is typically used to increase the exit velocity of the gases.
- Testing:
- Conduct a test in a safe, open area, following all safety precautions. Monitor the burn rate and thrust produced.
Safety Precautions
- Always wear safety gear, including goggles and gloves.
- Work in a well-ventilated area, away from flammable materials.
- Be cautious when handling heated materials and during the rocket's ignition.
By following these guidelines, you should be able to improve the thrust of your sugar rocket. If problems persist, consider experimenting with different ratios or refining your nozzle design.