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Postby Swatopluk on Mon Mar 13, 2006 1:49 pm

Another argument for using gun cotton instead!
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Postby Swatopluk on Mon Mar 13, 2006 2:30 pm

One just has to know how much water to add and how keep the grade of nitration managable.
Really adventurous (and rather shortlived) persons will use picric acid, the thinking man's nitrogycerol.
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Postby Dr. Otis Lansa on Mon Mar 13, 2006 3:57 pm

Aye, but it's harder to cook up a batch o' nitrated organics out o' charcoal, ashes, and dung.
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Postby KingLackLuster on Mon Mar 13, 2006 9:27 pm

Dung eh? George Washington has an entire hunk of dung!
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Postby Swatopluk on Tue Mar 14, 2006 9:22 am

Dr. Otis Lansa wrote:Aye, but it's harder to cook up a batch o' nitrated organics out o' charcoal, ashes, and dung.


The difficult things for traditional black poweder are the conversion of sodium nitrate (from urine and dung) into potassium nitrate and the purification of the sulphur (by distillation and sublimation).
Producing the oleum necessary for the nitration of e.g. glycerol (from fat) is much easier (just time-consuming). If you have the sulphuric acid, the production of nitric acid poses no real problem.

Pirates should know the procedure. It uses the galley oven :mrgreen: .
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Postby Duke on Wed Mar 15, 2006 4:32 am

The cotton gin was invented today, but it is neither a pistol or a cutlass. Hmm...........


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Postby Dr. Otis Lansa on Wed Mar 15, 2006 10:03 am

Us prairie pirates have no problem raiding the sulphur plant around Crossfield (BIG block of the stuff). Ye in the Pacific may find some sulphur depositin' volcanoes.

I missed the galley version of how to cook nitric acid, methinks, but ye still need to get the sulphuric acid...

Oither way, yer liable to blow yerself out o' the water.
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Postby Swatopluk on Wed Mar 15, 2006 12:14 pm

The galley oven is for the oleum(overconcentrated sulphuric acid). But if you have that, nitric acid can be easily produced from most nitrogen sources
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Postby Dr. Otis Lansa on Tue Mar 21, 2006 12:03 pm

Oi'll be stickin' with me black powder. It be easier to construct signal shells with. O' course the captain an' the weaponsmaster may be using different above board, but what's below the decks is the Doc's call.

With these scurvy iron ships about these days, Oi've been starting to see the value in collectin' the rust off me cannons, and the bits of scrubbed off aluminium out o' the dish water.
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Postby Swatopluk on Tue Mar 21, 2006 1:20 pm

Maybe you should shoot with shells filled with nitric acid (conc. sulphuric acid doesn't go through iron)
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Postby Dr. Otis Lansa on Tue Mar 21, 2006 1:25 pm

Hmm, Oi'd need a shatter-proof launch containter that would survive the lift charge. The burst charge should be simple.

Thermite be still the best bet for steel hulls; non-explosive, difficult to ignite by accident, packs easily int' standard shells, and th' ballistics aren't that difficult for a cannon-boy to figure out.

Plus, even fish 'ead stew won't put it out, though Oi suspect the fumes would be enough to overcome BOTH crews.
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Postby Swatopluk on Tue Mar 21, 2006 1:31 pm

maybe applicate the nitric acid with a fire pump.
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Postby Dr. Otis Lansa on Tue Mar 21, 2006 1:42 pm

Or pump a mixed-acid mixture up and nitrate their sails.... instant guncotton. :mrgreen:

Oh, and a side note... never send your bilge boy to chlorinate the bilge water afore ye explain the difference between hydrochloric and hypochlorite, and why they're not to be mixed. It's a good blend in a discreet-chambered shell, provided ye can get it below decks, or the wind's not up.
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Postby Swatopluk on Tue Mar 21, 2006 1:55 pm

If the cabin boy is expandable :wink: , send him down for cleaning with the hypochlorite cleaning agent and the vinegar essence. The chlorine will make your bilge as clean as it has never been. Just be careful that the yellow cloud above your ship will not attract unwished visits by the navy.
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Postby Dr. Otis Lansa on Tue Mar 21, 2006 2:41 pm

Oi prefer muriatic acid to vinegar, but Oi need to sail north to get more murres!

(I detest the english word vinegar, much preferring the french original vinaigre. Much more accurate, and it sounds tastier).
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