Sciencemadness Discussion Board

"Milk" Booster

Phantom - 19-7-2011 at 03:25

So I was surfing on the net and found a PDF file called: Improvised Primary Explosives (by Dirk Goldmann) and there are lots of known and exotic primaries. There is an explosive called: Milk booster. Somebody even heard about it or tried to make it?

It says:

This is another explosive booster which is less known.
I don't know of which substance actually it is, but I think it's casein nitrate.
I've found the recipe in a very old chemistry book.
Here, I don't know the exact VoD, but it is written that 30 parts of it as a booster, will
detonate pure ammonium nitrate.
Use fresh milk. Do not use powdered, dry, or instant milk.

PREPARATION:

Chemicals:

milk
nitric acid (70 %)
sulfuric acid (96%)
vinegar (common household)
destilled water
baking soda

Materials:

tablespoon
3 glass beakers
ice bath
1 filter paper (acid resistant is optimal)

MANUFACTURE:

1. Place 400 ml milk in a glass beaker.
Add 2 tbs. of vinegar (5-6 % acid).
Let sit overnight.
2. In the next morning remove the precipitate sludge with your spoon.
Dry this white stuff in the sun until a white substance remains.
Powder the substance.
Yield: about 5-6 grams
3. In a 2nd
beaker fill in 40 ml of 70 % (d= 1.42) nitric acid.
Place the beaker in an ice bath until it is cooled down to 10°C. Then add 60 ml of the
sulfuric acid.
4. Now, carefully stir in the 5-6 grams of (0.5 grams at one time) the "milkpowder"
while the temperature is kept below 20° C.
If the temp. rises close to the 20° mark, stop the addition until it begins to fall.
This step will take about 15 to 20 minutes.
5. After all "milkpowder" is stirred in, you should have a jelly or a quolled substance.
Let sit for 30 minutes.
6. Carefully pour the acid and the nitrated stuff through an acid resistant filter paper.
7. Neutralize the acid with common baking soda water.
8. wash the nitrated "milkpowder" with at least 5 tbs. of destilled water, and at last
with a 5%- baking soda/water solution.
9. The white primary explosive is stored in its moist form.



[Edited on 19-7-2011 by Phantom]

[Edited on 19-7-2011 by Phantom]

The WiZard is In - 19-7-2011 at 12:27

Quote: Originally posted by Phantom  
So I was surfing on the net and found a PDF file called: Improvised Primary Explosives (by Dirk Goldmann) and there are lots of known and exotic primaries. There is an explosive called: Milk booster. Somebody even heard about it or tried to make it?


I dobe suffer from doubts. However, at no extra charge
here are being a way to separate casein from milk.

http://tinyurl.com/3p76mpy

NB — Low fat milk is used.

AndersHoveland - 19-7-2011 at 19:42

"casein nitrate" is a misconception that has gone on too long. Casein is basically a chain of amino acid that does not easily take to nitration to any substancial degree.

Lactose octonitrate, crystallizes as monoclinic needles from methyl or ethyl alcohol, melts at 145-146° with decomposition.
C12 H14 O3 (NO3)8
The incompletely nitrated hexanitrate melts at 81°.

One could probably greatly reduce the precious quantities of HNO3/H2SO4 by using powdered milk instead.

[Edited on 20-7-2011 by AndersHoveland]

Bot0nist - 20-7-2011 at 09:27

Phantom, when dealing with energetics, or any chemical synthesis really, please be wary of following any procedure that looks that much like a recipe. In many cases a lot of information needed to run a clean, safe, and efficient synthesis is absent.

Phantom - 20-7-2011 at 12:55

Quote: Originally posted by Bot0nist  
Phantom, when dealing with energetics, or any chemical synthesis really, please be wary of following any procedure that looks that much like a recipe. In many cases a lot of information needed to run a clean, safe, and efficient synthesis is absent.


I am! I always looking for more info about what I'm looking for. I had an accident that teached me to be extremly safe with this things and get the best information for it. I found this PDF file safe so I decided to share it.

http://nowa.pirotechnika.one.pl/www2/ipe.PDF

Bot0nist - 20-7-2011 at 13:10

That's good, and thank you for sharing what you found. :)

I wasn't berating you. A recipe like that is a good place to start research. I just didn't want somebody following a step by step recipe for energetics. It is a subject (especially nitrations) that requires a great understanding of a multitude of variables to be carried out safely and effectively.

Phantom - 20-7-2011 at 13:23

You're welcome.

Yes, I always ask somebody expert or just a more practised person who already done it.

QHarryQ - 20-7-2011 at 18:53

Though I have never synthesized this stuff ,but one of my friend did.It is really sensitive to impact,even more sensitive than HMTD and NG!But ,however,it is very powerful and it's D=6900-7259m/s.As a primary explosive,it is pretty excellent for it's short DPT,and 40 grams is enough to detonate pure ammonium nitrate.But it can be really dangerous for it's stability and sensitivity,so be careful if you get this stuff.Generally speaking,HMTD is better.

[Edited on 21-7-2011 by QHarryQ]

Phantom - 21-7-2011 at 00:01

Thanks for the info Harry! Now I'm sure I not gonna make it. :D

freedompyro - 25-7-2011 at 13:52

Anyone figure out what this stuff is yet? It sounds like your nitrating a mixture of butter and whey... LoL! :o

[Edited on 25-7-2011 by freedompyro]

Bot0nist - 25-7-2011 at 15:34

Quote: Originally posted by freedompyro  
Anyone figure out what this stuff is yet? It sounds like your nitrating a mixture of butter and whey... LoL! :o

[Edited on 25-7-2011 by freedompyro]


You think that's interestin, check out <a href="http://www.sciencemadness.org/talk/viewthread.php?tid=166#pid1027
">vulture 'exotic nitrations'</a> ;)

The WiZard is In - 3-8-2011 at 16:54

Quote: Originally posted by Phantom  
So I was surfing on the net and found a PDF file called: Improvised Primary Explosives (by Dirk Goldmann) and there are lots of known and exotic primaries. There is an explosive called: Milk booster. Somebody even heard about it or tried to make it?



"It deja vu all over again."



The Country Gentlemen
November 11, 1916
P. 1964

New High Prices for Casein

SINCE the beginning of the European war the demand for dried casein has
rapidly increased and prices paid for it have practically doubled. Before the war
creameries received from three to six cents a pound; to-day they are offered
nine to ten cents a pound.

This increase in the demand for casein has led to a popular conclusion that
casein is used in the manufacture of explosives for war purposes. This
conclusion is erroneous, although the war is indirectly responsible for the
increased demand for casein and the boom of casein prices.

Casein is used as the basic substance in the manufacture of a great/variety of
industrial products, such as casein paints and enamels, which are waterproof;
casein adhesives and putties, such as casein glue, casein cement, casein putty,
waterproof glue, and stone cement;, in .the preparation of plastic masses and
imitation products, such as imitation ivory, imitation linoleum, imitation leather,
imitation bone, imitation horn, imitation cellulose, fireproof cellulose substitute,
galalith, antiradiation.and anticorrosive substances and insulating preparations; in
the textile industry,as caseo gum, glutin, for dressing linen and cotton fabrics,
argentine, printing color of metallic luster, softening, sizing and loading textile
fibers, for mercerized crepe, for calico printing and loading silk; in the
manufacture of casein foodstuffs and baking powder; in the paper industry for
sizing paper, waterproofing and fireproofing asbestos paper and board, in oil-
proofing paper flasks and wrappers f oroils, fats and foods; for photographic
films, ointments and toilet soaps, and so on.

It is obvious that the demand for casein is very great. The manufacture of
casein in this country annually amounts to about 15,000,000 pounds. This does
not supply our domestic requirements, and large quantities have been imported
from Germany, France, Italy and South America.

Since the beginning of the war these imports of casein have fallen off until at the
present time the United States has to depend almost exclusively upon the casein
manufactured at home. One reason for the present scarcity of paper lies in the
shortage of casein. American paper manufacturers in the East have in a large
measure depended upon Germany for their supply of casein. This supply now
being cut off entirely, the demand for casein is increasing in this country.

In the manufacture of explosives at home and abroad a great many
substances which were formerly not used for that purpose have been pressed
into service. Various cellulose products, for instance, are now diverted to
explosives-manufacturing plants. The same is true of many other products which
can be utilized for this purpose.

Vikascoder - 27-3-2012 at 09:32

So if i take fresh milk of cow and follow the above procedure will it nitrate this milk.

niertap - 2-4-2012 at 04:49

I bet the amino acids argenine, phenylalanine, tyrosine, and tryptophan are some of the more easily nitrated.

Vikascoder - 2-4-2012 at 08:20

what about milk . would it can put me in trouble during nitration? or it is safe

niertap - 3-4-2012 at 17:43

As a general rule there is always some danger associated with nitration.

If you tried to nitrate regular grocery store milk you would just be wasting reagents and oxidizing sugars. Not really up my ally, but if you're into that sort of thing...

Vikascoder - 4-4-2012 at 19:05

I dont need to buy grocery milk . I have my farm so i will get milk from there then but can anyone tell me what is being nitrated in this

Bot0nist - 4-4-2012 at 20:29

Quote: Originally posted by Vikascoder  
I dont need to buy grocery milk . I have my farm so i will get milk from there then but can anyone tell me what is being nitrated in this



READ!
http://www.sciencemadness.org/talk/viewthread.php?tid=17030#...
http://en.wikipedia.org/wiki/Milk

Look at what milk is composed of. Hint, hint

"The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins: αs1-, αs2-, β-, and κ-caseins. Collectively, they make up around 76–86%[45] of the protein in milk, by weight. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, k-casein"

Vikascoder - 4-4-2012 at 21:58

So its caesin which is being nitrated . I will try this nitration

AndersHoveland - 7-4-2012 at 15:33

Quote: Originally posted by Vikascoder  
So its caesin which is being nitrated . I will try this nitration


I thought we made it clear that casein cannot readily be nitrated, except only to a very limited extent, and that the explosive derived from milk is probably mostly lactose nitrate.
Casein is a protein, more specifically a chain of amino acids. The amino group (actually an "amide") can probably be nitrated to a nitramine group with mixed acids, and there will also be a few hydroxy groups or amine groups, depending on the amino acid (arginine, lysine, serine, threonine, asparagine, glutamine), that can be nitrated. But amino-acid polymers simply do not have enough amide, amino, and hydroxy groups to be nitrated to a substancial degree, so in general nitrated proteins are not explosives.

Vikascoder - 5-5-2012 at 20:44

in making milk booster can we substitute 70% nitric acid with a nitrate salt and then make a booster explosive from milk ?

badabooom - 15-8-2012 at 13:18

I think it ought to be a worthwhile project if someone did this and posted some photos with their findings. Just a suggestion. It could be something I would consider doing in the future.

Swede - 17-8-2012 at 06:06

This thread has motivated me. I am going to try nitrating some greek yogurt sitting in my fridge. If that doesn't create a block-thumping boom of biblical proportions, I'll move on to nitrating Chef-boyardee ravioli, or maybe some pop-tarts.

woelen - 17-8-2012 at 06:23

Next weekend I'll try to make some milk perchlorate. Do you think 70% HClO4 is good enough for making the milk-salt?

watson.fawkes - 17-8-2012 at 07:29

Quote: Originally posted by Swede  
I am going to try nitrating some greek yogurt sitting in my fridge. If that doesn't create a block-thumping boom of biblical proportions [...]
Greek yogurt could only possibly make a boom of Olympian proportions. If you're going for biblical proportions, you need to try Israeli yogurt.

plante1999 - 17-8-2012 at 07:53

Quote: Originally posted by watson.fawkes  
Quote: Originally posted by Swede  
I am going to try nitrating some greek yogurt sitting in my fridge. If that doesn't create a block-thumping boom of biblical proportions [...]
Greek yogurt could only possibly make a boom of Olympian proportions. If you're going for biblical proportions, you need to try Israeli yogurt.




...




I might try to make 1g of milk nitrate. I will report result here.

Fantasma4500 - 6-6-2013 at 21:35

seems that you guys completely forgot to post results..? think ill take a nap and see if i can get some rest and perhaps some dreams aswell (;

plante1999 - 8-6-2013 at 15:51

Didn't waste my reagents on it.