University of Alberta researchers have discovered a novel method of modifying bovine-derived proteins to produce foaming agents for industrial applications. The technology can be readily used to create protein-based fire-extinguishing foam.
Conventional protein-based fire-extinguishing foams are typically applied to fires that arise from flammable or combustible liquids such as gasoline and oil (Class B fires). When used in combination with certain chemicals, such as fluorochemical surfactants, the foams are slow spreading and generate a heat-resistant blanket on the liquid, which creates strong burn-back resistance. The strong stability is largely a result of the high surface tension. Comparatively, conventional protein-based foams are often not suitable for extinguishing more common fires fuelled by wood, paper, fabric or plastic (Class A fires), because the high surface tension reduces the wetting ability of the foam.
The present invention produces modified proteins that serve as the sole foaming agent. The resulting foam retains many of the advantages of conventional protein-based foams, but offers a lower surface tension, which makes it well-suited for extinguishing Class A fires. The process utilizes an agricultural by-product stream (e.g. bloodmeal, bonemeal or meat) as a feedstock, is highly biodegradable, and does not require the use of flurochemicals.