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Common salt seems to offer little fire quenching property.

Sodium bicarbonate (baking soda) on the other hand has value in that role, as the CO2 evolved by the heat will act to put out a fire, and the water of crystallization will aid a little. The bicarb decomposes above 2000C to release some CO2 .

This is the material in the Dry Powder type of fire extinguisher, with a little added anti-caking material. As a mild alkali, it reacts with fatty fires to form a foaming compound which smothers the fire. Because of the foaming reaction, it should not be added to fires in deep fat fryers, as this will foam the fat/bicarb mixture and maybe expel the fat.

Usually, these chemicals are expelled from a dry powder type extinguisher by a small CO2 cartridge, but in the Antarctic where there may be a faint danger of CO2 freezing, we used compressed nitrogen instead.

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12y ago

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