Tytuł pozycji:
Highly Energetic Salts of 3,6-Bishydrazino-1,2,4,5-tetrazine
- Tytuł:
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Highly Energetic Salts of 3,6-Bishydrazino-1,2,4,5-tetrazine
- Autorzy:
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Klapötke, T. M.
Preimesser, A.
Schedlbauer, S.
Stierstorfer, J.
- Data publikacji:
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2013
- Słowa kluczowe:
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1,2,4,5-tetrazine
energetic materials
explosives
sensitivities
crystal structures
- Język:
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angielski
- Dostawca treści:
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BazTech
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3,6-Bishydrazino-1,2,4,5-tetrazine was synthesized as described by hydrazinolysis of 3,6-bis-(3,5-dimethylpyrazolyl)-1,2,4,5-tetrazine. Doubly protonated 1:1 and 1:2 salts of the highly energetic anions were synthesized. These are bishydrazinium-tetrazine dichloride dihydrate (1:2) (BHT-2HCl•2H2O) (2), bishydrazinium-tetrazine (5,5´-azotetrazolate) dihydrate (1:1) (BHT-ATz•2H2O) (3), bishydrazinium-tetrazine bis (3,5-dinitrotriazolate) dihydrate (1:2) (BHT(DNT)2•2H2O) (4), bishydrazinium-tetrazine bis (5-nitrotetrazolate) (1:2) (BHT(NT)2) (5), bishydrazinium-tetrazine (5,5´-bistetrazolate) dihydrate (1:1) (BHTBT•2H2O) (6), bishydrazinium-tetrazine bistetrazolylamine (1:1) (BHT-BTA) (7), bishydrazinium-tetrazine bis (3-amino-5-nitrotriazolate) (1:2) (BHT-(ANTA)2) (8) and bishydrazinium-tetrazine 4,4´,5,5´-tetranitro-2,2´-bisimidazolate (1:1) (9). Compounds 2-6 could be characterized by low temperature X-ray diffraction. All of the compounds were suffciently analyzed by 1H and {1H}13C and 14N NMR spectroscopy, elemental analysis (CHN), mass spectroscopy (FAB)) and vibrational spectroscopy (IR and Raman). The detonation parameters of the most promising candidates 5 and 9 in terms of energetic applications were calculated using the EXPLO5 V5.05 computer code. The energies of formation were calculated using CBS-4M electronic enthalpies and the atomization method. Furthermore, since all of the compounds are energetic materials, sensitivity tests towards impact (IS), friction (FS) and electrostatical discharge (ESD) were carried out. In addition their thermal stabilities were determined using a differential scanning calorimeter with a heating rate of 5 °C min-1.