Compositions – Frost-preventing – ice-thawing – thermostatic – thermophoric,...
Reexamination Certificate
2002-07-22
2003-11-04
Green, Anthony J. (Department: 1755)
Compositions
Frost-preventing, ice-thawing, thermostatic, thermophoric,...
C106S013000
Reexamination Certificate
active
06641753
ABSTRACT:
TECHNICAL FIELD
The present invention relates generally to a composition and related method for preventing the accumulation of snow or ice on a surface or object and/or the deicing of surfaces or objects on which snow or ice has already accumulated.
BACKGROUND OF THE INVENTION
Many compounds are known as being helpful in removing snow and ice from surfaces, such as roadways or aggregate stockpiles of sand, gravel and coal, or to prevent ice and snow from forming on such surfaces. Compounds most commonly used include chloride salts, such as calcium, magnesium, or sodium chloride. These salts, in particular sodium chloride, are effective and inexpensive for deicing and anti-icing purposes. However, chloride salts suffer from a number of well-recognized limitations. One limitation of particular importance is the corrosiveness of chloride salt. It is known that chloride salts tend to degrade road surfaces such as asphalt, tar, and concrete, and also to degrade metal structural component such as those found on bridges, culverts, and like.
The prior art has provided numerous attempts at addressing these problems. U.S. Pat. No. 4,676,918 issued Jun. 30, 1987 describes the use of distillation byproducts as an alternative to chloride salts in anti-icing and deicing applications. U.S. Pat. Nos. 5,709,813; 5,709,812; and 5,636,101 propose the use of the waste byproducts of the wet corn milling, wine, and cheese-making processes as anti-icing and deicing agents. More recently, U.S. Pat. Nos. 6,080,330 and 6,416,684, to Bloomer, the inventor of the present invention, disclose the use of desugared sugar beet and sugar cane molasses in anti-icing and deicing applications. Some of the foregoing deicing and anti-icing compositions have been found satisfactory.
It is a general object of the present invention to provide, in one embodiment, a deicing/anti-icing composition that is less corrosive to road surfaces than chloride salts. In other embodiments, it is general object to provide methods for anti-icing and deicing.
THE INVENTION
It has been found that sugar cane molasses solids are useful in inhibiting the corrosive properties of certain deicing components, and particular chloride salts. In accordance with one embodiment of the invention, a composition suitable for anti-icing and deicing is provided. The composition includes water, a deicing component, and sugar cane molasses solids. The deicing-component is present in the composition in an amount effective to reduce the freezing point of the composition by at least 2° C. relative to an otherwise identical composition prepared in the absence of the deicing component. The deicing component generally renders the composition relatively more corrosive then an otherwise identical composition prepared in the absence of the deicing component. In accordance with this embodiment of the invention, the sugar cane molasses solids are present in the composition in an amount effective to inhibit the corrosiveness of the composition, as compared to an otherwise identical composition prepared without sugar cane molasses solids. Methods for deicing and anti-icing also fall within the scope of the invention. Generally, these methods comprise applying the composition described above to a surface, and particularly to a road surface. Also encompassed by the invention is a method for treating an aggregate body, such as a body of salt, the method including the step of applying sugar cane molasses solids to or near the surface of the body to prevent ice formation at or near the surface of the body.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The invention contemplates the use of sugar cane molasses solids in deicing and anti-icing applications. Sugar cane molasses refers to either cane sugar syrup or more commonly, the solution left over after the removal of sucrose from cane sugar syrup, after one or more sucrose crystallizations. Generally, the molasses may be obtained from sugar cane via any suitable technique. In accordance with one known method, the harvested sugar cane is shredded and crushed with heavy rollers to yield a cane juice (water may be added to assist in the formation of a liquid). The pH of the juice is adjusted with lime, and the mixture is heated to about 100° C. for several hours. Suspended materials, such as proteins and fats, are allowed to precipitate, and other impurities are removed to leave a clear liquid. Sucrose is extracted via crystallization, and the remaining liquid is known as molasses. Different grades of sugar cane molasses are known, and the term “molasses” is sometimes used to refer to clarified cane juice (whole juice molasses). Other commercial molasses grades include first molasses, second molasses, third molasses, and final molasses (blackstrap), the first molasses being the liquid remaining after a first sucrose crystallization, the second and third molasses being the liquid remaining after subsequent crystallizations, and the blackstrap being a liquid from which no further crystallizations are economically practicable. These molasses products all contain about 79.5% solids, and have a final sugar content ranging from about 53%-74%, with about 4% to 19% being invert sugar.
In accordance with the invention, the molasses solids may include at least 10% sucrose, preferably at least 20% sucrose, by dry solids weight of the molasses solids. All of the foregoing grades of molasses are deemed suitable as the source of cane sugar molasses solids. Molasses generally includes some fructose polymers, amino acid protein polymers, other carbohydrates and polymers, some sodium and potassium chloride, calcium oxide, and other ash components. One commercial molasses composition includes 80-84% solids, with 48-50% sugars. Of the sugars, 35% is typically sucrose, 6% glucose, 8% fructose, and approximately 2% other low molecular weight saccharides, such as fructose (all expressed on an as is basis). Crude protein content is 4-5% and total nitrogen-containing compounds content is 3-6%. Organic acids are present in an amount of 1-4%, with 2-8% inorganic cations (principally potassium) and 3% inorganic cations. These amounts are given on an as is basis.
The sugar cane molasses solids used in the invention may be obtained in any suitable manner. Most preferably, the molasses solids are supplied in the form of commercially available molasses itself, which comprises an aqueous solution of molasses solids. When the molasses solids are purchased commercially, for economic reasons it is often preferred to supply the solids simply in the form of molasses, with no additional processing. If desired, the molasses may be concentrated diluted, reconcentrated, or further or otherwise processed. It is contemplated that moisture may be completely removed from the molasses, leaving a residue of 100% molasses solids (commercial dry molasses solids have a solid content of about 96%). In other embodiments, the molasses solids may be provided in a solution or mixture having a lower percentage of molasses solids. An aqueous solution of molasses solids having a solids content of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% solids, or any other desired solids content, may be provided. More generally, it is contemplated that the molasses solids may be provided in any suitable form.
The composition provided herein includes the molasses solids and a deicing component, and preferably these ingredients are present in an aqueous solution. The deicing component is any water soluble or miscible compound or composition whose colligative or other properties are effective in lowering the freezing point of an aqueous solution of the compound. The compound may include chloride salts, such as one or more of potassium chloride, sodium chloride, magnesium chloride, or calcium chloride. It is further contemplated that the deicing component may be an organic compound, such as sodium formate, calcium or magnesium acetate, potassium acetate, ethylene glycol, di-ethylene glycol, or another organic compound. The deicing component should be
Green Anthony J.
Leydig , Voit & Mayer, Ltd.
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