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Evolution of Medieval Gunpowder: Thermodynamic andCombustion Analysis
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 ABSTRACT:
 Medieval gunpowder recipes of potassium nitrate (KNO
3
), charcoal (C), and sulfur (S
8
) were investigated by bombcalorimetry to determine their enthalpies of combustion and by di
ff 
erential scanning calorimetry (DSC) to determine their pre-ignition and propagative ignition enthalpies. Various sample preparation methods and several additional ingredients were also testedto determine any e
ff 
ects on the thermodynamic values. Gunpowder recipes were prepared and used in a replica cannon that wasmanufactured and operated according to medieval records. Post-
󿬁
ring residues were collected from the bomb calorimeter and thecannon in e
ff 
orts to further characterize recipe energetics using DSC. In general, during the period of 1338
1400, the %KNO
3
increased, and heats of combustion decreased, while between 1400 and 1460, the %KNO
3
 decreased, and heats of combustionincreased. However, since KNO
3
 was usually found in the post-bomb calorimetry and post-cannon
 󿬁
ring residues, it was not thelimiting reactant. The highest pre-ignition and propagative ignition energies occurred when the KNO
3
:S
8
 ratio was 3:1 as determined by DSC, and the highest enthalpies of combustion were measured for recipes where the KNO
3
:C ratio was 1:1 as determined by  bomb calorimetry.
 INTRODUCTION
Gunpowder, also known as black powder, is only humanity 
ssecond great experiment (after
 󿬁
re) with harnessing chemicalenergy, so naturally, it has long attracted the attention of bothhistorians and chemists. Historians have focused on what itcould do and what impact it had on society, while chemistshave worked to explain the science and the molecular-levelinteractions that produced its practical e
ff 
ects. Black powder isa combination of potassium nitrate (also called saltpeter),sulfur, and charcoal (which will be represented by 
 
C
) and isused today primarily in historical weapons,
 󿬁
reworks, andpyrotechnics. Modern composition ratios are typically 75:10:15 (KNO
3
:S
8
:C). Medieval recipes were developed by trial and error of varying composition ratios and sometimesincluded interesting additives that modern historians andchemists ha ve generally found puzzling or presumed to be worthless.
1 ,2
The purpose of this study is to analyze gunpowderrecipes to aid historians in their interpretation of medieval textsand to determine whether there was intent in the creation of these recipes by master gunners. Additionally, understandingthe energetics of the recipes provides important technicalinformation on the early manufacturing of gunpowder.It is clear that medieval master gunners had developed, atleast in some respect, a solid practical understanding of the variables that a
ff 
ected the e
ff 
ective power output obtainablefrom gunpowder charges, including the purity of ingredients, varieties of charcoal, grain size, and methods of mixing.
3
They understood, for example, that a cannonball was thrown by gaspressure, not
 󿬂
ame, and that willow charcoal prepared in aclosed container was far superior to oak charcoal made in atraditional pit. Nonetheless, it seems from records of recipesused at di
ff 
erent times that progress toward the
 
ideal
 ratio was slow and indeed often retrograde.
4
This could be due tophysical changes in artillery occurring at the same time.Figure 1 A illustrates the changes made to the sizes of theguns, the shot, and the powder charge used during the periodof 1341 to 1450, showing how the largest-recorded artillery 
Received:
 June 28, 2021
 Accepted:
 August 4, 2021
Published:
 August 24, 2021
Article
© 2021 The Authors. Published byAmerican Chemical Society
22848
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   D  o  w  n   l  o  a   d  e   d  v   i  a   1   9   2 .   2   4 .   8   0 .   6   0  o  n   S  e  p   t  e  m   b  e  r   1   0 ,   2   0   2   1  a   t   0   8  :   1   7  :   3   4   (   U   T   C   ) .   S  e  e   h   t   t  p  s  :   /   /  p  u   b  s .  a  c  s .  o  r  g   /  s   h  a  r   i  n  g  g  u   i   d  e   l   i  n  e  s   f  o  r  o  p   t   i  o  n  s  o  n   h  o  w   t  o   l  e  g   i   t   i  m  a   t  e   l  y  s   h  a  r  e  p  u   b   l   i  s   h  e   d  a  r   t   i  c   l  e  s .
 
pieces rapidly grew more powerful over time.
5
Recenthistorical work has reinterpreted some of the small numberof known 14th century recipes and brought to light someadditional recipes, giving a better picture of change over timein the formulation of the powders used in these guns. Figure1B shows the mass percentages of KNO
3
 (green), S
8
 (yellow),and C (black) of various recipes used during the same periodof time. Clearly earlier on was a time of greater
 󿬂
uctuation inrecipe ratios; during mid-1300s to early 1400s, KNO
3
:S
8
 variedfrom 2:1 all the way to 16:1, while the KNO
3
:C ratios variedfrom 1:1 to 8:1. By 1900, a mass percent ratio of 75:10:15(KNO
3
:S
8
:C) became the standard that continues today.Except for a single outlier, medieval recipes were generally lower in saltpeter and higher in sulfur than the modernformulation.Thermodynamic studies of black powder have beenconducted to experimentally examine the dynamic interactionsinvolved in the processes of pre-ignition, ignition, and propagative reactions.
6
8
These studies were performed onmodern gunpowder composition ratios yet made it possible tosee that some medieval practices, such as the use of a voidspace in the powder chamber to allow the creation of a high-pressure environment at an early stage of the combustion,made sense scienti
󿬁
cally. That raised the question of whethersome other seemingly useless or even
 
 backward
 choices of the master gunners, such as the use of mixtures with relatively low saltpeter:sulfur ratios, might have been equally sensible.For this study, a sample set (Table 1) of di
ff 
erent medievalrecipes, ranging from the earliest known (1336) to a groupfrom circa 1420, was examined by performing thermodynamicevaluations of pure oxygen combustion, via bomb calorimetry,as well as of pre-combustion energies via di
ff 
erential scanningcalorimetry (DSC) in an inert nitrogen atmosphere. The intentof the bomb calorimetry data is to provide a theoretical valuefor the amount of energy available from
 
perfect
 combustionof each black powder recipe as well as the relative rates of combustion. The intent of the DSC data is to study the pre-combustion steps (pre-ignition, propagative ignition, andpropagative combustion) to better understand how theindividual components of the recipes a
ff 
ect the energy output(example can be seen in Figure S3).
6 ,7
In addition to using DSC to study the various gunpowderrecipes, it was also used to evaluate the residues left behindfrom the oxygen combustion reactions in the bombcalorimeter. The goal was to see if complete combustionoccurred or if any starting material from the recipe could beconsidered to be in excess. Finally, a few recipes were scaled upand tested at a West Point
 󿬁
ring range using a replica of ashort-barreled Steinbu
  ̈
chse stone-throwing gun of circa 1400, with internal dimensions closely matching a gun (Inventory Number H10688) in the collection of the BernischesHistorisches Museum. Of those, post-blast residues werecollected from the mouth of the gun for evaluation by DSC, inrecognition that combustion of the powder might besigni
󿬁
cantly di
ff 
erent in the
 󿬁
eld than in the oxygen-saturatedenvironment of the bomb calorimeter.To provide insight into the development of gunpowdertechnology in its crucial
 󿬁
rst century of use in Europeanartillery, the researchers began with the earliest known recipes(1336 and 1338 to ca. 1350) and identi
󿬁
ed for analysis a seriesof well-documented recipes culminating with the set of basicformulations, identi
󿬁
ed as
 
common
 ,
 
 better
 , and
 
still better
 , contained within the German
 Feuerwerkbuch
 (
FWB
)manuscripts, which probably date back to around 1420,although the earliest dated manuscript is from 1429.
9
Somecompositions were prepared both dry-mixed (as the early recipes call for) and, like modern gunpowder, wet-mixed. Thetechnique of mixing the three main ingredients along withsome liquid (the most common being water, vinegar, or
Figure 1.
 (A) Medieval gun, shot, and powder charge masses; (B)gunpowder KNO
3
 , S
8
 , and C mass percentages.
Table 1. Gunpowder Recipe Ingredient Ratios and Additives
recipe ratios by weight additivedates designation KNO
3
 S
8
 C ingredients1380
1395 group 1 A 3.67 3 11389
1405 B 4.15 2.22 11405 C 4 2 11420
1429 C-i 4 2 1 vinegar1336 D 2 1 1(1338
1350) E
a
2 1 21338
1350 E-i 2 1 2 varnish1420
1429 group 2 A 5 2 1(1420
1429) B
a
6 2 11420
1429 B-i 6 2 1 vinegar(1400
1411) C
a
7 2 11400
1411 C-i 7 2 1 brand1420
1449 group 3 A 8 2 11405 A-i 8 2 1 water1400
1411 A-ii 8 2 1 brandy,NH
4
Cl, andcamphor1400 B 5 1 11420
1429 B-i 5 1 1 camphor andquicklime1390
1410 group 4 A 22 4 51900 B
a
15 2 31900 B-i
a
15 2 3 water1338
1350 C
b
10 1 101338
1350 C-i
b
10 1 10 varnish1370
1389 D 16 1 4
a
Control recipes.
 b
Con
󿬁
rmed as not actual medieval recipes.
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 brandy) was introduced probably in the late 14th century; the
󿬁
rst text to describe it was likely composed around 1400,although the earliest extant manuscript copy is dated 1411. According to various medieval texts, powder mixed in thisfashion was supposed to be substantially more powerful thandry-mixed powder, and the researchers wanted to see if thisclaim was borne out by testing.
4
 MATERIALS AND METHODS
Laboratory Testing.
 Samples were prepared using massratios where the three main components (potassium nitrate,sulfur, and charcoal) were combined in a mortar and crushedfor uniformity. Approximately 0.5 g of the mixtures was usedfor bomb calorimetry as a serpentine (dry-mixed) powder, as amoistened, then dried, and crumbled
 
corned
 sample, or as amoistened and pressed pellet. Using a Parr pellet press, about0.5 g of serpentine gunpowder and 100
 μ
L of deionized water were combined, pressed three times, and allowed to air dry atroom temperature for a minimum of 48 h before being testedin the bomb calorimeter.Mixed hardwood air
 󿬂
oat charcoal with a 99.5% purity waspurchased from the Skylighter company, KNO
3
 was fromCarolina (ACS Grade), and sulfur was from Ward Science (labgrade). All reagents were used without further puri
󿬁
cation.Table 1 indicates the speci
󿬁
c mass percent ratios of theingredients and the years when those recipes were recorded.The group
 #
 increases from 1 to 4, indicating a binning of theamount of oxidant (KNO
3
) with respect to sulfur fromapproximately 1:1 up to 16:1. The letters used within thegroups indicate speci
󿬁
c increases in the KNO
3
 mass percentagerelative to S
8
 and/or C. Recipes with additional ingredients areindicated with lowercase Roman numerals.
Field Testing.
 Commercial grade KNO
3
 with a purity of 99.8% and sulfur with a purity of 99.5% were obtained fromthe company Seed Ranch, an agricultural supplier. Charcoal forthe testing was mixed hardwood air
󿬂
oat charcoal with a 99.5%purity acquired from the Skylighter company. NH
4
Cl was of  ACS grade from Fisher Scienti
󿬁
c. The brandy used was PaulMasson 40% alcohol Grande Amber. The vinegar was Heinzall-natural distilled vinegar with a 5% acidity; the varnish used was Zinsser
s Bulls Eye Shellac. The camphor was orderedfrom Aspi-Care.
Preparation of Cannon Samples.
 Potassium nitrate, sulfur,and charcoal were combined in a plastic container and mixed before the addition of the minor additives that were called forin some recipes (if needed). Speci
󿬁
c mixtures were then eitherleft dry or wetted with vinegar, water, or brandy. Cakes of gunpowder were produced and allowed to dry in the hood forat least 48 h and then crushed through a 2 mm sieve. Thisproduced a coarse-grained powder with grains no larger than 2mm. This coarse powder (a rough form of 
 
corned
 powder) was then stored in its corresponding plastic container andallowed to continue drying for at least 48 h before being sealedfor transport the day of the range tests.
Range Tests.
 The cannon used was a reproductionSteinbu
  ̈
chse (stone-throwing cannon) copied in most respectsfrom an extant gun (Bernisches Historisches Museum, Inv. No.10688) that dates to the turn of the 15th century. For safety,the replica gun was milled from a solid steel billet, with thicker walls than the original and with a rounded
 󿬂
oor of the barrel, but none of those changes should have signi
󿬁
cantly a
ff 
ectedthe shots. In accordance with medieval gunnery procedures,approximately 200 g of gunpowder (one-ninth the mass of thecannonballs used) was poured down the barrel of the gun intothe narrower powder chamber at the back and then tampedinto the rear 3/5 of the chamber using a dowel and a rubbermallet. A wooden plug one-
󿬁
fth the length of the powderchamber was inserted and hammered into place and
 󿬂
ushed with the edge of the mouth of the powder chamber. Next, a 4in.-diameter marble cannonball was placed on top of the plugand wedged in place by hammering in two hardwood shims.Finally, the touch hole was primed with priming powder of medieval speci
󿬁
cations, and an electronic ignition systemignitor was emplaced.
 RESULTS AND DISCUSSION
Bomb Calorimetry: Heats of Combustion andReaction Rates.
 The average thermodynamic potential, orheat of combustion (J/g), was calculated for each recipe usingeq S2 , and a minimum of three trials was averaged for eachrecipe. Table S1 shows the average heat of combustion foreach recipe, and the recipes are ranked in order of highest tolowest heat of combustion based on the serpentine form of each recipe.Figure 2 shows the thermodynamic potential of thegunpowder recipes in chronological order. The earliest recipe(1-D) dates back to 1336, while the latest medieval recipetested (1-C) was used from 1420 to 1460. Recipes 4-B and 4-B-i are variations of the modern gunpowder recipe that isutilized today. Recipe 4-C is an alternative interpretation of thesame medieval German text as 1-E. It is hypothesized that 4-C was the incorrect interpretation and 1-E was the correctreading. Testing both in the bomb calorimeter and comparingthe two results did not show a large di
ff 
erence between thetwo, but (as will be discussed below) the DSC tests seem to validate that hypothesis.It has been suggested that one reason gunpowder recipeschanged over time is the need for safer recipes that did not putmedieval gunners at risk or cause damage to cannons.
4
Thisidea is supported by the fact that the two oldest recipes, 1-Dand 1-E, had two of the highest heats of combustion. Gunnersmay have stopped using these recipes because they had suchhigh levels of thermodynamic activity. Although the moderngunpowder recipe heat of combustion was less than half of thatof 1-D, it is likely that such a high level of potential is no longerneeded due to advances in weaponry and understanding of themechanics of artillery. When analyzing the relative reaction rates (Table S1 andFigure S1a
c), some recipes (no matter how they wereprepared) tended to have more temperature
 󿬂
uctuations than
Figure 2.
 Heats of combustion for each recipe in chronological order.
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others. Recipes 1-E, 1-B, and 4-D are examples of recipes withhigh, medium, and low temperature
 󿬂
uctuations, respectively.The low (0
0.05
 °
C), medium (0.051
0.125
 °
C), or high(
0.126
 °
C)
 󿬂
uctuation ranking, in Table S1 , is based on theaverage of the largest peak-to-peak temperature spike in each bomb calorimetry experiment within the
 󿬁
rst 100 s afterignition.Trends were observed for the heats of combustion andrelative reaction rates. As the KNO
3
:C ratio increased, thesephysical properties decreased. For example, the closer this ratio(i.e., 1:1 or 2:1), the higher the heat of combustion and rate of reaction.
Di
ff 
erential Scanning Calorimetry: Enthalpies of Pre-combustion Events.
 Analysis of the gunpowder recipes usingDSC allowed for the observation of pre-ignition, propagativeignition, and propagativ e combustion. Figure S3 shows a typical
 󿬁
rst heat curve.
The individual components (charcoal, sulfur, and KNO
3
) were
 󿬁
rst analyzed under the same temperature ramps to serveas controls (Figure S4a,b). As reported in the literature, sulfurand KNO
3
 exhibited melting points at 119.32 and 339.17
 °
C,respectively. The temperature ramp also allowed the visual-ization of KNO
3
s rhombic-to-trigonal transition in the
 󿬁
rstheating cycle (134.92
 °
C). Upon analyzing the second heatingcycle (post cooling cycling), two distinct peaks appeared, which likely captured the transformation between two knownrhombic forms (131.36 and 132.91
 °
C).
 When comparing the serpentine recipes, many of the
 󿬁
rstheat curves aligned with the stepwise process for ignition asdescribed by Campbell and Weingarten.
7
Pre-ignition for themedieval samples started around 232
 °
C with a gradualincrease in the heat
 󿬂
ow until a rapid increase in the heat
 󿬂
ow, which occurred around 330
 °
C, which corresponds to themelting point of KNO
3
 , culminating with the ignition of themixture, often represented by another large exotherm (seeFigure S5a,b for an example). The onset of pre-ignition for themodern recipe deviated from the medieval recipes in its onsettemperature being almost 12
 °
C higher (247
 °
C). Dependingon the recipe ratio of the mixture, the ignition step post KNO
3
melting was sometimes smaller than the
 󿬁
rst large exotherm oreven non-existent. The mechanics of igniting a gun with a hotiron placed in the touch hole (the medieval method) o
ff 
erlimited opportunity for heat transfer, so the lower pre-ignitiontemperature characteristic of medieval powders (likely resulting from higher sulfur content due to its low meltingpoint, which facilitates better mixing between components)may have been practically advantageous and may be a possibleexplanation for this di
ff 
erence seen in the ignition temper-atures.
E
ff 
ect of Gunpowder Recipe Composition (Serpen-tine).
 Changes in gunpowder composition a
ff 
ected thethermodynamic potential determined by bomb calorimetry as well as the enthalpies of pre-ignition and propagative ignitionobtained with DSC. Heats of combustion for variousserpentine samples determined by bomb calorimetry areshown in Figure 3 A as a function of the three gunpowdercomponents. Figure 3B shows the enthalpies determined by the DSC data. The DSC data is shown as a ratio of KNO
3
:S
8
 because complete combustion (oxidation of the charcoal) isnot observed at the temperatures available in the instrument.The bomb calorimetry data shows that increasing thepercent of charcoal leads to higher heats of combustion. Thetwo highest values are from recipes 1-E and 4-C, whereKNO
3
:C ratios are 1:1. As the sulfur content goes fromapproximately 20% to 5% (from 1-E to 4-C), the heat of combustion decreases by about 3.5%. This shows that even with complete combustion of the charcoal (the fuel of therecipe) in the oxygen-rich environment, sulfur still plays a role,especially in its molten state where it is known to lower theactivation energy of the combustion.
The role of KNO
3
 isharder to de
󿬁
ne in an oxygen-rich environment. It is evidentthat as KNO
3
 is increased to greater than 60% of the recipemixture, the heat of combustion decreases by about 50%. Thisdecrease is likely due to the decrease in the amount of charcoalto 20% and lower. Later in the article, results will be presented where DSC was used to evaluate the residues from bombcalorimetry to study the e
ciency of the combustion of the various recipes. While the bomb calorimeter was used to determine theoverall thermodynamic potential, DSC provides information inan inert environment prior to combustion. Enthalpy wascalculated using the pre-ignition and propagative ignitionexothermic events. As seen in Figure 3B, groups 1 and 2 havethe highest enthalpy values with a maximum at the 3:1 ratio(KNO
3
:S
8
) from recipe 2-B, which was used circa 1405
1460.This recipe was considered
 
 best
 by the medieval author of the
 FWB
 , and as he thought, higher saltpeter content, at leastup to a point, produced more energy for ignition.
9
Figure 3Bpresents data that supports the medieval author
s conclusionand determines that point. Recipes in groups 3 and 4 withhigher KNO
3
:S
8
 ratios clearly yielded smaller enthalpies duringpre-ignition. In fact, as the ratio changes from 3:1 to 3.5:1,
Figure 3.
 E
ff 
ect of serpentine recipe compositions on (A) bomb calorimetry heats of combustion and (B) DSC enthalpies from the
 󿬁
rst heat cycle.
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 ACS Omega
 2021, 6, 22848
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