Biodegradable Plastic from Potato Starch

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Introduction A. Background of the study Due to the overwhelming demand of plastic bag production and its effects on our environment, our landfills are crammed with these non biodegradable materials. Substances used in the manufacturing brought forth various harmful chemicals which worsen over time. As the destructive compounds such as Chloroflourocarbon were introduced, the complete deprivation of the Ozone Layer starts. However, scientists and nature preservers alike managed to overthrow this hazard, but not entirely. To compensate for the damages, eco products were released. These are the most commonly made of recycled and/or natural organic materials. They utilize nature’s abundant supplies to create a replica or substitute for our…show more content…
The bitter kind is more frequently used for industrial puposes due to the high starch content whereas the sweet ones are preferred for food consumption. The typical root compostion is: 70% Moisture, 24%-32% Starch, 2% Fibre, 1% Protein and 3% others. (International Starch Institute, 1999-2010) Cassava is multifaceted crop that is finding many industrial applications, worldwide. Some of the current applications include; adhesives, corrugated boards, gums, wallpaper, foundry, well drilling, paper industry, textile industry, wood furniture, particle board, biofuels, alcohol products, dusting powders, drugs, plastics, packaging, stain remover, concrete stabilizer and moisture sequester. (Pattron, 2008) Potato starch is best known for its thickening properties and is used mostly in food processing to bind, texturize or gel, according to the Agriculture and Agri-Food Canada website. It is often found in the lists of ingredients for snack foods, processed meats, gravies, soups, pasta and sauces. It can also be used to create environmentally friendly packaging materials. Potato-based bio-plastics made from complex carbohydrates allow materials to be manufactured using polysaccharide polymer blends, which are completely biodegradable. (Atkinson, 1999-2011) The starch in corn makes up the nutritive reserves of many plants. During the
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