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一次性環(huán)保餐具對(duì)于使用者有哪些優(yōu)勢(shì)?

一次性環(huán)保餐具對(duì)于使用者有哪些優(yōu)勢(shì)?

網(wǎng)址:http://m.qylxschool.cn 手機(jī)頁(yè)面二維碼 2020-12-30 16:53:49    

一次性可降解餐具的優(yōu)點(diǎn)

Advantages of disposable degradable tableware
對(duì)人體無(wú)公害由于它是玉米淀粉和其他環(huán)保材料精制而成,不含對(duì)人體有害的物質(zhì),可放心長(zhǎng)期使用。
It is harmless to human body. Because it is refined from corn starch and other environmental protection materials, it does not contain substances harmful to human body and can be used safely for a long time.
零污染產(chǎn)品埋入泥土中,在適宜的溫度下,90天后可降解形成二氧化碳和水,對(duì)土壤和空氣不造成污染。
Zero pollution products buried in the soil, in the appropriate temperature, 90 days can be degraded to form carbon dioxide and water, no pollution to the soil and air.
節(jié)約資源玉米淀粉是可再生資源,取之不盡,用之不竭,而紙質(zhì)餐具和塑料餐具需大量的木材和石油化工產(chǎn)品。以玉米淀粉為原料可節(jié)省大量的石油和森林資源。
Resource saving corn starch is a renewable resource, inexhaustible, and paper tableware and plastic tableware need a lot of wood and petrochemical products. Using corn starch as raw material can save a lot of oil and forest resources.
一次性玉米淀粉餐具
品質(zhì)高產(chǎn)品密織性好,耐水、耐油、防滲透,同時(shí)具有良好的耐高溫和耐低溫性,適合冰箱冷凍、冷藏、保鮮食品,微波爐加熱等。
High quality products with good tightness, water resistance, oil resistance, impermeability, high temperature resistance and low temperature resistance are suitable for refrigerators, refrigerators, fresh food, microwave heating, etc.
真正的玉米淀粉餐具確實(shí)可以做到可降解,并且在使用中由于是一次性的,避免了瓷質(zhì)餐具不徹底帶來(lái)的交叉?zhèn)魅?。但前提是必須?jīng)過(guò)質(zhì)檢部門的認(rèn)證,這一認(rèn)證包括生產(chǎn)許可證、檢驗(yàn)報(bào)告等。”陳老師告訴記者,符合要求的此類玉米淀粉餐具淀粉含量都在40%以上,可以環(huán)保降解處理,減少了餐具所需要的一系列工序,屬于一種低碳環(huán)保產(chǎn)品。
The real corn starch tableware can be degradable, and because it is disposable in use, it can avoid the cross infection caused by incomplete disinfection of porcelain tableware. But the premise is that it must be certified by the national quality inspection department, which includes production license, inspection report, etc. " This kind of tableware can meet the requirements of environmental protection, the teacher told Chen that the starch content of the tableware can be reduced by more than 40%.