Waste cooking oil makes bioplastics cheaper

"Bioplastics" that are naturally synthesized by microbes could be made commercially viable by using waste cooking oil as a starting material. This would reduce environmental contamination and also give high-quality plastics ...

Chemistry professor developing sustainable bioplastics

(PhysOrg.com) -- A Colorado State University chemistry professor has developed several patent-pending chemical processes that would create sustainable bioplastics from renewable resources for use on everything from optical ...

Research leads to improved bioplastic films

Packaging extends the life of food products. It also generates extra waste. Researchers at Wageningen UR Food & Biobased Research are working with the branch organization NRK, affiliated companies and government to improve ...

Plastic fantastic—the future of biodegradables

Poly-3-hydroxybutyrate (PHB) is a thermoplastic polyester which occurs naturally in bacteria as Ralstonia eutropha and Bacillus megaterium. Even though PHB is biodegradable and is not dependent on fossil resources, this bioplastic ...

Trained bacteria convert bio-wastes into plastic

Dutch researcher Jean-Paul Meijnen has 'trained' bacteria to convert all the main sugars in vegetable, fruit and garden waste efficiently into high-quality environmentally friendly products such as bioplastics.

Fish gelatin: Ultra-high-tech biomedical uses ahead?

Natural gelatin, extracted from the shiny skin of a seagoing fish called Alaskan pollock, may someday be put to intriguing new biomedical uses. US Department of Agriculture (USDA) chemist Bor-Sen Chiou is developing strong ...

Helping corn-based plastics take more heat

A team of scientists from USDA and a cooperating company are working to make corn-derived plastics more heat tolerant -- research that may broaden the range of applications for which these plastics could be used as an alternative ...

One word: bioplastics

(PhysOrg.com) -- Every year, more than 250 billion pounds of plastic are produced worldwide. Much of it ends up in the world's oceans, a fact that troubles MIT biology professor Anthony Sinskey.

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