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biodegradable straw made of wood

26.02.2020

It is no secret that the use of ordinary plastic straws for drinking leads to unusual and devastating environmental consequences - especially in the context of their further processing and destruction. This massive, without any exaggeration, problem is being fought by many specialists and companies, but not all of them offer truly effective solutions. It is for this reason that the Finnish start-up company Sulapac offers its own solution to the problem, and quite elegantly - in collaboration with Stora Enso, they presented their concept of wooden drinking straws, which have very unusual properties for ordinary wood.

Their main feature is that they are completely recyclable - in other words, it can be subjected to further cyclic processing without harm to the environment. They are known to be composed of 100% special biodegradable wood material from Sulapac, which in turn is predominantly made up of wood chips, which are bound by a special binder.

This technological process allows them to be used as cyclical goods, which in turn can provide an opportunity for manufacturers to reduce the cost of making straws. With regard to Stora Enso's involvement, it was Stora Enso who prepared the technological foothold for creating a wooden version of plastic drinking straws, thus improving the final biomass, which has a noticeably higher degree of decomposition and does not differ in any noticeable harm compared to traditional plastic options.

This type of straw Sulapac plans to bring to the masses in the most decisive way - in particular its plans to popularize a similar approach to creating something that usually involves serious environmental consequences of a not very positive nature. Thus, the presented type of straw can really become a new environmental standard in the near future.

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A useful variety of corn for popcorn has been developed 23.11.2022

Scientists at the University of Nebraska-Lincoln have developed a high-protein popcorn variety. It has a good effect on bowel function and improves health.

Experiments began thirty years ago when researchers successfully inserted a variant of the opaque-2 gene into the maize genome. This made it possible to obtain a variety rich in lysine.

Lysine is used in countries where people are suffering from hunger. But this gene changed the structure of corn grains so much that it was impossible to extract popcorn from it. Now everything has changed.

Scientists have discovered fragments of the corn genome responsible for the characteristic popcorn texture. Over the course of several generations of maize, they crossed carriers of these genes with other varieties.

The new varieties outperform today's most popular varieties in terms of nutritional value and taste. They have a beneficial effect on the human microbiome. When the popcorn from this corn is digested, the microbiome greatly increases the production of butyrate, a fatty acid. This acid improves health. Nate Court, one of the leaders of the project, said that popcorn can reduce appetite and train the immune system.

The new corn contains almost twice as much lysine, an essential amino acid in the human diet.

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