Plastic Food Packaging Research Articles

Risk governance in the transition towards sustainability, the case of bio-based plastic food packaging materials

In the transition to a sustainable society, many new technologies and materials are developed. These often have disadvantages, examples thereof with a sustainability claim that entailed risks to public health are identified. Risk Governance should ideally address and deal with those potential risks. However, governance mechanisms to efficiently deal with these risks seem to be lacking. In this study, the Risk Governance in the lifecycle of three innovative bio-based plastic food contact materials (FCMs) were evaluated. Interviews were conducted with representatives of all stages in the lifecycle to identify risk management strategies to prevent or control public health risk. Experts were asked to share their views on the identified strategies. Nineteen different risk management strategies have been identified from the three case studies and compared with the principles of the International Risk Governance Council (IRGC) framework and showed that less than 50% corresponded to those of the IRGC framework. In addition, eighteen randomly sampled bio-based FCMs were chemically analysed to get insight in the presence of potentially hazardous substances. The presence of hazardous chemicals in the bio-based FCMs provide indications of potential chemical health risks. Apparently, there is no structural application of risk governance in the three bio-based FCM studied. Strategies are applied to manage public health risks, but these are usually implemented too limited to effectively manage the identified risks.

Full Bio‐Based Soy Protein Isolate Film Enhanced by Chicken Feather Keratin

AbstractSoy protein isolate (SPI) film is considered a promising biomaterial for the replacement of petroleum‐based food packaging plastics. However, current SPI films are still replying on petroleum‐based crosslink agents. In this paper, a green and effective approach is developed to prepare a full biomass‐based sustainable film with high strength and toughness by incorporating feather keratin (FK, extracted from the waste chicken feathers) into the SPI via the reaction of disulfide bonds. The broken disulfide bonds in FK are recombined with the sulfhydryl group on the SPI molecular chains to form a cross‐linked network. Compared to the SPI film, the tensile strength of the SPI/FK composite film is increased by 242% to 8.2 MPa and the toughness is increased by 152% to 9.18 MJ m−3. The thermal stability and the water resistance of the SPI/FK composite films are also improved. The replacement rate of FK‐modified SPI is up to 40%. Since the film is 100% made from bio‐based materials, it would be biodegradable. This research provides a green and economic approach to improve the performance of protein‐based food packaging films by introducing FK as an enhancer and constructing disulfide bonds cross‐linked network structure in the protein system.

Development of environmental-friendly biofoam cup made from sugarcane bagasse and coconut fiber

Styrofoam is in high demand by street vendors and is often used as food packaging. This can cause an emergence of environmental problems because it cannot decompose. On the other hand, there is much waste from agricultural products such as sugarcane bagasse and coconut fiber which frequently accumulate on the side of Banda Aceh’s road without further processing. In this research, the sugarcane bagasse and coconut fiber have been used in the production of biodegradable foam (biofoam) with addition of commercial mold (ragi tempe; Rhizopus sp.). The aim of this experiment was to design and create a biofoam cup to substitute plastic or styrofoam cups. The objectives of this research were to develop the formulation for biofoam production specifically in finding the best percentage of ragi tempe. Prior to the biofoam manufacturing process, a survey was conducted to assess the extent of styrofoam and plastic food packaging in Banda Aceh, Indonesia. Three experiments were then conducted to find the best biofoam formulation so that the mold could grow to cover the raw material. The survey showed that styrofoam is the most widely used type of food packaging (68.6%) followed by plastic (37.2%). The biofoam cup was made with 200 g sugarcane bagasse or coconut fiber, 35 ml water, 25 g flour, and 13 g ragi tempe. However, further research is needed to examine the strength of the resulting biofoam cup.

Catalytic Pyrolysis Kinetic Behavior and TG-FTIR-GC-MS Analysis of Metallized Food Packaging Plastics with Different Concentrations of ZSM-5 Zeolite Catalyst.

Recently, the pyrolysis process has been adapted as a sustainable strategy to convert metallized food packaging plastics waste (MFPW) into energy products (paraffin wax, biogas, and carbon black particles) and to recover aluminum. Usually, catalysts are used in pyrolysis treatment to refine pyrolysis products and to increase their yield. In order to study the effect of a catalyst on the formulated volatile products, this work aims to study the pyrolysis behavior of MFPW in presence of catalyst, using TG-FTIR-GC–MS system. The pyrolysis experiments were conducted with ZSM-5 Zeolite catalyst with different concentrations (10, 30, and 50 wt.%) at different heating rates (5, 10, 15, 20, 25, and 30 °C/min). In addition, TG-FTIR system and GC-MS unit were used to observe and analyze the thermal and chemical degradation of the obtained volatile compounds at maximum decomposition peaks. In addition, the kinetic results of catalytic pyrolysis of ZSM-5/MFPW samples matched when model-free methods, a distributed activation energy model (DAEM), and an independent parallel reaction kinetic model (IPR) were used. The TGA-DTG results showed that addition of a catalyst did not have a significant effect on the features of the TGA-DTG curves with similar weight loss of 87–90 wt.% (without taking the weight of the catalyst into account). Meanwhile, FTIR results manifested strong presence of methane and high-intensity functional group of carboxylic acid residues, especially at high concentration of ZSM-5 and high heating rates. Likewise, GC-MS measurements showed that Benzene, Toluene, Hexane, p-Xylene, etc. compounds (main flammable liquid compounds in petroleum oil) generated catalysts exceeding 50%. Finally, pyrolysis kinetics showed that the whole activation energies of catalytic pyrolysis process of MFPW were estimated at 289 kJ/mol and 110, 350, and 174 kJ/mol for ZSM-5/MFPW samples (10, 30, and 50 wt.%, respectively), whereas DAEM and IPR approaches succeeded to simulate TGA and DTG profiles with deviations below <1.

An Overview of Plastic Waste Generation and Management in Food Packaging Industries

Over the years, the world was not paying strict attention to the impact of rapid growth in plastic use. This has led to unprecedented amounts of mixed types of plastic waste entering the environment unmanaged. Packaging plastics account for half of the global total plastic waste. This paper seeks to give an overview of the use, disposal, and regulation of food packaging plastics. Demand for food packaging is on the rise as a result of increasing global demand for food due to population growth. Most of the food packaging are used on-the-go and are single use plastics that are disposed of within a short space of time. The bulk of this plastic waste has found its way into the environment contaminating land, water and the food chain. The food industry is encouraged to reduce, reuse and recycle packaging materials. A wholistic approach to waste management will need to involve all stakeholders working to achieve a circular economy. A robust approach to prevent pollution today rather than handling the waste in the future should be adopted especially in Africa where there is high population growth.

“Muita Galinha, Pouco Ovo”

“Muita Galinha, Pouco Ovo”

Effects of a Plastic-Free Lifestyle on Urinary Bisphenol A Levels in School-Aged Children of Southern Italy: A Pilot Study.

Bisphenol A (BPA) is an endocrine disruptor (ED) frequently used in food packaging. BPA is used as a monomer in the manufacture of some food packaging. This study aimed to evaluate the urinary BPA concentration in an Italian pediatric cohort, testing the levels of this ED over a period of 6 months, evaluating the effects of a diet regimen with a reduction of Plastic Food Packaging (PFP). One hundred thirty Italian children were enrolled and divided into two groups “School Canteen” and “No School Canteen.” The first group consumed one meal at school using a plastic-free service for 5 days/weeks, while the other group did not modify their normal meal-time habits. The BPA levels were tested in urine samples at three time points: T0, is the time before the application of the plastic-free regimen diet; T3, 3 months later; and T6, 6 months later. A reduction of urine BPA levels was detected in the “School Canteen” group. In particular, the reduction was significant analyzing both the intra (among the three testing times) group and inter (between “School Canteen” and “No School Canteen”) group variability. Our results show the effects of a diet regimen with a reduction of PFP, demonstrating a connection between urinary BPA levels and food packaging.

Microcrystalline paraffin wax, biogas, carbon particles and aluminum recovery from metallised food packaging plastics using pyrolysis, mechanical and chemical treatments

Abstract Metallised food packaging plastics waste (MFPW) is the most complex part of plastic waste ever with poor recyclability. In order to close the circle loop of MFPWs and to increase their economic and environmental benefits according to the zero waste principle, this research aims to convert MFPWs into energy products (Microcrystalline paraffin wax and biogas) and raw materials (carbon particles and aluminum) using three combined approaches: pyrolysis, mechanical and chemical treatments. The thermal treatment using mini-pyrolysis plant (capacity of 250 g) was applied as the main treatment to convert MFPWs into three main energy products: biooil, biogas, and char mixed with aluminum flakes (Al/char) at 25 °C/min up to 500, 600, and 700 °C, while the mechanical treatment using milling process was used to break the bonds between char and Al flakes, thus liberating Al flakes after sieving process. Finally, the leaching process using hydrochloric acid was employed to extract the remaining Al particles from the milled Al/char and to recover the carbon particles simultaneously, using a density separation method. The experiments were performed on a mixture of five types of equal shares of packages (potato chips, chocolate, bakery, coffee, and biscuits). The obtained energy products and recovered materials were analyzed by GC, FTIR, ICP, and SEM-EDS. The results showed that MFPWs can be decomposed thermally into Al/char (99.4%) only up to 500 °C, while in case of 600 and 700 °C, they can be converted into microcrystalline paraffin wax (19.5%), biogas (63%), and Al/char (17.8%). Also, the mechanical and chemical treatments were succeeded by leaching >90 wt% of Al and extraction of carbon particles on a micro-scale (10–50 μm). Finally, the assessment of economic performance and greenhouse gases showed that application of the developed approach on an industrial scale can provide an economic return up to 610 $/ton of MFPWs and decrease carbon footprint by −984 kg CO2-eq/t of MFPWs.

Functionalization of char derived from pyrolysis of metallised food packaging plastics waste and its application as a filler in fiberglass/epoxy composites

Char derived from pyrolysis of plastic wastes represents about 20 wt.% of the released pyrolysis products. In order to maximize the economic benefits and applications of this fraction, this research aims to refine and reprocess char derived from plastic waste into carbon particles, then using it as a micro-filler material for light material applications. The experiments were performed on char derived from pyrolysis of metallised food packaging plastics wastes (MFPWs) that represent the most complicated part in plastic waste, and their char is usually loaded with aluminium elements. The experiments started with treating MFPWs in pyrolysis plant with a capacity of 250 g, followed by separation of char from other pyrolysis products. The derived char was exposed to a milling process followed by a leaching process to separate Al fraction and other heavy metals. The liberated carbon particles were exposed to functionalization process to remove any contamination and amorphous impurities. The functionalized carbon black particles in the form of spherical microparticles (FBC: 0.25, 0.5, 0.75, and 1 wt.%) were used to enhance the mechanical impact, and thermal behaviour of fiberglass/epoxy composite laminates. The composite panels were prepared using vacuum-assisted resin transfer and curing processes. The morphology and the composition of FBC were examined using SEM-EDS and FTIR. Also, SEM and Optical Microscope were used to observe dispersion of FBC, microstructure, impact mechanism, and surface morphology of the fabricated matrix. The mechanical and impact properties of the panels were tested according to ASTM-D7025 and ISO 6603-2 standards, respectively. Finally, thermal behaviour of the panels was studied using a thermogravimetric analysis. The results showed that 0.75 wt.% of FBC were enough to improve the modulus of elasticity of panels by ∼22 %, compared to a pure sample. In addition, thermal stability and energy impact absorption at the same concentration of FBCs were improved by 21 % (in the main decomposition zone) and 38 %, respectively.

Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries by Florence Hachez-Leroy

Reviewed by: Menaces sur l'alimentation. Emballages, colorants et autres contaminants alimentaires XIXe-XXIe siècles [Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries] by Florence Hachez-Leroy Jean-Pierre Williot (bio) Menaces sur l'alimentation. Emballages, colorants et autres contaminants alimentaires XIXe-XXIe siècles [Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries] By Florence Hachez-Leroy. Tours: Presses Universitaires François-Rabelais, 2019. Pp. 288. Menaces sur l'alimentation. Emballages, colorants et autres contaminants alimentaires XIXe-XXIe siècles [Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries] By Florence Hachez-Leroy. Tours: Presses Universitaires François-Rabelais, 2019. Pp. 288. Menaces sur l'alimentation is based on Florence Hachez-Leroy's 2015 habilitation. She is a specialist in the history of aluminum and has written numerous works on the topic. Her research involves the history of materials, the history of food, and the history of the management of hygiene and health risks. This book combines these three focuses to tell us about the hazards of different metals when used in food, the challenges of regulations and the controversies they give rise to, and the rise of international regulation. The main actors include industrialists, lawyers, scientists, practitioners, consumers, and politicians. In this book, Hachez-Leroy covers issues relating to the history of techniques and the societal analysis of innovations. Through case studies about several materials, including aluminum, cellophane, and plastics, Hachez-Leroy covers industrial developments from the second half of the nineteenth century to the 1990s. The author focuses on food packaging and the use of additives and dyes in food. Comparing American and European practices, in particular those in the United Kingdom and France, this work analyzes the shaping of public regulations on the toxicity of certain materials or chemical substances in foodstuffs. While historians of health and medicine have studied similar issues, the history of food techniques rarely takes this fruitful of a path. From approaching the history of uses through the prism of materials instead of companies or territories, the book moves on to analyze the construction of scientific and technical knowledge. It shows how trust is established in food and even more how mistrust mobilizes many actors. Suspicion generates controversies, and public opinion seizes upon these. The author reconstructs these movements. The first part shows how the discovery of new materials raised the problem of their use. While chemistry was established as a scientific field in the second half of the eighteenth century, it was at the beginning of the following century that more specific knowledge appeared on the materials used in cooking or in food substances. A typical example, the discovery of aluminum in 1854, made it possible to manufacture a whole range of new everyday objects. But the safety of this metal was debated. Food frauds and falsifications legitimized legislative interventions everywhere, notably in France in 1851 and 1905, in Great Britain in 1875, and in the United States in 1906. The end of the nineteenth century to the 1930s constitutes a crucial [End Page 945] period in food regulation. The second part of the book offers a detailed analysis. The emergence of an international community concerned with food safety was a decisive turning point. Preservatives and dyes were their primary targets. International hygienic congresses were interested in additives beginning in 1879. Institutions such as the Imperial Health Bureau in Berlin (created in 1876) and laws such as the American Federal Food and Drugs Act of 1906 helped to institutionalize scientific supervision. Nevertheless, certain technologies kept raising concerns. This is the case with aluminum and even more so with baking powder in the United States. The arrival of plastics in food packaging opened yet another debate. Cellophane, manufactured from 1924 in the United States, conquered the market for food packaging owing to the improved hygiene it made possible. But it took time before this new material was free from technical flaws. Much research was devoted to solving problems like dehydration, food expiry, and innocuity, especially by the DuPont company. The third part of the work presents a more global perspective on the dynamics of innovation...

Sustainable Resource Based Materials in Food Packaging Design

This paper provides and understanding on the utilization of sustainable resources in food packaging. It reviews the negative impacts of plastic and current sustainable materials that are used to substitute plastic in food packaging. In order to replace plastics, many researches have been done to surmount the issue and biodegradable materials such as cellulose, plant fibres, starch based, and any bio-based material have undergone research and experiments to achieve the plastic free food packaging. Moreover, there has been strength and weaknesses in every bio-based material that need to be considered such as its polymer structure and its ability to withstand the outside properties. Different composition and structure of the polymer from this bio-based material determine the shelf life of a food when they are used as the packaging and how it can affect the food. Lesser additives of chemicals used to support the polymer is better. However, much research is still needed in discovering which bio-based material is the most suitable to use as the permanent eco-friendly food packaging design.

Collaborations for circular food packaging: The set-up and partner selection process

More than 40% of petroleum-based plastic materials produced are converted into packaging and half of those to food packaging. Around 95% of plastic packaging, however, is lost to the economy after a short first-use cycle and is often discarded in landfills or ends up in the natural environment. The circular economy is widely promoted as a solution to the current inefficient production, use, and disposal of plastic food packaging, most frequently via recycling or reuse. While the concept of circular food packaging has lately been taken up by policy and industry initiatives in Europe, its implementation remains limited due to the high degree of cross-chain collaboration required. Nevertheless, literature on collaboration in the circular economy is still scarce and provides little guidance on how to build up effective circular partnerships. This research aims to fill this knowledge gap by answering the research question: “How do focal firms set up and choose collaborations for circular food packaging?” A qualitative Delphi method was used to develop a theoretical framework based on collaboration literature and refine it by means of semi-structured qualitative interviews with 17 food companies operating in Europe and circular packaging experts. Results show that the process of identifying and establishing collaborations for circular food packaging typically follows nine steps, spread over five phases. The study also found fourteen possible partner roles and nine partner characteristics that are important in the selection and evaluation of potential partners for circular collaborations.

Biodegradable, Hygienic, and Compostable Tableware from Hybrid Sugarcane and Bamboo Fibers as Plastic Alternative

<h2>Summary</h2> In this study, we developed a pathway to valorize sugarcane bagasse left from sugar production to food-related end products through pulp molding, which represents a sustainable material and clean manufacturing. The sugarcane bagasse from the sugar industry is naturally safe for food-related applications. The produced tableware is fully biodegradable, renewable, and environmentally friendly. We also developed a hybrid fiber strategy that long bamboo fibers were blended with short sugarcane fibers, which formed abundant physical interwinding in the obtained tableware with superior performances as required for food containers, including high tensile strength, superior oil stability, excellent hydrophobicity, and low heavy metal content. Of note, our tableware was mostly biodegraded under natural conditions within 60 days, which is largely shorter than the degradation time for synthetic plastics. Moreover, in comparison with polystyrene production, pulp molding produced much less CO₂ emission. The tableware made from biomass thus represents an eco-friendly, low cost, and biodegradable alternative to synthetic plastics for food packaging.

An exploratory analysis of poly- and per-fluoroalkyl substances in pet food packaging from the United States

Poly- and per-fluoroalkyl substances (PFAS) were reported to be used in food packaging to impart water and oil repellency. Little is known, however, with regard to the occurrence of PFAS in pet food packaging. In this study, 37 pet food packaging and 11 pet foods were analyzed for the determination of 13 perfluoroalkyl acids (PFAA), including nine perfluoroalkyl carboxylic acids (PFCA; C 4 - C 12 ) and four perfluoroalkyl sulfonic acids (PFSA; C 4 - C 10 ). Furthermore, samples were extracted in organic solvents (methanol and ethyl acetate) and an aliquot of the extract was analyzed using total oxidizable precursor (TOP) assay to determine the occurrence of PFAS precursors that may be present in packaging. PFSA concentrations were below their respective limits of detection. Plastic food packaging samples contained ∑ PFCA (sum of 9 PFCAs) concentrations an order of magnitude higher (range: <LOD-60.0 ng/g; mean: 11.8 ng/g), following oxidation of extracts by the TOP assay, than those measured prior to oxidation (range: <LOD-10.3 ng/g; mean: 1.28 ng/g). Similarly, pet food contained approximately an order of magnitude higher ∑ PFCA concentrations (range: 0.600–14.3 ng/g; mean: 5.71 ng/g) following oxidation than those measured prior to oxidation (range: <LOD-3.67 ng/g; mean: 0.89 ng/g). Higher ∑ PFCA concentrations following the TOP assay suggested the occurrence of PFAA precursors in food packaging. Fluorotelomer alcohols were suspected to contribute to higher PFCA concentrations measured following the oxidation of extracts of food packaging. • Perfluoroalkyl substances were measured in pet packaging and pet food. • Total oxidizable precursor (TOP) assay was applied in the analysis. • ∑ PFCAs concentrations in packaging before and after the TOP assay were 1.99 and 11.0 ng/g, respectively. • Precursors that were oxidized to PFBA were found in pet food and packaging.

Environmental Impact of Food Packaging Materials: A Review of Contemporary Development from Conventional Plastics to Polylactic Acid Based Materials.

Plastics have remained the material of choice, and after serving their intended purpose, a large proportion ends up in the environment where they persist for centuries. The packaging industry is the largest and growing consumer of synthetic plastics derived from fossil fuels. Food packaging plastics account for the bulk of plastic waste that are polluting the environment. Additionally, given the fact that petroleum reserves are finite and facing depletion, there is a need for the development of alternative materials that can serve the same purpose as conventional plastics. This paper reviews the function of packaging materials and highlights the future potential of the adoption of green materials. Biopolymers have emerged as promising green materials although they still have very low market uptake. Polylactic acid (PLA) has emerged as the most favoured bioplastic. However, it is limited by its high cost and some performance drawbacks. Blending with agricultural waste and natural fillers can result in green composites at low cost, low greenhouse gas emissions, and with improved performance for food packaging applications. The continent of Africa is proposed as a rich source of fibres and fillers that can be sustainably exploited to fabricate green composites in a bid to achieve a circular economy.

Quantifying mismanaged waste in a small Balinese coastal village: Comparisons of standing stock in different habitats

We assessed the standing stock of litter in a coastal Balinese village in terrestrial habitats and on an adjacent beach. Densities ranged from 1633 items 1000 m−2 at a local tourist attraction (waterfall) to 8389 items 1000 m−2 on the beach. Plastic food packaging (17.2%) and cigarette butts (15.0%) were the most prevalent items: some sites also contained high densities of items that reflected local usage (e.g. fishing line, nets, ropes in the fishing preparation area). High-value plastic items (bottles and drink cups) were uncommon reflecting low usage rates within the village as well as local recycling efforts. There was a mismatch between the proportions of items in terrestrial habitats and beaches indicating differential transport processes (especially for cigarette butts and foamed plastics). These data provide a baseline against which to prioritise, and monitor the success of, future management intervention including the installation of small, plastic recycling machines (Shruders).

Characteristics of bioplastic made from modified cassava starch with addition of polyvinyl alcohol

Food packaging plastic from petroleum-based sources can be a problem to the environment due to its non-biodegradability. The development of bioplastic from modified cassava-starch will be an alternative to overcome that problem. Since starch-based bioplastic usually has low mechanical strength and damage if exposed to water, it’s modification with polyvinyl alcohol (PVA) and citric acid is necessary. Bioplastics are made by heating a solution of modified cassava starch at 75 °C for 1 hour. After starch solution was gelatinized, glycerol (5% based on starch weight) was added, and then PVA solution (25, 50, 100% based on starch weight) was inserted gradually. While stirring was continued, citric acid (5% based on starch weight) was added into the solution. The bioplastic solution was then poured into a 20 × 20 cm acrylic sheet and cooled at room temperature for 3 days, so that the bioplastic sheet was ready for mechanical strength test (ASTM D 882-75b Tensile Properties of Thin Plastic Sheeting) and for thermal properties test with Thermo Gravimetric Analyzer. The results suggested that the addition of 25% polyvinyl alcohol (PVA) into bioplastic made from modified cassava starch produced bioplastic with higher tensile strength compare to that without PVA addition. On the other hand, the addition of 100% PVA could slightly increase bioplastic elongation. The decomposition temperature of bioplastic made from modified cassava starch with 50% PVA was higher than that of the bioplastic without PVA addition, indicated that bioplastic with 50% PVA was more thermally stable.

Analisis Kalor Pada Alat Pengolah Sampah Plastik Dengan Metode Pyrolisis Dengan Perbandingan Tipe Sampah Plastik

In this modern era, the use of plastic is very much in the community, this alone makes the accumulation of plastic waste. And the nature of plastic waste has properties that are difficult to decompose and even need hundreds of years, this is also what makes the accumulation of plastic waste. Of the menabahnya amount of plastic such as plastic materials that can only be used and thrown for example are mineral water bottles, plastic bags or plastic food wrappers and This type of sterofoam waste is the most widely used and most piles of garbage collection.In my analysis process the plastic that will be processed using the pyrolysis method is rubbish whose category is plastic waste made from vinyl chloride, polyethylene, acrylic, silicone, urethane , which we can find most of its use as food packaging or household plastic appliances. Comparison of the first plastic garbage type of type 1: Polyethylene Terephthalate (PET or PETE or Polyester) and type 2: High Density Polyethylene (HDPE) , with the amount of plastic waste ratio of 1: 1. Comparison to two types of 1: Polyethylene Terephthalate (PET or PETE or Polyester) and type 4: Low Density Polyethylene (LDPE) , with a ratio of 1: 1 plastic waste. Comparison of all three types of 1 : Polyethylene Terephthalate (PET or PETE or Polyester) and type 6: Polystyrene (PS) , the amount of plastic waste ratio of 1: 1.Results from this study obtain data Data obtained from PET &amp; HDPE experiments obtained oil and heat obtained from experiments 1 to 5. On The first experiment oil obtained was 0.15 Liters and Heat for evaporation of material was 2829.78 kJ. On The Second experiment oils obtained were 0.74 Liters and Heat for the evaporation of material 2829.78 kJ . On The third experiment oil obtained was 0.74 liters and heat for the evaporation of material 2829.78 kJ. On The Fourth experiment oils obtained were 0.74 Liters and Heat for the evaporation of material 2829.78 kJ . On The Fifth experiment oils obtained were 0.74 Liters and Heat for evaporation of the material 2829.78 Kj .Data obtained from PET &amp; LDPE experiments obtained oil and heat obtained from experiments 1 to 5. On The First experiment oil obtained was 0.47 Liters and Heat for evaporation of 4119.3 kJ material . On The Second experiment oils obtained were 0.51 Liters and Heat for evaporation of 4334.22 kJ material . On The third experiment oil obtained was 0.36 liters and heat for evaporation of material 4226.76 kJ . On The Fourth experiment oils obtained were 0.44 Liters and Heat for evaporation of 5014.8 kJ material . On The Fifth experiment oils obtained were 0.5 Liters and Heat for the evaporation of ingredients 4477.5 Kj.

Phthalates and Bisphenol A: Presence in Blood Serum and Follicular Fluid of Italian Women Undergoing Assisted Reproduction Techniques.

Background: folliculogenesis is a strictly regulated process that may be affected by endocrine disrupting chemicals (EDCs) through sometimes not so clear molecular mechanisms. Methods: we conducted a multicentric observational study involving six fertility centers across Italy, prospectively recruiting 122 women attending a fertility treatment. Recruited women had age ≤42 years, and normal ovarian reserve. Blood and follicular fluid samples were taken for EDCs measurement using liquid chromatography tandem mass spectrometry and each woman completed an epidemiological questionnaire. Results: The main EDCs found were monobutyl phthalate (MBP) (median blood: 8.96 ng/mL, follicular fluid 6.43 ng/mL), monoethylhexyl phthalate (MEHP) (median blood: 9.16 ng/mL, follicular fluid 7.68 ng/mL) and bisphenol A (BPA) (median blood: 1.89 ng/mL, follicular fluid 1.86 ng/mL). We found that serum MBP concentration was significantly associated with the considered area (p < 0.001, adj. mean: 7.61 ng/mL, 14.40 ng/mL, 13.56 ng/mL; Area 1: Milan–Turin, Area 2: Rome–Naples; Area 3: Catania–Bari, respectively) but negatively with home plastic food packaging (p = 0.004). Follicular MBP was associated with irregular cycles (p = 0.019). No association was detected between EDCs and eating habits and other clinical and epidemiological features. Conclusions: This study represents the first Italian biomonitoring of plastic EDCs in follicular fluid, laying the basis for future prospective evaluation on oocyte quality before assisted reproduction techniques (ART).

Associations between prenatal phthalate exposure and sex-typed play behavior in preschool age boys and girls

Phthalates, a class of chemicals found widely in consumer products including plastic toys, food contaminants and food packaging, personal care products, cosmetics, air fresheners, and some medications, have been shown to be anti-androgenic in numerous laboratory and epidemiological studies. In a prior cohort enrolled in 2000–2002, we observed associations between prenatal urinary concentrations of di-ethyl hexyl phthalate (DEHP) and dibutyl phthalate (DBP) metabolites and less male-typed play behavior in preschool age boys. The aim of this study was to examine phthalate exposure in pregnancy in relation to play behavior at age 4 years in a larger cohort of pregnant women enrolled in The Infant Development and the Environment Study (TIDES) between 2010 and 2012 at four study sites (Minneapolis, MN; Rochester, NY; San Francisco, CA; Seattle, WA). Maternal urinary metabolites of DEHP, DiBP, DnBP, BBzP, and DEP were measured during the first (n=498) and third trimester (n=468) and mothers completed the Preschool Activities Inventory (PSAI), a validated maternal questionnaire designed to assess child toy preference and sex-typed play behavior when children were 4–5 years of age. After adjusting for child age, maternal education, race, urine dilution, parental attitudes about opposite sex-typed play behavior, and presence of a same sex older sibling, we observed associations between first trimester (mean 10.7±2.1 weeks gestation) (log10) SpG-adjusted MnBP, MiBP, and MBzP and lower masculine scores in boys (β-coefficient [95% confidence intervals]: MnBP −2.18, [-4.16, −0.20]), MiBP −2.1[-4.3,0.1], and MBzP -2.42 [-4.12, −0.71]). In girls, first trimester maternal urinary MBzP was associated with lower masculine scores (-2.12 [-3.98,-0.25]), while third trimester (mean 32.8±3.0 weeks gestation) maternal urinary MiBP was associated with higher masculine scores (2.69 [0.68,4.70]). Third trimester maternal urinary phthalate levels were not associated with play behavior in boys. These findings in boys are largely consistent with previous studies that report that prenatal phthalate exposure is associated with less masculine play behavior. No associations in girls have been previously reported.