Biodegradable Plastics
By Tenzin Jangchu
XII ‘B’
Comparison Between Bio-Plastics Of
Corn starch , Potato starch , Rice starch
COMPARISON BETWEEN CORN AND
POTATO STARCH-BASED
Abstract
The development in the field of bioplastic has become the revolutionary step against the use of
conventional plastic. Bioplastic has been prepared from plants, bacterial and algal sources and
commonly bioplastic is made by starch sources i.e. potato, rice ,maize , jackfruit and corn. However,
the existing property of bioplastic has not been completely replenished over the use of plastic. Both
starch sources (potato and corn) were used to prepare bio-plastic under similar conditions. Similar
ingredients are to be used so that variation in the properties can be easily identified. The potato
starch based bio-plastic specimen shows comparable better ease in molding and takes less time to
thicken than the corn starch. The observation suggests that bioplastic preparation can be optimized as
To See The Whole Research
per the requirements such as time , molding expenses with temperature variation.
paper
SCAN ME
Key words : Molding ,biodegradable wax , gluten , magnetic stirrer .
Introduction
The uses of bioplastic have spread over many fields. It is simply bio-degradable version of plastic with
its specific properties .The major problem associated with the use of plastic are its biodegradation
period and long time exposure in the environment. The invention of bio-plastic solved this to a large
extent but with that we had compromised to the other essential properties like tensile strength
,ductility ,water repellent etc.(these properties have made the use of plastic for protective storage
purpose).Now a day researches are ongoing to improve these essential properties in the bio-plastic .
Many prior studies have been conducted to produce bio-plastics using natural starches like banana
peel starch (BinYusoff et al., 2016; Hossain et al., 2016; Mishra et al.,2015; Astuti and Erprihana, 2014;
Sultan and Johari, 2017), corn starch (Lenz et al.,2018; Patel et al., 2017; Sujuthi and Liew, 2016;
Sultan and Johari, 2017; Fabra et al.,2018), rice starch (El - Naggar and Gh. Farag, 2010; Lopattananon
et al., 2012; Diaset al., 2010), cassava starch (Syafri et al., 2017; Sujuthi and Liew, 2016; Lopattananon
