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利用废纸生产一次性环保筷子大有市场。一方面,中国市场一次性筷子消耗量巨大,目前市场上的一次性筷子以木筷子为主,每年约消耗450亿双,消耗大量木材(约166万立方米)。另一方面,一次性木筷子隐藏三大危害:1.损害呼吸功能。一次性木筷子须经过硫磺熏蒸,在使用过程中遇热会释放二氧化硫,侵蚀呼吸道黏膜。2.损害消化功能。一次性木筷子用双氧水漂白,双氧水具有强烈的腐蚀性,对口腔、食道甚至胃肠造成腐蚀;打磨过程中使用滑石粉,清除不干净,在人体内慢慢累积,会使人患上胆结石。3.病菌感染。经过消毒的一次性木筷子保质期最长为四个月,木制筷子往往经过长途运输和长期存放,很容易就过了保质期,一旦过了保质期很可能带上黄色葡萄菌、大肠杆菌及肝炎病菌等。而利用废纸生产的一次性筷子不仅环保卫生,还安全。
The use of waste paper to produce disposable environmental chopsticks has a great market. On the one hand, the consumption of disposable chopsticks in the Chinese market is huge. Currently, disposable chopsticks on the market are mainly wood chopsticks, which consume about 45 billion pairs each year and consume a lot of wood (about 1.66 million cubic meters). On the other hand, disposable wooden chopsticks hide three major hazards: 1. Impairs respiratory function. Disposable wooden chopsticks must be sulphur-fumigated. During use, sulphur dioxide is released when heated, and the respiratory mucosa is eroded. 2. Damage to digestive function. Disposable wooden chopsticks are bleached with hydrogen peroxide. Hydrogen peroxide is highly corrosive and causes corrosion to the oral cavity, esophagus and even the gastrointestinal tract; talcum powder is used in the grinding process and it is not clean and is accumulated slowly in the human body, causing gallstones to develop. . 3. Germ infections. Disinfected disposable wooden chopsticks have a shelf life of up to four months. Wooden chopsticks are often transported over long distances and stored for a long period of time. It is easy to pass the shelf life. Once the shelf life is passed, it is likely to bring yellow bacteria, E. coli and hepatitis bacteria. Wait. The disposable chopsticks produced from waste paper are not only environmentally friendly but also safe.