The biodegradable property of paper tableware

Degradation principle

Paper tableware is mainly made of natural plant fibers, such as wood, bamboo, reeds, etc. These plant fibers will gradually decompose in the natural environment under the influence of factors such as microorganisms, water and oxygen. Microorganisms secrete various enzymes, which act like "little scissors", capable of breaking down large-molecule substances in plant fibers, such as cellulose, hemicellulose and lignin, into small-molecule substances, such as glucose and xylose. As the decomposition process continues, small-molecule substances will be further absorbed and utilized by microorganisms, converting into harmless substances such as carbon dioxide, water and minerals, and eventually returning to the natural cycle.

Degradation process

In the initial stage: After paper tableware enters the natural environment, it will first absorb moisture from the surrounding environment. Moisture can make the fiber structure soft, creating conditions for the invasion of microorganisms. Meanwhile, oxygen in the environment will also participate in some oxidation reactions, causing slight chemical changes on the surface of the fibers. This stage usually lasts from several days to several weeks, with the specific duration depending on environmental conditions such as temperature and humidity.

Mid-term stage: Under suitable temperature and humidity conditions, microorganisms begin to multiply in large numbers and invade the interior of the fibers. The enzymes they secrete will accelerate the decomposition of fibers, gradually breaking down large-molecule substances into small-molecule substances. This stage is a crucial period of the degradation process. Paper tableware will gradually lose its original strength and shape, becoming fragile and easily broken. Under normal circumstances, this stage may last from several weeks to several months.

Later stage: As most of the fibers are decomposed, the paper tableware will gradually break down into fragments and eventually be completely integrated into the soil or water body. Small-molecule substances will be further decomposed and utilized by microorganisms, converting into carbon dioxide, water, minerals, etc. This stage may take several months to several years, depending on the environmental conditions and the composition of the paper tableware.

Influencing factors

Environmental temperature: The activity of microorganisms is affected by temperature. Generally speaking, within the temperature range of 20-35 ℃, the activity of microorganisms is relatively high and the degradation rate is fast. If the temperature is too low, the activity of microorganisms will be inhibited and the degradation rate will slow down. However, if the temperature is too high, it may kill some microorganisms and also affect the degradation rate.

Humidity: Water is a necessary condition for the growth of microorganisms and the exertion of enzyme activity. Appropriate humidity can promote the reproduction of microorganisms and the secretion of enzymes, accelerating the degradation of paper tableware. If the environment is too dry, microorganisms will be unable to grow normally due to lack of water, and the degradation process will be hindered. However, excessive humidity may cause paper tableware to mold and deteriorate, but it does not necessarily accelerate its complete degradation.

Types and quantities of microorganisms: Different types of microorganisms have different decomposition capabilities for fibers. The more types and quantities of microorganisms in the environment, the faster the degradation rate. For instance, in some soils rich in humus, there are a wide variety and large number of microorganisms, and the degradation rate of paper tableware will be relatively fast.

The composition and structure of paper tableware: The composition and structure of paper tableware also affect its degradation rate. If too many chemical substances, such as water repellents and plasticizers, are added to tableware, these chemicals may inhibit the growth of microorganisms, thereby slowing down the degradation rate. Furthermore, the tighter the structure of tableware is, the more difficult it is for microorganisms and moisture to enter the interior of the fibers, and the degradation rate will also slow down accordingly.

Advantages over traditional plastic tableware

Traditional plastic tableware is usually made of synthetic high-molecular materials such as polyethylene and polypropylene. These materials are difficult to degrade in the natural environment and may take hundreds or even thousands of years to completely decompose. Moreover, during the degradation process of plastics, harmful substances such as microplastics are released, causing serious pollution to soil, water bodies and living organisms. In contrast, paper tableware is biodegradable and can return to nature in a relatively short time, having a smaller impact on the environment.