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Foam Food Containers
A foam food container is a form of disposable food packaging for various foods and beverages, such as processed instant noodles, raw meat from supermarkets, ice cream from ice cream parlors, cooked food from delicatessens or food stalls, or beverages like "coffee to go". They are also commonly used to serve takeout food from restaurants, and are also available by request for diners who wish to take home Leftovers, the remainder of their meal. The foam is a good thermal insulator, making the container easy to carry as well as keeping the food at the temperature it had when filled into the container, whether hot or cold. Construction and composition Foam take-out containers are made from Expanded polystyrene foam, expanded polystyrene (EPS) foam, or another type of Polystyrene#Solid foam, polystyrene foam, and produced by injecting the foam into a Injection molding, mold. They are usually white in color, although they may be printed or impressed with a company logo or other message. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clamshell (container)
A clamshell is a one-piece container consisting of two halves joined by a hinge area which allows the structure to come together to close. Clamshells can be made to be reusable and reclosable or can be sealed securely. History Containers acting similar to clamshells have been widely used for many years, constructed from a diversity of materials. Patent Classification B65D43/162 covers “Non-removable lids or covers hinged for upward or downward movement the container, the lid and the hinge being made of one piece". It lists over ten thousand patents in the last hundred years. Foam plastic clamshells have been used in fast food restaurants for burgers; paperboard clamshells are currently being used similarly. Clear plastic clamshell containers were used for strawberries by Driscoll’s, a California berry grower, in the 1990s to pack its berries for retail sale. Construction Clamshell containers can be made of a variety of materials. Plastics such as polystyrene, p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Francisco
San Francisco, officially the City and County of San Francisco, is a commercial, Financial District, San Francisco, financial, and Culture of San Francisco, cultural center of Northern California. With a population of 827,526 residents as of 2024, San Francisco is the List of California cities by population, fourth-most populous city in the U.S. state of California and the List of United States cities by population, 17th-most populous in the United States. San Francisco has a land area of at the upper end of the San Francisco Peninsula and is the County statistics of the United States, fifth-most densely populated U.S. county. Among U.S. cities proper with over 250,000 residents, San Francisco is ranked first by per capita income and sixth by aggregate income as of 2023. San Francisco anchors the Metropolitan statistical area#United States, 13th-most populous metropolitan statistical area in the U.S., with almost 4.6 million residents in 2023. The larger San Francisco Bay Area ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyhydroxyalkanoates
Polyhydroxyalkanoates or PHAs are polyesters produced in nature by numerous microorganisms, including through bacterial fermentation of sugars or lipids. When produced by bacteria they serve as both a source of energy and as a carbon store. More than 150 different monomers can be combined within this family to give materials with extremely different properties. These plastics are biodegradable and are used in the production of bioplastics. They can be either thermoplastic or elastomeric materials, with melting points ranging from 40 to 180 °C. The mechanical properties and biocompatibility of PHA can also be changed by blending, modifying the surface or combining PHA with other polymers, enzymes and inorganic materials, making it possible for a wider range of applications. Biosynthesis To induce PHA production in a laboratory setting, a culture of a micro-organism such as '' Cupriavidus necator'' can be placed in a suitable medium and fed appropriate nutrients so th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biodegradable Plastic
Biodegradable plastics are plastics that can be decomposed by the action of living organisms, usually microbes, into water, carbon dioxide, and biomass. Biodegradable plastics are commonly produced with renewable raw materials, micro-organisms, petrochemicals, or combinations of all three. While the words "bioplastic" and "biodegradable plastic" are similar, they are not synonymous. Not all bioplastics (plastics derived partly or entirely from biomass) are biodegradable, and some biodegradable plastics are fully petroleum based. As more companies are keen to be seen as having "green" credentials, solutions such as using bioplastics are being investigated and implemented more. The definition of bioplastics is still up for debate. The phrase is frequently used to refer to a wide range of diverse goods that may be biobased, biodegradable, or both. This could imply that polymers made from oil can be branded as "bioplastics" even if they have no biological components at all. However, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pseudomonas Putida
''Pseudomonas putida'' is a Gram-negative, rod-shaped, saprophytic soil bacterium. It has a versatile metabolism and is amenable to genetic manipulation, making it a common organism used in research, bioremediation, and synthesis of chemicals and other compounds. The Food and Drug Administration, Food and Drug Administration (FDA) has listed ''P. putida'' strain KT2440 as Host-vector system safety level 1 certified (HV-1), indicating that it is safe to use without any extra precautions. Thus, use of ''P. putida'' in many research labs is preferable to some other ''Pseudomonas'' species, such as ''P. aeruginosa, Pseudomonas aeruginosa'', for example, which is an Opportunistic infection, opportunistic pathogen. History and phylogeny Based on 16S rRNA analysis, ''P. putida'' was taxonomically confirmed to be a ''Pseudomonas'' species (''sensu stricto'') and placed, along with several other species, in the ''P. putida'' group, to which it lends its name. However, Phylogenomics, phy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanogen
Methanogens are anaerobic archaea that produce methane as a byproduct of their energy metabolism, i.e., catabolism. Methane production, or methanogenesis, is the only biochemical pathway for Adenosine triphosphate, ATP generation in methanogens. All known methanogens belong exclusively to the Domain (biology), domain Archaea, although some bacteria, plants, and animal cells are also known to produce methane. However, the biochemical pathway for methane production in these organisms differs from that in methanogens and does not contribute to ATP formation. Methanogens belong to various Phylum, phyla within the domain Archaea. Previous studies placed all known methanogens into the superphylum Euryarchaeota. However, recent phylogenomic data have led to their reclassification into several different phyla. Methanogens are common in various anoxic environments, such as marine and freshwater sediments, wetlands, the Gastrointestinal tract, digestive tracts of animals, wastewater treatment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Styrene
Styrene is an organic compound with the chemical formula C6H5CH=CH2. Its structure consists of a vinyl group as substituent on benzene. Styrene is a colorless, oily liquid, although aged samples can appear yellowish. The compound evaporates easily and has a sweet smell, although high concentrations have a less pleasant odor. Styrene is the precursor to polystyrene and several copolymers, and is typically made from benzene for this purpose. Approximately 25 million tonnes of styrene were produced in 2010, increasing to around 35 million tonnes by 2018. Natural occurrence Styrene is named after storax balsam (often commercially sold as ''styrax''), the resin of Liquidambar trees of the Altingiaceae plant family. Styrene occurs naturally in small quantities in some plants and foods (cinnamon, coffee beans, balsam tree (other), balsam trees and peanuts) and is also found in coal tar. History In 1839, the German apothecary Eduard Simon isolated a volatile liquid from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biodegrade
Biodegradation is the breakdown of organic matter by microorganisms, such as bacteria and fungi. It is generally assumed to be a natural process, which differentiates it from composting. Composting is a human-driven process in which biodegradation occurs under a specific set of circumstances. The process of biodegradation is threefold: first an object undergoes biodeterioration, which is the mechanical weakening of its structure; then follows biofragmentation, which is the breakdown of materials by microorganisms; and finally assimilation, which is the incorporation of the old material into new cells. In practice, almost all chemical compounds and materials are subject to biodegradation, the key element being time. Things like vegetables may degrade within days, while glass and some plastics take many millennia to decompose. A standard for biodegradability used by the European Union is that greater than 90% of the original material must be converted into , water and minerals by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Chinese Cuisine
Canadian Chinese cuisine () is a cuisine derived from Chinese cuisine that was developed by Chinese Canadians. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients, and developed in a similar process to American Chinese cuisine. History Canadian Chinese cuisine originated in the mid-19th century, primarily in Western Canada and the Canadian Prairies, among Chinese immigrants who moved to Canada, and among Chinese labourers working on the Canadian Pacific Railway between Vancouver, British Columbia, and Montreal, Quebec. Many labourers who remained in Canada after the railway's completion opened small inexpensive " Chinese cafés" or worked as cooks in mining and logging camps, canneries, and in the private homes of the upper classes in cities and towns. In British Columbia, a form of buffet known as the "Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Chinese Cuisine
American Chinese cuisine, also known as Sino–American cuisine, is a style of Chinese cuisine developed by Chinese Americans. The dishes served in North American Chinese restaurants are modified to suit customers' tastes and are often quite different from styles common in China. By the late 20th century, it was recognized as one of the many Chinese regional cuisine, regional styles of Chinese cuisine. History American Chinese cuisine can be traced back to the California Gold Rush (1848–1855) when Chinese came in search for work as gold miners and railroad workers. As more Chinese arrived, the state introduced laws that prohibited immigrants from owning land. Chinese therefore gathered in cities and started small businesses, including restaurants and laundry services. These smaller restaurants adapted Chinese food to suit the tastes of American customers, such as miners and railroad workers, serving a variety of dishes, ranging from pork chop sandwiches and apple pie to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles 001(2001). ''World Food Hong Kong''. Hong Kong: Lonely Planet Publishing. . Background Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
