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Flexibility Testing of Biobased vs. Conventional Disposable Cutlery

Flexibility Testing of Biobased vs. Conventional Disposable Cutlery. Name: Brian Demmer Title: Master’s Student Rank: 2 nd Year. Presentation Outline. Objectives Experimental Results Conclusions Impacts. Objectives.

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Flexibility Testing of Biobased vs. Conventional Disposable Cutlery

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  1. Flexibility Testing of Biobased vs. Conventional Disposable Cutlery Name: Brian Demmer Title: Master’s Student Rank: 2nd Year

  2. Presentation Outline • Objectives • Experimental • Results • Conclusions • Impacts

  3. Objectives • Determine if biobased cutlery meets flexibility specifications set in the Commercial Item Description. • Determine how biobased cutlery flexibility compares to conventional disposable cutlery.

  4. Experiment • Materials • PLA, Polystyrene, Polypropylene • Procedure • Testing of flexibility will be measured using a Linear Variable Differential Transformer (LVDT) • Fifteen iterations of each fork, knife and spoon • 1.0 lb weight will be placed on a precise location of each utensil.

  5. Results

  6. Conclusions • Biobased spoons met the test requirements. • Biobased knives and forks did not meet the test requirements. • Biobased spoons and forks outperformed conventional spoons and forks. Biobased forks had equal performance to conventional forks. • Insufficient evidence to say if biobased is better, equal or worse than conventional utensils.

  7. Impacts • What are the impacts: • Reduced landfill usage • Less dependence on foreign oil

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