Teen Campinas creates a straw biodegradable, edible and malleable, the Basis for the yam | Campinas and Region

Adolescente de Campinas cria canudo biodegradável, comestível e maleável à base de inhame
Adolescente de Campinas cria canudo biodegradável, comestível e maleável à base de inhame

Aluna de Campinas desenvolve canudo biodegradável à base de inhame em escola estadual

Student Campinas developed a straw-biodegradable on the Basis of yam in the state school

The teenage Mary Pennachin, 16 years, developed a straw-biodegradable on the Basis of Yam in the laboratory of the State University service for research, in Campinas (SP). In addition, can be disposed in the nature without any harm to the fauna and the flora, the biocanudo is pliable and even edible.

The proposal was so successful that the student is there at the international exhibition in Abu Dhabi, the capital of the United Arab Emirates, in September 2019.

She explains that the project came from the recent discussion about the disposal of plastic straws on the nature and the prohibition of their dissemination. “I raised a lot of [the interest] to appear, as it began to be problematic. When it comes to a ban, you will need an alternative. So I wanted to go to her,” says Maria.

In July of this year, the bloggers of Campinas, Marina Batista Francisco in question, the prohibition on the use of straws, conventional. She has a physical disability, which prevents, among other things, lifting the glass to swallow the food.

“We use the straw a different way. Not only the tip in the mouth and that was it. The support that we do, is another. Us the straw, provides fixed him inside, lets him touch the roof of the mouth. And only if we are sure to annoy us. And sucks it with caution, try not to let it be Chaos,” says the blogger.

Aluna de Campinas (SP) desenvolve canudo biodegradável à base de inhame que é maleável e comestível. — Foto: Reprodução/EPTVAluna de Campinas (SP) desenvolve canudo biodegradável à base de inhame que é maleável e comestível. — Foto: Reprodução/EPTV

Student Campinas (SP), develops a straw biodegradable based yam, soft and edible. — Photo: playback/EPTV

Yam, vinegar and the like

The biocanudo has no taste of yam or any other ingredient that goes into your “mass”. In addition, it does not dissolve in the liquid. Even so, Maria, you are participating in the 2. Year of high School, has other ideas for the improvement of your product.

“I would like to investigate and go further on strength: make a line of vegan, because gelatin [one of the ingredients in the composition] is because this public and do something more for the audience, interesting child,” says the student. A aluna Maria Pennachin, de 16 anos, desenvolveu o biocanudo no laboratório do Colégio Estadual Culto à Ciência, em Campinas (SP). — Foto: Reprodução/EPTVA aluna Maria Pennachin, de 16 anos, desenvolveu o biocanudo no laboratório do Colégio Estadual Culto à Ciência, em Campinas (SP). — Foto: Reprodução/EPTV

The young woman, Mary Pennachin, 16 years, developed the biocanudo in the laboratory of the State University service for research, in Campinas (SP). — Photo: playback/EPTV

Progress

The arrival of the current formula, Mary conducted a series of tests and had the guidance of two teachers: Aloísa Morreto and Claudia Caniati. According to the teacher Aloísa, the disciplines in the school, work for the development of projects focused on the environment. “This year, the theme of the topic of waste has been proposed,” he says.

The student account that in the phase of tests, used different ingredients, and the analysis of the results was the scheme of the limitation.

“In addition to the sweet potatoes, I used other ingredients in the tests. Also Vinegar. In this I less, had the appearance of the fungus. I was the regulation of the required quantity of each ingredient and got the final mass,” he explains.

Mary says that she watched the yam in the kitchen, when he had the idea, the application in the field of bioplastics. “I was a consumer and only in the kitchen, the ‘baba’ it loose, I found it interesting. When I started working with bioplastics, [I thought,] add, for is little research in this area,” he says.

Aluna de Campinas (SP) decidiu usar inhame na base da composição do biocanudo após observá lo sendo aplicado na culinária. — Foto: Reprodução/EPTVAluna de Campinas (SP) decidiu usar inhame na base da composição do biocanudo após observá lo sendo aplicado na culinária. — Foto: Reprodução/EPTV

Student Campinas (SP) decided to put the yam on the basis of the composition of the biocanudo, after it is applied, and in the kitchen. — Photo: playback/EPTV

Services

The first success of the project, the 1 was. Place in this year’s edition of the fair of the North-East of Science and Technology (Fenecit), in the category “environment”. The gold insured, Maria, to represent the accreditation Brazil at the exhibition of the United Arab Emirates.

“We are looking for sponsors of people who can work together and invest in the project,” concludes professor Claudia.

You can see more news from the region in the G1-Campinas.

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