The transformation of the protective mask into the scrap material ‘Plaxtil’, a combination of plastic and textile. Photo: africanews.com Made from polypropylene, synthetic fibers and metal, used masks are often thrown in the trash, then buried or burned. Some people even throw masks on the streets, rivers and oceans, harming the natural environment. According to the American Chemical Society, about 129 billion disposable masks are used every month around the world. So researchers and companies are looking for ways to recycle masks, although not currently. is a profitable business. Researchers in Australia are thinking about recycling single-use masks into sugar-making materials. In the US, this medical protective equipment is recycled into benches. In Korea, there are already seats made from disposable masks. And in France, they’re recycled into car mats. Researchers at the Royal Melbourne Institute of Technology (Australia) are experimenting with solutions after witnessing the scene of masks being littered on the street. Once disinfected and chopped, the masks can be mixed with treated construction rubble to create a flexible and strong material for road construction. Researchers are looking into their use in construction cement. According to them, it takes three million masks to create 1 km of road. In France, recycling company Tri-o et Greenwished has collected masks from about 30 special locations, including Paris hospitals, TF1 television and Saint-Gobain building materials group, to put them in hospitals. special case for 250 euros ($300)/month. At their recycling plant, the masks are shredded, disinfected, and polypropylene extracted, which is converted into the material used to make floor mats or other plastic car parts. Tri-o et Greenwished has recycled a ton of masks and hopes to process 20 tons by the end of the year. Witnessing the increasing waste caused by disposable masks during the COVID-19 pandemic, interior design student Kim Ha-neul of Kaywon University of Art and Design in Uiwang city, south of Seoul (Korea) Quoc) recycled used masks into stools. To reduce the risk of COVID-19 infection, Kim Ha-neul kept these masks in storage for at least 4 days, then removed the rubber bands and metal on the masks. Next, he put the mask into the mold, used a heat spray gun at a temperature of over 300 degrees Celsius to let the mask melt. This is just the beginning of Kim Ha-neul’s success. He is planning to create more furniture from recycled masks, such as chairs, tables and some lamps. However, the above numbers are just “a drop” in the “ocean” of masks being discharged every day globally. About 40,000 tons of masks were packed in France last year without being recycled. This is because making a profit from recycling used masks is still a challenge.

“Initially, I only planned to grow vegetables and flowers to have a place for my children to admire and play. Unexpectedly, a year later, I had a green vegetable garden on an area of ​​3m2 of the balcony”, Mr. Nguyen shared. shall. Without much experience and knowledge about farming, for the past year, Nguyen has had to tinker with, learn the characteristics, and how to take care of plants. “Growing vegetables on the balcony will be much more difficult than growing on the terrace, because of the narrow area, lack of sunlight and constant cleaning. Fortunately, my balcony faces east, so it receives sunlight from morning to noon. This makes an important contribution to good green vegetables,” Nguyen said. According to Mr. Nguyen, soil is also an important factor to help plants grow well. He chose a mixed soil consisting of coconut humus, bean residue, rice husk ash and mixed with cow manure and treated vermicompost to plant trees. To create a nutrient-rich soil substrate, Nguyen mixes soil and organic fertilizer at the ratio of 60% soil plus 20% processed cow dung and 20% treated vermicompost. After that, he incubated with lime and put it in a pot. Once a week, he fertilizes vegetables once a week. “When adding fertilizer, I mix soil and fertilizer equally, absolutely no chemical fertilizers. Sometimes, I mix coffee grounds, aloe vera sap when harvesting to make fertilizer.” electromechanical engineer shared. One very important thing to keep the tree healthy is to take care and water it regularly. “If the plant lacks water, it will die or if we over-water the plant, the roots will be waterlogged,” Nguyen said. He also installed an automatic watering system for peace of mind when away from home. In addition to scallions, Mr. Nguyen’s garden also has basil, lettuce, lemon basil, mint, perilla, spinach, spinach, broccoli, aloe vera… Growing vegetables on high-rise balconies will also be attacked by insects or pests. At first, his vegetable garden had a similar situation. To protect vegetables, Mr. Nguyen uses a biological product to irrigate the plants, since then, aphids, aphids, red spiders, rollers, and snails no longer appear. Nguyen at his vegetable garden. Green butterfly pea plant. To grow a variety of plants in a narrow space, Nguyen took advantage of shelves, pots, and plastic bottles. Next, he neatly arranged the planting pots to look both beautiful and grow many different types of plants. From the day he had a balcony garden, Mr. Nguyen took advantage of the morning and afternoon to water, check for pests and diseases as well as the nutritional status of vegetables. Every weekend, his children go out to the balcony to learn about plants and how to care for them, and harvest the fruits themselves. Watch more videos: Hanoi is strangely beautiful in the rice flower season, the red color dispels the cold of Ban Tu Anh Photo: Character provided

1. Raw vegetables Raw vegetables are eaten directly, so preliminary processing requires you to wash properly, because pathogens can cling to raw vegetables, even penetrating inside vegetables. So, you should wash vegetables 3 times properly before eating. When washing vegetables, with lettuce should remove wilted, waterlogged leaves because bacteria can spread. As for cilantro, the leaves with brown or black spots should be thrown away. 2. Mushrooms There are many people who love to eat mushrooms. There are many types of mushrooms, so they are used for hot pot or vegetarian food. But most people do not know the difference between fungi, especially wild mushrooms. The poisonous mushrooms contain harmful substances such as orellanine, gyromitrin, alpha-amanitin. If you eat the poisonous mushrooms or don’t cook them thoroughly, you could die of liver failure. 3. Unripe omelets Eggs can become contaminated with Salmonella by spreading the germs from the hen’s “mother”. For young children, the elderly or people with weak immune systems, they should eat cooked eggs through boiling, fried or steamed processing to destroy dangerous bacteria and avoid poisoning. If you like to eat fried eggs, it is safer to cook them completely. 4. Undercooked meat The most likely to cause poisoning is undercooked meat. These meats may contain Salmonella, Clostridium perfringens and other bacteria. And they are only destroyed when cooked at high temperatures. Specifically, the ideal temperature for a steak or grill is about more than 62 degrees Celsius to ensure that the meat inside is fully cooked. Ground beef and pork need to be cooked at more than 71 degrees Celsius to be safe. 5. Sprouts In fact, a sultry environment is required for seeds to sprout, but this is also a favorite place for bacteria. Prominent was the growth of salmonella, listeria and E. coli. So if you eat raw sprouts in the form of salad because you think it ensures nutrition and helps you lose weight. Either or not thoroughly cooked, it is very susceptible to food poisoning. It is better to cook sprouts before using them to ensure safety for your health.

However, in the past few days, many Now drivers have expressed frustration with the new application policy of this application. Reply Zing , Mr. Huu Thinh – a delivery officer of Now in Hanoi – said the ability to match orders has existed for a long time. However, recently, this way of processing applications of Now has many shortcomings that affect the driver’s income. A shipper of Now receives food from the restaurant to deliver to customers. Photo: Chi Hung. High discount with single graft Mr. Thinh said that he and many other drivers were very frustrated when Now cut their delivery money with the transplant form. For example, Now normally charges a customer of 15,000 VND per application for a distance of less than 3 km, two applications are 30,000 VND (excluding surcharges). But with the compound application, Now only pays the driver 19,000-21,000 VND / application, the rest 9,000-11,000 is collected by the company. Meanwhile, many applications combine the distance between the two shops nearly 5 km, which is a disadvantage for the driver. “I received a 5.2 km application for 22,500 VND, but added a total distance of 6.4 km but only added 8,000 VND. While I spent a lot of time waiting for the second application, making the first order call. electricity urged continuously, “he said. It took me a long time to wait for the second application, causing the first customer to call continuously Huu Thinh, Driver Now in Hanoi According to Mr. Thinh, receiving the transplant application not only affects the driver but also reduces the quality of delivery service. Drivers have to wait for food in different restaurants, making the waiting time for customers to prolong. “Customers understand better, but many people wait a long time, they will underestimate the cold food”, he lamented. Mr. KT (Hung Yen), a driver Now said delivery by motorbike, but the system always measures the shortest distance (usually by road). “The fact that the pedestrian street is usually the opposite direction, going through the stairs … This makes the driver’s distance displayed on the app not true,” he said. “Combining the application, the driver should be entitled to the money of 2 applications, why from the starting point to the last delivery”, this driver annoyed. Not only that, according to Mr. T., Now combined the application but did not ask if the customer agreed or not, but still collected enough money as a normal order. He confirmed that some support specialists also instructed drivers to lie to customers. Need a reasonable coupling policy According to some drivers, Now’s process when pairing the application requires the driver to finish picking up the goods at both shops, then start delivering them to customers. If the driver delivers a form first, the system will report to the switchboard “arbitrary delivery”, the position now does not match the previous location. That could cause the driver partner to have their account locked out. Mr. Tran Minh (Hai Ba Trung, Hanoi) often uses Now to order food. He said that he recently placed orders only about 1-2 km, but the driver took 40 minutes to deliver. “Find out that the driver was complained but could not add any money,” he said. According to him, Now’s application pairing does not optimize travel distance and costs for drivers, even affecting the quality of customers’ dishes. Many Now drivers are frustrated with the app’s way of handling the app. Photo: Thanh Thuong. Previously, on April 16, a few days after the application updated the automatic receipt feature for priority coupons, many drivers were frustrated because Now did not recognize the driver’s reward points performance, trying love “forcing” the driver to receive the application. Immediately after that, the application issued a message that this problem was caused by a system error. “Because it affects the rights, the drivers speak up. We just hope that the single policy is reasonable, both facilitating partners and not affecting customers”, Mr. Duy Quang (Tan Phu, Ho Chi Minh City) – a driver Now – share. Zing Contact Now to inquire about the matter, but the company has not yet responded. NowFood was originally a member of Foody, a social network that reviews and shares food and drink places. With food delivery service, from 2016 up to now, this application has developed a dense system of restaurant partners and continuously brings promotional campaigns to customers. Now held the “throne” in this segment for a long time until GrabFood, GoFood and Baemin appeared. According to data from market research firm Euromonitor, the online food delivery market in Vietnam is expected to reach about 38 million USD by 2020 and maintain an average growth rate of 11% in the next 5 years. Research by Kantar TNS – a multinational market research company in Vietnam – also shows that this market revenue has an average growth rate of 28.5% per year, up to $ 449 million by 2023. .

However, scientists in the UK have linked the consumption of red meat, such as beef, lamb and pork, to impaired heart function, including smaller ventricles, poor heart function, and arteries. harder. The scientists studied nearly 20,000 people, and found that high consumption of red and processed meat was linked to three different cardiovascular health conditions. Processed meats, such as sausages and bacon, are those that have been preserved by smoked or salted, processed or added chemical preservatives. There is some evidence that red meat alters gut microbiota, leading to higher levels of certain metabolites in the blood, which in turn is associated with a higher risk of heart disease. Previous studies have shown a link between high consumption of red and processed meats, which may increase the likelihood of cardiovascular disease. Hamburger lovers may have to consider switching to a variety of plant-based alternatives that are now more common on supermarket shelves, as well as better for the environment. Last month, a team of researchers from Canada linked the risks of cardiovascular disease, like heart attack and stroke, to the consumption of processed meat. Additionally, a 2018 study found that regular consumption of red meat could increase the levels of chemicals that cause cardiovascular disease by more than 10 times. Study author Dr Zahra Raisi-Estabragh of Queen Mary University, London, said: “Previous studies have shown a link between high consumption of red meat and an increased risk of heart attack or death. died from heart disease. We examined the relationship between meat consumption and cardiovascular health imaging measures for the first time. This may help us understand the underlying mechanism of the previously observed association with cardiovascular disease ”. The long-term study investigating the contribution of genes and the environment to the development of health problems included 19,408 participants from UK Biobank. The researchers examined the association between self-reporting of red meat and processed meat consumption and heart anatomy and function. Three types of heart health measures were analyzed, one of which is blood vessel elasticity, a marker of good health. The analysis is adjusted for other factors that may affect the association, including age, sex, education, smoking, alcohol, exercise, high blood pressure, high cholesterol, diabetes and only body mass number (BMI). The researchers found that high consumption of red and processed meats was associated with a decrease in cardiovascular health indicators of all the measures studied. People who eat more meat have smaller ventricles, poor heart function, and stiffer arteries, all of which are signs of poor heart health. Specifically, people who eat more meat have smaller ventricles, poor heart function, and stiffer arteries, all of which are signs of poor heart health. For comparison, the researchers also examined the relationships between heart-imaging measurements and eating oily fish, which is known to be good for heart health. They found that as the consumption of oily fish increased, heart function improved and the arteries more elastic. Dr Raisi-Estabragh said: “The findings support previous observations of the association between red meat consumption and processed meat and heart disease, and provide an understanding of heart structure and function. , blood vessel. It is thought that these factors may be the reason for the observed association between red meat and heart disease. For example, maybe eating more red meat leads to increased cholesterol in the blood and this in turn causes heart disease. Our research shows that these factors play a role in the relationship between meat intake and heart health, but they are not all. The study did not look at replacement mechanisms, the authors note, and admitted that it does not actually cause cardiac dysfunction. “This is an observational study and cannot assume the cause, but overall, it seems plausible that people limit their intake of red and processed meats for cardiovascular health reasons,” said Dr. Raisi-. Estabragh said. The research is being presented at the ESC 2021 Preventive Cardiovascular Conference, an online scientific conference of the European Heart Association (ESC). Dr. Shireen Kassam, a hematologist and senior lecturer at King’s College Hospital, who was not involved in the study, said observational data valuable for several decades indicate eating red and processed meats. increased risk of development and death from coronary heart disease and heart disease. “It’s no surprise that participants who consumed the most meat had evidence of impaired heart function and blood vessels,” she said. Research confirms that we must avoid questioning the role of red and processed meat in the diet and act on these research findings. By focusing on effective public health messages to assist people in eliminating these foods from their diet and replacing them with healthier plant protein sources. This will not only improve human health but also benefit the environment. Huong Giang (Source: dailymail)