废弃塑料的回收物流与再利用研究——以中山市为例

塑料一方面方便了生活,另一方面也带来了环境污染。最大的问题是废弃塑料的处理,为了可持续发展,应采取不埋、不焚、不丢的原则,避免二次污染。最好的方法是回收再利用,不仅可以解决废弃塑料的污染问题,还为企业带来新的利润增长点,为了达到这一目的,从分析中山市废弃塑料的回收利用现状为切入点,经过调查研究,了解废弃塑料回收物流与再利用的现状,掌握存在的问题,借鉴国外成功经验,提出废弃塑料回收再利用建议。     

城市餐厨垃圾回收特性研究综述

随着人们的生活水平日益提高,我国城市餐厨垃圾的数量在不断增加,若不及时进行回收处理,不但浪费了资源,而且造成环境的严重污染,危害人们的身体健康。然而餐厨垃圾的回收利用要以其特性为基础,因此文中在对相关文献进行综述性研究的基础上,梳理和总结了餐厨垃圾的资源性和危害性,以及回收特性,以期为餐厨垃圾的物流系统的构建提供研究基础。     

从啤酒废酵母泥中回收啤酒和啤酒酵母的研究

为了得到高附加值的产品,利用陶瓷膜分离设备从啤酒废酵母泥中过滤得到啤酒和啤酒酵母,啤酒用于后续纯生啤酒或者清酒的加工,啤酒酵母进入后续深加工系统。小试试验、中试试验和工业试验的结果表明:使用陶瓷膜分离设备处理啤酒废酵母泥,无废弃物排放,啤酒废酵母泥中啤酒回收率可达70%(质量分数)以上;与传统的板框过滤法相比,该方法动力消耗小、回收率高,回收的啤酒不含酵母细胞,浊度合格,达到了降低酒损、提高啤酒收率的目的,提高了企业经济效益;无废弃物排放,解决了环保问题,实现了资源的优化配置。     

我国餐厨垃圾回收体系的研究现状分析

餐厨垃圾既有污染环境的危害性,又有可利用的资源性,因此为保护环境,实现经济的绿色发展,需要对餐厨垃圾回收体系的建立进行探讨。本文在对相关文献进行综述性研究的基础上,详细描述了我国餐厨垃圾回收体系的理论研究现状,并分析了在实践过程中,我国餐厨垃圾回收体系构建的特点和趋势。     

我国垃圾焚烧发电技术创新的路径分析

文章分析了技术创新的路径与垃圾焚烧发电技术创新环境、条件,认为目前我国不具备垃圾焚烧发电技术自主创新的条件,只具备模仿创新的条件.因此,当前我国垃圾焚烧发电技术创新路径应是以模仿创新为主,并逐渐向自主创新转变.     

酸性蚀刻废液中铜的形态分布及电化学行为

在氯化物体系中，Cu^＋、Cu^2＋均能与Cl^-形成多种形态的配合物，存在形态及分布与溶液中各离子浓度有关。由于各种配合物的稳定性不同，致使Cu^＋、Cu^2＋氯化物的溶解度及电极电位也不同。对酸性蚀刻废液中铜的存在形态、电化学行为、以及采用隔膜电解法回收工艺的可行性进行了分析。     

生物气固体氧化物燃料电池研究进展

对近年来国内外生物气固体氧化物燃料电池发电领域的研究进行了归纳分析。在介绍生物气产生和氧离子型固体氧化物燃料电池产电原理的基础上，总结了固体氧化物燃料电池以生物质产出的生物气为燃料发电所涉及的电化学反应；介绍了国外研究者对该类发电过程进行的试验和模拟研究；同时，对生物气结合固体氧化物燃料电池的研究进展进行了分析。得出的结论为，生物气结合固体氧化物燃料电池进行产电具有重大的实际和环保意义。     

Optimal Size in the Waste Collection Sector

The purpose of this study is to analyze the cost structure of a sample of Italian wastecollection firms in order to assess economies of scale and density and, therefore, definethe optimal size of the firms. A total and a variable translog cost function were estimated using panel data for a sample of 30 firms operating at the provincial level over the period 1991–1995.The empirical evidence suggests that franchised monopoly, rather than side-by-sidecompetition, is the most efficient form of production organization in the waste collection industry. Further, the majority of firms are not operating at optimal scale.     

Consumer avoidance of specially priced items during social coupon redemption

Social coupons (SCs) (e.g., Groupon) differ from traditional or regular coupons (RCs) in that they require consumers to make a prepayment to receive substantive discounts. As the general rule of SCs prohibits double-promotion, SC consumers tend to engage in certain avoidance behaviors when experiencing another promotion (i.e., specially priced for selected items). The results across two scenario-based experiments reveal that SC consumers (vs. RC consumers) have a greater tendency to avoid specially priced items when redeeming a coupon for hedonic consumptions, but not for utilitarian consumptions. Such avoidance is due to one’s motivation to minimize the perception of deal waste.     

Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste,culture, norms and emotions

Based on a qualitative study with 20 respondents in France and 20 respondents from the Czech Republic, this study aims to better understand how consumers’ concern about food waste, culture, social norms and emotions contribute to consumers’ attitudes and behaviors related to doggy bags. Results highlight a double paradox between conflicting norms and emotions: personal norms encourage not to waste while salient social norms encourage leaving leftovers; asking for a doggy bag generates immediate shame while leaving leftovers produces anticipated regret and guilt. Finally, the study sheds light on obstacles to overcome for the adoption of this social innovation.