Answer: In the restaurant business, the use of plastic can sometimes be unpreventable, as it serves many purposes and plays a vital role in our consumption of food. One of the great advantages of plastic is that it’s designed to last for a very long time: nearly all of the plastic ever created still exists in some form today. It is in use all around us — from protecting products, to the interior of our cars, to preserving food, to the medical devices used in hospitals every day. While there are numerous positive characteristics of plastic, there are also some considerable negatives. Every day, many plastic items are only used once and then are thrown away, generating one of the fastest growing problems for the environment. We call this “single-use plastic.”
There are countless amounts of plastic items in our landfills and additionally, in our lakes, rivers and oceans. Since it takes years and years for plastic to decompose, it can release toxic chemicals into our soil and water, which can affect human health and wildlife.
With this in mind, it is important not only for individuals to reduce their plastic use, but for restaurants to lead in example by reducing the amount of plastic generated in the workplace. Many large companies like Starbucks, IKEA, and Disney have already committed to eliminating single-use plastic waste in the near future, and we expect many others will follow suit. Here are five tips to help contribute to reducing plastic waste:
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When water molecules
diffuse through a cell membrane this process is called the osmosis. Water
molecules are extremely small and because of this they can slip freely through
the gaps between the phospholipids in the cell membrane. And as a result, water
molecules can constantly move back and forth though the cell <span>
membrane. This movement of water has a very important
function and that is it enables cells to absorb water. </span>
Now for a movement of
water molecules to happen, there should be a concentration gradient in the surrounding.
That is, the amount of water in one side must be different on the other side.
<span>For water to diffuse
INTO the cell, the amount of water outside the cell membrane should be larger
than the amount of water inside the side.</span>
