I felt a strange urge to buy me some bugs and let them eat my plastic garbage after watching this video 😂

Someone commented that microplastics would still emerge during/after bugs have dealt with plastics.
Do we have any bug existing that could eliminate microplastics as well?

  • @eran_morad
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    321 year ago

    Gluten is neither synthetic nor semisynthetic.

    • @Aux
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      -91 year ago

      It’s semisynthetic. Gluten doesn’t appear in nature on its own. Just like viscose is a semisynthetic variant of cellulose.

        • @count_of_monte_carloM
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          -21 year ago

          This comment is on the edge for rule 6 “Use appropriate language and tone.” I’d appreciate it if you’d edit the language to be more professional.

          Thank you for providing a source in your comment!

        • @Aux
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          -51 year ago

          Removed by mod

            • @count_of_monte_carloM
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              11 year ago

              Im dealing with all rule breaking behavior. The unsourced comments have now been removed as the user is unable to provide a source to backup their claim. The comments that break civility rules, including this one, are also being removed.

              Please report rule 9 violations so that we can act on them.

            • @Aux
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              -41 year ago

              Removed by mod

      • @count_of_monte_carloM
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        21 year ago

        Per rule 9, please provide a credible source for the statement “Gluten doesn’t appear in nature on its own”

        • @Aux
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          -11 year ago

          Removed by mod

          • @count_of_monte_carloM
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            11 year ago

            The source provided by another user gives a definitive counter argument.

            From the article: “ The wheat kernel contains 8%–15% of protein, from which 10%–15% is albumin/globulin and 85%–90% is gluten (Fig. 1).1 Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Different wheat varieties vary in protein content and in the composition and distribution of gluten proteins.”