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Biochemistry Bioplastics made with starch, glycerin, vinegar, and water have good consistency and good flexibility, but bioplastics made with starch, glycerin, vinegar, water, and apple

Biochemistry

Bioplastics made with starch, glycerin, vinegar, and water have good consistency and good flexibility, but bioplastics made with starch, glycerin, vinegar, water, and apple or fruit peel are much more rigid and resistant, and with less flexibility. What is this phenomenon due to?

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