Matching Items (2)

Comparative Life Cycle Assessment of Reused Versus Disposable Dental Burs

Description

Healthcare infection control has led to increased utilization of disposable medical devices, which has subsequently led to increased adverse environmental effects attributed to healthcare and its supply chain. In dental

Healthcare infection control has led to increased utilization of disposable medical devices, which has subsequently led to increased adverse environmental effects attributed to healthcare and its supply chain. In dental practice, the dental bur is a commonly used instrument that can either be reused or used once and then disposed. To evaluate the disparities in environmental impacts of disposable and reusable dental burs, a comparative life cycle assessment (LCA) was performed. The comparative LCA evaluated a reusable dental bur (specifically, a 2.00mm Internal Irrigation Pilot Drill) reused 30 instances versus 30 identical burs used as disposables.

The LCA methodology was performed using framework described by the International Organization for Standardization (ISO) 14040 series. Sensitivity analyses were performed with respect to ultrasonic and autoclave loading. Findings from this research showed that when the ultrasonic and autoclave are loaded optimally, reusable burs had 40% less of an environmental impact than burs used on a disposable basis. When the ultrasonic and autoclave were loaded to 66% capacity, there was an environmental breakeven point between disposable and reusable burs. Eutrophication, carcinogenic impacts, non-carcinogenic impacts, and acidification were limited when cleaning equipment (i.e., ultrasonic and autoclave) were optimally loaded. Additionally, the bur’s packaging materials contributed more negative environmental impacts than the production and use of the bur itself. Therefore, less materially-intensive packaging should be used. Specifically, the glass fiber reinforced plastic casing should be substituted for a material with a reduced environmental footprint.

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Created

Date Created
  • 2013-05

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Exploring the Factors of Food Waste

Description

This project evaluates the success that a Food Waste assignment had on reducing food waste by exploring factors that suggest waste minimization. Previous ASB 370/394: Ethics of Eating students were

This project evaluates the success that a Food Waste assignment had on reducing food waste by exploring factors that suggest waste minimization. Previous ASB 370/394: Ethics of Eating students were surveyed regarding their thoughts on their current food waste behavior and what food waste strategies they implemented to reduce their waste. The success of the assignment was determined using SPSS statistical software. Respondents reported that foods that they waste the most were vegetables, fruits, and bread and most respondents indicated that they threw away 1-2 cups of food per week, typically only when they clean out their fridge and/or pantry. Participants revealed the main reasons for their food waste were “I buy too much,” followed by “do not have time to prepare the food I buy,” and “my produce didn’t look appealing anymore.” Based on the results from the survey, over 60% of respondents indicated that they had changed their food waste behavior to produce less waste. The Food Waste Assignment was deemed a success in encouraging students to limit their food waste due to the majority of students indicating they change their behavior after completing the assignment. The three main tactics students implemented to reduce their food waste were: “eating more leftovers,” “proper food storage,” and, “meal planning.” While the Food Waste Assignment was successful, ways to improve the assignment were still identified. To help students address their food waste behavior, reading or videos on ways to prevent food waste or suggestions for students to improve their food waste could be provided.

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Created

Date Created
  • 2019-05