1, the resolution is very simple, can be divided into three aspects:
a. Visual observation that the starchy cookware is a matt type product which is somewhat yellowish or milky white. Non-starch products are dark or blue in color.
b. Odor identification means that the similar products rub against each other to produce heat. The starch products have a light corn paste or plant fragrance. Other products have a plastic smell.
c. Combustion discrimination means that the second type of products respectively burn red flame as starch blue flame for other types, and the burned ash is crushed by hand, and the black powder is starchy product and the powder is lighter in other products.
2, the main components are carrier resin, corn starch, coupling agent, sizing agent phase solvent and other low molecular composition.
3, floating objects may be caused by two kinds of conditions
a. The lubricant is added in an excessive amount and is not completely devolatilized during processing to cause the residue to be applied to the surface of the product.
b. Inorganic substances such as talc. The amount of heavy calcium added is too large to form.