Scenario Analysis on the Macroeconomic Impact of COVID-19: A Computable General Equilibrium Approach

This article uses the Computable General Equilibrium Model (CGE) of an open economy to analyze the impact of the COVID-19 pandemic on an open economy and industry sub-sectors, using the 2017 China Social Accounting Matrix (SAM) table data. The results have shown that, overall, the COVID-19 pandemic has harmed the economy extensively. The residential sector has been the most severely affected sector, particularly the hotels and catering services industries. Resident consumption demand is the most deeply affected part of all industries in all scenarios. Stabilizing employment and expanding demand is therefore an important mission for the government.

Eco-friendly, disposable bamboo fiber dishware: Static and dynamic mechanical properties and creep behavior

The global ban on plastics and the COVID-2019 epidemic have accelerated the demand for eco-friendly disposable dishware. As an alternative to plastic, the characterization of low-cost, widely-sourced, and sustainable plant fibers for degradable, eco-friendly dishware is urgently needed. In this study, bamboo fiber dishware (BFD) and poly lactic acid (PLA) dishware were investigated by exploring how the properties of their microstructures affect their mechanical properties. Thermogravimetric analysis (TGA) and dynamic mechanical analysis (DMA) were used to characterize the thermal decomposition behavior and dynamic viscoelasticity of both dishware types. Their modulus reductions were predicted using the accelerating creep mode, according to the time-temperature equivalence principle. The results showed that (1) the eco-friendly BFD was light weight and strong. Its specific strength, specific modulus were 4.50 and 3.09 times higher than those of PLA dishware, respectively. The efficient three-dimensional structure formed by the bamboo fibers and held together by hydrogen bonding played an important role in maintaining the excellent physical and mechanical properties. (2) The BFD and PLA dishware exhibited glass transition temperatures of 63.2 °C and 54.7 °C, respectively, according to the loss modulus curves, and their activation energies were 70.76 kJ/mol and 132.53 kJ/mol, respectively. Compared to the PLA dishware, the thermal decomposition behavior and storage modulus of the BFD were showed a lower sensitivity to temperature. (3) The time-temperature principle could be applied to the long-term creep prediction of BFD and PLA dishware. It showed that BFD exhibited a greater creep resistance in protecting food.