Data Sheet 1_Biodegradable microplastics influence on organic component microbial transfor

A research document analyzes the biodegradation of polylactic acid microplastics and their interaction with organic matter during a 33-day sludge composting process at 55°C and 70°C. The study by Zixuan Wang, last updated in May 2026, uses scanning electron microscopy and co-occurrence network analysis to examine structural degradation and microbial community dynamics. It provides mechanistic insights for designing microplastic remediation strategies in sludge treatment systems.

Use Cases

• Modeling microplastic degradation kinetics based on temperature conditions described in the study
• Analyzing shifts in microbial community composition based on the reported dominance of Firmicutes and Ascomycota
• Studying the relationship between organic component transformation and microbial functional connectivity mentioned in the network analysis
• Designing composting process parameters for enhanced microplastic removal based on the thermophilic conditions tested

Strengths

• Specific experimental conditions are detailed, including a 33-day composting process at two temperatures (55°C and 70°C)
• The study provides concrete microbial community composition percentages, such as thermophilic Firmicutes ranging from 74.6–98.2%
• Analysis includes multiple techniques: scanning electron microscopy (SEM) and co-occurrence network analysis

Limitations

• The dataset is a single 1.0 MB DOCX file; the underlying data tables, column definitions, and row counts are unavailable
• Description metadata is limited; actual data quality requires manual inspection after download
• The findings are based on a controlled study; applicability to field-scale conditions is noted as requiring future evaluation

Provenance

Source

Zixuan Wang via figshare

Collection Method

Experimental study involving sludge composting, SEM imaging, and microbial community analysis.

Time Range

Covers a 33-day composting experiment.

Freshness

Last updated 2026-05-12 05:42:21; freshness should be verified