Table 1: Classification of the bacterial polyesters.

Carbon source Poly(3-hydroxy alkanoate) (PHA) Thermal and mechanical properties Type Side chain (R) Name Elongation (%) Sugar, glucose, acetic acid Short chain length Methyl, PHB 15 170 5 ethyl PHV Alkanoic acids, alkanes, and alkanols Medium chain length propyl, PHHx −40 60 800 butyl, PHHp pentyl, PHO hexyl, PHN heptyl PHD Plant oily acids Long chain length More than 14 carbon −50 40 Soft, sticky per repeating unit

B: butyrate, V: valerate, Hx: hexanoate, Hp: heptanoate, O: octanoate, N: nonanoate, D: decanoate, and are glass transition and melting temperatures, respectively.