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High conversion synthesis of <10?nm starch-stabilized silver nanoparticles using microwave technology.


ABSTRACT: A microwave reaction to convert 99?±?1% of Ag+ to silver nanoparticles (AgNPs) of size <10?nm within 4.5?min with a specific production rate and energy input of 5.75?mg AgNP L-1 min-1 and 5.45?W?mL-1 reaction volume was developed. The glucose reduced and food grade starch stabilized particles remained colloidally stable with less than a 4% change in the surface plasmon resonance band at 425-430?nm at t?>?300 days. TEM determined the size of AgNPs, while TEM-EDS and XRD verified elemental composition. The conversion was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES) and thermal gravimetric analysis (TGA). Additionally, the required silver to starch input mass ratio, 1.0:1.3, to produce colloidally stabilized AgNPs is significantly reduced compared to previous studies. The antibacterial activity of freshly prepared AgNPs and AgNPs aged >300 days was demonstrated against E. coli as determined by agar diffusion assays. This result, corroborated by spectrophotometric and TEM measurements, indicates long-term colloidal stability of the product. Thus, this study sustainably produced antibacterial AgNPs from minimal inputs. In the broader context, the current work has quantified a sustainable platform technology to produce sphere-like inorganic nanoparticles with antimicrobial properties.

SUBMITTER: Kumar SV 

PROVIDER: S-EPMC5865190 | biostudies-other | 2018 Mar

REPOSITORIES: biostudies-other

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High conversion synthesis of <10 nm starch-stabilized silver nanoparticles using microwave technology.

Kumar Shishir V SV   Bafana Adarsh P AP   Pawar Prasad P   Rahman Ashiqur A   Dahoumane Si Amar SA   Jeffryes Clayton S CS  

Scientific reports 20180323 1


A microwave reaction to convert 99 ± 1% of Ag<sup>+</sup> to silver nanoparticles (AgNPs) of size <10 nm within 4.5 min with a specific production rate and energy input of 5.75 mg AgNP L<sup>-1</sup> min<sup>-1</sup> and 5.45 W mL<sup>-1</sup> reaction volume was developed. The glucose reduced and food grade starch stabilized particles remained colloidally stable with less than a 4% change in the surface plasmon resonance band at 425-430 nm at t > 300 days. TEM determined the size of AgNPs, whil  ...[more]

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