SYNTHESIS, CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF NANO ZERO-VALENT IRON IMPREGNATED CASHEW NUT SHELL
Keywords:
Cashew nut shell, Nano zero valent iron, Electron microscopyAbstract
Objective: The present study is focussed on the synthesis and evaluation of the antibacterial activity of nano zero-valent iron (NZVI) impregnated cashew nut shell (NZVI-CNS). Antibacterial activity was determined by adopting agar well diffusion method against selected bacteria.
Methods: The preparation was carried out by simple liquid-phase reduction method, namely, borohydride reduction method. The anti-bacterial activity of the NZVI-CNS was studied against by adopting well diffusion assay method. Superparamagnetism behaviour has been studied using a permanent bar ferro magnet.
Results: The nanoparticles obtained have been characterized with various techniques like Scanning Electron Microscopy (SEM) and Transmission Electron microscope (TEM) analyses. These techniques showed that the formations of NZVI with an average size of 50 to 100 nm and also it was found to be hexagonal and spherical in shape. The obtained NZVI impregnated CNS exhibits better superparamagnetism phenomenon. The synthesized cashew nut shell impregnated NZVI had the potential to inhibit the bacterial strains Escherichia coli, Klebsiella and Serratia marcescens.
Conclusion: The synthesis process for NZVI nanoparticles impregnated CNS is simple, cost-effective, and eco-friendly. The synthesized NZVI impregnated CNS had the greater potential as effective growth inhibitors in the various microorganisms and this can be applied to the diverse pharmacological applications.
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