Phosphorus Removal from Aqueous Solution by Adsorption using Silver Nanoparticles: Batch Experiment

2020 ◽  
Vol 24 (4) ◽  
pp. 04020038
Author(s):  
Van Tuyen Trinh ◽  
Thi Thu Ha Pham ◽  
Huu Tap Van ◽  
Minh Viet Trinh ◽  
Phan Quang Thang ◽  
...  
2016 ◽  
Vol 293 ◽  
pp. 225-231 ◽  
Author(s):  
Osama Eljamal ◽  
Ahmed M.E. Khalil ◽  
Yuji Sugihara ◽  
Nobuhiro Matsunaga

2013 ◽  
Vol 873 ◽  
pp. 206-210
Author(s):  
Kai Li ◽  
Rao Fu ◽  
Qing Ran Gao ◽  
Ai Wei Tang ◽  
Ying Feng Wang

This paper continues our previous work on preparation of triangular silver nanoparticles. The method proceeds with reaction of silver nitrate with hydrazine hydrate in the presence of polyvinyl pyrrolidone in aqueous solution. Effects of the concentration of PVP on the morphologies of Ag NPs were systematically investigated. The obtained Ag NPs were characterized by transmission electron microscopy and UV-visible spectrophotometer. The results showed that, triangular Ag NPs with edge lengths in the range of 50-200 nm were obtained using PVP as protective agent with lower concentration. As the concentration of PVP increased, spherical Ag NPs with their sizes about 6.2 nm were prepared and triangular Ag NPs were not obtained. The formation mechanism of triangular Ag NPs has been studied. Ostwald ripening is the driving force on the conversion of spherical Ag NPs to triangular Ag NPs in the presence of PVP.


2014 ◽  
Vol 28 (3) ◽  
pp. 311-317 ◽  
Author(s):  
Agnieszka Nawrocka

Abstract Silver nanoparticles have antimicrobial properties since they can be regarded as an efficient protector against pathogenic microorganisms. Fourier transform infrared spectroscopy was used to examine conformational changes in the secondary structure of wheat gluten washed out from grain treated with an aqueous solution of silver nanoparticles stabilized by tri-sodium citrate. Silver nanoparticles were used as a protective layer on the grain surface against bacterial and fungal infections (antimicrobial agent). Analysis of the amide I band revealed significant changes in the secondary structure after using silver nanoparticles. An increase in the β-sheet content (from 36.2 to 39.2%) was observed at the expense of the α-helix and β-turn content. To find factors causing these changes, the wheat grains were treated by an aqueous solution of trisodium citrate and water. The results obtained indicate that the changes in the gluten structure were connected mainly with the trisodium citrate action due to presence of a small number of free molecules of the stabilizer in the solution of silver nanoparticles. Additionally, the conformational changes in gluten pointed out that gluten flexibility increased (decrease in the αH/βS ratio from 1.40 for the control sample to 1.26 for the silver nanoparticle-treated samples) as well as the solubility of gluten decreased (decrease in the β-turn content from 13.1 to 11.4%).


Carbon ◽  
2013 ◽  
Vol 52 ◽  
pp. 621-622 ◽  
Author(s):  
Reiko Watanabe ◽  
Tsugiko Takase ◽  
Takashi Asada

Chemosphere ◽  
2021 ◽  
pp. 132333
Author(s):  
Sebastián Pérez ◽  
Juan Muñoz-Saldaña ◽  
Jesus Alberto Garcia-Nunez ◽  
Nancy Acelas ◽  
Elizabeth Flórez

2016 ◽  
Vol 67 ◽  
pp. 07013 ◽  
Author(s):  
Can Tu ◽  
Shibo Wang ◽  
Weixia Qiu ◽  
Ruosong Xie ◽  
Bocai Hu ◽  
...  

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