Abstract
Sol-gel method was use to prepare Ag-SiO2 nanoparticles. Crystal structure of the nanocomposite was investigated by means of X-ray diffraction patterns while the color intensity was evaluated by spectrophotometry. The morphology analysis using atomic force microscopy showed that the average grain sizes were in range (68.96-75.81 nm) for all samples. The characterization of Ag-SiO2 nanoparticles were investigated by using Scanning Electron Microscopy (SEM). Ag-SiO2 NPs are highly stable and have significant effect on both Gram positive and negative bacteria. Antibacterial properties of the nanocomposite were tested with the use of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) bacteria. The results have shown antibacterial effect of the Ag-SiO2 prepared as nanogel and nanopowder states, while the Ag-SiO2 nanopowder showed the highest capability against S. aureus. Both methods of biofilm showed an inhibition effect for Ag-SiO2 NPs, the synthetic Ag-SiO2 NPs showed highest inhibition effect on Gram positive bacteria S. aureus by using the biofilm microtiter method.
Highlights
The sol-gel has several advantages such as high purity, ultra-homogeneity and low synthesis temperature [1]
There are no peaks characterized for silver crystal phase are present at temperatures below 500 °C
From the figure it released that a broad peak in the diffraction angle range of (2θ=15-30 ̊) and centered at 23 ̊ attributed to the amorphous structure for SiO2 NPs, without any defined peaks due to the existing of crystalline structure, these results were agreed with
Summary
The sol-gel has several advantages such as high purity, ultra-homogeneity and low synthesis temperature [1]. The antibacterial results demonstrate that the Ag-SiO2 composites have better antibacterial properties compared to the silver NPs, by preventing the aggregation and oxidation [7] of silver NPs and by continuously releasing silver ions [8]. It is a chemical synthesis of nanomaterials that involves the evolution of inorganic networks through the formation of a colloidal suspension (sol) and gelation of the sol to form a network in a continuous liquid phase (gel) [9].
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