Abstract
ABSTRACTEven though plenty of literature is available on the biosynthesis of metal nanoparticles, there are serious lacunae on the mechanisms of their formation. In the present study, the mechanism of formation of mono-crystalline silver nanoparticles using a fruit extract of the ornamental tree Thevetia peruviana is emphasized, i.e. how the pH of the reaction mixture affected reaction kinetics and size of the nanoparticles. The facilitation of formation of Ag2O at higher pH resulted in a faster rate of particle formation. The diameter of the bare particles at neutral pH determined by field emission scanning electron microscopy and the hydrodynamic diameter determined by dynamic light scattering were 53 and 104 nm, respectively. The silver nanoparticles exhibited good inactivation of Escherichia coli due to participation of free radicals as evidenced by electron spin resonance spectroscopy.
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