Abstract
Green synthesis of metal nanoparticles is considered to be a cost effective and eco-friendly approach. In the present study copper nanoparticles were synthesized successfully through chemical reduction of different copper salts stabilized by potato starch. The resulting copper nanoparticles were characterized by X-Ray Diffraction (XRD) spectrum, Fourier Transform Infrared (FTIR) Spectroscopy, Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM) to study the size and shape of the particles and functional group of the stabilizing agent. The particle sizes are found to be in the range of 5 to 40 nm with FCC structure of copper nanoparticles. The rate of formation of copper nanoparticles was studied by using UV Visible Absorption Spectroscopy by measuring the absorbance at around 554 nm. The Surface Enhanced Raman Spectroscopy (SERS) results showed the formation of copper nanoparticles.
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