Abstract
This review examines the impact of fruit juice on the morphology of silver nanoparticles. Fruit juice contains reducing agents that can be useful in synthesizing nanoparticles, potentially affecting their shape. The review also discusses the method of synthesizing silver nanoparticles using fruit juice as the reducing agent and the various characterization techniques used to determine their morphology. The results indicate that fruit juice plays a crucial role in controlling the shape of silver nanoparticles. Factors such as the type of fruit, concentration, mixing time, pH, ratio of silver nitrate, and temperature can influence the final size and shape of the nanoparticles. These findings suggest that using fruit juice as a reducing agent in nanoparticle synthesis can be a promising approach for manipulating their morphology. This review introduces new possibilities for the application of nanoparticles in healthcare, electronics, and catalysis.
Published Version
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