Synthesis of activated carbon, magnesium oxide, magnesium oxide impregnated activated carbon nanoparticles and their antibacterial activity

D. Geethapriya; S. Barathan

Abstract

Synthesis of activated carbon, magnesium oxide, magnesium oxide impregnated activated carbon nanoparticles and their antibacterial activity

Author(s): D. Geethapriya and S. Barathan

Citrus limetta fruit is commonly known as sweet lime, sweet lemon and sweet limetta or mosambi. The outer skin of the citrus limetta fruit acts as a precursor for the preparation of activated carbon by chemical activation with sulphuric acid. Activated carbon was prepared by the carbonization of citrus limetta at different combinations of temperatures and time periods. The different activated carbons prepared were washed for several times with NaHCO3 additionally distilled water to remove the presence of excess acid. The resulting product transferred to hot air oven at 110oC ± 5oC for more than 3 hours to obtain an entire fine black activated carbon. The effective activated carbon was chosen from among the different activated prepared based on the porous structure analyzed using scanning electron microscope (SEM). Thus chosen activated carbon was converted into nano sized activated carbon (ACNP) using planetary ball mill. Metal nanoparticle namely MgO nanoparticles (MgONP) were chemically synthesized and that MgONP was impregnated onto the ACNP to form MgONP-AC nanoparticles. The ACNP, MgONP and MgONP-AC compounds were treated with selected seven bacteria such as Staphylococcus aureus, Escherichia Coli (E.Coli), Klebsiella pneumoniae, Proteus mirabilis, salmonella typhi, Pseudomonas aeruginosa, Vibrio cholerae for their antibacterial activity.

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