Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "Lagenaria siceraria" wg kryterium: Temat


Wyświetlanie 1-3 z 3
Tytuł:
Bio synthesis and characterization of silver nanoparticles using Lagenaria siceraria leaf extract and their antibacterial activity
Autorzy:
Anandh, B.
Muthuvel, A.
Emayavaramban, M.
Powiązania:
https://bibliotekanauki.pl/articles/412277.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
green synthesis
silver nanoparticles
Lagenaria siceraria
antibacteriala activity
Opis:
The present investigation demonstrates the formation of silver nanoparticles by the reduction of the aqueous silver metal ions during exposure to the Lagenaria siceraria leaf extract. The synthesized AgNPs have characterized by UV-visible spectroscopy, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) techniques. AgNPs formation has screened by UV-visible spectroscopy through colour conversion due to surface plasma resonance band at 427 nm. X-ray diffraction (XRD) confirmed that the resulting AgNPs are highly crystalline and the structure is face centered cubic (fcc). FT-IR spectrum indicates the presence of different functional groups present in the biomolecules capping the nanoparticles. Further, inhibitory activity of AgNPs and leaf extract were tested against human pathogens like gram-pastive (Staphylococcus aureus, Bacillus subtilis), gram-negative (Escherichia coli and Pseudomonas aeruginosa). The results indicated that the AgNPs showed moderate inhibitory actions against human pathogens than Lagenaria siceraria leaf extract, demonstrating its antimicrobial value against pathogenic diseases.
Źródło:
International Letters of Chemistry, Physics and Astronomy; 2014, 19, 1; 35-45
2299-3843
Pojawia się w:
International Letters of Chemistry, Physics and Astronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physico-chemical properties and fatty acid composition of Lagneraria siceraria seed oil
Autorzy:
Magu, T. O.
Sunday, E. A.
Louis, H.
Upla, P. U.
Ukpanah, M. A.
Nyong, B. E.
Powiązania:
https://bibliotekanauki.pl/articles/1118076.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Cucurbitaceae
Lagenaria siceraria
Linoleic acid
fatty acid
seed oil
Opis:
Oil was extracted from the dehulled seeds of Lagneraria siceraria (bottle gourd) and analysed for physico-chemical properties, as well a fatty acid composition. Standard procedures were employed in all analysis. The seed oil was liquid at room temperature with percentage yield (23.65%). The oil was characterized in terms of specific gravity (0.918 g/cm3), refractive index (1.34), viscosity (26.46 X 103 poise), melting point (11-14.5 °C), moisture content (0.18%), saponification value (203.36 mg KOH/g), unsaponifiable matter (7.13%), iodine value (46.1 g/100g), peroxide value (7.5 meq/kg), free fatty acid value (18.42%), acid value (60.02 mg KOH/g) and ester value (143.34 mg KOH/g). It was also classified as non- drying (iodine value ˂115 g/100 g). The peroxide value indicates that the oil is less prone to rancidity with iodine value less than 30meq/kg. The high saponification value qualifies it for use in the manufacture of soaps and shampoos. Four classes of fatty acid were identified in the oil: palmitic acid (C16:1) (13.5 ± 0.21), stearic acid (C18:1) (6.5 ± 0.96), oleic acid (C18:1) (11.6 ± 0.62) and linoleic acid (C18:2) (68.4 ± 0.13). Linoleic acid was the most abundant fatty acid in the oil. The fatty acid content of the oil reveals that L. Siceraria seed oil could be a rich source of oil for domestic and industrial purposes if exploited.
Źródło:
World News of Natural Sciences; 2017, 10; 70-79
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Biosynthesis, characterisation, free radical scavenging activity and anti-bacterial effect of plant-mediated zinc oxide nanoparticles using Pithecellobium dulce and Lagenaria siceraria Leaf Extract
Autorzy:
Prakash, M. Jeevan
Kalyanasundharam, S.
Powiązania:
https://bibliotekanauki.pl/articles/1193960.pdf
Data publikacji:
2015
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
2-2-diphenyl-1-picrylhydrazyl
DPPH
Energy Dispersive Xray
Lagenaria siceraria
Pithecellobium dulce
Scanning Electron Microscopy
Transmission Electron Microscope
X-Ray
ZnO
by FTIR Spectroscopy
gram-positive and gram negative bacterial
Opis:
The study involved synthesis of Zinc Oxide nanoparticles using biological and chemical reducing agents. The aim was to compare the yield, nature and antimicrobial activity of nanoparticles. Nanoparticles synthesized by the two methods were characterized by FTIR Spectroscopy, Scanning Electron Microscopy (SEM), Energy Dispersive Xray (EDAX), Transmission Electron Microscope (TEM) and X-ray diffraction (XRD). In biological method, Pithecellobium dulce and Lagenaria siceraria leaf extract; and in chemical method, sodium hydroxide was used as reducing agents. Antibacterial study was carried out on gram-positive and gram negative bacterial strains by disc diffusion method. The biologically synthesized ZnO Nanoparticles showed better antimicrobial activities with respect to the activities of synthetic drugs than chemical method. Antioxidant potential of synthesized nanoparticles was assessed through 2,2–diphenyl-1-picrylhydrazyl (DPPH) method.
Źródło:
World Scientific News; 2015, 18; 60-77
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-3 z 3

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies