Synthesis of Zinc Oxide Nanoparticles and its Catalytic Activity and Antibacterial Activity for Degradation of Soaked Green Peas Food Adulterated Dye

Authors

  • Senthilkumar Chandrasekaran * Department of Chemistry, Vinayaka Mission’s Kirupananda Variyar Engineering College, Vinayaka Missi on’s Research Foundation, Salem, India.
  • Dr. V. Anbazhagan Department of Chemistry, Vinayaka Mission’s Kirupananda Variyar Arts and Science College, Vinayaka Mis- sion’s Research Foundation, Salem, India.
  • S. Ananth kumar Department of Chemistry, Sri Venkateshwara Arts and Science College, Dharmapuri.
  • Ganesh Bharathi Ravikrishnan Department of Mechanical Engineering, Vinayaka Mission’s Kirupananda Variyar Engineering College, Vi- nayaka Mission’s Research Foundation (Deemed to be University), Salem, India.
  • Dr. S. Prabhakar Department of Mechanical Engineering , Wollo University, Kombolcha Institute of Technology, Ethiopia.
* Corresponding author: prabhakar@kiot.edu.et

DOI:

https://doi.org/10.20372/ajec.2022.v2.i1.551

Abstract

Artificial green color (Malachite Green) in vegetables causes the Food adulteration. It decreases the quality and is highly hazardous to human health. An attempt is made to remove the Malachite Green with nanoparticles of ZnO NPs. Its catalytic activity and antibacterial activity reduces the Malachite Green in
vegetables. Nano ZnO NPs particles were prepared, added to green peas . The Experiment was done by collecting samples of green peas and washing four
times by changing washing time . pH and total dissolved substance were estimated in each wash. All samples of soaked green peas were tested under UV
spectroscopy. Therefore, the fall of Malachite Green is where each sample was studied by analyzing the absorption of ultraviolet radiation passing through the
sample. Further, the antimicrobial susceptibility test was done for ZnO NPs. Thus, concentrations of microbial organisms are estimated at 5000 mg/ml. And,
it is found that the nano ZnO NPs particles have effectively removed the Malachite Green from vegetables.

Keywords:

Zinc Oxide, Malachite Green, Fluorescence, Absorbance

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2022-01-01

How to Cite

Chandrasekaran, S. ., Anbazhagan, D. V., kumar, S. A. ., Ravikrishnan, G. B. ., & Prabhakar, D. S. . (2022). Synthesis of Zinc Oxide Nanoparticles and its Catalytic Activity and Antibacterial Activity for Degradation of Soaked Green Peas Food Adulterated Dye. Abyssinia Journal of Engineering and Computing, 2(1), 41–46. https://doi.org/10.20372/ajec.2022.v2.i1.551

info

Issue

Section

Original Research Article

License

Copyright (c) 2022 AJEC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.