GREEN SYNTHESIS AND CHARACTERIZATION OF COPPER NANOPARTICLES AS REINFORCEMENT IN EPOXY BASED COMPOSITE USING SPONDIAS MOMBIN LEAF EXTRACT

Authors
  • Talabi H. K.

    Federal University of Technology, Akure, Nigeria.

Keywords:
fourier transform infrared, nanoparticles, Spondias mombin, epoxy, scanning electron microscopy
Abstract

The utilization of biomaterials for nanoparticle production is gaining significant attention due to their cost-effectiveness and eco-friendliness. In this study, copper nanoparticles (CUNPs) were synthesized from copper sulphate solution using Spondias mombin leaf extracts, resulting in a noticeable color change from blue to bluish-brown, indicating the successful formation of CuNPs through the reaction of phytochemicals from Spondias mombin with Cu2+ ions. The copper nanoparticles were characterized using Fourier Transform Infrared (FTIR) and Scanning Electron Microscope (SEM). Morphological dimensions, studied through SEM, ranged from 75 nm to 85 nm. Copper nanoparticle-reinforced composites were developed with different weight percentages (4, 6, and 8 wt %). The composites were then evaluated for their effectiveness against E. coli and S. aureus bacteria. The results confirmed the efficacy of copper nanoparticles reinforced composites in inactivating E. coli after 24 hours at a distance of 3.3 mm for composite A. Furthermore, as the percentage of nanoparticles in the composites increased, the inhibiting distance also increased. However, no inhibiting distance was observed for S. aureus bacteria, indicating their resistance to the developed composites.

Author Biography
  1. Talabi H. K. , Federal University of Technology, Akure, Nigeria.

    Department of Metallurgical and Materials Engineering

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Published
2024-11-20
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How to Cite

GREEN SYNTHESIS AND CHARACTERIZATION OF COPPER NANOPARTICLES AS REINFORCEMENT IN EPOXY BASED COMPOSITE USING SPONDIAS MOMBIN LEAF EXTRACT. (2024). FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY, 18(2), 12-19. https://doi.org/10.51459/futajeet.2024.18.2.556

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