Search

Spherical shaped silver nanoparticles with the average size of 68.7 nm were synthesized from eco-friendly and environmentally safe approach using serum carrier protein 'fetuin-A' as stabilizing agent (named as F-AgNPs). Protein capping provided excellent stability at variable temperature (~ 25–85 °C), pH (~ 4–8), salt concentrations (~ 1.5 M) and storage period (≥ 3 months). Synthesized F-AgNPs were extensively characterized using UV–visible, Fourier transform infrared, circular dichroism and intrinsic fluorescence spectroscopy, dynamic light scattering, atomic force and scanning electron microscopy, energy dispersive spectroscopic measurements. F-AgNPs were proved as highly sensitive and selective colorimetric dual sensor for iodide (I−) and ferrous (Fe2+) ions with significant linearity (1–8 and 1–10 µM, respectively), detection limits (LOD = 0.5 and 0.47 µM, respectively) and percent recoveries in real environmental (tap water) and biological (human plasma and urine) samples with adequate test performance. Cumulatively, obtained results revealed that this simple and biocompatible nanosensor has great potential for applications not only in analytical chemistry but also for biological investigations. [ABSTRACT FROM AUTHOR]

Viscosity of olive oil solutions is directly proportional to the concentration and inversely proportional to the temperature. Slight increase in viscosity of olive oil dissolved in 1, 4 dioxane was observed upon addition of electrolytes (HCl. NaOH and NaCl). The rise in temperature falls the flow rate of solutions. Moreover electrolytes concentration rises viscosity of olive oil solutions which is due to the existence of unsaturated constituents in olive oil also due to temperate effect. Electrolytes act as structure breaker. Thermodynamic and fluidity parameters of olive oil in 1, 4-dioxane were also determined i.e. latent heat of vaporization, and activation energy. The Physiochemical parameters such as peroxide value (POV), free fatty acid (FFA) Iodine value (I.V) and saponification value (SV) were determined and also investigated the effect of heat on the quality of olive oil. [ABSTRACT FROM AUTHOR]