Modification of Functionalized Multi Walled Carbon Nanotubes by Olive Oil as Economic Method for Bacterial Capture and Prevention

摘要

In the present work, a new and economic method of functionalized Multi walled Carbon Nanotubes (MWCNTs) with olive oil has been improved as compared to the traditional methods, that composed of catalysts such as fatty acids (FFA), glycerol and triacylglycerols of oxidation power. This method is initiated by ultrasoniction the mixture which leads to functionalize the surface during the process of interaction with oil olive for a short time (30 min). Then, the results of this work were examined by using Scanning Electron Microscopy (SEM) and High Resolution Transmission Electron Microscopy (HRTEM) to study the morphology of the surface treated with olive oil, X-ray diffraction (XRD) was employed to confirm the functionalized method and using Fourier transformed infrared spectroscopy (FTIR) that shows the formation of functional group on to MWCNTs surface such as C = O and COOH. The final part includes a study antibacterial activity of Multi walled Carbon nanotubes (MWCNTs) against gram negative (E. coli and Salmonella typhi) and gram positive (S. aureus) bacteria using direct cell counting. Besides, evaluating the antibacterial assays of treated MWCNTs after incubated for various time to elucidate the interaction between functionalized MWCNTs and cell membrane to determine the study the adsorption of bacteria on the surface of (MWCNTs), which are used in environmental applications, such as sensing of contaminated water and using as a filter.