Synthesis, Characterization, Antibacterial properties and DNA Binding of a Th(IV) Complex

In this investigation, we have reported the synthesis of the complex [Th(5,5´-dmbpy)3](NO3)4](1) that 5,5´-dmbpy =5,5´-dimethyl-2,2´-bipyridine. This complex has been characterized using spectral methods (FT-IR, UV-Vis, 1H-NMR and luminescence), elemental analysis and the Cyclic Voltammetry (CV) method. The FT-IR data shows that 5,5´-dimethyl-2,2´-bipyridine (5, 5´- dmbpy) ligand adduct to metal centers by nitrogen atoms. Electronic spectra of (1) shows ligand field transitions and charge transfer (CT) bands. Electrochemical data for the complex in the DMF solution show reduction and oxidation processes for the Thorium ion and ligand. The interactions of complex (1) with FS-DNA have been investigated using UV–Vis and gel electrophoresis. The binding constant (Kb) was calculated using UV–Vis technique (Kb=3.5×105). Also, DNA cleavage was studied using agarose gel electrophoresis. The antibacterial properties and fluorescence property of complex (1) have also been examined. The in vitro biological screening effects of the complex and ligand were tested against different types of bacterium and [Th(5,5´-dmbpy)3](NO3)4](1) shows antibacterial properties

Kinetics and isotherm investigation of adsorption process of nickel oxide nanoparticles in edible dye removal from industrial effluent

In this study, nickel oxide nanoparticles was prepared by co-precipitation method and characterized using FT-IR, XRD, VSM and SEM techniques. By Fourier transform infrared FT-IR has proven bond forming of NiO in nickel oxide. . X-ray diffraction (XRD) showed that the single-phase sample had a cubic symmetry with a particle size of 57 nm. Nickel oxide nanoparticles can be prepared as an efficient adsorbent for the removal of food color in aqueous solution. The highest removal percentage of food color, was in pH=7 and it‌,s concentration was 15 ppm. The obtained experimental data in optimum condition was used to model the behavior of absorption in isotherms equations such as: Langmuir, Freundlich, Langmuir-Freundlich and Toth. An examination of the Langmuer isotherm (R2=0.980) showed that the absorption of food color on the adsorbent surface was monolithic and uniform. The kinetics of adsorption interactions were examined. The obtained results showed that the adsorption data has the most conformity with, pseudo-second-order model