Oxidative degradation of Orange G by peroxomonosulfate in presence of biosynthesized copper nanoparticles-A kinetic study

The present study reports the highly stable dispersednanosized copper particles (CuNPs) was prepared by the biosynthesis process. The reduction of copper salts by Azadirachta indica (neem) leaf broth is a new and green approach, in which biomolecules present in leaf broth is act as reducing and stabilizing agent in aqueous medium. The effect of reaction temperature on the size of dispersed CuNPs was studied. The morphology of CuNPs was investigated by Transmission Electron Microscopy (TEM) and Scanning Electron Microscopy (SEM) analysis. Fourier Transform Infrared Spectroscopy (FTIR) studies reveal the presence of bioactive functional groups such as phenolic, amines and an aromatic ring are responsible for capping and stabilizing of nanoparticles (NPs). Further, the catalytic activity of synthesized NPs was measured on the degradation of Orange G (OG) in presence of peroxomonosulfate (PMS) spectrophotometrically. The results indicates that biosynthesized CuNPs at different temperature have different degradation efficiency at different average size 48.01 >50.57 >68.54 >73.54 nm respectively. The effect of different experimental condition as well as addition of neutral salts on the rate of degradation was also studied.