Abstracts Book - IMRC 2018

• SA6-P012
SYNTHESIS AND CHARACTERIZATION OF SILVER
NANOCRYSTALS USING GARLIC (ALLIUM SATIVUM) AND ONION
(ALLIUM CEPA)
Rubí Vazquez Mora 1 , Yoxkin Estevez Martinez 2 , Elizabeth Chavira 3 , Adriana Tejeda 3 , Karla
Eriseth Morales Reyes 3 , Omar Novelo 3 , Josue Romero Ibarra 3
1
Instituto Tecnológico Superior de Acatlán de Osorio, Ingenieria en Industrias Alimentarias,
Mexico. 2 Instituto Tecnológico Superior de Acatlán de Osorio, Ingenieria Electronica, Mexico.
3 Universidad Nacional Autónoma de México, Instituto de Investigaciones en Materiales,
Mexico.
One of the most used vegetables for the synthesis of nanocrystals is the garlic
(Allium sativum). This allows the synthesis of silver nanocrystals in a simple way
and has been tested with different solvents, not being the same way for the
onion (Allium cepa) despite belonging to the Allium family as garlic (Allium
sativum). In this work, the synthesis of silver nanocrystals using garlic (Allium
sativum) and onion (Allium cepa) was carried out, two different solvents (water
and ammonium hydroxide) and a precursor agent in solution and polycrystals
obtaining that effectively the synthesis is carried out in the same way for both
vegetables. The characterization of these nanocrystals is obtained initially in the
analysis of X-ray diffraction (XRD), obtaining a cubic crystalline structure for
garlic (Allium sativum) PDF 00-001-1236 of AgCl and onion (Allium cepa) PDF 00-
001-1167. With thermogravimetric analysis (TGA) and simultaneous analysis
(SDT), the mass percentage of 90% 100º C, begins a process of mass loss. In SEM,
the samples highlight crystalline cubic conglomerates of silver nanocrystals
between 100 and 200 nm. Finally, in High Resolution Electron Microscopy
(HRTEM), the morphology of the crystals has diameters in the order of 2-10 nm.
Keywords: Nano-Ag, XRD, HRTEM
Presenting authors email: mora.vaz.r@gmail.com