Preparation and characterization of nano-zinc from clove gras

Abstract

Plant-based zinc oxide nanoparticles (ZnO NPs) were synthesized using clove stick (3 g) added to a zinc oxide solution (4.5 g in 200 mL ionized water) and stirred for 8 hours. The resulting extract was carbonized, and the pH value was adjusted to 6.97. The optimal charcoal weight was determined as 0.05 g, achieving 94% efficiency. Spectroscopic analyses were conducted, including UV–Vis absorption at 372 nm (absorbance 0.083) and FTIR, showing peaks at 1600 cm⁻¹. Elemental analysis revealed Zn at 53.87%, O at 22%, and C at 24.13%, with an optimal carbon ratio of 0.86. Activated charcoal purification was performed for 30 minutes at a concentration of 3×10⁻³ M, achieving 95.5% adsorption efficiency. The activated ZnO NPs demonstrated antibacterial activity. Kinetic analysis based on the Lagergren model showed first-order constants k₁ = 0.0772 and k₋₁ = 0.0093 with R² = 0.9863. The pseudo-second-order model provided excellent correlation (R² = 1), with experimental and theoretical values closely matching (58.78 vs. 58.47).