Inactivation of E. coli with the use of nanoparticles produced from Garlic husks

"The present investigation focuses on garlic husk, with the purpose of finding new cleaner ways for water desinfection. Shows the transformation of the material to nano metric size and its possible antimicrobial effects through tolerance tests. For the transformation of the material the top-down mechanical technique transformation was used; with different mechanical mills. With this technique it was not possible to reach the nano metric size. However, ultrafine particles were obtained. As for the tolerance tests, these were carried out using a model organism that in this case was Escheria coli (E. coli), from triplicates and both the ultrafine particles and the bulk material were used at different concentrations. The results obtained indicate that the ultrafine particles have a disinfection efficiency in a larger range than the bulk material. However, the bulk material presented antimicrobial properties and the disinfection behavior was not as expected for the garlic huskl. It was found that at high concentrations the material has no effect on the model organism and as the concentration decreases the efficiency of disinfection improves. Being the largest disinfection range for ultrafine particles than for normal material."--Tomado del Formato de Documento de Grado.

• Autores: Pinzón del Valle, Juanita
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2019
• Institución: Universidad de los Andes
• Repositorio: Séneca: repositorio Uniandes
• Idioma: eng
• OAI Identifier: oai:repositorio.uniandes.edu.co:1992/45302
• Acceso en línea: http://hdl.handle.net/1992/45302
• Palabra clave: Desinfección del agua; Ajo; Escherichia coli; Agua; Ingeniería
• Rights: openAccess
• License: https://repositorio.uniandes.edu.co/static/pdf/aceptacion_uso_es.pdf