synthesis, chemical characterization and biological activity evaluation of lamb meat-derived nanocomposite

The synthesis of nano-derivatives from natural sources, provided that nano-graphite is fully synthesized, has received considerable attention. this work utilizes the modified hummers method and flame carbonization to create and analyze nano-graphite (rg1) and nano-graphene oxide (rgo2) from lamb meat. infrared spectroscopy (ft-ir), x-ray diffraction (xrd), electron microscopy (fesem), atomic force microscopy (afm), thermal gravimetric analysis (tga, dtg, dsc, netzch sat409pgpc), and other physical and spectral analysis methods were used to characterize and analyze these compounds. the agar well diffusion technique evaluated the antibacterial activity against escherichia coli and staphylococcus aureus. the results demonstrate that nano-graphene oxide (rgo2) demonstrated significant antibacterial activity against s. aureus at doses of 50, 100, and 150 µg/ml, producing inhibition zones of 10 mm, 15.3 mm, and 17.4 mm, respectively. the results demonstrated that nano-graphite (rg1) exhibited no antibacterial activity. this study introduces a novel, accessible, and sustainable approach of synthesizing carbon-based nanoparticles from biological materials for innovative nanotechnology applications.