Zr(IV), La(III), and Ce(IV) Chelates with 2-[(4-[(Z)-1-(2-Hydroxyphenyl)ethylidene]aminobutyl)-ethanimidoyl]phenol: Synthesis, Spectroscopic Characterization, and Antimicrobial Studies
Table 3
Effect of used salts and Schiff base and its chelates on bacteria growth.
S.N
Comp.
Diameter of inhibition zone (6 mm); concentration in μg/mL
Gram negative organisms
Escherichia coli
Salmonella kentucky
% Activity index
% Activity index
5 μg/mL
50 μg/mL
500 μg/mL
5 μg/mL
50 μg/mL
500 μg/mL
5 μg/mL
50 μg/mL
500 μg/mL
5 μg/mL
50 μg/mL
500 μg/mL
1B
HAPH
0
0
0
0
0
0
5
8
10
13
20
25
2B
BD
0
10
14
0
25
35
7
11
19
28
35
45
3B
ZrOCl2·8H2O
0
0
0
0
0
0
0
0
16
0
0
40
4B
La·6H2O
8
13
18
20
33
45
8
11
16
23
31
46
5B
Ce·4H2O
0
0
8
0
0
20
8
10
13
23
29
37
1C
SB
0
0
0
0
0
0
0
0
0
0
0
0
2C
La(III) chelate
0
0
0
0
0
0
0
0
0
0
0
0
3C
Zr(IV) chelate
0
8
10
0
20
25
0
0
0
0
0
0
4C
Ce(IV) chelate
0
0
8
0
0
20
0
0
8
0
0
23
C
DMSO (Control)
0
0
0
0
0
0
0
0
0
0
0
0
CIP
Ciprofloxacin (Standard)
40
40
40
100
100
100
35
35
35
100
100
100
HAPH (o-hydroxyacetophenone), BD (1,4-butanediamine), *microgram per mL. % = C − T/C × 100.
