Artificial Sweeteners and Sugar Ingredients as Reducing Agent for Green Synthesis of Silver Nanoparticles

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Wavenumber (cm<sup>−1</sup>)</td><td class="align_center">999</td><td class="align_center">1005</td><td class="align_center">1113</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">A (absorbance) before reduction</td><td class="align_center">0.0041</td><td class="align_center">0.0046</td><td class="align_center">0.0032</td></tr><tr><td class="align_left">A (absorbance) after reduction</td><td class="align_center">0.0038</td><td class="align_center">0.0038</td><td class="align_center">0.0030</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Predominant of FTIR peaks for Splenda.</div>

Journal of Nanomaterials

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Table 2

Table 2: Artificial Sweeteners and Sugar Ingredients as Reducing Agent for Green Synthesis of Silver Nanoparticles 