EFFECT OF BORIC ACID ADDITION ON ANTIBACTERIAL DYE PRODUCTION

Yıl 2024, Cilt: 7 Sayı: 2, 175 - 182

Numan Yurtalan , Feza Geyikçi , Gediz Uğuz

https://doi.org/10.58692/jotcsb.1503140

Öz

In this study, the use of interior dyes with antibacterial properties was examined. Boric acid (H3BO3), which is a cheap and easily obtainable boron compound from our country's resources, has an antibacterial effect. Within the scope of the study, firstly, boric acid mixtures were prepared in appropriate concentrations and antibacterial dye production studies were carried out by adding them to indoor dyes. The antibacterial properties of the obtained dye were investigated through the inhibition effect on E. coli bacteria and its antibacterial activity was tested, and then the brightness, density, film thickness, scorching, pencil hardness and drying time tests of the dyes and the suitability of their characteristics to TS 5808/2012 and the applicability of these dyes were evaluated. The results showed that the antibacterial effect of boric acid did not have a negative effect on the dye quality, but maintained the standard values of the dye.

Anahtar Kelimeler

Waste marble powder, Boric acid, Antibacterial material

Etik Beyan

This study is an original study; that I act in accordance with the principles and rules of scientific ethics at all stages of the study, including preparation, data collection, analysis and presentation of information; I cite sources for all data and information not obtained within the scope of this study and include these sources in the bibliography; I declare that I do not make any changes to the data used and that I comply with ethical duties and responsibilities. If, at any time, a situation contrary to this statement I have made regarding the study is detected, I declare that I agree to all moral and legal consequences that may arise.

Destekleyen Kurum

Ondokuz Mayıs University BAP Unit

Proje Numarası

PYO.MUH.1908.22.059

Teşekkür

This study was supported by Ondokuz Mayıs University BAP Unit with PYO. MUH.1908.22.059 Project Number. The authors would like to thank Dr. Nilgün ÖZDEMİR from the Department of Food Engineering, Ondokuz Mayıs University, for the Antibacterial Analysis.

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