Rapid Synthesis of Rice Water Stabilized Copper Nanoparticles

Rice water stabilized copper nanoparticles are prepared in copper sulphate solution by a rapid chemical reduction method carried at room temperature without using any inert atmosphere. The resulted powder sample is characterized by Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), UV-Visible Spectroscopy, X-ray Diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) methods. From the characterization results, clearly FCC crystalline copper nanoparticles are formed of average size 5 nm, having thin rice water molecule layer developed on their surface. The rice water is proved to be an efficient natural stabilizing agent and protects the copper nanoparticles from oxidation for about 25 days.