In conclusion, the shape of AgNPs could influence toxicity and warrants further research to better understand the mechanisms of action at play. The data indicated that toxicity was shape-dependent where nanoparticles with a low aspect ratio in addition to high circularity and elongation properties were more toxic at both the lethal and sublethal levels. The nanocube was not toxic at this level. The sublethal toxicity was also determined at 96 h based on characteristic morphological changes (clubbed and/or shortened tentacles) and showed the following toxicity: ionic (2.6 µg/L), spherical (22 µg/L) and prismatic (32.5 µg/L) AgNPs. Cubic and prismatic AgNPs were not toxic at a concentration of <100 µg/L. The 96 h lethal concentration (LC50) was lower with ionic (4 µg/L) and spherical AgNPs (56 µg/L), based on irreversible morphological changes such as loss of tentacles and body disintegration. The data revealed that between 68% and 75% of total Ag remained in solution after the 96 h exposure period, while 85–90% of ionic Ag remained in solution. The hydranths were exposed to increasing concentrations of ionic Ag and AgNPs of three different shapes (spherical, cubic and prismatic) with the same size and coating (polyvinylpyrrolidone). The purpose of this study was to test the null hypothesis that toxicity of AgNPs was independent of shape in the invertebrate Hydra vulgaris. The toxicity of AgNPs could be associated with the leaching of ionic Ag but also with the size, shape and surface properties. Silver nanoparticles (AgNPs) are increasingly used in various consumer products, leading to their inadvertent release in aquatic ecosystems. Likewise, the broadening and weakening of the chemical bond between two phases of HAp and CS indicated the bond formation and compatibility between HAp and CS. The FTIR spectra analysis confirmed the formation of HAp and CS. The physical parameters such as d-spacing, dislocation density, stacking fault probability, and lattice strain of HAp and CS were also analyzed. The XRD pattern analysis revealed the hexagonal crystalline structure of HAp and orthorhombic crystallite structure of CS with crystallite sizes of 40.52 and 39.51 nm, respectively. The synthesized nanomaterials and nanocomposites were characterized by X-ray diffraction (XRD) and Fourier Transform Infrared (FTIR) spectroscopy. In addition, HAp/CS nanocomposites were also prepared through the co-precipitation method in various weight ratios. In this research work, HAp and CS were synthesized in a nanometric range using the bio-wastes obtained from chicken bones and pila shells, respectively. Due to the biocompatible, biodegradable, and non-toxic nature hydroxyapatite (HAp) and chitosan (CS) are highly studied in recent times. Dried pasta can stand up to baked pasta recipes and thicker sauces, like Ree's meaty spaghetti sauce, while fresh pastas are perfect for a light and healthy pasta recipe.In recent years, considerable attention is given in various nanomaterials development using biodegradable wastes for establishing more eco-friendly technologies. You can also decide between dry pasta (which has a distinct chewy texture) and fresh pasta (which is often softer and quicker to cook). When shopping for your Italian dinner menu, you can choose from flat pastas, tube pastas, tiny pastas, and even stuffed pastas. For instance, the thin strands of capellini are perfect for serving with a light and creamy shrimp pasta recipe and the tiny grain-like shape of orzo pasta is great for making pasta salads. But depending on your pasta recipe, the size, shape, and texture of the pasta all play a role in which type you should use.Ĭonsider the final dish before you pick out which pasta to make. Whether it's classic pasta shapes or fun new variations with twists and ruffles, there are so many different options to choose from in the world of pasta. With more than 600 different pasta shapes, it's no wonder Ree Drummond makes pasta one of her go-to easy dinners during the week! "If I were stranded on a desert island and could choose only one category of food to eat the rest of my life, I'd pick pasta hands down," she says.
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