Issue Date: April 20, 2009
Antimicrobials From Silver And Egg Whites
Using the enzyme lysozyme from chicken egg whites as the sole reducing and nucleating agent, scientists have developed an environmentally friendly way to prepare microbicidal silver nanoparticles (ACS Nano, DOI: 10.1021/nn900079e). The new material combines the bacteria-bursting abilities of silver with the hydrolyzing power of lysozyme and could find use in wound dressings, topical creams, and antiseptic sprays. Researchers led by D. Matthew Eby and . . .
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