The synthesis of nano-derivatives from natural sources, provided that nanographite is fully synthesized, has received considerable attention. This work
utilizes the modified Hummers method and flame carbonization to create and
analyze nano-graphite (rG1) and nano-graphene oxide (rGO2) from lamb
meat. Infrared spectroscopy (FT-IR), X-ray diffraction (XRD), electron
microscopy (FESEM), atomic force microscopy (AFM), thermal gravimetric
analysis (TGA, DTG, DSC, NETZCH SAT409PG\PC), and other physical and
spectral analysis methods were used to characterize and analyze these
compounds. The agar well diffusion technique evaluated the antibacterial
activity against Escherichia coli and Staphylococcus aureus. The results
demonstrate that Nano-Graphene Oxide (rGO2) demonstrated significant
antibacterial activity against S. aureus at doses of 50, 100, and 150 µg/mL,
producing inhibition zones of 10 mm, 15.3 mm, and 17.4 mm, respectively.
The results demonstrated that nano-graphite (rG1) exhibited no antibacterial
activity. This study introduces a novel, accessible, and sustainable approach of
synthesizing carbon-based nanoparticles from biological materials for
innovative nanotechnology applications.