Studies on biological activities with effect of temperature on curry and neem leaves nanoparticles.

The article focuses on investigating the biological activities of curry (Murraya koenigii) and neem (Azadirachta indica) leaves nanoparticles, particularly examining the effects of temperature on their conductivity, pH values, concentration, and transmission properties. Using a diffusion method, the study found that both nanoparticles exhibited similar slightly alkaline pH values (around 7.4), suggesting antacid potential linked to biological resistance effects. Conductivity measurements revealed that neem nanoparticles showed increased conductivity with concentration, while curry nanoparticles displayed a more complex pattern influenced by temperature, with significant positive correlations (p < 0.05) between conductivity and biological activity. The findings highlight the potential of these plant-based nanoparticles in biomedical and engineering applications, including heat transfer systems and alternative drug development with minimal side effects.