Silver nanoparticles (AgNPs) are promising photocatalysts with a broad light absorption range and high catalytic activity. However, conventional synthesis methods often involve toxic chemicals, limiting their environmental applicability. In this study, we developed an eco-friendly bio-templating method to synthesize hierarchical micro/nano-structured silver (MNAg) photocatalysts that uses plant leaves, including Nelumbo nucifera (lotus leaf), Rosa sp. (rose petal), and Limonium sinuatum (statice petal), as natural templates. By modifying the leaf surfaces with citrate functional groups, AgNPs were selectively formed along the microstructures of the templates, preserving their hierarchical morphology. MNAg photocatalysts were subsequently obtained through controlled calcination, and successfully retained the microscale structure of the original template. The surface morphology, chemical composition and crystalline structure of the MNAg were characterized using scanning electron microscopy (SEM), field-emission scanning electron microscopy (FE-SEM), energy-dispersive X-ray spectroscopy (EDS), transmission electron microscopy (TEM), and X-ray diffraction (XRD), confirming the successful formation of hierarchical AgNPs. The optical behavior of the MNAg, characterized with diffuse reflectance spectroscopy (DRS), demonstrated broadened absorption across the visible region, which is attributed to plasmonic coupling among the densely packed AgNPs, partially interconnected along the hierarchical surface. The photocatalytic performance of the MNAg materials was evaluated for methylene blue degradation under UV-Vis illumination. The MNAg derived from lotus leaves exhibited the highest photocatalytic efficiency. This study presents a sustainable route to hierarchical Ag photocatalysts, highlighting the potential of bio-inspired nanomaterials for environmental applications.

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).