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Iron oxide nanoparticles were made using celery extract by chemical method with change PH. Bio-materials in celery extract synthesized the iron oxide nanoparticles by reducing iron (III) chloride (FeCl3) and then acted as both capping and stabilizing agents. The iron oxide NPs were characterized by XRD, SEM, and UV–vis techniques. The change PH affected the size, shape, and purity of iron oxide NPs. XRD results showed Crystallite size increased from 16.71nm to 21.65nm as pH was increased from 1.6 to 12. SEM images showed that the particle size of (α-Fe2O3) NPs was around 40.06 nm, while increasing PH showed different shapes in the same sample.  The particle size became approximately 45.56 and 61.22 nm. UV–vis measurements showed the energy band increased from 3.11eV to 5.11eV. The antimicrobial activity of iron oxide NPs was determined by growth inhibition zones of the negative gram bacteria E. coli, Klebsiella spp, and gram-positive bacteria S. aureus, S. epidermidis, and fungal Candida albicans. The zones for (α-Fe2O3) NPs when PH 1.6 was between (12-13) mm. The zones for (α-Fe2O3) NPs when PH 12 was a little higher between (13-15) mm.

Effects of Change PH on The Structural and Optical Properties of Iron Oxide Nanoparticles