SYNTHESIS, CHARACTERIAL AND ANTIBACTERIAL ACTIVITY THE COMPLEX OF HOLMIUM WITH MIXED LIGAND GLYCINE AND ASPARAGINE

Abstract

    The complex of holmium with mixture ligand glycine and asparagine was separatedfrom the ethanol solution. The structure of the complex have been studied byelemental analysis method, IR spectra and thermal analysis method. The antibacterialactivity of complex was conducted on three strains of bacterial: Escherichia coli(E.coli), Bacillus subtilis (Ba) and Seratia macescen (Sm) in different concentrationsfrom 20 ÷ 60 μg/ml. The results of antibacterial activity test show that: The complexstimulate the growth of bacterials in low concentrations and inhibit the growth ofbacterials in high concentrations.

Keywords: The complex; holmium; glycine; asparagine; antibacterial activity.