Research on the Antibacterial Properties of Silver Tableware

The research on the antibacterial performance of silver tableware mainly focuses on the interaction mechanism between silver ions and bacteria, antibacterial effects and influencing factors, etc. The following is a specific analysis:

"Antibacterial principle"

Silver ions have strong oxidizing properties. When bacteria and other microorganisms come into contact with silver ions, they will react with some active groups such as sulfhydryl groups (-SH) in the enzymes or protein structures of the bacteria. These active groups are crucial to the normal physiological functions of bacteria, such as participating in bacterial respiration, material metabolism and other processes. When silver ions combine with it, they will destroy the structure of these enzymes or proteins, preventing bacteria from carrying out normal physiological activities, thereby achieving the effect of inhibiting the growth and reproduction of bacteria and even killing them.

Antibacterial effect

Experimental verification: In an experiment, an appropriate amount of the well-cultivated Escherichia coli bacterial solution was respectively transferred to a pure silver bowl and a regular plastic bowl, and an appropriate amount of 0.9% physiological saline was added. After stirring evenly, it was placed in a water bath constant temperature shaker. Before the start of the experiment, at 12 hours and 24 hours after the experiment, an appropriate amount of samples were taken from the two groups for plate counting respectively. The results showed that before the start of the experiment, the survival numbers of Escherichia coli in the silver bowl group and the plastic bowl group were 1.2×108 CFU/mL and 1.0×108 CFU/mL respectively; Twelve hours after the experiment, the survival quantity of Escherichia coli in the silver bowl group was 1.0×106 CFU/mL, and that in the plastic bowl group was 8.0×107 CFU/mL. Twenty-four hours after the experiment, the survival quantity of Escherichia coli in the silver bowl group was 1.0×105 CFU/mL, and that in the plastic bowl group was 6.0×107 CFU/mL. This indicates that silver bowls have a certain inhibitory and killing effect on Escherichia coli, and the effect is better than that of plastic bowls.

Practical application demonstration: In ancient times, people found that food stored in silverware was less likely to go bad, which was also a manifestation of the bactericidal effect of silver ions. In modern medicine, dropping 1% silver nitrate solution into the eyes of newborns can prevent them from getting eye diseases.

Influencing factors

The purity of silver tableware: The higher the purity, the more stable the amount of silver ions that may be released, and the more guaranteed the antibacterial effect may be. If the purity is low, it may contain other impurities, which can affect the release of silver ions and the antibacterial performance.

Usage environment: Silver has a more considerable migration rate under acidic conditions, indicating that silver tableware releases more silver ions in an acidic environment, and its antibacterial effect may be more significant. In neutral or alkaline environments, the release of silver ions is relatively less, and the antibacterial effect may be weakened.

Contact time: The longer the bacteria come into contact with silver tableware, the more opportunities there are for silver ions to interact with the bacteria, and the better the antibacterial effect may be. For example, when bacterial samples are evenly coated on the surface of silver bowls for cultivation, as the cultivation time increases, the inhibition of bacterial growth on the surface of the silver bowls becomes more obvious.