Characterization of Physical, Thermal and Spectral Properties of Biofield Treated O-Aminophenol

O-aminophenol has extensive uses as a conducting material and in electrochemical devices. The objective of this research was to investigate the influence of biofield energy treatment on the physical thermal and spectral properties of o-aminophenol. The study was performed in two groups; the control group was remained as untreated, while the treated group was subjected to Mr. Trivedi's biofield energy treatment. Subsequently, the control and treated o-aminophenol samples were characterized by X-ray diffraction (XRD), Differential scanning calorimetry (DSC), Thermogravimetric analysis (TGA), surface area analysis, Fourier transform infrared (FT-IR) spectroscopy, and Ultra violet-visible spectroscopy analysis (UV-vis). The XRD analysis showed an increase in peak intensity of the treated o-aminophenol with respect to the control. Additionally, the crystallite size of the treated o-aminophenol was increased by 34.51% with respect to the control sample. DSC analysis showed a slight increase in the melting temperature of the treated sample as compared to the control. However, a significant increase in the latent heat of fusion was observed in the treated o-aminophenol by 162.24% with respect to the control. TGA analysis showed an increase in the maximum thermal decomposition temperature (Tmax) in treated o-aminophenol (178.17ºC) with respect to the control (175ºC). It may be inferred that the thermal stability of o-aminophenol increased after the biofield treatment. The surface area analysis using BET showed a substantial decrease in the surface area of the treated sample by 47.1% as compared to the control. The FT-IR analysis showed no changes in the absorption peaks of the treated sample with respect to the control. UV-visible analysis showed alteration in the absorption peaks i.e. 211→203 nm and 271→244 nm of the treated o-aminophenol as compared to the control. Overall, the results showed that the biofield treatment caused an alteration in the physical, thermal and spectral properties of the treated o-aminophenol.