Color Quality Research Articles

Architectural Strategies for Fostering Creativity and Enhancing Education for Children with Autism

Students with intellectual disabilities tend to spend most of their time in the classroom. The current research was conducted to create suitable environment for fostering creativity and improving education for children with autism. The type of research was quantitative, and the research data were analyzed using SPSS and AMOS software. specialized questionnaire was designed using expert opinion. The findings showed that, although psychological and biological factors have the highest correlation (T=867), architectural and environmental factors have a greater effect on biological factors (T=0.663) than do psychological factors (T=576). Furthermore, physical, psychological and biological factors having connecting and complementary roles should be considered when improving the quality of education for children with autism. Psychological factors are the influential components, followed by biological needs. Physical variables identified as facilitating psychological and biological needs included the degree of flexibility in quality (light, color and materials) and environmental structure (layout, shape and function).

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.

Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content. These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.

MOVE TOWARDS THE LOCAL AND PERSONAL IDIOM IN PAINTINGS OF POST INDEPENDENCE PERIOD IN INDIA

Present paper throws light on post colonial 2nd generation Indian painters whose desire to engage with actual and virtual realities of the society gained prominence during 1970’s. and 1980’s. Personal experiences and socio-political unrest provided the required stimulus for highly individual interpretations. The artwork now provoked the viewers to participate in it rather than meekly accept it as a mode of entertainment. Certain naturalistic principles and elements of representation were being challenged and figures on canvas were not solely based on observation but also based on conceptualisation. Different norms of anatomical reconfiguration with strong imagery showed a deliberate shift from academic representation, exploring the individual stylistic choices. Some of the artists used narrative devices to weave stories with descriptive backgrounds relating to specific time and place and certain life experiences whereas others opted for a non representational art, enhancing the formal qualities of line, form and colour. The need to release the repression of consciousness ,positions itself through the understanding of postmodernism.

Pengaruh suhu dan lama penyimpanan terhadap parameter warna pada lettuce segar (Lactuca sativa L.)

Lettuce (Lactuca sativa L.) is a perishable vegetable that requires proper handling and storage to maintain its quality. This study aims to determine the effect of temperature and storage duration on color changes in lettuce. The research was conducted using a 4 x 3 factorial design with 2 replications in a randomized complete block design (RCBD). The treatment combinations included storage temperatures of 2°C, 10°C, and 27°C, and storage durations of 0 days, 2 days, 4 days, and 6 days. Color measurements were performed using a CR-400 chromameter with CIE technique. The results indicated that the lettuce sample stored at 2°C for 4 days (Sample l3s1) had the best color quality. The brightness parameter (L) showed good green brightness, the red-green parameter (a) indicated higher freshness, the yellow-blue parameter (b) displayed a good level of yellowness, and the total color change (∆E) showed very little color change with a value of 16.070. This condition indicates that 2°C for 4 days is the optimal storage condition for maintaining lettuce color quality.

Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances

The varieties of raw materials are significant to the quality of jujube wine. In this study, the physicochemical quality, antioxidant activity, non-volatile and volatile substances of different jujube wines were analyzed. The alcohol content of the different wines ranged from 12.70% (v/v) to 14.19% (v/v). Wine fermented by J60Z showed the highest alcohol content. ZHDZ-fermented wine was the yellowest and its color quality was the best. The main monomeric phenols in date wine are chlorogenic acid, epicatechin and catechin. DZ-fermented wine had the strongest DPPH, ABTS radical scavenging activity and FRAP. The organic acids in date wine were mainly succinic acid, malic acid and lactic acid. JUZ-fermented wine had the highest content of total free amino acids, essential amino acids, and sweet amino acids, which were 817.42, 53.23, and 751.01 mg/L, respectively. Seventy-nine volatile compounds were found in the nineteen jujube wines. Wine fermented by JUZ had the highest total volatiles content (8329.52 mg/L). Principal component analysis and sensory evaluation revealed that DZ-fermented date wine had the highest composite and sensory scores. Therefore, this study showed that DZ was more suitable for making jujube wine. This study provides theoretical guidance for screening suitable varieties for jujube wine fermentation.

The Effect of Soaking Time on The Quality of Candied Papaya

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated &gt; F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count &gt; F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).Keyword: Influence, Long Soaking, Sweets, Papaya

Advanced Dehydration Techniques Standardized for Flowers of Gomphrena globosa L.

The present experiment was conducted on standardizing dehydration technique for Gomphrena globose flower by using embedding drying methods in room temperature and hot air oven at 55°C was done. The experiment consisted of 10 treatments with 3 replications designed in completely randomized design. Treatments used were as; T1-Boric acid (room temperature), T2-Silica gel (room temperature), T3-Sand (room temperature), T4-Sawdust (room temperature), T5-Cocopeat (room temperature), T6-Boric acid (hot air oven at 55 °C), T7-Silica gel (hot air oven at 55 °C), T8-Sand (hot air oven at 55 °C), T9-Sawdust (hot air oven at 55 °C), T10-Cocopeat (hot air oven at 55 °C). The most reduction in flower fresh and dry weight, measuring 2.36 and 2.12 g, was observed in Treatment T7 (Silica gel with hot air oven at 55°C), where silica gel was employed as the desiccant. The least reduction in flower fresh and dry diameter, measuring 1.92 and 1.81 g, was observed in Treatment T7 (Silica gel with hot air oven at 55°C), where silica gel was employed as the desiccant. The highest drying duration for gomphrena in T3 (Sand) and T4 (Sawdust) treatments was 234.21 and 210.40 hrs at room temperature. The boric acid and silica gel demonstrated outstanding performance in terms of quality parameters, including texture, color, and overall appearance. Among all treatment, embedding drying with silica with hot air oven dehydration at 55°C was found to be best in term of reduction in weight, diameter and overall colour, appearance and texture of Gomphrena globose flowers.

Pengaruh Penambahan Puree Labu Kuning terhadap Kadar Proksimat, Beta Karoten, dan Sifat Organoleptik Cookies Umbi Garut Bebas Gluten

Background: Arrowroot flour is one of the food ingredients that can be used to replace the use of wheat flour and is a gluten-free flour. Objective: The purpose of this study was to utilize arrowroot flour and pumpkin puree in the manufacture of gluten-free cookies that are organoleptically acceptable and have good nutritional content. Method: The experimental design used was a one-factor completely randomized design (CRD) with two replications. The factor in this study was the formulation of arrowroot flour and pumpkin puree which consisted of 3 levels and 1 control, namely F1 (53% : 47%), F2 (50% : 50%), F3 (47% : 53%)), and control F0 (0% : 0%). Results: the use of arrowroot flour and pumpkin puree had a significant effect on the moisture content, ash, protein, and beta carotene of cookies (p&lt;0.05). The results of the hedonic test analysis and the hedonic quality of cookies significantly affected the color quality, taste quality of arrowroot, and texture quality (p&lt;0.05). Conclusion: The selected cookie formulation is F1 with a nutritional content of 100 g, which is 527 kcal of energy; 5.78 g protein; fat 33.93 g; carbohydrates 49.61 g; and beta carotene 1204.5 mcg.Keywords: Arrowroot_flour, Beta_carotene, Cookies, Gluten, Yellow_pumpkin_puree.

Effect of Poor Post-Slaughter Handling on Physicochemical and Microbial Quality of Fresh Broiler in Bangladesh

The slaughtering method and post-handling play an important role in meat processing. Countries followed different slaughtering methods, post-handling, and preservation techniques for post-slaughtered meat. Stress-oriented slaughtering, unhygienic handling, processing, and improper preservation are triggering factors of rapid oxidation and microbial proliferation in meat during storage. Bangladesh is a Muslim-oriented country but many vendors do not follow the halal slaughtering, and handling of meat in an unhygienic way due to a lack of food safety knowledge. Thus, the study aims to assess the effect of poor post-slaughtering handling practices on the physiochemical properties which include moisture, ash, protein content, fat content, drip loss, cooking loss, water holding capacity, pH, fat oxidation, color, heme iron, mineral content, and microbial qualities of fresh samples by total plate count during 0 days, 15 days and 30 days frozen storage at -18ºC. The live broiler was purchased randomly and slaughtered instantly from different slaughter shops in Jashore City, Bangladesh. The laboratory analysis was performed following the standard method of meat sample analysis. The outcome of this study revealed that heme iron content, minerals like Ca, Fe, Zn, and lightness values decreased significantly (p &lt; 0.05) during 30 days of storage at -18 ºC. Post-handling had no significant effect (p &gt; 0.05) on protein and ash content at 0 and 15 days of storage but slowly decreased with increasing storage time. The continuous increase in pH, cooking loss, and TBARS value indicate rises in lipid oxidation noticed in all samples, especially during 16-30 days of frozen storage (p &lt; 0.05). The total viable count significantly raised (p &lt; 0.05) and reached the highest value of 7.27 log10 CFU/g and 7.44 log10 CFU/g respectively after 15 days and 30 days of frozen storage compared to fresh condition. Bacteriologically meat samples were of very poor quality during storage compared to fresh ones.

Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01&lt;0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523.

The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins

Muffins are a type of bread without yeast that are made in personal sizes and can be eaten in just a few bites. Muffins that are generally developed at this time are classified as quick bread because they use chemical raising agents that can react quickly as a substitute for yeast which is a biological raising agent that reacts more slowly. In this research, the main ingredients in making muffins are wheat flour, sugar, eggs, fat, baking powder and liquid. Jicama flour is flour that comes from jicama tubers that are dried, ground, then sifted to become flour. Currently, there are many innovations in muffin recipes both in terms of taste and raw materials for making them. The city of Padang is the area that produces the most jicama in West Sumatra, but it is still limited in terms of processing because jicama is usually only consumed fresh. Thus, to optimize the processing, especially for jicama fruit which is no longer attractive to sell because the skin color has started to turn black, the author wants to use it by processing it into flour which will be substituted in muffins. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of shape, color, aroma, texture and taste of the muffins produced. The type of research used in this research is pure experiment (True Experiment) with organoleptic tests. The research was carried out 3 times with 4 treatments each and tested on 3 expert panelists. Then the data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out. If they differed, they were tested using the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. Muffins with jicama flour substitution had the best results at 15% treatment (X1).

Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture.

Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO2 (pCO2) conditions at 30 °C and 5 MPa for 3 months (FSCO2), from Sardinops melanostictus, Odontamblyopus lacepedii, Trachurus japonicus, Konosirus punctatus, and their collective mixture, as well as unused fish mixture obtained from the Ariake Sea in Japan. FSCO2 exhibited significantly better microbial quality and free amino acid content, lighter color, standardized odor (dashi-like odor), and umami richness qualities compared to fish sauces prepared using the conventional method (FScon) (20% salt), as previously demonstrated, after a fermentation period of 2 months. Bacterial flora analysis implied that the standardization of odor and umami richness may not be the result of specific microbial metabolism. Even when using previously unused fish, it was possible to produce FSCO2 equivalent to that produced by conventional sardines and other fish. These results indicate that the quality of fish sauce can be improved. The flavor of FSCO2 became similar regardless of the type of fish and fermentation period using pCO2 during fermentation, leading to the effective utilization of unutilized fish as a resource for high-quality salt-reduced fish sauce.

Real-Time Dense Visual SLAM with Neural Factor Representation

Developing a high-quality, real-time, dense visual SLAM system poses a significant challenge in the field of computer vision. NeRF introduces neural implicit representation, marking a notable advancement in visual SLAM research. However, existing neural implicit SLAM methods suffer from long runtimes and face challenges when modeling complex structures in scenes. In this paper, we propose a neural implicit dense visual SLAM method that enables high-quality real-time reconstruction even on a desktop PC. Firstly, we propose a novel neural scene representation, encoding the geometry and appearance information of the scene as a combination of the basis and coefficient factors. This representation allows for efficient memory usage and the accurate modeling of high-frequency detail regions. Secondly, we introduce feature integration rendering to significantly improve rendering speed while maintaining the quality of color rendering. Extensive experiments on synthetic and real-world datasets demonstrate that our method achieves an average improvement of more than 60% for Depth L1 and ATE RMSE compared to existing state-of-the-art methods when running at 9.8 Hz on a desktop PC with a 3.20 GHz Intel Core i9-12900K CPU and a single NVIDIA RTX 3090 GPU. This remarkable advancement highlights the crucial importance of our approach in the field of dense visual SLAM.

EKSTRAKSI DAN UJI STABILITAS EKSTRAK DAUN TARUM (Indigofera tinctoria) SEBAGAI PEWARNA KAIN TENUN DI DAERAH ENDE NUSA TENGGARA TIMUR

Since ancient times, woven fabric craftsmen in the Ende area have used tarum leaves as a dye in their woven fabrics. Extraction of color pigments in tarum leaves is carried out by soaking in water or seawater for a certain length of time so as to produce quality color pigments.This study aims to determine the stability of natural dyes in tarum leaves which are used as dyes for woven fabrics in the Ende area of ​​East Nusa Tenggara which were extracted using water and seawater as solvents. The research was carried out in the laboratory of the Faculty of Agriculture, University of Flores using the experimental method. The results showed that tarum leaves produced the optimum wavelength when soaked for 24 hours and there was a decrease in the color stability of the tarum leaf extract due to storage factors, increased temperature, duration of sunlight and increased concentrations of oxidizing agents.

Effect Of Rejected Watermelon Substitution On The Quality Of Choux Paste

This research is motivated by the low utilization of watermelon rejected. Discarded watermelon is a watermelon with a small size or commonly called sub grade fruit with criteria outside the grade including size, shape, color, appearance of imperfect or damaged fruit. Watermelon contains substances that are useful for the body and has a high water content. One of the utilization of watermelon rejected can be used in the innovation of eclairs (Choux Paste). This study aims to analyze the effect of 25%, 50% and 75% watermelon substitution on the quality of color, shape, texture, aroma and taste of the choux paste produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 limited panelists by filling out the organoleptic test format. For hypothesis testing, this study uses analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT) test. Based on the results of the organoleptic test and continued with the analysis of variance (ANOVA) test, it shows that there is a significant effect on the quality of brown orange color, hollow texture quality, watermelon fragrant aroma quality and watermelon sweet taste quality. There is no significant difference in the shape quality of eclairs with watermelon substitution. From this statement it can be concluded that the indicators of color, texture, aroma and taste Ho is accepted because f count &lt; f table. While on the quality of the shape Ho is rejected because f count &gt; f table. The best research results on the substitution of watermelon rejected on the quality of eclairs are in treatment 2, namely the use of 50% watermelon rejected.

Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam

Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, &lt; f table. While in the quality of mudsh texture in the smear Ho is rejected because f count&gt; f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo

The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies

Snow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category.

Sun-infrared heating film drying analysis of Sultana seedless grapes: Operating modes

In contrast to the technique of utilizing infrared heating films (IRHFs) as the main or auxiliary heating source in the dryer, this study investigated the quality and performance parameters of sun drying the Sultana seedless grapes (Vitis Vinifera L.) on IRHFs without using a dryer system. In this context, sun drying with four IRHF operating modes was analyzed: sun drying (Model-1), sun + daytime IRHF (Model-2), sun + 24 h IRHF (Model-3), and sun + night IRHF (Model-4). Model 1 used no electricity, whereas the other models consumed 7.21, 10.38, and 9.80 kWh of electricity. The average drying efficiency of all drying models varied between 5.25 % and 16.48 %. Considering all experiments, average De values changed from 4.2837E−07 to 5.443E−07 m2/s. The drying times were significantly shortened (2–3 times faster) in Models 2 and 3, and the color quality was highest in Model 4. Moreover, grapes dried using sun + IRFH gave the best results regarding physicochemical and bioactive quality properties such as pH, total phenol, total tannin, vitamin C, and total sugar compared to Model-1, which requires a long drying period. This study’s findings indicate that sun drying with IRHF, which shortens drying time and offers higher quality in terms of color and food content, may be an alternative method that can be adapted to the traditional sun drying method.

Filling Discrepancies between Consumer Perception and Actual Piped Water Quality to Promote the Potable Use of the Municipal Water Supply in Indonesia

Although piped water is a safely managed water source, many people prefer drinking packaged/bottled water, which undermines environmental sustainability by creating waste plastics. Thus, to encourage drinking tap water, this study aimed to identify and fill the discrepancy between consumers’ perception of and the actual quality of the municipal water supply in Indonesia. Through questionnaire surveys in three cities, i.e., Malang, Bogor, and Semarang cities, we found that the majority of the residents, namely, 82%, 58%, and 66%, respectively, drank packaged water. Although the piped water supply from Perusahaan Daerah Air Minum (PDAM) has a good appearance, color, taste, and water quality, sporadic microbial contamination was detected due to the depletion of residual chlorine. However, packaged water was also contaminated by indicator bacteria owing to storage methods. There was a notable discrepancy between the residents’ perceptions of tap water safety and their choices of drinking water sources. The residents perceived spring water as a clean source, which influenced their selection of water sources more than the costs of water. Public drinking stations installed by PDAM helped to win consumers’ trust in PDAM water, indicating that installing more public drinking stations will encourage more people to drink piped water.

Highly Efficient Red Emission from Novel Sm3+ Doped Na3La(PO4)2 Nanophosphors for Optoelectronic Applications.

Solution combustion procedure was used to create a succession of Na3LaxSm1 - x(PO4)2 (x = 0.01-0.15mol) nanocrystals that generate a warm deep reddish light. Both HR-TEM and X-ray diffraction examinations were used to examine the morphology and crystalline phase analysis. Energy-dispersive X-ray analysis (EDAX) approves the elemental examination. The luminescence spectrum exhibits a decent reddish-orange emission at 700nm wavelength upon near-UV illumination, which aligns with the electronic transition 4G5/2 → 6H11/2. According to Dexter's idea, nearest neighbor interlinkages are responsible for the concentration quenching that occurs after the Sm3+ ion composition reaches 6 mol%. Additionally, a detailed evaluation of the radiative lifespan (0.7519 ms), quantum efficiency (77%), Non radiative rate (307.40), color temperature (3170K), color purity (99.2%) and color coordinates (0.652, 0.338) was conducted. The optical characteristics that have been observed indicate that Sm3+ doped Na3La(PO4)2 phosphors could be a good option for improving WLED efficiency and color quality.