NUV-pumped luminescence of thermally stable samarium-activated alkali metal borophosphate phosphor

Exploring outstanding rare-earth activated inorganic phosphors with good thermostability has always been a research focus for high-power white light-emitting diodes (LEDs). In this study, we report a Sm3+-activated KNa4B2P3O13 (KNBP) powder phase. Its particle morphology, photoluminescence properties, concentration quenching mechanism, thermal quenching mechanism, and chromatic properties are demonstrated. Upon the near-ultraviolet (NUV) irradiation of 402 nm, the powder phase exhibits orange-red visible luminescence performance, originating from typical 4G5/2→6HJ/2 (J = 5, 7, 9) transitions of Sm3+. Importantly, the photoluminescence performance has good thermostability, low correlated color temperature (CCT), and high color purity (CP), indicating its promising application in the NUV-pumped warm white LEDs.

Captivating color: evidence for optimal stimulus design in a polymorphic prey lure

Araneid spiders use abstract color patterns to attract prey. The chromatic properties of these displays vary extensively, both within and across species, and they are frequently polymorphic. Variation is often expressed in terms of signal hue (color per se), but it is unclear precisely how attractiveness scales with this property. We assessed captures among color-manipulated females of the dimorphic jeweled spider Gasteracantha fornicata in their natural webs. The manipulation magnified the natural variation in stimulus hue independently of chroma (saturation) across a range spanning most of the color spectrum. Catch rate varied across treatments in simple accordance with how greatly stimulus hue deviated from either of the two extant phenotypes. Predictions based upon fly-perceived background contrast were unsupported despite dipterans constituting ~60 % of prey. This study isolates the importance of stimulus hue and supports the premise that extant phenotypes reside in an optimal spectral range for prey attraction.

Building superior lighting properties for WLEDs utilizing two-layered remote phosphor configurations

The remote phosphor structure produces higher luminous flux but delivers poorer color quality than the conformal or in-cup phosphor structure. To eliminate this weakness, researchers have attempted to improve the chromatic properties of remote phosphor package. This study tends to enhance lighting features for WLEDs including color quality and luminous flux in general or color rendering index (CRI) and color quality scale (CQS) in particular by applying dual-layer remote phosphor structure. In the simulation section, we utilize two identical LEDs that only differ in correlated color temperature values which are 6600 K and 7700 K. The study offers an idea of placing a yellow-green phosphor layer SrBaSiO4:Eu2+ or a red phosphor layer SrwFxByOz:Eu2+,Sm2+ on the yellow phosphor layer YAG:Ce3+ and then modifying the concentrations of SrwFxByOz:Eu2+,Sm2+ and SrBaSiO4:Eu2+ to the suitable values to improve the color quality and lumen output of WLEDs. The results show that red phosphor layer SrwFxByOz:Eu2+,Sm2+ has a significant influence on CRI and CQS improvement. Particularly, the increase of SrwFxByOz:Eu2+,Sm2+ concentration leads to increased CRI and CQS because the red light component increases in WLEDs. On the other hand, the green phosphor layer SrBaSiO4:Eu2+ only brings benefit to the luminous flux. However, the WLEDs’ luminous flux and color quality drop sharply, when SrwFxByOz:Eu2+,Sm2+ and SrBaSiO4:Eu2+ concentrations rise extremely, which is verified based on the Mie-scattering theory and the Lambert-Beer law. In short, the article provides general knowledge and primary information for the production of higher-quality WLEDs.

High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices

Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recently officially approved for crushed grapes treatments. The effect of ultrasound amplitude (41 and 81%) and treatment time (1, 3, and 5 min) has been studied on anthocyanins, flavan-3-ols, tannins, polymerized pigments, HCl index, and the color intensity of two finished red young wines. Anthocyanins and phenols compounds were not degraded with an increase in amplitude and sonication time, and the chromatic properties of the selected wines were preserved. Amplitude and ultrasound time were also evaluated considering their effect on evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher level of amplitude (81%) induced a higher percentage decrease in tannins, 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine which did not show a significant change during storage. HPU shows a possible chemical effect on the evolution of some analytical indices during bottling maturation, but their effectiveness could be strictly linked with the initial phenolic profile and ratios between polyphenol classes.

Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.

Does reproductive mode affect sexually-selected coloration? Evaluating UV–blue spots in parthenogenetic and bisexual lizards of the genus Darevskia

Sexual selection often leads to evolution of conspicuous signals, raising the chances of attracting not only potential mates, but also predators. In lacertid lizards, ultraviolet (UV)–blue spots on flanks and shoulders represent such a trait. Some level of correlation between male and female ornamentation is also known to exist. Therefore, the phenotype of females may change in the absence of sexual selection. We tested this hypothesis on a complex of parthenogenetic and bisexual lizards of the genus Darevskia. We evaluated area, counts, and chromatic properties (UV opponency, saturation) of UV–blue spots and compared the values between the clones and their bisexual progenitor species. We found a fair heterogeneity between the parthenogenetic species, but no general tendency toward higher crypsis or conspicuousness. Values of the parthenogens were not significantly different from the values of sexual females. A possible explanation is that the changes in selective forces associated with parthenogenetic reproduction are too small to affect the resulting pattern of selective pressures on the studied traits, or that the phenotypes of the parthenogens result from the unique combination of parental genomes and are conserved by clonal reproduction.