Optical Properties of Ho3+ Doped in Tellurite Glass

We visit the standard procedure for analyzing the optical spectrum of Ho3+ doped tellurite glass has been studied. The glass was formed using a composition 79% Te O2 + 20% Li2 CO2 + 1% Ho O2. I density and refractive index were measured and used to calculate various physical properties such as, rare earth concentration, mean atomic volume, electric polarization, ionic radius, molar refractivity, field strength, reflection losses and dielectric constant etc. The absorption spectra of glass have been recoded in the 340 – 2000 nm and fluorescence in the 400 – 710 nm. region. The spectral lines were used to get the energy levels of Ho3+ in tellurite glass. We have also calculated the oscillator strength, Judd-Ofelt intensity parameters, transition probability; branching ration stimulated emission cross section etc. utilizing these special data. It is marked that the line 5F4 (5F2) - 5I8 is very intense and have very high stimulated emission cross-section and is most suitable for easer emission in Ho3+ in tellurite glass

Study of Amplitude Modulation Transmitter

This project deals with the design and implementation of a simple amplitude modulation transmitter using colpitts oscillator principle to transmit a low power AM transmitter, typically used as short range linkage between a microphones and the audio amplifier modules. The project will also enable other listeners and other correspondents to tune and receive the same information via all sorts AM receivers at the same oscillation frequency of the oscillator

Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections. Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta