This comprehensive review examines recent innovations in green technology and their impact on environmental sustainability. The study analyzes advancements in renewable energy, sustainable transportation, waste management, and green building practices. To accomplish the specific objectives of the current study, the exploration was conducted using the PRISMA guidelines in major academic databases, such as Web of Science, Scopus, IEEE Xplore, and ScienceDirect. Through a systematic literature review with a research influence mapping technique, we identified key trends, challenges, and future directions in green technology. Our aggregate findings suggest that while significant progress has been made in reducing environmental impact, barriers such as high initial costs and technological limitations persist. Hence, for the well-being of societal communities, green technology innovations and practices should be adopted more widely. By investing in sustainable practices, communities can reduce environmental degradation, improve public health, and create resilient infrastructures that support both ecological and economic stability. Green technologies, such as renewable energy sources, eco-friendly construction, efficient waste management systems, and sustainable agriculture, not only mitigate pollution but also lower greenhouse gas emissions, thereby combating climate change. Finally, the paper concludes with recommendations for policymakers and industry leaders to foster the widespread adoption of green technologies.

We report a method for effectively and homogeneously incorporating carbon nanotubes (CNTs) in the form of double-wall (DWCNTs) and multi-wall (MWCNTs) structures into commercial paints without the use of additives, surfactants, or chemical processes. The process involves the physical mixing of the nanotubes and polymers using the cavitation energy of an ultrasonic bath. It is a simple, fast method that allows for uniform distribution of carbon nanotube bundles within the polymer for direct application. Due to the hydrophobic properties of the carbon nanotubes as grown, we used paint samples containing 0.3% by mass of both types of CNTs and observed an improvement in waterproofing through wettability and water absorption through immersion tests on the samples. Different solvents such as water, formaldehyde, and glycerin were used, and the results showed an increase in paint impermeability of 30% and 25% with the introduction of DWCNTs and MWCNTs, respectively. This indicates a promising, economically viable, and revolutionary method for applying nanotechnology in the polymer industry.

While the rapid development of artificial intelligence has affected people's daily lives, it has also brought huge challenges to high school mathematics teaching, such as restructuring the classroom teaching structure, transforming the role of teachers, and selecting classroom teaching methods. Based on this, the article explores the application strategies of AI technology in improving knowledge introduction, improving mathematics classroom efficiency and stimulating students' learning interest, with a view to optimizing classroom teaching links, improving students' core discipline quality, and promoting the development of high school mathematics teaching informatization.

In this paper, a new compound health drink of aloe and balsam pear was developed by using high-quality aloe and balsam pear as main raw materials and white granulated sugar and citric acid as auxiliary materials. The effects of the addition of aloe juice, balsam pear juice, white granulated sugar and citric acid on the sensory quality of the beverage were investigated and analyzed. On this basis, the orthogonal test was conducted to determine the best formula for the beverage. The results showed that the order of the factors affecting the quality of the finished product was the addition of aloe juice > white granulated sugar > citric acid > balsam pear juice; the optimal formula is 24% aloe juice, 10% balsam pear juice, 7% white granulated sugar and 0.09% citric acid and the resulting beverage was bright in color, sweet and sour with good flavor, and its physical, chemical and health indicators meet the national standards.