Journal of Science and Technology CRRU

Calculation of the time-dependent velocity and displacement of particle move under time-dependent external force of damping oscillation

Artit Hutem — 2023-06-27

The purpose of this research article study was to explore the movement of particle the controlled by time-dependent external force of exponential-sine function and we have taken non homogeneous linear differential equation of first order in Mathematics and Newton’s second law in physics to calculate the velocity and the displacement of particle the controlled by time-dependent external force of exponential-sine function. The time-velocity and time-displacement of a particle of mass is inversely proportional to the parameter of damp coefficient and the parameter of air force coefficient . The time-velocity and time-displacement of a particle of mass is inversely proportional to the parameter of initial external force coefficient and the parameter of number of wave frequencies coefficient .

Development of Pickled Fish Papaya Salad Sauce Product

Sirilada Srikok — 2023-06-27

This research aimed to 1) Select a suitable formula of fermented fish sauce to use as an ingredient in pickled fish papaya salad sauce product. 2) Study and develop a suitable formula of pickled fish papaya salad sauce product. 3) Study the physical, chemical, microorganism and sensory qualities of pickled fish papaya salad sauce product. It was found that the suitable fermented fish sauce used pickled gouramis fish, white popinac, pineapple, picked garlic juice, shrimp paste, palm sugar, MSG, and water were 36.70, 5.50, 9.17, 3.66, 5.50, 1.83, 37.64, and 0.6 gram, respectively. The suitable formula of pickled fish papaya salad sauce product used fermented fish sauce, dried chili, garlic, palm sugar, fish sauce, lemon juice, and water were 11.82, 9.09, 7.45, 11.82, 20.45, 21.18, and 18.18 grams, respectively. The developed product has physical characteristics of L*, a*and b* were 17.211.21, 18.980.83 and 23.261.32, respectively, viscosity 236.033.23 cp and total soluble solid was 59.820.09 Brix. The chemical characteristics of pH and total acidity were 3.27±0.01 and 0.01±0.02 percentages, respectively. The sensory characteristic of appearance, color, odor, taste and overall liking from 100 consumers between the ages of 18 – 60 were 8.83±0.23, 8.76±0.69, 8.89±0.88, 8.97±0.56 and 8.89±0.86 scores, respectively. The microorganism qualities of total plate count were 2x10² cfu/g, yeast and mold were 1x10² cfu/g. It was shown that were below than the Thai Community product standard 1954/2557.

Application of Geographic Information System for Magnolia sirindhorniae Noot.& Chalermglin Forest Database Lopburi province

Kwanchai Chai-udom — 2023-06-27

The objectives of this research were to 1) prepare a database of Magnolia sirindhorniae Noot. & Chalermglin forest using Geographic Information technology, 2) to study forest community and distribution of Magnolia sirindhorniae Noot. & Chalermglin, collected data with GPS. Explore the location of Magnolia sirindhorniae Noot. & Chalermglin, measured diameter at breast height from 2 centimeters to 1.30 meters and make database of Magnolia sirindhorniae Noot. & Chalermglin forest with Arc Gis 10.4, then, the used database to study forest community and distribution by finding Density, Grith at breast height, Basal area and Volume of wood. Results found that database of Magnolia sirindhorniae Noot. & Chalermglin forest has an area of 139,752 Rai of 4 zones. The database contains data about the location of trees, growth, Basal area diameter at breast height, the volume of wood, and height of each Magnolia sirindhorniae Noot. & Chalermglin. The results of the community forest showed that in 2015, the density was 1.56 trees/Rai, the volume of wood was 3.95 cube meters, Basal area was 254.43 square meters, while in 2018, the density was 0.62 tree/Rai, the volume of wood was 3.39 cube meters, Basal area was 208.46 square meters. Comparing 2015 and 2018, the number of Magnolia sirindhorniae Noot. & Chalermglin decreased by 60 percent, and the volume of wood and Basal area decreased by 40 and 82 percent, respectively. For distribution, they distributed in group type in both years.

DPPH radical scavenging activity and total phenolic content of Riceberry Rice, Black Gluten Rice, and Hom Nil Rice

Piyada Yodsoontorn — 2023-06-27

This study was to investigate antioxidative in of Oryza sativa L., which are Riceberry Rice, Black Gluten Rice, and Hom Nil Rice. The measurement of antioxidation activity was carried out using DPPH as the testing reagent using Trolox as the standard antioxidant. The total polyphenol content in samples was measured by Folin - Ciocalteu method and compared using gallic acid as a standard. The study was found that, the antioxidative activity of the Black Gluten Rice against DPPH showing highest antioxidant activity considered IC₅₀ value of 0.1026 mg/ml, and had a trolox equivalent antioxidative capacity (TEAC) value of 0.1257. The secondary is the Riceberry Rice, and the Hom Nil Rice is lowest. The Black Gluten Rice has highest total polyphenol content, which is 10.32 percent by weight. The high proportional correlation was observed between antioxidant activities and total polyphenols (p < 0.01).

The study of ethanol production from coconut husk

Atchara Jaidee — 2023-06-27

The objective of this research was to study the ethanol production process from coconut husk. In this study, the effect of acid hydrolysis using sulfuric acid 4, 7 and 10 %(v/v) on ethanol production was studied. The optimal condition for maximum ethanol yield uses sulfuric acid 4 %(v/v) in temperatures 121°C for 2 hours. The total reducing sugars obtained from this process was 19.60±0.08 g/L and submitted to ethanol fermentation with commercial yeasts of Saccharomyces cerevisiae. The ethanol is separated from the fermentation using fractional distillation and determined the concentration by measuring the density. The maximal ethanol concentration of fermentation was 0.67±0.02 %(v/v).

The development of Plant Tissue Culture Laboratory to support samples from the community

Sompian Fagtong — 2023-06-27

The development of plant tissue culture Laboratory to support samples from the community. The objectives are to improve plant tissue culture laboratories and to improve the management process for obtaining plant samples from the community. Satisfaction assessment results show that 15 applicants for plant tissue culture laboratory services found overall high level of satisfaction, with an average of 4.02, representing 80.42 percent. The laboratory staff with the highest mean score equal to 4.23, followed by materials, equipment, and chemicals used in the laboratory at a high level with an average score of 4.08. The laboratory scientific instruments were rated at a high level with a mean score of 3.95 Finally, the scientific instruments received a high level of satisfaction with an average score of 3.81.

To study the optimum ratio and physical properties of charcoal briquettes from Irvingia malayana Oliv. ex A.W. Benn.

Patompong Thiangphet — 2023-06-27

The objective of this research is to use wild almond fruit (Irvingia malayana Oliv. ex A.W. Benn.) with lots in rural areas for produce the charcoal briquettes. The calorific in the burning of wild almond at 1000 °C burning effect takes 3 hours to burn. We used the adhesive pasty glue as a binder briquette with the cold briquette process. The results showed that the wild almond can be burned to charcoal black and lightweight. By grinding wild almond charcoal into small size, these charcoals were mixing with the pasty glue a ratio of 6:1. We have to compress the mixing charcoal molded into fuel briquettes. Charcoal briquettes are performed the stable and non-broken products. After leading Solar Green House drying, the results of the physical properties of Charcoal briquettes from the wild almond compared with Charcoal briquettes from wood mixed, found Charcoal briquettes from the wild almond features and quality in the production of charcoal briquettes. Because combustion rate 3.60 g/min, fixed, ash content 17.14 %, moisture content 7.18 % and the calorific value 6,500 cal/g. This is high compared with the benchmark Community products charcoal briquettes, the calorific value cannot be less than 5,000 cal/g. It held that the effect of the wild almond Charcoal briquettes with high energy efficiency. Ideal for cooking in households or communities to commercial production. Due to non-explosion, high combustible, non-soot, non-smoke and odorless. And the calorific value of charcoal briquettes from the wild almond with high calorific value than charcoal briquettes of wood mixed the commercially available. Charcoal briquettes of wood mixed. The calorific value is 6,330 cal/g. Due to these advantages our briquettes are possibly to instead of firewood and charcoal from natural forest which can be reduced the global warming by another way.

Study of biogas production from maize waste

Saritporn Vittayapadung — 2023-06-27

The objective of this research was to study biogas production from maize waste using simple and household type of fermentation system. Biogas production set was included 2 main equipment; (1) anaerobic fermentation tank of 200 Liter which made from polyvinyl chloride (PVC). This tank was for fermented the materials from maize residues (Maize cob and husk) and cow manure. Cow manure was used for working as catalyst and also building the anaerobic bacteria inside the tank. Anaerobic fermentation tank must be in close system and did not allow for air moving inside. Manual agitator was installed on the top of the tank for mixing all material inside and improve anaerobic bacteria activity. (2) Biogas storage tank of 200 Liter that same volume to anaerobic fermentation tank was for storage biogas which produced from fermentation system. The storage tank was included of turning upside down tank that turning down in main storage tank and it was using for storage biogas inside by floating up in case of the gas was happened. There was a conveyed pipe sending gas to final using. The research results of the study were found that biogas from fermenting maize residues produced 2.48 Liter of gas in time duration of 18-21 days. Gas concentration level was 95.6%. The conclusion in this research can achieve and reach the objectives and finding that the production of biogas is enough for using in people household.