The aim of this study was to investigate the microbiological quality of milk-shaked drinks including Bacillus cereus Escherichia coli Salmonella spp. Staphylococcus aureus yeast and molds in unsealed containers sold in market fair roadside and stall around Mahasarakham university. The analytical results revealed that microbiological quality of 30 samples of milk-shaked drinks in unsealed containers that did not pass the criteria of department of medicine ministry of public health Thailand were 50 % of total samples. Bacteriological counts of Bacillus cereus Escherichia coli Salmonella spp. And Staphylococcus aureus of milk-based drinks that did not pass the criteria were 13.3 10 13.3 and 10% of total samples respectively. Yeasts and molds counts of milk-based drinks that did not pass the criteria were 3.3 and 30% of total samples respectively. Microbiological contamination of milk-shaked drinks was related to the hygiene of the shop and the supplier. It was found that the location of stall which high dust particles and animal carriers also contributed to the contamination of microorganisms. Moreover the hygiene of the supplier may cause the milk-shaked drinks to be contaminated with microorganisms.

The Study and Design The Container box for applied to Residential Building : Baang Kor Laem Case study. Bangkok Followed by the Greenhouse Gas Management Organizations Guide to House Design and Low Carbon Building. (Public Organization) will reduce the energy consumption of air conditioners in existing containers. It also creates a pleasant indoor environment. And the design is complete. Used in containers that are currently used in the future. The purpose is to study the design of containers to be applied as low carbon building. Study of energy usage behavior of container users and make them comfortable. It is also a way to design residual resources into other types of housing in the future. The study found that the container design in general. There is a lot of air conditioning and greenhouse gas emissions. Fluorocarbon and hydrocarbon groups from the use of refrigerants in air conditioners and refrigerators. Therefore the design of the container to be applied to the building to reduce the energy consumption of air conditioning and to be in a comfortable state. The results of the experimental application of low-carbon residential buildings designed by the researchers. The home energy consumption was 0.75 tCO2e / year when the design was applied to current and future containers. The result was a reduction in greenhouse gas emissions.

Nowadays container of alcohol for warm food is produced from raw material of alloy mixture of tin chromium and manganese. When the container is heated with the flame temperature at 300 c which it is burned about 10 minutes. The container is transformed into trash that it’s difficult to disintegrate for destroying the environment. This reason is that the sawdust is taken for useful and alloy substitute. Manufacturing container from the sawdust on alloy with alcohol gel substitute for warm food the process of forming is essential that mold extrusion and compression mold are designed appropriate to size shape of workpiecesafedurablesuitable work including preparing forming sawdusttest for burningpreparing synchronizationdesign work and selecting material for mold. The result of project revealed that the burning was taken about 26 minutes per piece while metal container had 15 minutes. Furthermore sawdust container was about 73.33 percent and the temperature of combustion higher than metal container about 51.88 percent. Sawdust container costs 2.45 baht per cup and lower than 51.00 percent whereas metal container costs 5 baht per cup. The rate of precipitation into process of biodegradation container from sawdust and water showed that the rate of good biodegradation was depended on precipitation into process of biodegradation.

The purpose of this study is to design and develop a house from used containers for the victims. A providing residence is one of the most important requisite for the victims. In this study the unused shipping containers were modified and used as a house for the victims. A container house provided a common space and a share area for the victims to conversedshare the informations and to support each other which is the main purpose. This study decided the containers size 2.50/12/2.50 A container allocated the area into 4 main parts. The first part is for livingthe second part is the bathroomsthe third part is the stair and the forth part is the base. From the study the concluded of the design is to arrange the containers in to 4 orientations by located the containers along side the North and South. The purpose is to gain the fresh air and shelter from the glaring sun. And also the reason of reduce the energy in the residence. The useful purpose to put the 3 containers stack isit easy to install and remove. Therefore the 4 orientations are also provide the share area for the victims and separate the other part of areas clearly.

The study of vegetable-carved processing packed in hermetically sealed container for 5 types of plant e.g. carrot pumpkin radish green papaya and cucumber which carved into rose or leave shape and preserved in acidified-pickle (7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid pH 3.27). The processing were conducted by sanitized carved-carrot pumpkin and radish in peroxyacetic acid solution (80 mg/l 3 min) or dipped in tap water (3 min) for green papaya and cucumber. Then all carved-vegetables were blanched in calcium chloride solution (0.5% 3 min) followed by preserved in acidified-pickle in plastic box with a lid and stored for 4 days at room temperature (25ºC). The results showed that pH and °Brix decreased during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4th days of the storage. Hence carrot and pumpkin were used in the next experiment which preserved in preservative-added recipe (27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite pH 3.39) with hot-filled method in glass bottle. Treatment was compared with carved-vegetables preserved in acidified-pickle and kept at 4oC as the control. The pH of samples of pickle solution carved-vegetables and mixed-sample of both treatments showed lower than 4.6 and °Brix were gradually decreased during storage periods.The appearance of both treatments were maintain good and not different between treatments. Shelf-life of carved-carrot -pumpkin and -radish stored in hermetically sealed container was up to 7 days. Total bacteria count Escherichia coli yeast-molds were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected