A closed wet cooling tower became popular for heat transfer process but the existing system was not sufficient for the heat transfer of the manufacturing line. This research aimed at investigating the heat transfer enhancement of the 200-ton closed cooling tower by installing spray nozzles to spray water to the condenser. The distance between the spray nozzles and the condenser were 20 30 40 50 and 60 centimeters. The mass flow rates of water spray were 8 10 12 and 14 liters per minute. The objectives of the study therefore were to study the heat transfer coefficient of cooling water and to evaluate the economic value of this improvement option’s investment costs. In this study the outlet temperature of the cooling tower was set to be less than 37°C the difference of inlet and outlet water temperature was 2.9°C and the overall heat transfer rate approximated 360 kW. The results of the study reported that the distance of the spray nozzles and the condenser was at 30 centimeters and the mass flow rate of water spray was 12 liters per minute. The rate of heat transfer was 362 kW. The efficiency of the cooling system was 0.8 which became suitable for real use. In addition to considering value investing the results showed that the payback period was 0.47 years and the net present value was 1693801 baht. The rate of return received from the project was 207% which was worth investing.

This research is designed to Design and construction of non-electric water pump equipment in the aquarium beautiful. And test the efficiency of the device. Designed and built. PVC pipe fittings The diameter is 12 inches high 130 centimeters. The operation of the device using the vacuum. Discharge of water and continuous access to equipment. Experimental results Non-electric water pump in the aquarium beautiful. Average water flow rate is 20 liters / hour.

Properties of pumice aggregate mortar blended with para rubber wood fly ash (PRWFA) replaced type 1 ordinary Portland cement (OPC) in different proportions of 020 and 40 wt.% OPC and dosed with used engine oil (UEO) in proportions of 00.2 and 0.3 wt% water were investigated. Whole mix type specimens size was cast in 555 cm and curing in ambient temperature for 7 and 28 days. Testing series of physico-mechanical properties performed on bulk density water absorption electrical resistivity Shore hardness and compressive strength were determined. Moreover microstructure via scanning electron microscope was analyzed. Effect of curing ages enhanced properties of samples such as electrical resistivity Shore hardness and compressive strength. Particularly the 28-day specimen that contained 20wt.% PRWFA and 0.2wt.% UEO provided bulk density of 1.61 g/cm3 and highest compressive strength of 22.09 MPa.

The purpose of this research was to investigate the use of soaked black bean water and to add value to it otherwise it is considered as colored waste water. The soaked black bean water was analyzed for phytochemicals and dyeing process was carried out silk cotton and polyester fibers. Dried black beans were soaked in water ratio 1:1 for at least 12 hours. The dyeing process involved soaking the fiber in soaked black bean water at 100o for 30 min. to determine the type of fiber staining and color fastness. Results showed presence of Anthocyanin Anthraquinonoid Terpenoid Saponin Tannin and Flavonoids in soaked black bean water. It was found that dye could be absorbed by silk fabric in an acidic condition. The shade appeared red-brown at L*44.17 a*16.88 and b*20.13 color strength was 6.19 and ultraviolet protection was blocked more than 97.5 percentages as UPF 50+. Moreover the color fastness grading in crocking property was very good to excellent (CF 4-5) good washing fastness (WF4) and moderate fastness in the presence of light (LF 4). In conclusion soaked black bean water can be used for dyeing for silk fabric and enhance UV protection.

The study aimed to investigate appropriate formula for drinking yoghurt production. The conditions were ratio of yoghurt : concentrated rambutan juice at 100 : 0 90 : 10 85: 20 and 75: 25 the effect of concentrated rambutan juice on physical and chemical and microbiological lactic acid bacteria survival appropriate proportion of syrup and lactic acid bacteria survival during storage of drinking yoghurt from rambutan juice. It was found that proportion of concentrated rambutan juice had no effect in color (L* a*) of the yoghurt (p>0.05) but its impact to b* and viscosity were significant (p≤0.05) they increased with the increased proportion of the concentrated rambutan juice. Yoghurt with 15% concentrated rambutan juice had 88% survival rate of lactic acid bacteria after stimulated digestive system. The results showed that optimal production formula of drinking yoghurt from concentrated rambutan juice and syrup were 90:10 Z(yoghurt: concentrated rambutan juice; 85:15) : syrup) Drinking yoghurt stored in the refrigerator at 4±1oC for 15 day was evaluated and found that LAB survival numbers were 9.90 log CFU/mL.