The aim of this work was to synthesis the glass crystals by using silica from rice husk ash (RHA) as a raw material. First rice husk was synthesis by heated at various temperatures between 1000-1200 °C and then silica which was heated at the first step was used to be the raw materials for glass crystal. From the result shows that RHA with heated at 1000-1200 °C could be use for silica to synthesis crystals glass. X-ray Diffraction pattern demonstrated that all of condition to heat RHA showed the same results Cristoballite Tridamite are the phase formation appeared all of materials. The crystal glass show blue colour. The optimum condition with show the highest density and density value were obtain with the sample of heated RHA at 1000 °C

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry to study volume of four types of using rice bran oil shortening substitute margarine pastry in puff pastry at shortening 0% 25% 50% 100% percent of total margarine pastry weight. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). From the study on the amount of four recipes of using rice bran oil shortening substitute margarine pastry in puff pastry. The basic formula 0% 25% 50% and 100%. The tester acceptance of shortening 25% formula most. In terms of color flavor taste texture and overall liking in medium. The basic formula 0% and shortening 25%. The tester acceptance in terms of appearance higher than other recipes liking in very. When the variance was analyzed and statistical difference was compared It was found that the appearance color flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

In this research zeolite NaY is successfully synthesized from rice husk silica as agricultural waste material. Iron catalysts on zeolite NaY from wet impregnation Fe/NaY with Fe loading 0.5-10.0 wt% are characterized and investigated for the oxidation of styrene to benzaldehyde. The characterization with wide angle X-ray scattering (WAXS) suggest that loaded iron dispersed on external surface and inside pore of NaY. Moreover the formation of g-Fe2O3 phase is observed on NaY as indicated by soft X-ray absorption spectroscopy. TGA and FTIR measurements of the Fe/NaY also show the formation of nitrate ion. Over the catalysts the oxidation of styrene is enhanced with benzaldehyde being the major whereas styrene glycol acetophenone phenylacetaldehyde styrene oxide and benzoic acid being the minor products. The 2.5wt%Fe/NaY show the good catalytic selectivity in catalytic oxidation of styrene using H2O2 and reaction time at 6 h and the selectivity of the benzaldehyde reached 75%.