This research aims to develop the gypsum refractory board mixed with corn leaf coir. The 5 ratios of gypsum plaster: corn leaf coir: tap water: sodium silicate are equal to 1: 0: 1: 0.03 1: 0.100: 1: 0.03 1: 0.150: 1: 0.03 1: 0.200: 1: 0.03 1: 0.250: 1: 0.03 และ 1: 0.300: 1: 0.03 by weighted. The gypsum refractory boards were produce by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of gypsum refractory board mixed with corn leaf coir followed the TIS 219-2009 standard (gypsum plasterboard) included: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1: 150: 1: 0.03 is the most suitable ratio of gypsum refractory board mixed with corn leaf coir. This developed gypsum refractory boards can reduce the quantity of corn leaf waste and get the good thermal insulation gypsum refractory board products.

The study is the development of biological methods for extracting gold from the effluents of the gold processing and gold extraction in the industries where has a very high acidity (pH 0-4). This method should be used to replace the electrochemical process and chemical method which cause the pollution of toxic substances acid fumes and heavy metals of copper cyanide to the environments. The research started at the characterization and identification of microorganisms presented in gold contaminated water in natural source where is highly acidic (pH 2-4) and it could synthesize nanogold particles. The bacteria Bacillus sp. E201 were identified from this source and it showed its 16S rDNA gene with similarity of 95% to bacteria Bacillus thuringiensis accession no. FJ755916. It could create gold in the solution outside the cells within three days Form 1 mM HAuCl4 • 3H2O solution the bacterial dry weight could yield 75.3% with the amount of 0.5115 grams. It could be able to withstand acidic conditions and harvest gold from the gold extraction solution after centrifugation and filtration. So this developed biological method could be developed to apply in the industrial production of gold and jewelry industry.

The objective of this research was to determine and estimate the quality of ground water for producing village-tap water without pre-treatment in 3 districts Samchuk Nongyasai and Dermbangnangbuat districts Suphanburi province. Villagetap water was collected from 88 boreholes covered 17 sub-districts in June 2014 and January 2015 using standard method and then correctly preserved before analysis process. The result showed that pH conducted in filed using pH meter found in the range 7.0 to 9.2. Total hardness was found in the range of 110 to 590 mg/L as CaCO3. The concentration of Mn Fe Pb was found in the range of 0.08 - 0.88 mg/L nd - 1.88 mg/L and nd - 0.07 mg/L respectively. The concentration of Cd was to be non-detectable for all samples. The result found that total hardness was found higher value than standard quality water according to publish by Ministry of Natural Resources and Environment Thailand. The contamination of Mn and Fe in some samples was higher value than maximum allowable concentration. The problem of Fecontamination can extremely affect to physical properties of quality water. The production of household-water filtration in this work was modified from Bureau of Community Technology Department of Science Service Ministry of Science and Technology. The technology communication of the production household-water filtration was conducted by workshop procedure. The production household-water filtration was conducted step-by-step. All participants can produce the household-water filtration by themselves.

The aims of this research work were to enhance the impact resistance and processibilty of wheat gluten (WG) by the addition of epoxidized natural rubber (ENR) compared to glycerol. This work was divided into two parts: to study the optimum ENR content for improvement of WG and the effect of together functions between ENR and glycerol on the properties of WG. Tested specimens were mixed and prepared by internal mixer and compression molding machine respectively. ENR and glycerol were varied from 10 to 40 phr. The effects of modifier types and contents on WG were evaluated by tensile impact and water absorption testing and thermal analysis. Fracture behavior and rubber dispersion were investigate with scanning electron microscope (SEM). The result revealed that the increase of ENR or Glycerol contents led to the decreases in tensile modulus and strength except for modifier content of 10 phr whereas elongation at break and impact strength increased. Glass transition temperature (Tg) of modified WG tended to decreased with the increase of ENR or glycerol contents especially for glycerol. The presence of glycerol affected on the decomposition temperature (Td) values but those were unchanged for case of ENR. Water resistant of WG specimen was improved by the presence of ENR whereas the increase of glycerol led to weight loss at immersion time of 2880 min. For the effect of ENR : glycerol ratios it indicated that glycerol enhanced tensile resistances but suppressed impact and water resistances of modified WG by ENR. Sizes and dispersion of ENR particles were improved by the addition of glycerol. Tg and Td values of modified WG by ENR and glycerol increased when ENR fractions were increased.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.