The diversity of soil microorganisms in mulberry root rot disease infesting fields was investigated from The Queen Sirikit Sericulture Center at Kanchanaburi Khon Kaen Sisaket and Ubon Ratchathani provinces. Isolation of the soil microorganisms was performed on four media as nutrient agar (NA) potato dextrose agar (PDA) rose bengal agar (RBG) and modified selective fusarium agar (SFA). Twenty-four bacterial isolates were arisen from NA including gram positive endospore forming rod gram negative rod gram positive cocci and Actinomycetes. Similarly 75 isolates of fungi were gained from PDA RBG and SFA and could be defined to be Aspergillus sp. Chaetomium sp. Curvularia sp. Fusarium sp. Penicillium sp. Phytophthora sp. and Rhizopus sp. by their morphological characteristics. Verification of the causal pathogen of mulberry root rot disease could be accomplished using specific primers for F. solani in which a DNA band at approximately 300 bp was revealed.

This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.

The objective of this research were to study 1) General features of economic factor social factor environment factor and personal factor of people in muo-baan Suan-Son community and 2) The influence of economic factor social factor environment factor and personal factor involvement on quality of life of people in muo-baan Suan-Son community. This study was conducted by applying 2 research methodologies. For quantitative approach questionnaires were used to collect data 216 from people in muo-baan Suan-Son community. The data was analyzed by using descriptive statistics and hierarchical regression analysis. With the qualitative approach in-depth interview group discussion structured observation and field notes. The results indicated that 1) Most of people in muo-baan Suan-Son community had low bachelor degree enough income each month satisfied with family over work and community considered that the environmental protection in the community was moderate and the environment in the community was middle clean and enough. 2) The component of factor influence to quality of life of people in Muo-Baan Suan–Son community had health treat family community and welfair.

The objective of this study 1) To study the shape of the template from the process of making basketry 2) To design a template hyacinth wicker products creative products 3) To test the woven pattern of water hyacinth wicker 4) To create a unique product that is more valuable to the local wisdom and value. Consumerism toward the development of water hyacinth wicker patterns. By specifying a sample group of 57 people. The tools used in the research consisted of the satisfaction questionnaire on the template pattern water hyacinth weave basketry to local creative concept product. The results of the design of the water hyacinth wicker pattern design to the product of local identity concept found that the design shape can be a shape that has a concept as a creative product. Form 1 wicker-shaped pattern template from water hyacinth leaves The product is a chair with an average of 4.58 Form 2 template oval shaped wicker basket shape. The product was a basket of legs with an average of 4.48 Form 3 basket shaped shape from the bowl shape the product received the basket has a value of 4.22. All 3 forms that can be developed in the form of products that can satisfy level most satisfactory shape is the molds for Basketry 1. The product is a chair that is beautiful the proportion of products is suitable for use and strong products are local and creative in the process of water hyacinth wicker requires a template for forming. The original material used to make the wicker template is plywood or foam material. During the study phase the researcher invented the material for making water hyacinth woven basket template using rubber water mixed with plastic watercolor foamed foam templates are used for easy handling and longer durability.

This research titled “People saving status for pre-aging readiness” was aimed: 1) to study people saving status for pre-aging readiness 2) to study saving management conditions on people saving significance awareness incomes expenses and welfares in order to arrange the pre-aging readiness and 3) to study the situational factors and saving characteristics attitudes and behaviors influence in people saving status for pre-aging readiness. The quantitative research methodology was conducted the close-ended questionnaires were used as a tool for data collection and analysis results were presented in descriptive statistics. Samples used were the 360 pre-aging participants in Bangkok metropolitan with 40-59 years of age. Non-probability (Purposive) sampling and the basic statistics were used in analysis for frequency percentage mean standard deviation and inference statistics. Research findings suggested: 1) people saving status for pre-aging readiness in overview was in medium level the highest average was knowledge of proper professional skills for pre-aging people the next lower was family financial management and the lowest average was saving knowledge for earning more incomes. 2) saving management condition in overview was in large level the highest average were incomes and expenses the next lower was people saving significance awareness and the lowest average was welfare and 3) the situational factors and saving characteristics attitudes and behaviors have influenced in people saving status for pre-aging readiness.