The study of nutrient components in co-composted sludge from Serm Suk Co. Ltd. applied on Brassica chinensis growth had the objective to reduce the amount of waste from beverage processing which the factory did not eradicate properly. This experimental research helped reducing the problem of sludge eradication by using the sludge as a fertilizer. The experiment was divided into 2 sets. 1) The dried leaves and garbage 2) The dried leaves garbage and sludge. All sets have 60 . Collect data every 5 days. The growth rate of each part was measured including the height of trunk and number of leaves. Found that in the set 2 was the best nutrients the values are as follows organic matter is 30.64% (w/w) carbon is 17:11% (w/w) the ratio of carbon : nitrogen is 22:1 total nitrogen is 0.80% total phosphorus is 0.43% and pH is 6.35. It also affected to the growth of the Brassica chinensis better than set 1 and set 3. The growth of the highest level at average at 7.7 cm and the average number of leaves at 4. This set was the best ratio for growing Brassica chinensis and reducing the waste from factory as well.

Hydrogen sulfide (H25 cheap materials activated carbon scraped iron sand cement and rice husks applied to the small scale biogas production at 30 ppm within 6 hours. The filter materials with highest to lowest H48.18 percent respectively. In the medium scale biogas production (20 L) at 30 ppm. Scraped iron and sand mixed with activated carbon filter had the best H(200 L) production of the biogas fermentation (30 ppm biogas product) sand mixed with activated carbon filter at the ratio 60:40 displayed the best performances in removing H2(3 day). It is the most environmental friendliness as well as cost-effective filter for biogas fermentation at scale up sizes at least 20 L. S) is found to be one major serious contaminant to biogas production system. In this research the team aimed to develop a high efficient filter for removing H2S from the biogas reaction. From all 2S absorptivity were activated carbon sand scraped iron and rice husks those accounted for 88.02 76.06 55 50 and 2S absorptivity (100 percent) and sand showed its H2S removal efficiency lower at 65 percent respectively. In larger scale S after incubated for 4.5 hours while scraped iron filter as well as activated carbon filter functioned in H2S removal longer time (2 and 3 days respectively). In order to be able to practically apply for continuous filtering H2S from the continuous biogas production sand mixed with activated carbon filter exhibited long last filtration

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

Mudmee silk and silk weaving are the long carried cultural wisdom heritages inherited from ancestors. Buriram is another province where weaves Thai silk especially in Na Pho district. Na Pho Silk Weaving Center (Na Pho Handicraft Center) has been known for madmee silk and silk weaving in quality standardization and popular. It is retaining traditional patterns and colors. New patterns are created but not much and not very suitable to produce various products. There is an attempt to revamp image of silk fabric and mudmee silk to raise value and use of color in universal design. The development for silk fabric designing and coloring in Na Pho received support for standardization. The design patterns has been inspired by mudmee silk’s ancient patterns Na Pho district Buriram province. The highlight of ancient patterns including Lai Khom Lai Tad Lai Song Pool Lai Khor Lai Eid Tong Lai Kra Tae Nang Tan or Lai Nak Lai Kho Pai and Lai Kho Lo (Butterfly) are applied in the process of assigning weaves/colors the size of the space and color placement for various patterns and application but it is still retaining the original pattern. Single color is applied for such patterns and become visible through its different including navy blue blue and bluepurple. Study of variation results in color fastness to washing color fastness to light color fastness to water and color fastness to perspiration of silk fabric and mudmee silk showed after dyeing. Color fastness to washing exhibited very good wash fastness level of (4-5) Color fastness to light exhibited excellent light fastness level of (5) Color fastness to perspiration (acid and alkaline) exhibited very good level of (4-5) and Color fastness of water exhibited moderate level of (4) The assessment reviews regarding patterns textures colors and products from silk fabric and mudmee silk from 20 samples of Na Pho Silk Weaving Center (Na Pho Handicraft Center) Na Pho district Buriram Province revealed that Pattern of silk fabric and mudmee silk of Na Pho Buriram province still retained pattern and exhibited excellent value of (75 percent) and good value of (25 percent). Pattern was contemporary between traditional motifs and new design exhibited excellent value of (50 percent) good value of (40 percent) and moderate value of (10 percent). Pattern was not difficult and not too easy. It was suitable to weave for silk fabric and mudmee silk exhibited excellent value of (85 percent) and good value of (15 percent). Pattern layout still retained the method of the traditional motifs exhibited excellent value of (60 percent) good value of (30 percent) and moderate value of (10 percent). Placement and spacing of patterns were balanced and not too tight exhibited excellent value of (70 percent) good value of (25 percent) and moderate value of (5 percent). The suitable of pattern layout in vertical horizontal diagonal and stripes which involved in the manufacture of textile products exhibited excellent value of (75 percent) good value of (20 percent) and moderate value of (5 percent). Color placement was harmonized and suitable for manufacture of textile products exhibited excellent value of (60 percent) good of (35 percent) and moderate value of (5 percent). Pattern become visible through its difference when dark color is applied for silk fabric and mudmee silk with exhibited excellent value of (65 percent) and good value of (35 percent). The suitable of apply single color and color which is similar to for the fashion and textile product exhibited excellent value (50 percent) good value (35 percent) and moderate value (15 percent). The application of the new pattern from the silk fabric and mudmee silk products exhibited contemporary with excellent value of (85 percent) good value of (10 percent) and moderate value of (15 percent). Bags products from using silk fabric and mudee silk maintained the same identity with excellent value of (70 percent) and good value of (30 percent). Textiles products from silk fabric and mudee silk Na Pho Buriram province exhibited excellent value of (60 percent) good value of (35 percent) and moderate value of (5 percent)

The research aims to develop the innovation development of fashion bags design and the product design by using silk fabric Napho District Buriram. To introduce the technical innovation development of fashion bags design and development of the product design by using silk fabric Napho District Buriram and to develop Thai Community Product Standard (TCPS.) in Buriram Province. The instruments used in research were interview the comment assessment form and the designs assessment form. The sample consisted of 100 interested people. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The result of the research found that Ban Napho Community Enterprise Group in Buriram Province produced the silk fabric with complex patterns in various colours and styles. It was local knowledge that was unique and useful in conservation education as well as in development. Ban Napho Group have designed and produced textile products by using silk fabric such as Tailor fabric clothing bag scarf and other but they needed to be continually upgrade the designs in order to modernize. The result in this research regarding to fashion bag design revealed that most respondents from the 100 interested people were female employee aged 31 to 40 years having an average income 5001 to 10000 baht and below a Bachelors degree. For the design assessment the result showed that these interested people had positive attitude level in prototype fashion bag No.5 for pattern design application and the overall average at 84 85 and 86 percentages respectively. The transfer of technology evaluation the results showed that prototype fabric bag No.5 was positive attitude in high level for overall pattern design and decorating at 86 percentages and prototype fabric bag No.6 was at 82 percentages respectively. The research finalized the highest score of prototype fabric bags and 5 phototypes were selected without respectively such as phototype No.1 2 5 6 and 9. They were selected for making the sample in order to introduce the knowledge to the local community.