An ability of fresh banana peel without surface modification was evaluated for the removal of lead ions from aqueous solution. Batch adsorption was performed at room temperature. The experimental conditions including dosage contact time initial concentration of lead( II) ion were studied. The characterization of fresh banana peel was carried out by Fourier-transform infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence ( ED-XRF) . The isotherm models of Langmuir and Freundlich were used to describe the adsorption mechanism involving the relationship between adsorbent surface capacity and adsorbed degree of lead(II)ion in the equilibrium conditions. The experimental data fitted well to the Langmuir isotherm with a correlation coefficient of r2 greater than 0.86. The Maximum adsorption capacity (qm) was found to be 0.9151 mg/g. The results of ED-XRF of fresh banana peels before and after treatment with lead( II) ion confirmed that lead( II) ion was occupied onto the surface of fresh banana peel. Moreover the inside of fresh banana peels was found the lead(II)ion larger than the outside peels. It was concluded that waste of banana could be used as a low-cost adsorbent for removal of lead(II)ion from aqueous solution based on a simple adsorption method.

This research aims to 1) To analyze the situation of logistics and supply chain of healthy ready to eat meals that sold via online. 2) To study a framework of logistics and supply chain development in value added healthy ready meals that sold via online. 3) To practically benefit in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. The researcher has a desire that this study will contribute to supporting the use of digital technology in business for creating alternatives decisions and system management together with the development of the product category. Hence this enables building long-term competitive advantage for entrepreneurs and reduces the complexity from the use of digital technology which plays a role in in Thailands infrastructure and logistics and supply chain management. In this qualitative research the study sample includes seven full-time or parttime entrepreneurs selling healthy ready meals that sold via online in Bangkok and vicinities. Data collection is conducted through interviews. The study found that the locations of six online healthy ready meals sellers are in Bangkok and one in Sumutprakarn. Four sellers provide delivery service in Bangkok and vicinities and three only in Bangkok. Six sellers provide food ordering channel via Line Application five via Facebook three via phone call two via Instagram and one via a specific food ordering application. Three sellers have more than 21 menus while two other sellers have 8-14 and 15-21 menus. There is no seller whose menus are less than 7. Most of the payment methods which six sellers provide are through bank transfer two sellers by cash and two sellers by credit/debit cards respectively. This research can be concluded based on the objectives of this research as follows. 1) Situation of popular online health products. Health-conscious consumers are becoming more interested in food consumption. The suitable calorie intakes are calculated each day and non-toxic ingredients and safe cooking methods are used. It is found that food delivered directly to consumers must have the appropriate supply chain with logistics activity management in order to be consistent with product category and consumers who are of working age that have no time to cook or eat at a restaurant. Some people think it is impossible to cook as their work is too busy. Therefore they decide to order food online for convenience while they can still take care of health. 2) In studying the framework it is important to pay attention to raw materials coordinating with suppliers of raw material method and workspace of the cook delivery to customers customer relationship management and 3) Practical benefits in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. Therefore consumer behavior has changed and it is possible to use technology that is the driving force of the food business the technological development along with logistics management and supply chain management in quality preservation cooking of ingredients transportation and after-sales service. The use of technology can shorten the supply chain because the manufacturer can directly deal with the customer. It can solve the problem or improve the ability of the business directly which will add value and enhance competitiveness. As a result the business will be growing and competitive in the long run. Suggestions for online food entrepreneurs are the risk of miscommunication and careless transportation that ignores customer details which can cause loss of customers despite not the food quality. Therefore entrepreneurs need to manage supply chain quality thoroughly. Moreover the online healthy food entrepreneurs should regularly monitor the quality of raw materials to build credibility so that customers will make the purchase decision once they know the product and then repeat purchase in the future.

The study of silver metal used in the non-plated jewelry industry was found to be dull or black but it was a basic feature of silver. To react with air easily in Thailand. The hot weather must be maintained regularly. The concept that we can study the development of silver metal with resistance to tarnish to slow down will have a positive effect on the jewelry industry. The team has developed a concept to bring other elements to meet the potential. The element used here is palladium (Pd) because the palladium is in the same group as the nickel and platinum groups in the periodic table. It is a metal (Nobel Metal) which is very durable corrosion. Usually white is natural and when used to polish the skin is glistening and in most cases in the jewelry industry is often used as part of the alloy such as making the natural gold color close to the platinum. The authors performed the experiments by introducing silver metal with palladium in an appropriate ratio and tested it with artificial stone. And save the record. It is divided into 4 periods of 5-20 days in normal temperature. The results of the study showed that 92.5% copper 6.8% and 0.7% palladium had a shade of L value of 59% over 20 days. It can be used to produce silver jewelry at a lower tarnished rate. In the jewelry industry

This research is to study and develop natural pulp materials for packaging. This is the agricultural waste. To benefit commercially To build capacity and capability in economic development and environmental conservation Is the creation of packaging work Formed in sheets and shapes using natural materials such as mulberry paper pineapple paper. And banana paper Then design and create the packaging. To test the properties. According to the standard packaging. They also sought satisfaction in the form and use of natural pulp materials. Include the packaging according to the case study. Research indicates that When developing pulp quality The banana paper can not be printed. Can print lines. But screen printing is not suitable for banana paper. Foil printing case when mulberry paper and pineapple paper Foil printing Printing lines Can be done well on mulberry paper and pineapple paper. Death images can be printed on all three types of paper but the screen is not good. Sealing material from natural pulp onto corrugated paper. From the test it was found that the amount of adhesive that was suitable for sealing was between 20-30 mg. If the adhesive was less than 20 milligrams only mulberry paper was sealed. The amount of glue at 50 milligrams is the amount of glue is too high causing all three types of paper to rot. Because of the adsorption of glue to the pulp. Packaging material from natural pulp. Fold of banana paper that does not pass the test. The banana paper is high in strength. When folding the packaging causes the pulp to split along the crease. Can not be molded. Evaluation of the satisfaction with the form and use of packaging materials from natural pulp. It was found that the average value of paper pulp suitable for packaging materials from natural pulp was the most agreeable paper. Secondly paper shreds are very popular and the last one is banana paper. Moderate agreement

This research focuses on 1) designing packaging for dairy products to increase value for ecotourism in the Lower Central Region. 2) to promote and develop packaging in accordance with ecotourism. (Eco-tourism) Linking tourist attraction to community in the area to increase income. In the central region 3) to test the consumer satisfaction on the packaging of processed products from Province of Lower Central Thailand Has been developed to increase the value of the product. There are samples people are buying products for the Kao keat Community and art Kao Koet Royal Folk Arts and Crafts Center Phra Nakhon Si Ayutthaya Province. Design and development of specialist print design packaging design materials and methods: 1) questionnaire give feedback before drafting the sample for use as a draft design guideline. Packaging and quality evaluation forms packaging design 2) questionnaireSatisfaction survey for sample with the draft of the package products “Milk Kgaw Yacu Dessert Kgaw Yacu ” The analysis of the data uses a summary method consisting of the results of the lecture. Average and standard deviation The results are as follows. (1) The study on design and development of packaging for duckweed milk products to promote value added for ecotourism “Milk Kgaw Yacu Dessert Kgaw Yacu” have a lot of questions. Specialists pay attention to the form and material of the Product 1A packaging as a package. Dairy Products Ranked 112 peple accounting for 56%. Product 2 /LO-YACU1 43 people 21.5% and 77 product / LO-YACU2. 38.5 percent chose plastic materials 80 percent and quality assurance Professional Satisfaction Characteristics of the packaging. (2) Summarize the results of the selection of the overall development mod¬el from the packaging design survey 4 most “Milk Kgaw Yacu Dessert Kgaw Yacu ” products SET 1A-design 4 Mean = 3.81. Standard Deviation is 0.15 / Product 2 LO-YACU1.design 4 the average is 3.90 the standard deviation is 0.17 and Product 3 LO-YACU1 design 4 with an average value of 3.87 a standard deviation of 0.15.