The objectives of this research are to study the Development of Souvenirs from Soap Carving as Dipping Vegetables. the researcher aimed to investigate the target group’s satisfaction on Souvenirs from Soap Carving as Dipping Vegetables. The researcher examined five methods of soap making from plentiful soaps and then the researcher designed one drafting of soap carving method and determined the size of container for containing carved soap types of vegetable patterns of leaf patterns of flower dipping sauce container and dyeing colors. Then these aforementioned details of soap carving were considered by five experts and they chose the method of soap making and overall patterns for developing of a carved soap product as a souvenir adapting the technique of dipped vegetable carving. After that the products were the instrument for observing target’s group satisfaction amount 100 participants. The data were analyzed as means percentage and standard deviation. The results revealed that. Most experts have chosen the soap type no.5 given that soap texture is fine smooth sticky. The Almost of experts chose the 8 inches diameter of sphere containers. The vegetables that were chosen for carving were long cucumbers cucumbers carrots eggplants Thai eggplants white eggplants white turmeric and long beans. For the leaves carving the patterns of leaves were grooving and stencil. The patterns of flowers carving were single layer flower pattern alternating flower pattern and long shaped flower pattern. Along with the pattern of container carving for chilling paste was the container with lid pattern and the colors for soap painting was batik dyeing color. The satisfaction level of the target group toward the product The highest level of an average of 4.82 for the elegance of the product. The creativity of the materials is at the highest level of an average of 4.74. The value and utility of the product for a souvenir are at the highest level with an average of 4.90.

The dyeing industry both of business size and household size where the remaining water from the dyeing process is dumped into pipes and flows into natural water sources causing sewage problems. Therefore a column type wastewater treatment system has been developed by using a filtration system along with an adsorption system. The materials used to treat the wastewater from dyeing are gravel sand charcoal from wood and activated carbon from coconut shell. The study was conducted on the synthesis activated carbon from coconut shell using for color and molecules adsorption. The amount of activated carbon from coconut shell was varied at 200 400 600 and 800 g applying with filter media and other adsorption materials taking 1 hour to treat the wastewater from dyeing. The parameter using to measure water quality consisted of color value pH suspended solids conductivity turbidity value COD and TKN to indicate the water quality before and after treatment evaluating the efficiency of the wastewater treatment system. The best ratio that can treat the color is the formula containing 800 g of coconut shell activated carbon. It was able to treat the color equal to 5.94 SU or 99.43 percent compared to the wastewater before treatment.

Thailand is a country where passenger cars up to 7 people the specified cylinder capacity does not exceed 1500 CC. Most used in Bangkok which is a popular vehicle. Therefore this type of vehicle was chosen to collect data to study behavior and create a driving cycle the selection of the data collection route includes: Ratchadaphisek Road - Rama IV Road Phaholyothin Road and Rama III Road - Narathiwat Road etc. Which the road is in the business district which has a heavy traffic volume. At present there is an epidemic of Covid-19 the government therefore has measures to lockdown. It affects the traffic conditions greatly compared to the normal situation. Therefore data collection was performed on-board measurement. and grouping the time series clustering. In the part of the equipment used to store data including : KYOWA Model EDX-200A It is a highly accurate data storage device. by connecting to Global Positioning System: GPS sensor and connect to notebook The results of the data collection to create a driving cycle of 3 routes in the morning and evening (Peak time).It was found that most of the speed patterns used to create driving cycles were low speed patterns. The frequency of the speed range is close to the real driving and the speed range is in the range of 0-10 km/h. Which show that the traffic conditions on 3 routes are very dense. but driving in some parts can use speed and have the following movement patterns including : acceleration decelerationconstant speed stationary. Each route has different values.

This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.

This research aims to produce activated carbon from molasses via a chemical activation process with potassium hydroxide (KOH) and a microwave heating process which consumes less energy and provides more rapid and uniform heat distribution than a conventional heating. The obtained activated carbon was then characterized with BET SEM and FTIR. It exhibited a large specific surface area of 1631 m2/g and a total pore volume of 1.124 cm3/g consisting of mesopore and micropore. In addition the active functional groups were also found on the surface of the activated carbon. Thus it was brought for the adsorption test with methylene blue. It was found that the adsorption capacity of the activated carbon increased with time and reached the equilibrium within 8 hours. The adsorption data of the activated carbon were corresponded to Langmuir isotherm with the highest adsorption capacity of 370.37 mg/g. The adsorption kinetic of the activated carbon exhibited pseudo-second order reaction suggesting to the chemisorption phenomenon. From the thermodynamic study it revealed that the adsorption process were endothermic and spontaneous reactions.