Silica is an amorphous and nanometer scale voids and porous form of silicon dioxide. As long known for its high specific surface area synthetic silica has been used to adsorb water readily and applied for keeping many biological products dry protecting equipment from moisture damage. In the study the researchers have interested in making the tentative eco-friendly dehumidifying products based on the silica extract from bamboo leaves. The extraction procedures were performed by boiling dry bamboo leaves with various concentrated hydrochloric acid (HCl) at 1 2 3 and 4 M then burning them at 650oC for 4 hr before analyzing the purity of the biosilica with the X-ray Fluorescence Method. The results showed that the highest purity of the biosilica sample at 96% could be obtained after treated with 4 M HCl comparing with the control commercial silica. By hygroscopic test the extracted biosilica with 2 M HCl showed the highest moisture absorption properties close to the commercial silica. While the highest adsorption capacity was found in the biosilica sample treated with 3 M HCl. The dehumidifying efficiencies of all HCl treated biosilica power were not much different comparing to the commercial silica gel. Instead of using synthetic silica therefore this high environmentally friendly and cheaper biosilica from bamboo leaves can preferably be decent and further applied in green industry.

This research studied: 1) the history of Nim Nuan dessert 2) the standard recipe of Nim Nuan dessert 3) The volume of syrup and banana bud power (BBP) which replaced glutinous rice flour in the standard recipe 4) the accepted recipe of Nim Nuan dessert by substitution of glutinous rice flour with BBP and 5) comparison of nutritional value between the standard formula and the accepted recipe of BBP Nim Nuan dessert. The experts in Thai Dessert field were interviewed about history and standard recipe of Nim Nuan dessert. The glutinous rice flour was substituted with BBP by 5% 10% 15% and 2 0 % of weight of glutinous rice flour in the developed Nim Nuan formulations. 9 – point hedonic scale was used for consumer acceptance testing and the nutritional values between the standard recipe and the accepted recipe of BBP Nim Nuan dessert were compared. The results showed that Nim Nuan dessert is a local dessert of Rayong Province the main ingredients are glutinous rice flour 32.57% syrup 31.27% rice flour 6.51% coconut 29.32% and salt 0.33%. The amount of BBP inverse proportion with volume syrup decrease 26.0% from 30.5% of syrup usage. The 9-point hedonic test show that the most satisfy of BBP Nim Nuan dessert recipe contains 15% of BBP. The sensory scores in appearance were 6.93±0.87 6.87±0.86 6.50±1.11 7.07±0.78 6.00±0.81 and 7 . 4 7 ±0.68 for appearance color smell taste texture and overall satisfaction respectively. Higher calorie value carbohydrate iron fiber calcium and phosphorus contents and lower in protein and fat contents were found in the accepted recipe BBP Nim Nuan dessert than that of original recipe.

This research purpose is to study the relationship between good governance and the efficiency of waste reduction and the enterprise performance in the perspective of balanced scorecard. The population studied is 308 successful enterprises that received the Outstanding Corporate Governance Award from the Department of Business Development at the national and provincial levels from 2016 – 2018. The sample group is 179 entrepreneurs and enterprise employees using questionnaires as a tool for data collection. The statistics used for data analysis are percentage mean standard deviation correlation analysis and multiple regression analysis. The research results showed that good governance participation and cost effectiveness had a positive relationship with the overall enterprise performance. The moral principles had a negative relationship with the enterprise performance as a whole with statistical significance at the level of 0.01. The efficiency of waste reduction had a positive relationship with the overall business performance of the enterprise with statistical significance at the level of 0.01. The good governance accountability and efficiency in reducing waste are positively correlated with overall performance with statistical significance at the level of 0.05 and with the statistical significance at the level of 0.01 respectively

For modern processors permanent and transient errors due to increased temperature and single event effect continue to intensify as device technologies scale down to small nanometers. While many researchers have proposed efficient methods to limit one of these two problems those techniques may worsen the other reliability aspect. In this project we introduce a novel leakage reduction approach for long-term reliability improvement which considers the impact of shortterm reliability effect from soft errors. In particular we firstly employ body bias tuning to reduce leakage and further investigate its impact on delay and soft error rate of the circuit. It has been discovered from our experiment that use of reverse body bias to control leakage can raise the soft error rate in addition to the delay performance. We therefore integrate several effects of body bias into the proposed leakage reduction technique. The experimental results show that our approach provides satisfactory leakage reduction with confined soft error and delay degradation in 32 nm high-k/metal gate benchmark circuits.

This investigation aims to developing a recipe for making Gleb-Lum-Duan (Thai shortbread cookies) with black sesame from gluten-free flour by determining the appropriate ratio of glutinous flour to rice flour. According to the results from sensory quality evaluation of 50 panelist who were ordinary people using the nine-point hedonic scale it was found that Gleb-Lum-Duan having the ratio of glutinous flour to rice flour as 40:60 had the highest acceptance rating among the tasters. The results from adding texturizing additives in the gluten-free Gleb-Lum-Duan showed that the tasters panelists gave the highest acceptance rating for Gleb-Lum-Duan which xanthan gum on flavor smell texture (fracturability) and overall preference. For the amount of black sesame added in gluten-free Gleb-Lum-Duan the panelist gave the highest acceptance rating for Gleb-Lum-Duan which included 20% black sesame based on color smell taste texture (fracturability) and overall preference. For color of product the L* a* and b* values were 68.83 0.09 and 6.97 respectively. Increasing the amount of black sesame resulted in increasing a* value and decreasing b* value. The amount of free water differed significantly (p≤0.05). Increasing the amount of black sesame was found to decrease hardness (p≤0.05). Gleb-Lum-Duan with black sesame from gluten-free flour included carbohydrates protein ash fat and moisture of 63.69% 3.01% 0.95% 31.19% and 1.16% respectively. A group of 100 ordinary consumers identified taste and nutritional value of gluten-free Gleb-Lum-Duan mixed black sesame as the most important factors