The effects of plant growth regulators alone or in combination on Hexachlorocyclohexane (HCH) phytotoxicity were studied. Waxy corn seeds were immersed in different plant growth regulators that are 1) 2 mg/l Indolebutyric acid (IBA) 2) 2 mg/l Thidiazuron (TDZ) 3) 2 mg/l Gibberellic acid (GA3) 4) 1 mg/l IBA + 1 mg/l TDZ 5) 1 mg/l TDZ + 1 mg/l GA3 and 6) 1 mg/l IBA + 1 mg/l GA3 then sawn in 30 mg/kg HCH-contaminated soil or non-contaminated soil for 10 days. All plant growth regulators could enhance shoot and root dried weight of waxy corn seedlings in non-contaminated soil. Only 2 mg/l GA3 could enhance root length of waxy corn seedlings in non-contaminated soil. In HCH-contaminated soil only 2 mg/l TDZ could increase shoot dried weight of waxy corn seedlings. Also 2 mg/l IBA or 1 mg/l IBA and1 mg/l GA3 could increase root fresh weight of waxy corn seedlings. The exposure with HCH in soil did not affect to shoot and root tissue even though the growth of shoot and root were inhibited. However the exposure with HCH and receive exogenous plant growth regulator induced aerenchyma formation in cortex and pith of waxy corn root.

The objective of this research is to use a stochastic process for building a model using Bayesian parameter estimation. The model is applied to the of crash prices and future prices of rice in Thailand for 120 moths including monthly closing average price of white rice 5% non-glutinous paddy 15% and Hom Mali non-glutinous paddy 105. The data are time series data containing autocorrelation trend seasonality and outliers. The algorithms are turned into codes in OpenBugs and the performance of the model is evaluated using simulation in R. The model with a Weibull cumulative distribution function trend the model with an exponential cumulative distribution function trend and the exponential smoothing model are compared. The root mean squared error (RMSE) mean absolute percentage error (MAPE) and mean absolute error (MAE) are used as the criteria. The results show that the model with the model with an exponential cumulative distribution function trend gives smallest RMSE MAPE and MAE for the crash prices of non-glutinous paddy 15% and Hom Mali non-glutinous paddy 105 for both model fitting part and model validation part. The model with a Weibull cumulative distribution function trend gives the smallest RMSE MAPE and MAE for the closing average price of white rice 5% for both model fitting part and model validation part.

“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5% 10% and 15% and Latte flavor; 10% 20% and 30% added into Kalamae dessert. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 30 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’ new multiple test through the prefabricated program. The results reveal that a supplement of 5% of germinated brown rice 3 in1 supplement into Kalamae dessert was accepted by the tastes with average scores of odor criteria taste and overall appreciation being 7.62 7.72 and 7.85 respectively. For a supplement of 10% of germinated brown rice the color and texture of the products were approved with a score of 7.89 and 7.70. Analysis of variance and compared differences are statistically at 0.05. As for the evaluation of additional latte favor the outcome demonstrates that 30% of Latte favor was the most satisfying to examiners with average scores of color odor criteria taste and overall appreciation which accounted for 7.83 7.75 7.70 7.85 and 7.92 respectively and only analysis of variance and compared difference of color and smell are statistically at 0.05.