This purpose of the research was to study of Solar Absorber Shape Effect in the Solar Air Heater. These has designed and constructed the solar air heater for drying agricultural products of two different types. Comparison of First thing used square type one glass layer used centrifugal fans to feed air and installed solar absorber which each made of sinusoidal corrugate galvanized steel sheet coated with dull black paint and each other made of trapezoidal corrugate galvanized steel sheet coated with dull black paint. The results of research showed that the solar absorber which each made of trapezoidal corrugate galvanized steel sheet coated with dull black paint is most suitable. Which has overall thermal efficiency 66% and can generate maximum temperature 96.13 degree of Celsius

Physic Nut (Jatropha curcas L.) was a narrow genetic based plant resulting in low productivity. Colchicine application was a mutation technique that could induce genetic variability for plant improvement. In this study the 24 hour soaked physic nut seeds and the 3 – day physic nut seedlings were treated with 0 0.05 0.15 and 0.20% of colchicine for 48 hours and there were soaked for 24 hours to induce polyploidy. The results showed that the survival rates were 67.15 and 93.93 % at the 0.05% of colchicine. DNA content in the survived seedlings was detected by flow cytometry. The number of tetraploid and mixoploid were increased in the 3-day seedlings treated with 0.05% of colchicine. The morphology characteristics at the first flowering stage were follows; the diploid had average height branch numbers spikelets per head ratio of male and female flowes leaf size (W x L) and stomata size (W x H) were 249.50 cm. 15.7 214.7 24.8 :1 14.8 x 13.2 cms and 7.88 x 50.25 micrometers respectively while the mutant had the average of 180.6 - 21.54 cm. 9.8 - 13.0 37.9 - 17.53 19.3 : 1 42.8 : 1 17.0 - 14.4 cms and 61.0 - 70.5 x 103.33 - 116.1 micrometers respectively. so The mutant had better characteristics but their fruits could not mature.

This research aims to study the process of puffed Job’s Tears in order to decrease its frying process so that Job’s Tears could be aerated by cooking in a microwave oven. The optimum processing conditions for producing puffed Job’s Tears include soaking them for 22 hours at ambient temperature followed by steaming them at pressure 15 lb/in2 for 20 minutes. Finally the Job’s Tears was dried in the tray dryer at 60 oc for 3 hours 15 minutes to decrease the moisture content to 11-13 %. The Job’s Tears containing 10 grams in weight was by far the best quality when cooked in a microwave oven at 800 watts for 1 minute 30 seconds. The puffed Job’s Tears snack contained 3.27 % moisture 13.32 % protein 14.63 % fat 67.93 % carbohydrate 0.85 % ash and 1.95 % fiber.

This research aimed to investigate the effect of rice husk ash blended with fly ash on mechanical properties of concrete including compressive and flexural strengths. The studied parameter was the replacement percentages of cement by rice husk ash blended with fly ash at 0 30 and 50 by weight of cementitious materials. The constant ratio of rice husk ash to fly ash of 1:1 by weight was used in this study. The test results showed that the strength of concrete decreased while the replacement percentages of rice husk ash blended fly ash increased. The compressive strength at the age of 7 days of concrete containing rice husk ash blended with fly ash was lower than the control concrete but concrete containing rice husk ash and fly ash at 30% by weight of cementitious materials had comparable compressive and flexural strengths at the age of 28 days to the control concrete. As for the results the mechanical properties of concrete containing rice husk ash blended with fly ash at 30% by weight of cementitious materials were comparable to the control concrete.

The objectives of this research were to study the effect of temperature on the roasted of paddy Sungyod Phatthalung rice with moisture content up to 12 percentage for popped rice production. Nutritional values including protein fat ash moisture content antioxidant activity and anthocyanin compound were studies. The temperatures used in roasting popped rice were three levels of 200 220 and 240 degrees Celsius. The result showed that all three temperature levels does not different effected to amount of protein fat ash and moisture content in popped rice. It was not statistically significant difference (p<0.05. Whereas the amount of anthocyanin compound and antioxidant activity decreased as the temperature increased. Temperature of 200 degree Celsius had the highest of anthocyanin and antioxidant activity showed 2.73 and 76.95 percentage respectively. It was statistically significant difference (p>0.05). The nutritional values in popped rice were lower than start paddy rice. The experiment showed that temperature was effected to reduced of nutritional values. Temperature range of studied indicated minimum decrease nutrition values of anthocyanin and antioxidant activity for the roasted popped rice was 200 degree Celsius.