The research aimed to analyze and compare contents of accumulated residue of chlorpyrifos chromium lead and cadmium in five varieties of vegetables in Loei River Loei Province. Five varieties of vegetables such as Vegetable fern (Diplazium esculentum Limnocharis flava (L.)) Limnocharis flava (L.) Buch Lasia spinosa (L.) Thwaites swamp cabbge (Ipomoea aquatica Forsk) and water mimosa (Neptunia oleracea Lour.) were collected during winter summer and rainy seasons from Phu Luang Mueang Loei and Chiang Khan District. Chlorpyrifos was analyzed by high performance liquid chromatography (HPLC). The results showed that the highest chlorpyrifos contents were found in vegetables in winter and summer season in the amount of 0.04±0.00 mg/kg. Analysis of all three heavy metals were carried out dry ashing at 500C and acid digestion with nitric acid prior to analyzing by flame atomic absorption spectrophotometry (FAAS). The results showed that cadmium accumulation in the highest content among all metals in water mimosa (Neptunia oleracea Lour.) in summer season from Phu Luang District (1.83±0.01 mg/kg). The second highest metal content was lead which has found in swamp cabbge (Ipomoea aquatica Forsk) in summer from Mueang Loei District (1.40±0.08 mg/kg). chromium showed the lowest content in Limnocharis flava (L.) Buch in winter from Mueang Loei District (0.47±0.04 mg/kg). The contents of chlorpyrifos and heavy metals were not exceed the legal limits set by International Standard Food and Ministry of Republic Health No.98 of Thailand except Ipomoea aquatica Forsk which collected in summer that showed the lead content higher than the legal limits.

In this paper proposed remote sensing using Normalized Difference Vegetation Index from NOAA STAR cluster value from k-means temperature rainfall number of rainy days and runoff to create runoff prediction model using Artificial Neural Network (ANN) and evaluated runoff models with the R2 and RMSE. The results show that the using of cluster value with other parameters to create predictive models can enhance forecasting results. When using Normalized Difference Vegetation Index with temperature value at lag time 1-2 month and cluster value at lag time 1 month to create model with ANN we have got the best performance which are RMSE=0.09 and R2=0.743. The experimental results shows that remote sensing data and cluster value from k-means can be used to predictive the runoff effectively.

The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.

The purpose of this study is to investigate the background of the ceremony traditional patterns and procession as well as its important role to the community. Fifteen Nasao villagers were purposively sampled. The research tool is interview scripts of the informants. It was found that the Phi Khon Nam ceremony was one of the local traditions of the people in the Khong River basin which was known as the cultural group of Lanchang Kingdom origin with the belief of paying homage to their ancestors. The festival is held from the first to the third day of the sixth waning moon which lasts three days at Pho-Sri Temple Nasao Chiangkhan District Loei. The Phi Khon Nam plays an important role to the community on gathering lots of people who intend to express their gratitude and pay respect to the spirits of their ancestors who protect them control the well-beings of the villagers evoke the annual rain from the heaven and bless crops. Moreover it is believed that Phi Khon Nam is well-recognized as the heart and soul of the villagers and also the identity of the village well-beings and the unity of the community. In addition the Phi Khon Nam procession is the combination of local tradition and religious activities

This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.