The biosorption of Rhodamine B using modified water hyacinth roots was studied. The adsorption experiments were conducted in a batch setup. Parameters affecting the adsorption of Rhodamine B including pH of a solution adsorption time adsorbent dose and dyes concentration were investigated. With the 80 mg/L Rhodamine B solution of pH 6.0 adsorption time of 60 min and 0.10 g of modified water hyacinth roots the kinetic models pseudo-first order and pseudo-second order kinetic model were applied to examine the kinetic adsorption. The adsorption kinetic data correlates with pseudo-second order kinetic model. The Langmuir and Freundlich adsorption models were applied to describe the isotherms and isotherm constants. Adsorption isotherm data correlates with Langmuir adsorption model. The maximum adsorption capacity of modified water hyacinth roots for Rhodamine B was found to be 63 mg/g

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.

Thailands food processing industry is a important driving force in the economy of the nation. Their attractiveness of the industry dynamically generated employment and the intensity of competition at the same violence that increased its competitive advantage in the industry its important to bring the success and survival of a business. Earlier this competitive advantage has been studied and discussed widely both a cost advantage and the advantage of making a difference products and services. Currently there are more studies on the part of the competitive advantage that is consistent with the competitive situation that is highly dynamic. In this study was to review the literature that relevance to the dynamics competitive advantage in the food processing industry in Thailand. Therefore this article is useful for entrepreneurs executives in food processing industry as well as for the scholars who are interested in this line of research.

The research objective is to analyze usage and exposure of the social media network of Faculty of mass communication technology. A user need of the social networking censorship is based on a survey research. Samples used in the study - teachers alumni and students within the faculty total number is 306 people. Sampling was started in a fiscal year of 2014 with Stratified Random Sampling method. Statistics are used to analyze the data values in percentage average and standard deviation for One-way ANOVA and t-test (LSD). A result of this research shows that based on the findings issues can debate as follows: A usage of devices for surfing network of social media the most of smart phones account for the social media network at home of the time spent - common period turnarounds 20:01 to 00:00 hrs. A representation of a daily usage on network of social media is 4-6 hours/day. Equivalent today-per-week using of social media networks is active online every day. The smart phone is in use at all times. Meanwhile the popular social media network daily user accounts from experienced in the use of social media networks. Most of the more than four years representational use for news/information perception. The most common tool of online social media network is Facebook. Faculty’s people a use of social media networks Facebook applications take into account essentially. The exposure of the social media network can be specifically considered as: the streaming information perception of the faculty’s network of social media is moderate. Considering the news that graduation ceremony in 2013 social interaction with the media is moderate. It is considering whether to press “Like” button on Facebook user’s expression from media relating to the Faculty is the highest. The use of social media within the network is moderate.

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