This research was concentrated on characterized mechanical properties and adjusted compatibility of poly (lactic acid) (PLA) with thermoplastic starch (TPS) as biodegradable polymers composites. PLA was blended with TPS at the proportion of 10 20 30 50 and 70 wt% as well as 2 phr chain extender by an internal mixer at 200°C. The blended materials were then injection molded at 230°C. Tensile testing showed that as the amount of TPS increase the elongation at break tended to increase but the tensile strength and modulus tended to decrease. The morphology was investigated by scanning electron microscope. It was found that distinct phase between PLA and TPS was observed. Yet adding the chain extender clearly improved the compatibility between PLA and TPS. The blended materials were also analyzed by differential scanning calorimetry method to study thermal properties. It was found that as the amount of TPS increased the glass transition temperature (Tg) melting temperature (Tm) and cold crystallization temperature (Tcc) deceased. Additionally chain extenders did not affect thermal properties. The thermal stability of the composites decreased when increasing the amount of TPS because of the degradation of TPS in PLA. However when heated at 100ºC for 1 hr the PLA sample bent while TPS did not bend. When PLA was mixed with TPS the composite was bent according to adding TPS.

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.

The objectives of this study were to investigate the three basic egg cake recipes to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1% 2% and 4% percent of total ingredient weight and to study the content of four types of garlic butter in egg cake 0% 5% 10% and 20%. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT) From the study on the three basic egg cake recipes it was found that most of tasters accepted second recipes. In terms of appearance color flavor taste texture and overall liking in medium. When the variance was analyzed and statistical difference was compared it was found that the color flavor and texture was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of perilla frutescens egg cake. it was found that most of tasters accepted perilla frutescens 1%. In terms of appearance color flavor taste texture and overall liking in medium.When the variance was analyzed and statistical difference was compared it was found that the color was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of garlic butter egg cake. it was found that most of tasters accepted garlic butter 10% In terms of appearance color flavor taste texture and overall liking in medium to very When the variance was analyzed and statistical difference was compared it was found that the appearance flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

This project aims to create a series of demonstration power plant water. And the operation of the circuit Inverter split by the end of demonstration runs as follows. Theory and documents relating to the source of electrical power water power the working principle of the circuit. Inverter the principle of integrated battery charger main circuit voltage VDC LED LED SMD (Surface-Mounted-Device) a voltmeter. Ammeters digital LCD display couples. Make plans to offer advisors the project approved. Design demonstration kit Equipment supply and assembly Assembly and demonstration the production of electricity from hydropower 220 VAC test run is a series of demonstrations to generate electricity from water power to 220 VAC storage performance voltage and current output. And analyze the results of the operation of the demonstration production of electricity from hydropower 220 VAC and conclusions in this chapter are the results of the experiment demonstrated the production of electricity from hydropower and the conclusion of the trial in order to be used. effectiveness of the objectives of the experimental procedure the results can not load a load test. Test kits demonstration power plant and the demonstration set to produce 220 volts for 25 minutes at a constant voltage. The electricity does not increase or decrease. Always works The term of office is fixed or reduced by the ratio of active power increases.

The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.