Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

This research aims to study the properties of local plants Phraek Nam Daeng community for the development of a herbal drink and development drink herbal tea. Local plants used in the study was Khlu (Pluchea indica (L.) Less). The leaves Khlu tested phytochemical composition antioxidant testing by testing their ability to reduce the amount of chemicals 11-diphenyl-2-picrylhydrazyl (DPPH) tests the amount of phenol used Folin-Ciocalteus reagent nutritional analysis and the amount of cellulose and developed the herbal drink tea. The research found that 1. Phytochemical composition of Khlu leaf is mainly flavonoids and tannins anthracnones. 2. Extracted from the leaf extract with methanol showed the ability to reduce the amount of substance 11-Diphenyl-1-picrylhydrazyl (DPPH) was the most abundant. Fresh leaves dried leaves and dried leaves were 30 days values at 131.23 ± 1.42 127.55 ± 1.03 and 125.90 ± 1.28 μg / ml respectively. 3. Extracts from the leaf extract with methanol showed the highest phenolic content as follows: fresh leaves dried leaves and dried leaves for 30 days were 84.91 ± 0.54 82.44 ± 1.09 and 81.01 ± 1.25 mg GAE / g dw respectively. 4. The optimal conditions for the process of making Khlu tea is a temperature of 70 °C for 7 hours. The score of sensory evaluation in terms of appearance color aroma flavor (astringent) and overall were 7.37 ± 1.22 7.23 ± 1.16 6.97. ± 1.30 7.00 ± 1.14 and 7.63 ± 1.10 respectively.

Analytical chemistry laboratory manual was developed for the student in the Division of Enviromental Science and Technology Faculty of Science and Technology Rajamangala University of Technology Phra Nakhon with the aim of promising the laboratory skill of the student in the preparation and standardize the solution gravimetric analysis volumetric analysis and finally spectroscopy analysis. Traditionally in the analytical laboratory pricey analytical grad of the reagent with large amounts and quantities is required. Moreover some of them are toxic and harmful to the environment. These can cause a problem for the university in which the budget is limited. In this work the idea of the small but powerful experiment was conducted. All the chemical and reagent was reduced to 50%. In the final laboratory instead of costly and toxic reagent some substances were replaced with the natural material such as water extraction from purple cabbage. According to the results the developed experiments were accurate enough for practicing the student except for the precipitation titration experiment. In order to evaluate the understanding a mini-project was assigned to the student in the group. By using the developed manual the student can overcome the problem in the lab and the awareness of the environment was also improved.

The development of lightweight flat sheet prototype from para rubber leaves and para para rubber wood fly ash for field work application can offer an alternative method of adding value to agricultural wastes and help to conserve the environment with green products. The natural fiber especially agricultural waste fiber is an encouraging prospect. Natural fiber composites have been used for building applications. The aim of this research was to investigate the potential use of para wood ash to producing a cement composite as an environmentally material. Material. The cement paste with 5-2 % weight of para wood ash. The specimens were cured at 25± 2 oc for 24 hours. The properties of cement composites mixed with different proportions of para wood ash were compared with Ordinary Portland Cement (OPC). In addition the morphology of para wood ash was examined by using scanning electron microscope. The density increased with the increase in the percentage of para rubber leaves from 1% 2% 4% and 6%. The finding is attributable to the enhanced packing density by the fine para wood ash particles size was found 5-10 um.Moreover para wood ash particles could arrange to fill the inter-particle voids in cement pastes which resulting to increase the compressive strength of cement paste. Consequently para wood ashes could incorporate in the construction materials to enhance the mechanical properties and durability performance of the cement composites

The purposes of this research were to developed the tea Product from Ya Nang Melientha suavis and safflower. The objective was to study the optimum drying conditions of Ya Nang tea leaf and Melientha suavis 2) to study the optimum ratio between Ya Nang tea leaf and Melientha suavis and Safflower in the tea formulation and 3) to study the acceptance of Ya Nang tea products with Melientha suavis and safflower flowers from consumers It was found that the suitable drying time of tea leafe was 4 h at 60o c with moisture content lower than 10% that was in agreement with standard. The proper ratios between Ya Nang Melientha suavis and Safflower such as 100:0:0 60:20:20 60:30:10 and 60:10:30 were evaluated the sensory properties by 30 panelists. It was found that the highest acceptability sure was found in formulation 3. In addition the DPPH radial scavenging activity and phenolic content were 66.51 μM Trolox/ml and 14.46 mg GAE/ml respectively for the accepted tea formulation. For the consumer test (120 consumer) the data relating to product interest acceptability and antioxidant properties were 59.20% 96.70% and 75% respectively. This results indicated that tea Ya Nang Melientha suavis and Safflower is accepted by consumer.