Water is a vital component of almost every organism. Magnetic fields effecting on physical properties of water are reported in this work. In order to obtain the magnetized water magnetic fields were applied and subsequently passed through water. The chemical properties of magnetized water were also studied such as pH dissolved oxygen gas spectroscopic data of UV- X-ray and IR-spectrum calcium carbonate crystallization concrete strength levitation refractive index melting point contact angle electrolytic potential value hydrogen bonding vaporization conductivity flow rate dielectric constant viscosity surface tension total hardness convection Ac magnetic susceptibility and diffusion. In addition the magnetized water affecting the growth of some plants and mice with antineoplastic drugs were also studied.

Rice flour-based cookies are gluten-free products. Cricket powder and isolated soy protein are alternative protein sources which can provide desirable nutrition. Xanthan gum is one of the hydrocolloids affecting the texture of cookies. This study investigated the effect of cricket powder (CP) isolated soy protein (ISP) and xanthan gum on the physical chemical and sensory qualities of rice flour-based cookies. The substitution of rice flour with two protein sources CP (25 and 35%) and ISP (0 25 and 35%) in the cookie formulations which were evaluated for their qualities using a 2x3 factorial arrangement in a completely randomized design. The result showed that when CP increased or ISP decreased the diameter of the product significantly (p≤0.05) increased but the hardness of the product significantly (p≤0.05) decreased. The effect of xanthan gum (0 0.14 0.28 and 0.42%) on the quality of products was also evaluated. It indicated that the increase in xanthan gum content significantly (p≤0.05) increased water activity moisture content and hardness of product while the liking score for hardness and overall liking significantly (p≤0.05) decreased. Therefore the optimal formula of rice flour cookies was 25% CP and 35% ISP for rice flour replacement without xanthan gum.

Metal casting with Green sand mold is essential for participation in the manufacturing industry that requires natural resources and chemicals as an element. This research studied the effects of the right mix of mangosteen shell powder on green sand mold. The objective is to study and analyze the mixture of moist sand formations consisting of natural sand bentonite mangosteen shell powder and water affecting the properties of green sand mold by experiment method. Starting from studying relevant information of natural materials that affect sand mold and planning experimental design by using the experimental design program for the trial version in the experimental design and analyze results. The results showed that mangosteen peel powder had an effect on the properties Compression strength and higher hardness of sand mold but does not increase the ability to release a lot of air permeability The optimum blend ratio was composed of 90% reused sand 7% bentonite 1% water and 2% mangosteen powder by weight air permeability. The hardness of the sand casting was 0.71 kg/cm2 47.36 and 94.06 Scale B respectively.

The objective of this research to investigate Effect of Accounting Information System Efficiency in Thailand 4.0 on Sustainable Financial Report Quality . Data was collected from 202 accounting director in Thailand. The quantitative approach was applied by using questionnaire in data collection. Descriptive and inference statistics were used: percentage mean standard deviation Pearson correlation and multiply regression analysis. The results presented demographic characteristics of respondents were male aged between 41–50 years old had higher than bachelor’s degree. They marital status was mostly single closed to married. Most participants had work experience in audit filed more than 15 years and earned auditing revenue per month more than 90000 Baht in average. In addition the companies of most accounting director who answered the questionnaire had more capital 1000000000 baht earn more than 150000000 baht per year and most of whom have received awards of 148 people representing 73.30 percent The findings revealed that the accounting director as a whole at the highest level. When each aspect was considered found to be at the highest level were the internal control in accounting information systems efficiency of accounting information system accountant competencies and support of the management. The findings indicate that the internal control in accounting information systems efficiency of accounting information system and accountant competencies have a positive influence on sustainable financial report quality which were statistically significant at 0.05.

These research objectives are to study the basic formulas of Khoo-Tu dessert (dried rice balls made from rice and coconut) and to study the volume of pineapple cores instead of coconut in Khoo-Tu. The test of Khoo-Tu dessert basic formulas by 9 - point hedonic scale method of 50 examiner laboratory the results show acceptance rated on a moderate scale (7). After that substituting coconut with pineapple core the amount of 0 25 50 75 and 100 of the weight coconuts.It was found that at 75% of the substitution level the tasters evaluated the greatest acceptance (p> 0.05). The basic formulas had a pH of 6.24 the Pineapple core formulas 5.94 (p> 0.05). Water Activity (aw)of Khoo-Tu the basic formula was 0.85 and the pineapple core formula was 0.90 (p> 0.05). The color value of the pineapple core Khoo-Tu was L * (brightness value) (37.31) b * (yellowness value) (9.45) rather than the basic formula Khoo-Tu (p> 0.05). The nutritional value of the pineapple core Khoo-Tu was 316 Kcals protein 2.71 % fat 8.86 % ash 0.52 % carbohydrates 56.3 % dietary fiber 3.99 % insoluble fiber 3.60 % and 0.39% of water-soluble dietary fiber that was found in the pineapple core Khoo-Tu to provide lower nutritional value than basic formula Khoo-Tu. The microbiological quality of basic formula and pineapple core formula was found that the total variable count fungi and bacillus serous were less than 10 colonies / 1 g sample and staphylococcus aurias were not found in both samples. The shelf life of rice (Room temperature) found that the basic recipe was 12 days and the pineapple core recipe It has a shelf life of 6 days. At chilled temperature (4 degrees Celsius) it was found that the basic formula and pineapple core formula had a shelf life of 25 days with all microorganisms less than 1 x 104 colonies/sample 1 gram fungus less than 100 colonies /1 gram sample and All microorganisms and fungi exceeded the standard on the 28th day.