This research study is the application of Geographic Information System (GIS) for distribution substation. The main purpose is to satisfy user by planning to support the increase of load at present and in the future. Moreover increase in creditability of distribution system by increasing new substation or expand the area of exist substation. Then Geographic Information System is necessary for the mentioned reason. Geographic Information System is the process of geographical data in computer system that defined useful information and related to spatial data such as residential property house number location latitude and longitude. Geographic Information System consists of capture store manipulate analyze manage and present all types of geographical data according to user’s objective. So Geographic Information System is the utility that be useful for distribution substation project. The research is planning to use Geographic Information System for finding Break-even point between increasing new substation or expand the area of exist substation which is 2 case studies.

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.

This research work was to study the toughening modification of polylactic acid by the mixing with epoxidized natural rubber (ENR) and the increase of effectiveness of mechanical properties with a compatibilizer. Enhancement of properties in polylactic acid was evaluated by tensile and impact testings Fourier-transform Infrared Spectroscopy (FTIR) technique Differential Scanning Calorimetry (DSC) technique and Scanning Electron Microscope (SEM). For the addition of ENR it was revealed that the increase of ENR contents improved elongation at break and impact strength but decreased tensile modulus and ultimate tensile strength. Glass transition temperature (Tg) percentage crystallinity and the melting point of polylactic acid tended to decrease with the addition of ENR. Chemical change was found that position of C=O peak in polymer blend was slightly shifted as compared to the spectrum of neat polylactic acid. The optimum formulation for toughening modification was ENR content of 30 wt%. Its impact strength was 1982.55 % of neat polylactic acid. For increasing effectiveness of mechanical properties with a compatibilizer it revealed that the addition of Joncryl ® ADR-4300 as compatibilizer improved both tensile and impact properties. The optimum loading of a compatibilizer for improving mechanical properties was 0.5 wt% of polylactic acid. The decreases of crystallinity and melting point of polylactic acid with adding Joncryl ® ADR-4300 might be because Joncryl ® ADR-4300 was also chain extender of polylactic acid and it might be obstructing crystallization. The presence of Joncryl ® ADR-4300 unaffected on Tg value and chemical change.

This research presents a study of the use of classified fly ash and ground rice husk ash as a pozzolanic material in producing high-strength concrete. Portland cement (CT) is partially replaced with classified fly ash and ground rice husk ash by weight of the cementitious materials. Compressive strength porosity and chloride penetration were investigated. The results show that the compressive strength resistance to chloride and low porosity of high-strength concrete improves substantially with partial replacement of Portland cement with fly ash and rice husk ash.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.