A small plasma system using microwave oven was developed for the application of surface modification and cleaning in thin films research. The microwave oven with 800-Watt power generates 2.45-GHz frequency. The vacuum chamber was inserted into the microwave oven from the top of oven wall and it was evacuated by a rotary pump to less than 7 x 10-3 Torr. This system can generate argon and oxygen plasma at a pressure of 0.2 – 3.0 Torr. This small plasma system was applied to clean a surface of microscope glass slide using argon and oxygen plasma. To reveal the effects of argon and oxygen plasma on material surface the glass slide was measured by contact angle tensiometer. The results show that the contact angle between a water droplet and glass surface decreases with increasing the exposure time. This result indicates that the cleanness of material surface was improved by using the small plasma system.

The relativity of the Downy Mildew (45 and 60 days after transplanting) for 109 lines in both yield and yield components of cucumber from July 2012 to March 2013 was studied at Agricultural Technology Research Institute of Rajamangala University of Technology Lanna Lampang. It is discovered that the correlation coefficient of downy mildew levels at 45 and 60 days after transplanting correlated well at 0.78 (r = 0.73). Furthermore it is also found out that the correlation coefficient of downy mildew levels at 60 days after transplanting was negatively correlated with fresh yield per rai at 0.58 (r = -0.58). When considering from the path coefficient it is found that the number of fruits per plant had high total effects and direct influence on yields per rai (0.84 and 0.70 respectively). Whereas the downy mildew levels at 60 days after transplanting had negative total effects at -0.58 indirectly with number of fruits per plant at -0.27. Thus the cucumber with high downy mildew at 60 days after transplanting will lead to 58 percent of yield reduction that it will reduce the number of fruits per plant which caused yields reduction.

The purposes of this research were: 1) to develop web-based instruction (WBI) on CAI course using project-based learning technique; 2) to evaluate if the WBI meets an 80/80 efficiency criterion; 3) to compare the students’ learning achievements by pre-test and post-test; and 4) to examine student satisfaction towards the WBI. The sampling group selected by purposive sampling was 30 grade 12 students who registered in the 2nd semester of academic year 2012 at Sarasas Witaed Bangbon School. The research instruments consisted of ten units of WBI; a learning achievement test administered before and after the instruction; and the evaluation form of the student projects. The statistical tests employed to verify the efficiency of the WBI were the E1/E2 efficiency index and t-test. The result of this research found that the efficiency of WBI was 84.56/82.33 which was higher than standard criterion 80/80. There was significantly higher learning achievement of the students in the post-test than in the pre-test at .05 levels. The learners’ opinion after using the WBI was very satisfactory.

The aim of this research was to study the influence of sucrose on the degradation of anthocyanins in makiang jam. Makiang flesh was prepared by three different methods. In the first method makiang flesh was mixed with sucrose at three different raitos (2:1 3:1 and 4:1) in the second method makiang flesh was soaked in sucrose solution (35 Brix) at three different ratios (1:1 1:1.5 and 1:2) and in the last method makiang flesh was prepared without addition of sucrose. After the jam processing makiang jams were stored at two different temperatures (the ambient temperature and 40 C) for 30 days to measure the degradation of anthocyanins. The results showed that the anthocyanins content in makiang jam decreased with increasing the storage time. The degradation of anthocyanins in makiang jam prepared by makiang flesh without addition of sucrose was higher than those prepared by mixing makiang flesh with sucrose or soaking makiang flesh in sucrose solution. Mixing makiang flesh with sucrose had lower anthocyanins degradation than soaking makiang flesh in sucrose solution. Makiang jam stored at the ambient temperature had lower anthocyanins degradation compared to those stored at 40 C.

Arachis glabata is new variety forage which tolerates drought and provide high protein.This kind of plant is suitable as dairy cow diet. The research was divided into 2 experiments Experiment 1 was conducted to study on nutritive value of Arachis glabata.The experimental design was Randomized Completely Block Design (RCBD) experiment with three treatments. Each treatment consisted of three blocks (three crops) and followed different three variety of Arachis glabata as Cv. Florigraze Cv. Arbook and Cv. Ecotart. Results showed that three variety of Arachis glabata were 28.26-30.75 % of dry matter (P>0.05). In addition Arachis glabata Cv. Arbook was grater 19.78 % of protein than other group of Arachis glabata (P<0.01). Furthermore Arachis glabata Cv. Florigraze was grater 17.63 of hemicelluloses and 3830.00 kcal/kg of gross energy significant different among other group of Arachis glabata (P<0.05). Experiment 2 was conducted to study on ruminal degradability of Arachis glabata using In situ technique in dairy cattle. The experimental design was Randomized Completely Block Design (RCBD) experiment with three treatments. Each treatment consisted of three blocks (three ruminally fistulated dairy cattle) and followed different three variety of Arachis glabata as Cv. Florigraze Cv. Arbook and Cv. Ecotart. Results showed that Arachis glabata Cv. Florigraze and Arachis glabata Cv. Arbook was grater dry matter organic matter and protein degradability at 0-4 hour and 24-28 hour than Arachis glabata Cv Ecotart (P<0.05). In addition kinetic of degradation (a b c and p) of dry matter organic matter and protein were not significant different (P>0.05) among three variety of Arachis glabata.