The objective of this research was to study the antibacterial activity of 16 samples of indigo dyed fabrics that are produced and sold in Sakon Nakhon Province. Effect of moisture and pH of indigo dyed fabrics on bacterial growth were also determined. The result of the study shows inhibition of S. aureus TISTR 746 and E. coli TISTR 073 by agar diffusion plate test all samples could inhibit Saureus TISTR 746 (accounted as 100%) and only 9 samples could inhibit E. coli TISTR 073 (accounted as 56.25%). Whereas the study of antibacterial activity by AATCC test method 100-2004 at 24 hours was found that the natural indigo dyed fabrics code A3-1 could inhibit both bacterial strains in the highest level. The result also shows the effect of moisture and pH of indigo dyed fabrics on bacterial growth it was found that the increased humidity levels of indigo dyed fabrics have effect on the reduction of the inhibition efficacy of both strains. While indigo dyed fabric with pH 3.0 was found to inhibit most of the growth of both strains. In addition images obtained using a scanning electron microscope (SEM) could clearly confirm the property of indigo dyed fabric on inhibition of S. Aureus TISTR 746 and E. coli TISTR 073.

The objectives of this research were to study cellulose fiber extraction from rice straw with sodium hydroxide in various conditions (with 5 1 0 and 1 0 % of sodium hydroxide at room temperature 60ºC and 90 ºC for 0.5 1 2 and 3 hours) and to study rice straw nonwovens preparation by the wet-laid process. Oil wicking ability oil absorption ability air permeability morphology and physical properties of prepared nonwovens were investigated. It was found that the optimal condition for cellulose fiber extraction from rice straw was 5% of sodium hydroxide at 90 ºC for 2 hours. At this condition the cellulose fiber yield of 2 2% and the fiber length of 1 . 9 6 cm were obtained. The oil wicking ability and oil absorption ability of rice straw nonwovens increased when weight per unit area increased. Therefore oil absorbed into gaps between fibers of the nonwovens by capillary effect. Moreover the nonwovens could wick and absorb virgin palm oil better than fried palm oil because virgin palm oil has a lower viscosity than fried palm oil. The viscosity increased from derived lipid and other substances which dissolve and disperse increasing after frying food. The results indicated that the rice straw nonwovens had oil absorption ability.

The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

Chromium (III) is an inorganic salt being used as corrosion inhibitor plating agents surface treating agents furniture furnishings and textile printing and etc. The discharge of industrial waste water containing chromium (III) into the water source was toxic to the aquatic lives and some parts accumulate in the soil chromium (III) reduces the growth of plants reduced photosynthesis inhibit the enzyme activity imbalanced in plants and reduced productivity and etc. For this reason method to remove it before discharge the effluent into the water source is necessary. The use of apatite materials for adsorption and immobilization of various pollutants was a technique that was more likely to be used.Due to its high adsorbency easy to use and environmentally friendly. The purpose of this research was to study the preparation of calcium hydroxyapatite structural characterization of calcium hydroxyapatite by X-ray diffraction technique adsorption study of chromium solution with calcium hydroxyapatite in various conditions and the determination of adsorption isotherm. The results showed that the optimum contact time of calcium hydroxyapatite and chromium solution was 3 hours. Most adsorption works well at a pH of around 6.76. Considering the amount of chromium (III) adsorbed at equilibrium (q) it was found that the calcium hydroxyapatite with 10 % zinc added that has been calcined to 400 OC and the calcium hydroxyapatite with 15 % zinc added that has been calcined to 800 OC were to adsorb chromium (III) more than other sorbents. The adsorption isotherm was suited with Fruendlich and Langmuir. The calcium hydroxyapatite with 10 % and 15 % zinc added that has been calcined to 400 OC had the highest adsorption capacity (qm) up to 178.57 and 181.82 mg/g respectively. In addition it was found that calcium hydroxyapatite which heated to 800 degrees Celsius can decompose tricalciumphosphate.

Riceberry rice is dark purple coloured grains. It is one of the most famous rice for consumers. There are nutrients and high antioxidant properties. Riceberry broken rice (RBR) is a by-product from the rice milling process and has a low value. It can be processed into various products. The purpose of this research was to study the ingredients and the ratios for tablet formulations including RBR powder milk powder whey protein icing sugar strawberry powder bulking agent anticaking agent and lubricant agent. Tabletting of powders was performed using a rotary tablet press machine. It was found that the powder products exhibited passable flow with the Carr Index of 24.57-32.10% and the Hausner Ratio value of 1.33-1.47. The water activity value of product was in the range 0.36-0.45. The tablets had thickness 3.86-4.38 mm diameter 13.07-13.35 mm and weight 0.62-0.71 g/tablet. The increase of RBR powder content (10% - 40%) decreased hardness value of tablet products about 5 times (from 64 N to 12 N). Sensory evaluation of products in appearance color texture odor flavor hardness dissolution in the mouth and overall liking were conducted using 9 - point hedonic scale with 30 untrained panelists. The results showed that the optimal tablet formulation consisted of 30% RBR powder 30% icing sugar 18% milk powder 1% anticaking agent 1% lubricant agent and 20% bulking agent or strawberry powder. They showed the highest overall liking scores in ranges of “like slightly” to “like moderately”