A simple flow injection analytical system for an automatic determination of phosphate in water samples using the molybdenum blue method was developed. Samples were injected and mixed with ascorbic acid used as a reducing agent. The absorbance of the resulting molybdenum blue complex was measured at 880 nm by a spectrophotometer. The optimal conditions of this system were 2 mL/min of carrier flow rate 1000 μL of sample volume 60 centimeters of mixing tube length and 0.020 mol/L of ascorbic acid. The proposed method showed reliability high sensitivity spend small amount of reagents and samples and fast sample throughput (52 samples/hour). The limit of detection (LOD) was 0.015 mg P/L of phosphate. Precision obtained injecting a phosphate standard solution of 0.50 mg P/L (n=10) was 1.81%. This system can be applied to determination of phosphate content in surface water samples in Lopburi province by comparing with a standard method. It was found that obtained from the developed system agreed well with the standard method using the pair t-test (tstat 0.04 < tcrit 2.36). This flow injection analysis system has no effect from arsenate and silicate interference for the analysis of natural water samples.

This research was concentrated on characterized mechanical properties and adjusted compatibility of poly (lactic acid) (PLA) with thermoplastic starch (TPS) as biodegradable polymers composites. PLA was blended with TPS at the proportion of 10 20 30 50 and 70 wt% as well as 2 phr chain extender by an internal mixer at 200°C. The blended materials were then injection molded at 230°C. Tensile testing showed that as the amount of TPS increase the elongation at break tended to increase but the tensile strength and modulus tended to decrease. The morphology was investigated by scanning electron microscope. It was found that distinct phase between PLA and TPS was observed. Yet adding the chain extender clearly improved the compatibility between PLA and TPS. The blended materials were also analyzed by differential scanning calorimetry method to study thermal properties. It was found that as the amount of TPS increased the glass transition temperature (Tg) melting temperature (Tm) and cold crystallization temperature (Tcc) deceased. Additionally chain extenders did not affect thermal properties. The thermal stability of the composites decreased when increasing the amount of TPS because of the degradation of TPS in PLA. However when heated at 100ºC for 1 hr the PLA sample bent while TPS did not bend. When PLA was mixed with TPS the composite was bent according to adding TPS.

The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color softness cooking yield and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1000 1200 and 1400 watts to roast marinated chicken which had an initial mass of about 1650 grams until the mass of the roasted chicken had a lower than 1220 grams. From the experimental results it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1000 watts (P≤0.05). However lightness (L value) yellowness (b value) and redness (a value) of the roasted chicken breast with far-infrared radiation at 1200 watts were not significantly different from those at 1000 and 1400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover the electrical power levels of far-infrared radiation (1000 1200 and 1400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponso

Dyes contaminated in wastewater that negatively affecting the environment and human health. The objectives of this study to prepare activated carbon from Salacca zalacca (Sumalee) seeds activated by 36 mmol/g KOH dye solution and activated carbon ratio 20:32 ml/g for dye removal. The influents of dye removal from wastewater by Salacca zalacca (Sumalee) seeds activated carbon were investigated as initial dye concentration activated carbon and dye solution ratio and contraction time. The moisture content the iodine number the methylene blue index and the functional groups by FTIR technique of the Salacca zalacca (Sumalee) activated carbon were characterized and the kinetics adsorption were also analyzed. The results showed that the activated carbon was the microporous material the highest dye removal from wastewater was 7.50 ± 0.25 mg/g the equilibrium time was 150 min with the activated carbon to dye solution ratio of 1:500 g/ml for 200 mg/l initial concentration. The kinetics of the adsorption process can be described by a pseudo-second order model (R2 = 0.9999). When increasing the initial concentration of dyes the adsorption efficiency was increased. The amount of activated carbon increased resulting in lower adsorption efficiency and the equilibrium time was longer

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.