This research was the design of two shuttles loom with Jacquard to develop the Nakhon District embossed fabric according to creative economy model. The objectives were to design and develop efficiency embossed loom. These researches were six steps as following: 1) study to embossed woven fabric production process with traditional loom by studying embossed woven with labors duration was related with the complicate embossed woven fabric process and the embossed woven techniques related with the woven pattern. 2) Took the data to apply for the design and development two shuttles loom with Jacquard by 2 shuttles loom prototype product to test and experiment in 1 loom. 3) Took 2 shuttles loom with a Jacquard (JACQUARD) prototype to develop the Nakhon embossed fabric transferred the knowledge to the wisdom and disseminate how to use 2 shuttles loom for the embossed woven group of Kanok Silp Nakhon weaving community enterprise at Tambon Bankhonhat Cha-uat district Nakhonsrithammarat province. 4) Produced the fabrics by holding the flake Borneo camphor striped embossed woven with cone-shaped and the Phikun striped embossed woven with cone-shaped. 5) Compare the embossed woven fabric process between two shuttles loom with Jacquard and traditional loom with the same pattern in the Nakhon embossed woven group of Arts and Crafts Center Ban Trokkhae Cha-oud District Nakhonsri- thammarat province. 6) Took the embossed woven fabric 2 shuttles loom with Jacquard by using community product standards testing. The result of studying the embossed woven fabric with two shuttles loom with Jacquard (JAQUARD) was the mechanism of weaving found that woven fabrics with 2 shuttles loom with Jacquard (JAQUARD) could reduce various problems. Those were: 1) Reduced 3 labors including the weaver to lift a horn or heddle while the embossed woven fabric 2 shuttles loom with the Jacquard (JACQUARD) could only one weaver control to lift it. 2) Reduce the time spent on weaving 3-5 times when compared the number lengths of woven fabric in the same width. 3) Reduced the woven fabric process problem include 2 shuttles loom could weave continuously and could change woven patterns quickly without lift the loop or keep it again. It was also added a technique to weave with gold or silver yarn to switch back and forth which did not change the shuttle using applied techniques from the loom were adapted to use in a jacquard. The result of the test based on the community product standards testing. It found that the embossed woven fabric of the weaving community group woven Kanoksinnakorn fabric through the criteria of the community product standards testing in 6 ways. Those were general way identity way the durability of washing way the color fastness and perspiration way the change in size after 1 wash way and acidity and alkalinity way.

In this work fiber mat based on silk sericin and thunbergia laurifolia linn extract was developed via electrospinning technique for wound dressing application. The waste cocoons were selected from Nakhon Ratchasima 1 (K1) with appropriate spicy for extracting the silk sericin protein. Trunk of thunbergia laurifolia linn was selected for preparing thunbergia laurifolia linn extract. Polyvinyl alcohol (PVA) with several concentrations were chose and fabricated to fibers by electrospinning technique to investigate suitable polymer concentration for mixing silk sericin and thunbergia laurifolia linn extract. The result revealed that PVA of 9 wt % was suitable due to Several parameters were investigated to prepare the electrospun fiber of silk sericin and thunbergia laurifolia linn extract such as their mixing ratio voltage the distance between the needle and the substrate and the needle size. The results indicated that mixing ratio of silk sericin and thunbergia laurifolia linn extract at 50:50 (w/w) voltage of 15 kV the distance of the needle and the substrate at 8 cm and the needle size of 18 were optimum condition for the fabrication of electrospun fiber with diameter of 100-200 nm and that with smooth and continue feature.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

Research project on extraction and bioactivity of Xylocarpus granatum extracts. This study aimed to investigate the phytochemicals and antioxidant activities of the X. granatum extract. The fruits of X. granatum was separation by maceration and sequential extraction method with hexane ethyl acetate and methanol to crude extracts. Crude extracts were assessed for their total phenolic contents tested using the Folin–Ciocalteu method and antioxidant activities tested using DPPH radical scavenging assay. The results showed that 1. Phytochemical examination of the extracts of X. granatum included alkaloids condensed tannins phenolic compounds triterpenes steroids cardiac glycosides and anthraquinones. 2 . The crude methanol extract had the highest phenolic content was 96.55 mg GAE /g dw. 3. The crude methanol extract could reduce DPPH; The EC50 was 34 μg/ ml

This research aims to study phytochemicals and potential of Mapok (Parinari anamense Hance) extracts to inhibit germination and growth of Barnyard grass (Echinochloa crus-galli) a common weed in the rice fields. Organic solvents extracted the part of fruits barks and leaves of Mapok included hexane ethyl acetate and methanol. Crude extracts compose of fruit hexane extract fruit ethyl acetate extract fruit methanol extract bark hexane extract bark ethyl acetate extract bark methanol extract leaves hexane extract leaves ethyl acetate extract and leave methanol extract. Crude extracts were tested of phytochemical tested of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition of Barnyard grass. Leaves ethyl acetate extract showed highest inhibit germination and growth of Barnyard grass The leave ethyl acetate extract was separated by column chromatography to yield nine fractions (F1 – F9 fraction) and tested inhibit germination and growth repeating. The results showed that 1. The crude ethyl acetate extracts from the bark of Mapok at a concentration of 3000 ppm showed the highest inhibited percentage of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition. 2. Fraction F8 of leaves ethyl acetate extract showed the highest inhibited percentage of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition.