This project aim to develop mobile application of activity notification and queue management. The aim of this project is to alert the patient’s activities via mobile devices. Caregiver can create activities to the patient’s mobile device. Also booking a queue in advance via mobile device before seeing doctors. There are no need to book a queue at the hospital. The patients’ medical records are collected via mobile devices which will reduce the time to collect data and data loss problems. The results of performance evaluations on mobile application of activity notification and queue management showed the overall average satisfaction score was 4.63 with a very satisfied level. It can be concluded that mobile application of activity notification and queue management can be used effectively.

The Online Equipment Inventory System for Subdivision of Supplies Case study at Faculty of Science and Technology is developed based on web application by using PHP and Laravel framework. The purposes of this system are firstly to systematically manage the database system of the asset equipment in the Faculty of science and technology. Secondly to increase the searching process rapidity and to create the summarize reports in PDF format. Lastly to produce the QR code for verified the asset equipment. This system is consists of the administrators and system users. In the part of satisfied evaluation the system is evaluated by the example target officers group. The overall result of satisfaction score is 4.10 which means the system can fulfill the requirement in a good level. Moreover when considering in each part of satisfaction; 1. design part 2. efficiency and functional part and 3. system satisfaction part the result scores are 3.96 4.18 and 4.06 consequently. In conclusion the Online Equipment Inventory System for Subdivision of Supplies Case study at Faculty of Science and Technology is work properly.

The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0% 20% 40% and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling) color taste and overall preference at a moderate level of preference with mean scores of 7.85 8.17 7.85 7.75 and 7.87 respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were the differences in appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0% 20% and 80% formulas in terms of color flavor taste texture (softness) and overallikng preference with mean scores of 7.60 7.51 7.69 7.58 and 7.63 respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise crumbling) over 0% 40% and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were statistically insignificant differences in appearance (rise crumbling) flavor taste texture (softness) and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.

This research studies the production of bacterial cellulose from Acetobacter xylinum TISTR 975 with pineapple peel juice a low cost carbon source and coconut water as nutrient and carbon source. The factors influencing the production were studied including incubation time type of carbon sources and ratio of mixed carbon sources. In addition the characteristics of the produced bacterial cellulose were investigated using Fourier Transform Infrared Spectrophotometer (FTIR) Scanning Electron Microscope (SEM) Thermogravimetric Analyzer (TGA) Differential Scanning Colorimeter (DSC) and x-ray Diffractometer (xRD). It was found that the coconut water produced the amount of bacterial cellulose higher than the pineapple peel juice with 10 days of production. An addition of the coconut water into the pineapple peel juice increased the amount of bacterial cellulose. The characteristics of two bacterial celluloses from two different sources were nearly similar but the one from the pineapple peel juice had higher impurities. It can be concluded that the pineapple shell extract could be used as low cost carbon source for bacterial cellulose production.

The hybrid materials of lead sulfide with montmorillonite were synthesized by a solid-solid reaction between lead-exchanged montmorillonite and sodium sulfide at ambient condition. The hybrids were characterized by powder X-ray diffraction (XRD) thermogravimetric-differential thermal analysis (TG-DTA).The basal spacing of heat-treated lead sulfide-montmorillonite-sodium sulfide (200oC) was 1.20 nm. The formation of lead sulfide in the hybrid confirmed by the non-resolved absorption band and absorption onset at 328 and 508 nm respectively for heat-treated lead sulfide-montmorillonite-sodium sulfide. The dramatic blue-shifted in the absorption onset relative to that of bulk was observed.The heat treated lead sulfide-montmorillonite-sodium sulfide showed an emission peak at 367 nm. The removal of adsorbed water resulted in the increasing intensity of the hybrid.