This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

This research studied the factors that affect the efficiency of phosphate reduction in the wastewater of the washing process with CaCO3 and CaO produced from eggshell and mussel shell. The study found that the optimum condition for adsorption when using CaCO3 from eggshell is to adjust the pH to be equal to 10 take 15 minutes to absorb and add 1 gram of sorbent which can reduce the phosphate content by 25 percent and when changing the adsorbent to CaO the optimum condition for phosphate removal is to adjust the pH to 7 take 15 minutes to absorb and add 1 gram of adsorbent which can reduce the phosphate content by 24 percent. The optimum conditions for adsorption when using CaCO3 from mussel shell were to adjust the pH to 10 take 45 minutes to absorb and add 1 gram of sorbent which can reduce the phosphate content by 25 percent and when changing adsorbents to CaO the optimum condition for phosphate removal is to adjust the pH to 10 take 15 minutes to absorb and add 3 grams of adsorbents which can reduce the phosphate content by 24 percent. In addition when studying the adsorption of impurities in the wastewater such as conductivity turbidity COD and BOD it is found that the optimum reduction conditions can reduce the impurities of the parameters that mentioned above were 19.32 2.60 54.77 and 16.67 percent respectively. CaCO3 and CaO produced from eggshell and mussel shell can be used to absorb impurities in wastewater before releasing into natural water sources.

The purpose of this study is to produce the soil improvement materials from food waste and water hyacinth by using a dehydration process. The experiments were divided into two parts : 1) the study of the optimum temperature and time for converting food waste and water hyacinths to soil improvement materials by determining the temperatures of 100 °C 150 °C and 200°C in the periods of 1 hour 2 hours and 3 hours respectively 2) the study of nutrient content in the materials before and after mixing into the soil for 5 days. The soil used in the experiment was sampled from Sai Ma Subdistrict Nonthaburi Province. The parameters used to evaluate the ability to improve the soil quality were soil moisture pH electro conductivity total nitrogen total phosphorus total potassium and organic matter. The results showed that the optimum temperature for drying the food waste was 150°C for 2 hours and the optimum temperature for drying the water hyacinth was 200°C for 3 hours. When the materials were mixed into soil it found that the soil drainage was improved. Mixing the materials into soil could increase the pH value from 5.2 to 5.4 and increase the electrical conductivity from 0.72 mS/cm to 14.78 mS/cm. Besides the plant nutrients including Nitrogen phosphorus and potassium also increased after adding soil improvement materials.

This research aimed to study the optimum conditions for making raw lime from shells which consisted of 9 conditions: calcined at three levels of 700 800 and 900 degrees Celsius for 1 2 and 3 hours. Calcium element content in raw lime using X-ray fluorescence (XRF) measurement and structural analysis of calcium compounds by X-Ray Diffraction (XRD). The research results were found. 1. Optimal conditions for making lime mortar are temperature 800 degrees Celsius duration 2 hours. The physical characteristics of raw lime are white and porous. 2. The calcium content from the shells calcination at 800 degrees Celsius for 1 2 and 3 hours was 98.22% 96.70% 97.89%. 3. Changes in the calcium compounds of raw lime obtained by calcining the shell at 800 degrees Celsius for 1 hour were mainly found in the form of calcium carbonate (CaCO3). At 2 3 hours calcium carbonate (CaCO3) is mostly converted to form calcium hydroxide (Ca(OH)2)compound calcium oxide (CaO) compound is formed.

This research on the participation of the community in Lamphaya Floating Market Nakhon Pathom Province to develop sustainable tourism has the objective of studying the participation of locals in the community to manage tourism at Lamphaya Floating Market sustainably and to identify ways to encourage locals in the community to co-operate in sustainable tourism management at Lamphaya Floating Market. The research method involved the collection of both primary and secondary data. The primary data was obtained from interviews and questionnaires. The interview were in-depth interviews with structured interview questions. The researcher interviewed one participant who identified other potential informants to interview and the process was repeated until the interviews were completed. The qualitative data analysis involved Content Analysis which was performed by coding interview transcripts. The quantitative method was also employed: 100 questionnaires were distributed through Accidental Random Sampling to locals living in the Lamphaya area and to local government officials (Sub district Administrative Organization) at Lamphaya Floating Market. This process produced results about how locals in the community co-operate in sustainable tourism management at Lamphaya Floating Market. All data are analysis was performed by computer program. The research found that the participation of locals in tourism management was at a high level especially in terms of location management. Locals participate in planning attend meetings about policy and discuss new ideas with regard to many things. However while locals are able to evaluate tourism facilities as good or not good they are not directly involved in the process of planning or policy or management. Locals co-operate to manage human resources very well but they do not participate much in setting the rules of the village. This is because the rules are flexible and are transferred from generation to generation rather than being fixed. On the other hand locals participate in the management of the creative local product process at a high level. Suggestions 1. The new generation should be encouraged to participate in tourism management. 2. The locals should think about the public and love the community more than seek private benefits through their own business. 3. Government should be involved in helping locals and local government should be involved in meeting and planning about tourism management at Lamphaya Floating Market. 4. Locals and the community in the nearby area should be encouraged to recognize the importance of sustainable tourism management.