This research aimed to develop paper from oil palm empty fruit bunch (Fb) oil palm mesocarp (M) and paper mulberry (P) with chitosan coating to be used as single-use paper bag for dry food products. The optimal pulp preparation conditions for Fb M and P fibers were boiling in 25 25 and 15% NaOH solution at 170 170 and 100°C for 3 hours respectively. The optimal H2O2 concentrations for bleaching of Fb M and P pulps were 40% 40% and 0.2% respectively. The obtained pulps were used to prepare papers with the basis weight of 109 g/m2 . The papers consisted of Fb M and P pulps at ratios of 70:0:30 (FbP) 0:70:30 (MP) and 35:35:30 (FbMP). It was found that FbP paper showed superior physical and/or mechanical characteristics than those of MP and FbMP. FbP papers were then coated with chitosan solutions (0.2-0.6%) to further improve their mechanical properties and reduce their water absorption characteristics. The optimal concentration of chitosan was 0.4%. This study showed that all three types of pulps could be used to produce papers that had equal or superior mechanical- and water adsorption properties as compared to those of commercially available paper bags made from wood pulp.

The Thai wisdom knows the benefits of Carissa carandas L. to be used as a traditional herbal medicine. However there was no scientific evidence to show that Carissa carandas L. of Thailand can treat gout or not. In this research the Carissa carandas L. fruit extract in semi-ripening and ripe stage were studied for the phytochemical and inhibitory activity of xanthine oxidase one of the causes of gout. The result of hytochemical indicated that the crude extract from semi-ripening stage fruit contained many substances; phenolic compounds alkaloids flavonoids terpenoids saponins and deoxy sugars. While the ripe stage fruit contained the similar substances excepted saponins. The extract solution of Carissa carandas L. showed the xanthine oxidase inhibitory activity as the ethanolic extract solution gave the higher activity than water extract solution. The crude extracts of semi-ripening stage fruit presented the higher activity than the ripe stage one with the IC 50 values of 2.40 ± 0.05 and 2.87 ± 0.37 mg/mL respectively. The result of ripening stage with different phytochemical may be related to inhibition of xanthine oxidase activity. Therefore the selecting of sampling period and purification of extract may be a choice for using as medicine for gout

This project proposes a simulation model of intelligent parking system that has the ability to search for vacancies in the building or parking through mobile phones using voice command. The purpose of this project is to be convenient and quick in searching for parking spaces and to count the number of car entering park area each day. The developed system uses the NodeMCU ESP8266 microcontroller to detect the vacancy status and count the number of users of the parking lot using infrared and ultrasonic sensors. The collected data will be sent to Firebase database. For voice command system it is developed by using Dialogflow to create ChatBot and connect with the Google Assistant. Users can interact using voice to search the vacancy in parking area directly. From the experiment it is found that the developed parking lot system can display the vacancies correctly. When increasing the number of cars into the parking lot the system can display the status that has changed correctly. Moreover when inquiring for parking the system can find the nearest vacancy for user. In the future there are plans to develop additional equipment and implement the proposed system in real locations.

The purposes of this research were : 1) to study the personal factors in lower secondary students’ decisions to study in the career Department at the Demonstration School of Ramkhamhaeng University 2) to education study in lower secondary students’ decisions to study in the career Department at the Demonstration School of Ramkhamhaeng University and 3) to individual factors affecting in lower secondary students’ decisions to study in the career Department at the Demonstration School of Ramkhamhaeng University. The population students are studying in lower secondary students’ decisions to study in the career Department at the Demonstration School of Ramkhamhaeng University of 267. The instruments used in research questionnaires and interviews. The statistics used for data analysis were frequency percentage mean standard deviation t-test and One Way ANOVA. The research found that as follows: 1) Most students were male 14 years of age by studying in lower secondary students’3/7 they have a cumulated GPA of 3:01 to 3:50 by living with his father - his mother and the aptitude of most business plans. 2) The factor in choosing in lower secondary students’ decisions to study in the career Department at the Demonstration School of Ramkhamhaeng University overall students in grade 3 with comments in agree. The first two items in order from most to least found that the side with the highest mean score the reputation of the school. The second was the instructor and minimum course content. And 3) individual factors were affecting in lower secondary students’ decisions to study in the career Department at the Demonstration School of Ramkhamhaeng University found that students with gender age year of study. The GPA and the Professional and the aptitude different affect students were learning plans and career groups school not different. Except for students with different shelters affect student learning plans and the career Department at the Demonstration School of Ramkhamhaeng University difference was statistically significant at the .05 level.

The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then cow’s milk was substituted with Murrah milk in the ratio of 100%:0% 50%:50% and 0%:100%. According to the sensory quality assessment the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10% 15% and 20% respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy protein calcium and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results 81.33% of participants approved of the Murrah milk caramel custard. Also 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.