The research aims to investigate the possibilities of crushed oyster shell (OS) not have to go through the process of burning as a substitution cement for concrete blocks. The cement was replaced with crushed oyster shell not process burning (OS) at 0% 10203040 and 50% by the weight of the binder. After that the concrete blocks were tested to determine the compressive strength and moisture absorbed of the concrete blocks cured for 7 142856 and 90 days The result showed that the compressive strength of the concrete blocks which replaced cement with OS (at the proportion of 10% by the weight of the binder) at 28 days had the compressive strength and water absorbed accordance with the TIS 58-2533 on non-load bearing concrete blocks.Moreover the concrete blocks which replaced cement with OS at the proportion of 20 % and 30 % had the compressive strength equivalent to 28 days compressive strength of TIS 58-2533 standard at 56 and 90 days respectively and decreased when the percentage in addition to OS in concrete blocks of 40 and 50 %. Tested results also showed that the water absorbed of concrete blocks increased when the percentage of replacement of OS in binder increased at 10 20 30 40 and 50%. The economical of concrete blocks it has manufactured unit cost is 2.60 baht. Whereas the concrete block containing crushed oyster shell at 10-30% it has manufactured unit cost at 2.12-2.44 baht respectively.

This work presented the production of biogas using anaerobic co-digestion between hydrilla verticillata (HV) from Songkhla Lake Basin and chicken manure (CM). From the study of compositions of both wastes it was found that the COD of CM and HV were 11200 and 14400 mg/l and pH were 6.5 and 5.5 respectively. The biogas production using anaerobic single-digestion of untreated hydrilla verticillata (UHV) gave accumulative methane of 1251 ml-CH4/g-VS and methane production of 78.28 L-CH4/kg-substrate was obtained. For hydrilla treated with 2% w/v NaOH (THV) the accumulative methane was 1786 ml-CH4/g-VS and the obtained methane production was 91.87 L- CH4/kg-substrate which was 17.5 % increase when compared to the UHV. For the biogas production using anaerobic single-digestion of CM it was found that the accumulative methane and methane production were 978 ml-CH4/g-VS and 78.28 L- CH4/kgsubstrate respectively. These were lower than the studies using HV. The study of anaerobic co-digestion of HV and CM at three different ratios; 1:1 2:1 and 3:1 was studied. It was found that the anaerobic co-digestion using THV and CM at ratio 3:1 and 2:1 gave the highest potential for biogas production. The accumulate methane of 3202.20 and 2079.19 ml- CH4/g-VS were obtained respectively. The methane productions were 2.53 and 82.26 L-CH4/ton-substrate for ratio 3:1 and 2:1 respectively which is no significant different at 95 % confidence interval.

The diversity of soil microorganisms in mulberry root rot disease infesting fields was investigated from The Queen Sirikit Sericulture Center at Kanchanaburi Khon Kaen Sisaket and Ubon Ratchathani provinces. Isolation of the soil microorganisms was performed on four media as nutrient agar (NA) potato dextrose agar (PDA) rose bengal agar (RBG) and modified selective fusarium agar (SFA). Twenty-four bacterial isolates were arisen from NA including gram positive endospore forming rod gram negative rod gram positive cocci and Actinomycetes. Similarly 75 isolates of fungi were gained from PDA RBG and SFA and could be defined to be Aspergillus sp. Chaetomium sp. Curvularia sp. Fusarium sp. Penicillium sp. Phytophthora sp. and Rhizopus sp. by their morphological characteristics. Verification of the causal pathogen of mulberry root rot disease could be accomplished using specific primers for F. solani in which a DNA band at approximately 300 bp was revealed.

This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.

The aim of this research was to study protein mineral and vitamin contents in 20 local rice varieties by collecting 36 samples from loei province. Determination of nutritional value of 36 samples showed that it consisted of 7.16±0.15-11.05±0.12 g protein/100 g rice. Khao Niaw Dum Luempua (LR22) showed the highest phosphorus content were 263.85±0.19 mg/100 g. Analysis the amount of iron and calcium by flame atomic absorption spectrophotometry (FAAS). Found that the concentration of iron was the highest content in Khao Homtung (LR7) were 7.31±0.14 mg/100 g And calcium content highest in Khao Niaw Dum Luempua (LR22) as 11.15±0.24 mg/100g. In the analysis of all three vitamins by high performance liquid chromatography (HPLC). khao Sum Bine (HP14) showed the highest beta carotene content were 0.08±0.14 mg/kg. While not detecting beta carotene in local rice varieties 15 samples including Khao Plah Sew Noi detecting beta carotene in local rice varieties 15 samples including Khao Plah Noi (LR3) Khao Hom Sa Ngiem (LR6) Khao San Pa Tong (LR12) Khao San Pa Tongdor (LR13) Khao Soviet (LR15) Khao San Ti Bal (LR16) Khao Lom Pee (LR17) Khao Laotaek (LR19) Khao Plah Sew Noi (LR20) Khao Hom Sa Ngiem (LR27) Khao Homtung (LR28) Khao Phare (LR30) Khao Maw (LR31) Khao Dang (LR32) and Khao Plah Sew Noi (LR35). The results showed that the highest alpha tocopherol and thiamine contents were found in khao Niaw Dum Luempua (LR36) with 16.18±0.09 and 12.08±0.18 mg/kg respectively. The results of this study are useful as basic data for rice consumption local rice preservation and further product development.