The study aimed to investigate and compare the back-pain level peak-to-peak voltage and period time of Electromyography (EMG). The sample of this study was 31 patients of Yasothon Hospital. The instrument consisted of an electrocardiography (EKG monitor). For statistical analysis t-test and f-test were employed. The findings revealed that mean is The Back-Pain level of most patients was 2 (35.5 %). The peak-to-peak voltage of Back-Pain levels (1-5) were 0.11 0.12 0.21 0.25 and 0.20 mV. While period time of Back-Pain levels (1-5) were 0.85 0.86 0.86 0.62 and 0.68 s. respectively. The peak-to-peak voltage of Back-Pain levels (1 and 2) were different levels (3 and 4) at .05 level of significant. In addition the period time of Back-Pain level (4) was different levels (1 2 and 3) at .05 level of significant

The objective of this study was to develop a technique for detection of the water added in raw milk using Inter Digital Electrode (IDE) other than using conventional methods such as determination of specific gravity or of the freezing point temperature and the compression on frozen samples. The assumption capacitance value of added water in raw milk will be varied with the quantities of added water. The experiment was performed by using a LCR (GW INSTEK LCR-817) meter to measure the capacitance value of milk contaminated water from 0 to 90% and electrodes which are normal and ground of different electrode number (N) of 7 10 and 13 width (W) of 1 and 2 mm. and length (L) of 10 20 30 40 and 50 mm. Results shown that the capacitance value of the water added in raw milk were lower than the raw milk without added water. Additional the W1L50N13G (W=1 mm. L=50 mm. N=13 and grounded) detects the water added in raw milk with R2 of 0.9904