Metal casting with Green sand mold is essential for participation in the manufacturing industry that requires natural resources and chemicals as an element. This research studied the effects of the right mix of mangosteen shell powder on green sand mold. The objective is to study and analyze the mixture of moist sand formations consisting of natural sand bentonite mangosteen shell powder and water affecting the properties of green sand mold by experiment method. Starting from studying relevant information of natural materials that affect sand mold and planning experimental design by using the experimental design program for the trial version in the experimental design and analyze results. The results showed that mangosteen peel powder had an effect on the properties Compression strength and higher hardness of sand mold but does not increase the ability to release a lot of air permeability The optimum blend ratio was composed of 90% reused sand 7% bentonite 1% water and 2% mangosteen powder by weight air permeability. The hardness of the sand casting was 0.71 kg/cm2 47.36 and 94.06 Scale B respectively.

This research was concerned a printing on cotton fabrics with dye powder from mangosteen rind. In this study the dye powder was composed of dye’ s solution extracted from mangosteen rind and maltodextrin 15 % . The dye powder was applied to a cotton fabric by screen printing technique and a pigment based print paste was used as a print paste in the printing process. Aluminium potassium sulphate (AlK(SO4)2·12H2O )and Iron (II) sulphate (FeSO4·7 H2O) were used as mordants in post-mordanting process. The influences of mordanting on colour appearance and fastness properties of printed fabrics were investigated. The colour fastness to washing and rubbing of printed fabrics was performed according to the present ISO standard. The results show that the post- mordanting can improve the colour fastness properties of printed fabrics. The ratings of colour fastness to washing and rubbing of the printed fabrics with the mordant were good. The appropriate amount of the mordant is 5 grams per liter and duration in the range of 5 minutes to 15 minutes seem to be a suitable time for the post- mordnating process. The type of mordant produced an effect on the colour appearance of the printed fabrics after mordanting.

This research is conducted in order to increase % yield of mango cannig. It is found that using 1800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. Next mango canning process is analyzed. In sterilization process two temperature levels.are controlled:103 C for 15 minutes F=1 minute 107 C for 9 minutes F=1 minute physical property of the product is analyzed and found that both temperature levels give the identical results; statistical significance (p 0.05). Canned mango sterilized at 107 C for 9 minutes is selected. Chemical analysis indicates that total soluble solids content is 27.5 Brix pH = 4.6 dietary fiber = 0.43 grams for mango 100 grams

Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.

Mahajanaka mango (Mangifera indica L.) the yellow fruit had identity on color aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG Glyceryl monostearate (GMS) Carboxy methyl cellulose (CMC) Methocel? 65 HG mixed with GMS Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice the color values L* a* b* pH total soluble solid citric acid and total solid equals 39.02 18.79 67.36 3.96 14.00๐Brix 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid) 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability density and overrun equals 0.001 milligram per min 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.