The research project on The potential of Siphonodon celastrineus Griff traditional medicinal plants of Thailand for treatment from local wisdom knowledge lead to the development of sustainable use with the objective of studying the botanical phytochemical and biological activity of the Siphonodon celastrineus to create confidence in the use of S. celastrineus in herbal medicine by using the bark leaves and fruit of the S. celastrineus to extract with 3 types of solvents. Each of hexane ethyl acetate and methanol respectively from low to high polarity. All nine extracts will be extracted. Preliminary examinations for phytochemistry Antioxidant activity by DPPH radical scavenging assay and quantitative determination of phenolic compounds by Folin-Ciocalteu method and antimicrobial activity were tested. The research found that. 1. The extract of the results of the methanol layer of the S.celastrineus shows a reduction in the amount of 11-diphenol-2-picrylhydrazyl (DPPH) had the highest EC50 equal to 31 mg/ml. The amount of phenol compounds found that the extracts from the methanol extract of S. celastrineus contain the amount of phenol. The highest concentration of 95.23 mg GAE / g dw 2. Extract from the bark of the S. celastrineus with methanol showed the best inhibition of the growth of Vibrio paraheamolyticus with the MIC value of 15.60 mg/ml. The extracts of the S. celastrineus leaf extracts with hexane showed the best inhibition of the growth of Vibrio cholerae with the MIC value equal to 31.25 mg/ml and leaf extracts with ethyl acetate showed the best inhibitory effect on the growth of Vibrio cholerae with a MIC value of 31.25 mg/ml and the extract of the fruit with ethyl acetate to inhibit the growth of Vibrio paraheamolyticus most with MIC equal to 15.60 mg/ml.

Study on the inhibition of germination and growth of weeds in rice fields. The extract from the leaves of Xy/ocorpus gongeticus Parkins and Porinori onomense Hance using fermentation Maceration and extraction techniques for Sequential Extraction with three types of solvent hexane ethyl acetate and methanol. The resuLts showed that Leaf extract of Xy/ocorpus gongeticus Parkins with ethylacetate at a concentration of 2000 -3000 ppm showed the highest inhibition of germination and growth of weeds. When the substance to be separated by chromatographic techniques showed that the extracts inhibited the germination and growth percentage of Fl is the highest. Leaf extract of Porinori onomense Hance with hexane at a concentration of 2000 3000 ppm showed the highest inhibition of germination and growth of weeds. When the substance to be separated by chromatographic techniques showed that the extracts inhibited the germination and growth percentage of F4 is the highest. Which can be used for research and development of natural products from plants to control weeds in rice fields to develop further research to commercialization

Extractions of bioactive constituent from the Russula eburneureolata Hongo.stem bark of Xylocarpus gangeticus Parking. root and leaf of Walsura trichostemon Miq.and Parinari anamense Hancewith a polarity sequential extraction and maceration technique with hexaneethyl acetate and methanol.respectively.Crude extract was employed to evaluate the biological activity for their cytotoxic activity against human mouth carcinoma (KB) human small cell lung cancer (NCI-H187) and breast cancer (MCF-7)cancer cell lines tested using the Resazurin microplate assay (REMA).Antimycobacterial activity against Mycobacterium tuberculosis H37Ra strain (Anti-TB) using the Green Fluirescent Protein Microplate Assay (GFPMA)

The biological activity of erude hexane ethylacetate and methanol extracts from stem bark of Xylocarpus granatum Koen. Walsura trichostemon Miq. And Parinari anamense Hance with sequential extraction and maceration technique. The crude extract was employed toevaluate the biological activity such as the antimicrobial activities test by the Microplate broth dilution techniques the antioxidant activities test by DPPH radical scavenging assay the totalphenolic contents test by the Folin-Ciocalteu method the anti-malaria (Plasmodium falciparum) test by Microculture Radioisotope Technique the anti-Mycobacterium Tuberculosis (anti-TB) test by Green fluorescent protein microplate assay (GFPMA) and the anti-cancer (KB-Oral cavity cancer) test by Resazurin Microplate assay (REMA)

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.