This research is a study on treatment of Water Dyes from textile dyeing industry by Advance oxidation process with Ozone and hydrogen peroxide (H2O2). In this study Ozone generators with a capacity of 1.0 - 3.0 mg/ hr. were used to study the appropriate factors for treatment with adjusting wastewater conditions (pH 3 pH 7 and pH 11) Ozone exposure distance 120 minute the initial COD concentration is 250 - 1000 mg/l. and adding hydrogen peroxide at 4 8 and 12 ml/l. For the study found that above mentioned factors have an effect on the efficacy of color and COD treatment which the experiment at pH 11 used to Ozone treatment and added 4 ml/l. of H2O2. It makes the highest COD treatment efficiency when compared to pH 3 pH 7 and added more H2O2. it doesn’t affect to the higher of treatment efficiency. In addition it was found that higher initial COD concentration decreased treatment efficiency which the experimental ability for COD treatment has highest value was 46 percent and the COD concentration was 250 ml/l In order that when COD concentration in synthetic color water was increased to 500 ml/l and 1000 ml/l. it was found that the COD efficiency decreased to 31% and 40% respectively. For the treatment of Water Dyes from textile dyeing industry by oxidation process with Ozone together with hydrogen peroxide (H2O2) at pH 7 will has the highest of treatment efficiency. However the consideration of suitability for pH configuration used to treat both color and COD should choose pH 11 because it can treat both color and COD that makes the waste water quality meet the standards required by law. In addition if we consider the effectiveness of turbidity and BOD found that the decrease of dirtiness tends to be in the same direction with COD both 2 parameters.

In this research zeolite NaY is successfully synthesized from rice husk silica as agricultural waste material. Iron catalysts on zeolite NaY from wet impregnation Fe/NaY with Fe loading 0.5-10.0 wt% are characterized and investigated for the oxidation of styrene to benzaldehyde. The characterization with wide angle X-ray scattering (WAXS) suggest that loaded iron dispersed on external surface and inside pore of NaY. Moreover the formation of g-Fe2O3 phase is observed on NaY as indicated by soft X-ray absorption spectroscopy. TGA and FTIR measurements of the Fe/NaY also show the formation of nitrate ion. Over the catalysts the oxidation of styrene is enhanced with benzaldehyde being the major whereas styrene glycol acetophenone phenylacetaldehyde styrene oxide and benzoic acid being the minor products. The 2.5wt%Fe/NaY show the good catalytic selectivity in catalytic oxidation of styrene using H2O2 and reaction time at 6 h and the selectivity of the benzaldehyde reached 75%.

Changes in muscle protein proteolysis and lipid oxidation of ‘Mu Som’ added with different white and black glutinous rice ratios (w:w) at 100:0 (W100) 75:25 (W75B25) 50:50 (W50B50) 25:75 (W25B75) and 0:100 (B100) during 72 h fermentation at 30°C were investigated. During 36 h fermentation B100 exhibited a higher rate of fermentation than others as indicated by lowered pH and lactic acid production (p<0.05). Due to higher acid production rate the proteolysis of muscle proteins as evidenced by the increase in trichloroacetic acid (TCA)-soluble peptides and smaller molecular weight of proteins appeared as electrophoresis were more pronounced. These might contributed to higher released water and expressible water as well as pale color. Higher black glutinous tice higher released water and expressible water were observed. The lipid oxidation in all samples was observed during fermentation. All samples had no difference in likeness scores of all attributes (p>0.05). From the results the ratio of white and black glutinous rice might contribute to proteolysis which effected on released water of Mu Som.

This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics antioxidant activities and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0% 10% 20% and 30%. Colour parameters (lightness (L*) redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics including hardness springiness and cohesiveness of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%) in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.