The purpose of this research was to study the dyeing polyamide/elastane fabric with natural indigo using exhaustion dyeing process. The effects from the concentration of the natural indigo dye thiourea dioxide and sodium hydroxide were investigated. The colour of each dyed material was investigated in term of the CIELAB (L* a* and b*) and K/S value. The color fastness to washing rubbing perspirdation light water sea water and chlorinated water of the dyed samples was determined. The bursting strengrh of dyed polyamide/elastane was evaluated. The best vatting condition was at 50 ̊C for 30 minutes. The optimal formula of dyeing polyamide/elastane fabric using natural indigo was prepared by mixing 200 g/L natural indigo paste 60 g/L thiourea dioxide 1 g/L sodium hydroxide. The fabric dyed in the solution of indigo vatting a shade of dark blue colour. The color fastness to light washing water sea water perspiration and chlorinated water were good to very good. However the rubbing fastness results showed fair level. The bursting strength of dyed fabrics is less than the undyed fabric 3.1%. The optimal ratio of discharge printing on polyamide/elastane fabric were compose of 70 % starch print paste and 30 % discharging agent (KMnO4). The pattern design produced from these combinations in the printing areas on fabrics showed an excellent standard of printing quality. The results confirmed that natural indigo dyes have potential applications in polyamide/elastane fabric dyeing and the dyed fabric can be used produce women’s intimate apparel.

The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.

The objectives of this research were to prepare the syrup from the extracted yam bean and apply this syrup for adjusting the sweetness in the orange flavor drinking yogurt. The study made a yam bean extract concentrated by 3 difference heating methods; steaming boiling and boiled-evaporating. The results showed that a proper method was boiling yam bean extracted at a temperature of 90°C for one hour. The syrup was light brown color and not very strong smell of yam bean the total soluble solid was 20 °Brix and the non-reducing sugar content was 17.80 %. The drinking yogurt which was formulated using a ratio of set yogurt: orange juice (100%): yam bean syrup at 1:1:1 had the sensory properties (9-Point Hedonic Scale) higher than the ratio of 1:1:0.5 and 1:1:1.5 (p≤0.05). This drinking yogurt had a pH at 4.2 the total soluble solid was 15 °Brix protein was 1.75 % fat was 2.1% and non-reducing sugar content was 5.39 %. The microbiological properties passed quality standards (drinking yogurt) of Notification of the Ministry of Public Health No. 353 B.E 2556. The study of consumer acceptance on the drinking yoghurt with yam bean syrup showed that consumers had a preference for the product at like - most like level at 72 % acceptance on the product at 97 % and would buy this product at 76 %.

Thickening agent is a substance when it was using to increase viscosity of an aqueous solution but other properties were not substantially modifying. it had major roles in textile printing process via adjust the print paste viscosity. transfer dye and auxiliaries into fabric. Thickening agent type starch had used in textile printing but it was a troublesome production also high cost. In this research had and feasible study to placement of dry Dioscorea hispida Dennst for textile printing processes such as direct dye and reactive dye printing on cotton woven fabric acid dye printing on nylon woven fabric and disperse dye on polyester woven fabric. The results found dry Dioscorea hispida Dennst successfully applied used as thickening agent stable time to collected as 3 days. The textile printing quality and viscosity propertied equivalent as the industrial thickener at 10% of weight print paste (owp). The steam fixation applied for direct dye and reactive dye printing at 100c for 10 minutes and gor flue fixation foracid dye and disperses dye and disperses dye printing at 150c for 5 minutes. The printed quality was good at rubbing fastness true color appearance. Theresidual paste was removed completely in washing off process.

Grafting of hyperbranched polyamidoamine (PAMAM) dendrimer onto ultrafine silica followed by the introduction of phosphonic acid groups onto branch ends was carried out. First an initiating site was incorporated into silica surface by reacting the silica silanol group with 3-aminopropyltriethoxysilane producing amino-functionalized silica. The free amine group content was controlled by varying ratios of methanol to water in the hydrolysis step of sol-gel reaction. Then grafting of PAMAM was performed by repetitive reactions between Michael addition of silica amino groups to methyl acrylate and amidation of the resulting terminal methyl ester groups with ethylenediamine. Amino group content in each generation was determined. This was found to be significantly lower than theoretical value due to unavoidable side reactions. After the G3.0 hyperbranched PAMAM grafted onto silica was synthesized phosphonic acids functionalization of the terminal amino groups by the Mannich type reaction was carried out. The phosphorylated hyperbranched PAMAM grafted silica was achieved and its application on cotton fabric to produce phosphonated cellulose was studied.