The objectives of this research are to estimate the morbidity rates of Leptospirosis in each month of all provinces in Thailand to determine the trend of leptospirosis over time to investigate factors influencing on the morbidity rates and to construct the disease maps of the leptospirosis. The generalized linear mixed model (GLMM) in which the spatial effects follow the conditional autoregressive model (CAR) and the temporal effects follow a linear trend. The estimated morbidity rates are used to construct the disease maps. The dependent variables are the numbers of leptospirosis patients in each month of each province and are assumed to have a Poisson distribution. The data are secondary data at a provincial level. The factors considered are rainfall averaged temperatures and regions. The results show that the factors influencing on the morbidity rates are rainfall (Relative Risk (RR) = 1.0013) averaged temperature (RR = 0.9922) north region (RR = 10.6440) northeast region (RR = 14.3249) southern region (RR = 15.5491) western region (RR = 3.6219) and eastern region (RR = 1.0103) where the central region is a reference region and a linear trend (RR = 1.0183). The top ten province and months with high morbidity rates (per 1000000 population) ranking from largest to smallest values are Phangnga in September (59.00) Phangnga in August (33.49) Sisaket in October (23.14) Sisaket in August ศรีสะเกษ (22.60) Sisaket in September (22.57) Phngnga in October (22.55) Loei in September (21.11) Phangnga in July (20.81) Phangnga in May (20.72) and Phangnga in June (20.47) respectively. The leptospirosis maps are easy for readers to identify which areas are at high risk. They are a useful tool for planning and controlling the leptospirosis.

This research work was to study the effect of surface treatment of natural fiber and the effects of type and content of natural fiber on the development of acoustic material from natural rubber foam /natural fiber composites. The surface treatment used for this research work was sodium hydroxide (NaOH) treatment. NaOH Concentrations and treatment times were varied from 0 to 15 %wt. and 0 to 30 min respectively. Natural fibers used for this work were bagasse fiber (BF) and oil palm fiber (OPF). The suitable condition for surface treatment was estimated by fiber length and diameter (L/D) ratio and morphology of natural fiber. The result suggested that L/D ratios tended to increase when NaOH concentrations and/or treatment times increased except for NaOH concentration of 15 %wt. L/D ratios of OPF after surface treatment were changed more than those of BF. The suitable conditions of NaOH treatment for BF and OPF were NaOH concentration of 10 %wt. and surface treatment times of 30 and 10 min respectively. The effects of fiber type and content on sound absorption properties of natural rubber foam /natural fiber composites were investigated by cell characteristics sound absorption coefficient DMA analysis and bulk density. Both treated BF and OPF with suitable treatment condition were varied from content of 0.0 to 10.0 %wt. The result showed that the cell size of composites tended to decrease with addition of natural fiber whereas number of foam cell per unit volume increased. After adding natural fiber more than 2.5 %wt. cell size of composite foam and number of foam cell per unit volume tended to change the inverse direction. Natural fiber in composites enhanced the sound absorption efficiency. Sound absorption coefficient of composites adding BF was more than that of composite adding OPF. The addition of natural fiber enhanced the elasticity of composites and that increased sound absorption efficiency. NaOH treatment led to creation of strong interfacial bonding between natural fiber and natural rubber and enhanced the sound absorption efficiency. Density of NR composite foam increased with increasing natural fiber content.

The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.

This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce chili sauce pizza sauce and seafood sauce. This research studied the nutritional value of sauce products and studied the acceptance of consumers towards sauce products. The test found about the study about proper amount of unused water melon peel in four kinds of sauce products. The researcher tested about acceptance of forty examinees who are instructors in field of Food and Nutrition majoring Food and Nutritional science and majoring Food Service Industry by using 9-point hedonic scale by adding water melon peel into tomato sauce at levels of 5 10 and 15 per cent of all ingredients It is found that the examinees accepted chili sauce at level of 15 per cent that is in the much favor level (8). The chili sauce has been added with water melon peel at levels of 3 6 and 9 per cent of total ingredients. It was found that the examinees accepted it at level of 9 per cent that was from the level of moderate favor to much favor (7-8). The examinees accepted pizza sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 30 per cent which was in the level of much favor (8). The examinees accepted seafood sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 20 per cent which was in the level from moderate to very much favor (7-8). When the researcher studied the physical features of sauce product it was found that pH value at which was 25 degrees Celsius was in range of 3.90 3.49 3.83 and 2.73. The viscosity value was 4650cp 32639cp 37760cp and 612cp or centipoints respectively. Nutritional value of sauce product it was found that tomato sauce which has been added with water melon peel for 15 per cent has total calory for 70 per cent protein for less than 1.25 per cent fat for 0 per cent ash for 1.43 per cent carbohydrate for 17.5 per cent and moisture amount of 81.1 per cent. Chili sauce which is added with water melon peel for 9 per cent has total energy for 71.2 per cent; protein is less than 1.25 per cent fat is 0 per cent ash is 3.85 per cent; carbohydrate is 17.8 per cent and it has moisture amount of 78.4 per cent. Pizza sauce which is addedwith water melon peel for 30 per cent has total energy for 145 per cent; protein is less than 1.25 per cent fat is 3.49 per cent ash is 3.18 per cent; carbohydrate is 28.5 per cent and it has moisture amount of 64.8 per cent. Seafood sauce which is added with water melon peel for 20 per cent hashas total energy for 91.8 per cent; protein is 1.59 per cent fat is 0.20 per cent ash is 4.19 per cent; carbohydrate is 20.9 per cent and it has moisture amount of 73.1 per cent. However adding of water melon peel into four kinds of sauce products can be done but it should be realized about chemical components of starting components for example moisture amount and carbohydrate. These components may affect physical features for example smell flavor and texture. These features affect acceptance of products. From technology transfer of sauce products from water melon rind at 157/16 moo 9 Kao San housewife Group agricultural enterprise Bang Plee Bang Pla Samut Prakarn. 50 housewife Group agricultural there the level of satisfaction in every aspect.

The purpose of this study was physical and chemical analysis of watermelon seeds (waste) the markets Study of optimize replacing watermelon seeds (waste) by peanuts in thai foods process and consumer acceptability indicated of products. Result showed that physical and chemical analysis of watermelon seeds (waste) the markets as follows : Aw =0.37±0.06 L* a* b* value 60.88±0.13 10.65±0.05 and 41.02±0.06 respectively and moisture content 1.19% protein content 10.97% fat content 0.22% crude fiber content 6.48% ash content 3.26% and carbohydrate content 77.88%. Result showed that the best formula was mussaman curry was replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour be similar to product in markets and less than fat content 1.65 times protein content and ash content more than 1.59 2.65 respectively.The shelf life meagerly 2 months and consumer acceptability like moderately mussaman curry powder and mussaman curry product. Result showed that the best formula was kao tung na tang crispy rice sticks and shrimp dipping replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour more than product in markets. And more than fiber content and protein content 1.31 1.51 times less than fat content and ash content 1.24 1.32 respectively. The shelf life meagerly 2 weeks and consumer acceptability like moderately product. Result showed that the best formula was panaeng curry powder replacing watermelon seeds (waste) by peanuts 100%. Product have bright orange colour. The shelf life meagerly 4 months and consumer acceptability like very much product. Result showed that the best formula was sai kow griep pag mor replacing watermelon seeds (waste) by peanuts 100%. Product have dark brown more than product in markets. And less than moisture content fat content and fiber content 2.17 6.61 and 6.46 times more than carbohydrate content and ash content 68.24 4.10 respectively. The shelf life at -18 ๐C and consumer acceptability like moderately product.