The research aims to compare results of algorithm for solving allocation problem in multi-stage rice transportation between formulation of mathematical model with computation by Lingo V.11 and application of Differential Evolution (DE). The research was conducted in two stages: 1) comparing efficiency of the two employed applications in terms of economic and 2) comparing for minimum computation time. The proposed algorithm was tested with problems in six simulated case studies. Results show that in terms of economic DE did not generate better solutions than Lingo V.11 at an average of 0.525%. However it used faster response time at an average of 206 minutes when compared to Lingo V.11.

This paper is proposed a compressor of spilt type air conditioning modification for using with variable speed drive to control room temperature. This technique is implemented by modified reciprocating compressor of 220 V single phase air conditioner 12500 BTU to 3 phase 220 volt in order to connect with inverter variable speed drive which has input 220 V single phase and output 3 phase 220V. The result of experimental is found that modified compressor can be operated in normal condition at maximum speed. The suction pressure is 65 psig discharge pressure is 250 psig and mean of motor current is 6.48 Ampere. The proposed modified compressor can be applied with conventional split type air conditioning by change the starting method from direct start online into soft start with variable speed drive

This research is to study and develop a DC motor speed control by using Visual Basic.Net 2008 in computer programming to use the computer and the microcontroller is processing from computer via the serial port. So that a signal to the motor driver circuit motor speed work as assigned. By the speed can be entered via the computer screen is measured in rpm. and motor control to control the PWM (Pulse Width Modulation) control circuit and the principles of the hardware by using the digital output signal of the microcontroller control Motor speed can be configured to be from 100 to 3000 rpm. And the motor starts to spin at maximum speed and then gradually reduce the speed down to the specified value. Control both the speed and the average error of 4.6% compared to the speed measurement using infrared light. And found that at speeds below 100 rpm. to a maximum error of 12% and the error decreases when the speed increases. The error value is at least 2000 rpm. and 3000 rpm the speed error is 0.5%

The study aimed to investigate and compare the back-pain level peak-to-peak voltage and period time of Electromyography (EMG). The sample of this study was 31 patients of Yasothon Hospital. The instrument consisted of an electrocardiography (EKG monitor). For statistical analysis t-test and f-test were employed. The findings revealed that mean is The Back-Pain level of most patients was 2 (35.5 %). The peak-to-peak voltage of Back-Pain levels (1-5) were 0.11 0.12 0.21 0.25 and 0.20 mV. While period time of Back-Pain levels (1-5) were 0.85 0.86 0.86 0.62 and 0.68 s. respectively. The peak-to-peak voltage of Back-Pain levels (1 and 2) were different levels (3 and 4) at .05 level of significant. In addition the period time of Back-Pain level (4) was different levels (1 2 and 3) at .05 level of significant

The objectives of this research were to study the effect of temperature on the roasted of paddy Sungyod Phatthalung rice with moisture content up to 12 percentage for popped rice production. Nutritional values including protein fat ash moisture content antioxidant activity and anthocyanin compound were studies. The temperatures used in roasting popped rice were three levels of 200 220 and 240 degrees Celsius. The result showed that all three temperature levels does not different effected to amount of protein fat ash and moisture content in popped rice. It was not statistically significant difference (p<0.05. Whereas the amount of anthocyanin compound and antioxidant activity decreased as the temperature increased. Temperature of 200 degree Celsius had the highest of anthocyanin and antioxidant activity showed 2.73 and 76.95 percentage respectively. It was statistically significant difference (p>0.05). The nutritional values in popped rice were lower than start paddy rice. The experiment showed that temperature was effected to reduced of nutritional values. Temperature range of studied indicated minimum decrease nutrition values of anthocyanin and antioxidant activity for the roasted popped rice was 200 degree Celsius.