The purpose of this research was to study the white resist printing with colour resistant material from flour of wild taro (Colocasia Esculenta (L.) Schott) and using reactive pigment and natural dyes as dyestuffs. Five formulas of printing pastes were applied to light cotton thick cotton and silk fabrics by the use three techniques nauely Silk screen (White resist and colour resist methods)stencil and batik. The optimal ratio of colour resistant materials from flour of wild taro were compose of 20 grams flour of wild taro 32-36 ml. water 30-34 ml. sodium chloride 10-13 ml. calcium hydroxide and 1-4% vegetable oil. The viscosities of printing paste from five recipes were shown in the rage between 559.9-671.9 Centipoise. All five recipes can resist dyestuffs and also easy to remove the flour of wild taro. The pattern at resist printing area of fabrics shows sharpness and whiteness. The colour fastness to washing water and perspiration on cotton and silk fabric results were ranging between poor to fair level when using reactive and natural dyes as dyestuff. However the fastness property of pigment dye shows medium to good level. The colour fastness to rubbing is shown to be in range of 4 to 4-5 for all recipes. The ratings of colour fastness to light in terms of colour change are fair to good (4 to >6).

In software engineering requirements from customers users and stakeholder are initial information for software development process. The requirements elicited and gained are defined classified refined and stored systematically according to needs management principles. Therefore the requirements would be correct and ready to be used in the next step of development process. This process is called Software Requirements Engineering. If the gained software requirements are incorrect lack quality or are managed unsystematically they could lead to project failure and low-quality software product which cannot meet the needs of users and stakeholders. For these reasons this article proposed an overview of software requirements and an approach for software requirements management level of software requirements quality of software requirements and understanding of quality aspect common problems of requirements elicitation and awareness of impact and damage due to incorrect or low quality requirements. Success factors of software requirements management and 1-10-100 rules are also discussed. Finally the article addresses roles and goals of software requirements management team.

This article presents texture analysis of crispy snack products by using Acoustic Emission (AE) to measure sound that occurred when the products were chewed or broken. This technique has currently gained great interest from food scientists. A sound emitted from food was found to be related with microstructure and crispness. Measurement of sound emitted from food when it was chewed consists of three main steps: 1) Apply force on piece of food with a texture analyzer; 2) Detect sound signal with an acoustic envelop detector; and 3) Interpret the collected data of mechanical force and acoustic emission.

The purposes of this research are to study and improve the productivity process of washing tables by setting standard time a case study of stainless manufactories. Nowadays the manufacturers don’t know the production capacity. That leads to the problems of manufacturers’ work control and late product delivery to the customers. The study is proposed to improve work procedures by designing operation process chart (OPC) the setting of operation stations Operation process chart time (OPC TIME) and finding the standard time in product manufacture. As for the operation process and the standard time setting the research revealed that the standard time of welding station in assembly process for the frame table sink tap nozzle high neck sink flick and welding station of all assembly parts were the first the second the third and the fourth respectively. The researchers’ suggestions were to add 2 welding machines and 2 workers in assembly process so as to work more efficiently so that it can decrease the total processing time from 855.24 minutes/set to 645.91 minutes/set or 24.47 % reduction.

This study examined the efficacy of two sanitizers; peroxyacetic acid (PAA) and sodium hypochlorite (NaOCl) in reducing total microbial counts on the carved leaf-shape surface of five types of fruits and vegetables: pumpkin carrot radish cantaloupe and Japanese cucumber. The samples were dipped for 3 or 5 min in various concentrations of PAA (40 60 or 80 mg/L) and NaOCl (50 or 75 mg/L) with distilled water as the control. After dipping the samples were drained for 5 min and the total plate counts were determined in triplicate. Dipping in 60 mg/L of PAA for 3 min was the best treatment for reducing microorganisms on the surface of carved carrot and radish; and 80 mg/L of PAA for 5 min was the best treatment for reducing microorganisms on the surface of carved pumpkin cantaloupe and Japanese cucumber. PAA at concentration 60 -80 mg/L showed potential as an effective sanitizer for carved fruits and vegetables more so than both concentrations of NaOCl.