The research aimed to: 1. study and compare food and nutrition knowledge of adolescence by looking at gender and level of education. 2. study and compare the awareness of food and nutrition by comparing gender and level of education. 3. study and compare the practice of food and nutrition by comparing gender and level of education. 4. study the relationship between knowledge awareness and practice of food and nutrition of the adolescence in Muang District Prachinburi Province. Tests and questionnaires were used to gather the data from 346 samples. The Stratified Random Sampling was used. The data were analyzed by using percentile mean standard deviation t-test one way analysis of variance and Pearson’s Product Moment correlation at 0.01 - 0.05 significant level. The study found that 1. 71.4% of the samples were female and 41.0% of the samples were high school graduates. 2. The sampling adolescence had good knowledge of food and nutrition. Different gender had significantly different level of food and nutrition knowledge at 0.01 while different level of study had no different level of food and nutrition knowledge. 3. The sampling adolescence had food and nutrition awareness at high level. Different gender had significantly different level of food and nutrition awareness at 0.01 while different level of study had no different level of food and nutrition awareness. 4. The sample group had good food and nutrition practice at moderate level with no difference between gender and level of study. 5. There was a positive relationship between food and nutrition knowledge awareness and practice of the adolescence at 0.05. The relationship between knowledge and awareness was moderate and the relationship between knowledge and practice was low.

The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot which was one source of beta-carotene and sugar 2) to study the physical and chemical quality of the product 3) to study shelf- life of the product and 4) to investigate the product acceptance. Standard soy milk formula was studied and fortified with 3 levels of carrot and reduced 4 levels of sugar content. The 3x4 factorial Design was used to experiment and 9-points hedonic scale was used for sensory evaluation from 30 panelists. The results were found as follows: 1. For the content of carrot and sugar the panelists had the acceptance of carrot with 2000 gram and 65% of sugar reduction. The use of carrot and sugar had significant (p<0.05) effects on over all liking and milk’s taste. 2. For the physical quality it was found that L* value was 6.50 a* value was 20.13 b* value was 10.44 viscosity was 27.80 centipoint total soluble solid was 11.33 + 0.01 degree Brix and ph was 6.55. For the chemical quality 100 gram of soy milk fortified with beta-carotene contained 37.45 kcal energy 2.48 g protein 0.01 g fat 6.86 g carbohydrate and 3.18 ml beta- carotene. 3. For shelf-life study it was found that the product did not change when kept in the temperature of 7 degree Celsius for 0-10 days except for 11-14 days. Total bacteria count was 4.8x10 CFU/cm3 when compared to Thai Community Product Standard (529/2547) it should be found lower than 1x104 colony/ 1 cm3 . It was evidently found that low calorie soy milk fortified with beta-carotene was safety for consumer when kept for 14 days. 4. For the product acceptance it was found that 93% of the consumer satisfied the product price of 10 baht per 200 ml consumption.

Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g) mackerel (75 g) algae (25 g) egg albumin powder (7.5g) potato starch ( 5 g) MgSO4 (25 g) salt (7.5 g) pepper (2.5 g) sugar (5 g) and water (2500 g). Then they were fried at 150 oC for 1 min. The chemical quality of FAT had moisture carbohydrate protein fat ash fiber and calcium were 75.37% 6.06% 15.46% 1.42% 1.61% 1.99% and 1.56 mg/100 g. respectively. The microbial counts were less than 10 CFU/g.

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.

Electrospinning is an interesting technique with various potential applications. CeO2 fibers production was achieved via this technique. In this work the prepared condition and the fiber morphology were investigated and described. The optimum condition was 15 kV 7 cm in distance between needle tip and ground collector 50 wt% of i-propanol in the co-solvent. The obtained fibers were continuous with a diameter of 900 nm. The smooth electrospun fibers produced were dried for one hour and then calcined at 450 OC for 3 hours. The calcined fibers were reduced to 600 nm and cracked on the fibers. They were ceria fibers what verified by EDX and XRD pattern. They had high specific surface area to volume ratio and monolith fibers which is applied for catalytic applications.