This article describes an efficient approach to the implementation of bit-serial lattice wave digital filters based on field programmable gate array (FPGA). In this paper a time schedule of all of the bit-serial two-port adaptors is presented as a bridge between conception and completion. Finally with the satisfying frequency response the filter is successfully tested by both computer simulation and real signal measured from the programmed FPGA.

In this studies the regional flow duration curves were prepared for Wang River Basins. More than 10-year daily flow records of 10 selected gauging stations in these river basins (catchment areas ranging from 95.7 to 10442 square kilometers) were used in the analysis. The flow duration curves and dimensionless flow duration curves were construced at the gauging stations. In the regional analysis river basins were devided into 3 subregions of similar hydrological condition. The regional flow duration curves models were constructed for each subregion in which an equations for predicting the mean dischage and the maximum percent of time from physical parameters of the catchment were proposed for each subregion .The curves and equations obtained from this study could be used to estimate the design flow duration curve of any specified percent of time at any location gauged or unguaged within these river basins.

This research aims to 1) develop pork roll product from cultivated banana flesh and banana flour for vegetarian food business; 2) develop suitable and unique packaging for food product using cultivated banana flesh and banana flour instead of meat; and 3) transfer technology in developing food product using cultivated banana flesh and banana flour instead of meat for vegetarian food business. Regarding suitable amount of banana flour used in place of isolated soy protein in pre-emulsion preparation from 4 levels of banana flour used at 0 10 15 and 20 percent it was found that increasing amount of banana flour used in place of isolated soy protein caused significant increase of L* value in the product (p<0.05). Moreover hardness and flexibility in texture profile of the product were not significantly different from the control product (p>0.05). In terms of sensory evaluation tasters gave the highest score for meat-emulated reducedemulsion product that used banana flour in place of isolated soy protein at 15 percent. For packaging of pork roll product it was found that Model-A package was the most suitable with recommendations to add tight-closed material to prevent contamination from outside and to print expiry date as well as food safety certified sign. Furthermore consumers’ overall satisfactory in packaging model was found to be highest at the mean of 4.31. Finally transferring of technology in a form of training workshop in developing food product from banana flour for vegetarian food business for Ban Lak Khon Bakery Housewife Community Enterprise and entrepreneurs in Nonthaburi province showed that post-training test scores were significantly higher than pre-training scores at .05 level. This indicated that technological transfer in a form of real-practice workshop provided increasing knowledge in developing food product from banana flour for vegetarian food business. Moreover it was also found that trainees were highly satisfied in both overall service (mean of 4.85) and by-aspect: servicing staff (4.93) procedure/steps (4.87) trainers (4.83) and usefulness of service (4.75) respectively.