This research 1) to study and analyze the relationship between the context of industrial handicraftsproperties of agricultural waste in community areas and 2) to agricultural waste to find physical properties and the industrial handicrafts for Bantumsua community Phetchaburi province. From primary data it was found the relationship of the community with the context of industrial crafts is a culture of agricultural wisdom from the collection of participatory research data. Found method and test the properties of paper pulp from agricultural waste where banana leaves = A bamboo leaves = B and pineapple leaves = C.Use the formula for quantifying the triangular grid the Trixie Blend Diagram to uses caustic sodium hydroxide 10-15% of dry weight. There are 7 test items 1 formula thin and thickness (a) according to the experimental standard referring to the community product standards plant fiber paper. For testing as follows: 1) standard average weight from the test of paper size 45x85 cm operation number list of the experimental formula test section 1.1) standard weight the overall average is equal to 220 grams/sqm. 1.2) part 2 tear strength which is strong = 3(10a) at 1962 mN the second strength = 1(8a) at 1907 mN and third = 6(13a) at 1467 mN. 1.3) Part 3 the overall moisture content of the paper the experiment found the humidity level is within the normal level at ± 10% which is complete and can be developed into a products or package. 2) Summary of physical properties the color characteristics of the paper according to provide color tones gray-brown and different beautiful suitable for the screen-printing and using large size rubber stamp. Process forming can produce use by semi-automatic heat setting at 140°C at time of 70 seconds per piece is suitable for further expansion to create industrial handicrafts for the community.

This research developed a new model to determine the moisture diffusion coefficient for the thin-layer paddy drying with the spouted free-fall bed dryer. The design and construction of the dryer was done to experiment with the drying kinetics. The experiment has studied under conditions of hot air temperature of 60-150 °C the initial paddy mass of 5 - 15 kg and hot air velocity of 19 m/s. The results showed that the higher hot air temperature and the lower initial paddy mass resulted in a significant reduction in drying time. The experimental results were used to calibrate 12 of the most popular thin-layer drying models to find a suitable one considering based on the root mean square error (RMSE) chi-squared value (χ2) and the correlation coefficient (r). It was found that the popular thin layer drying model was able to accurately predict the effect of the moisture ratio considering both the influence of hot air temperature and the initial paddy mass in linear models. The highest accuracy was RMSE = 0.0279 χ2 = 0.00084 and r = 0.9938. In addition the experimental results have been used to synthesize the new diffusion moisture coefficient which is a function of initial paddy mass temperature and drying time. This developed model was based on an exponential function with only 7 model constants. The simulated results observed that the new model achieved the average error only 1.8 percent compared with the best model that uses up to 24 model constants.

Water is a vital component of almost every organism. Magnetic fields effecting on physical properties of water are reported in this work. In order to obtain the magnetized water magnetic fields were applied and subsequently passed through water. The chemical properties of magnetized water were also studied such as pH dissolved oxygen gas spectroscopic data of UV- X-ray and IR-spectrum calcium carbonate crystallization concrete strength levitation refractive index melting point contact angle electrolytic potential value hydrogen bonding vaporization conductivity flow rate dielectric constant viscosity surface tension total hardness convection Ac magnetic susceptibility and diffusion. In addition the magnetized water affecting the growth of some plants and mice with antineoplastic drugs were also studied.

Increasing concentrations of CO2 in the atmosphere is causing severe environmental destruction to the earth. Bio-sequestration of CO2 is a promising way to completely sequester CO2 by converting it into biomass by way of photosynthesis. The current research focused on biomass productivity and CO2 sequestration efficiency using microalgae. The experiment choose Spirulina sp. RMUTL by cultivating in working volume 8 liters bioreactor with zarrouks medium for 24-hrs with light nature and aeration air. The CO2 (100%) was flushed into the medium with a flow rate were 0.01 0.02 and 0.03 vvm respectively. The period of all experiments were 30 days. The results showed that the maximum specific growth rate OD560 algae biomass productivity efficiency of CO2 reduction CO2 fixation rate and carbon loading rate were 0.35±0.01 d-1 0.85±0.00 600.00±10.00 mg.L-1 96.83±0.76% 1 128.00±18.80 mg.L-1.d-1 and 2 0 . 4 1 ±0 . 2 6 g. d-1 with 0.01 vvm CO2 flow rate. The average CO2 sequestration over 30 days were 3.15.±0.03 3.11.±0.02 and 3.07.±0.07% in 0.01 0.02 and 0.03 vvm CO2 flow rate respectively.

The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread puifai (Thai steamed cupcakes) peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol quercetin and caffeic acid were significantly increased whereas ferulic acid was reduced in the modified formulas. Therefore these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.