Journal of Science and Technology Kasetsart University

Effect of Tannin Concentrate on Seed Germination of Cannabis RSU 01

Chichaya Jantassana, Pranot Maniin — Fri, 23 Aug 2024 00:00:00 +0700

The purpose of this research was to study the effect of tannin concentration on seed germination of cannabis RSU 01: the effect of tannins on the germination of cannabis seeds by using a completely randomized controlled method (CRD) consisting of 5 treatments. 3 repeats with treatment 1 using distilled water; treatments 2, 3, 4, and 5 using tannin at concentrations of 300, 600, 1,200, and 1,500 mg/l. Then all seeds were cultivated: planting between papers and watering according to the above treatments. Germination data of cannabis plants collected: germination seeds, dead seeds, normal seedlings, abnormal seedlings, shoot length, root length, leaf length, weight of fresh shoot seedling, weight of fresh seedling roots, weight of dry shoot seedling. and weight of dry seedling roots. Calculated percentage of germination, statistical analysis showed that the amount of tannin with distilled water gave the highest germination percentage and the highest normal seedling in part of Cannabis RSU 01 seeds. The amount of tannin with a tannin concentration of 300–1500 mg/L gave the lowest germination, normal seedling percentage, and increased dead seed.

Effects of Clove Oil on Water Quality and Stress-Related Gene Expression in Siamese Fighting Fish (Betta splendens) during Short-Term Transportation

Chanoknan Sintuprom, Raveewan Ploypan, Wirawan Nuchchanart, Satid Chatchaiphan — Fri, 23 Aug 2024 00:00:00 +0700

Transport procedures have emerged as potential stress-inducing factors. The use of clove oil is a common practice in aquaculture to mitigate stress, but it may also induce negative side effects. Particularly in Siamese fighting fish (Betta splendens). In this study, we investigated the effects of different concentrations of clove oil on water quality and stress-related gene expression, including HSP70, HSP90, GR, MR, and HIF-1α. Siamese fighting fish (body weight 1.91 ± 0.42 g; n = 30) from a local farm in Nakhon Pathom province were subjected to simulated transport in 80 mL of water for 24 hours, with the addition of 0, 5, and 10 mg/L of clove oil. Samples were also collected before transportation. The results demonstrated that the dissolved oxygen in the control group had the most significant decrease (p < 0.05), along with the expression level of MR (p < 0.05). Conversely, the addition of 5 and 10 mg/L of clove oil decreased oxygen demand and resulted in a significant decrease in pH levels and alkalinity compared to the control group (p < 0.05). Moreover, 5 mg/L of clove oil significantly increased the expression levels of GR and HIF-1α (p < 0.05). Additionally, 10 mg/L of clove oil significantly elevated the expression levels of stress-related genes, including HSP70, GR, MR, and HIF-1α (p < 0.05). This indicates that transportation can have a negative impact on water quality. Furthermore, the addition of 5 and 10 mg/L of clove oil induces stress in Siamese fighting fish and is inappropriate for short-term transport. Future studies should concentrate on the smaller concentration of clove oil between 0-5 mg/L.

Assessment of Suitability for Improvement of the Munbon Operation and Maintenance Project Using Rapid Appraisal Process

Fri, 23 Aug 2024 00:00:00 +0700

Suitability assessment is for improving the Munbon Operation and Maintenance Project by using rapid appraisal process (RAP) as an internal assessment index for the canal system and its operation service and social order. These indices are to identify problems and sort out their severity level leading to effective approaches for project improvement. Results revealed that the water canal system and operations showed damage surpassing their service life, resulting in the project's assessment results which were in moderate criteria at the score of 1.88 out of 4.0. While of the main canal, second-level canals, and third-level canals. Their work performance and Service, social aspect, and order are 2.19, 1.87, 1.65, 1.79 and 1.92 respectirely indicating a need for improvement and satisfactory performance. To enhance the project's potential, it is imperative to concentrate on improving water user organizations. This can be achieved by developing a comprehensive plan for organizational development, encouraging active participation in water management associations, and modernizing the water delivery system with a modernizing technology system.

Changes of Acetic Acid Bacteria and Yeast Concentration during Cocoa Bean Shell Kombucha Fermentation

Juntima Chungsiriporn, Prukraya Pongyeela, Nirana Chairerk — Fri, 23 Aug 2024 00:00:00 +0700

Kombucha is a fermented tea that contains beneficial bacteria and yeast, which are good for health. This research aims to determine the biological properties that occur during the fermentation process of Kombucha from cocoa bean shell. The approach involves the experimental design and the development of a mathematical model employing Response Surface Methodology (RSM) with key factors: tea concentration (X₁) ranging from 2% to 10%, starter liquid volume (X₂) ranging from 5 ml to 15 ml, and sugar concentration (X₃) ranging from 5% to 20%. The study also examines the fermentation duration and storage time in relation to the concentration of acetic acid bacteria and yeast. The results indicated that the most suitable condition were achieved with a 10% tea concentration, a starter liquid volume of 15 ml and a sugar concentration of 20%. A fermentation period of 7-10 days resulted in an acetic acid bacteria concentration was at 2.36x10⁵ CFU/ml and the highest yeast concentration reaching 3.82x10⁵ CFU/ml and a pH below 4 were suitable conditions for fermentation. Storing the Kombucha at room temperature and 4°C resulted in decreased concentration of acetic acid bacteria, yeast, and pH.

Synthesis of Highly Porous Materials from Industrial Waste Using Adsorbent

Rudeerat Suntako, Wannisa Kaeowwichit, Suteerapun Punlert, Pitak Laoratanakul — Fri, 23 Aug 2024 00:00:00 +0700

Highly porous materials from industrial waste with rations of perlite, rice husk, and waste glass, 60:20:20, 60:30:10, and 60:10:30 wt% were burnt at a temperature of 1160°C. The highly porous materials of phase structure, density, water absorption, strength and microstructure were studied. It was found that the highly porous materials with the ratio of perlite, rice husk, and waste glass that was 60:30:10 wt% showed the optimum properties for adsorbent. The phase structure showed SiO₂ in a quartz form and in a cristobalite form. The highly porous materials inhibited the highest water adsorption of 28.61%. The density and strength of the highly porous materials showed 1434.56 kg/m³ and 1379.60 N, respectively, especially, the presence of the small and continuous pore sizes in structure uniform compared to the other ratios. As a result, the highly porous materials can be synthesized with industrial waste. Besides, it is an alternative for increasing the value of waste.

Effect of Wheat Flour Substitution with Sweet Cassava (Manihot esculenta (L.) Crantz) (Hanatee variety) Flour on The Characteristics of Cracker

Rungtip Wuttanaworakit, Jintana Chareaonnatkul, Namfon Chupol — Fri, 23 Aug 2024 00:00:00 +0700

This research was aimed at investigating the effect of wheat flour substitution with sweet cassava (Manihot esculenta (L.) Crantz) (Hanatee variety) flour on the development of cassava crackers. The substitution of cassava flour at the levels of 0, 20, 40, 60, 80 and 100% by weight of wheat flour was carried out. The result was found that the basic formula of cracker was formula 3. The ingredients were included wheat flour (52.20%), water (1.20%), butter (27%), salt (0.60%) and icing sugar (19%) (Prachsanee et al., 2565), which had the highest acceptance score in terms of appearance, color, odor, taste, texture and overall liking (p≤0.05). An increase in the amount of cassava flour resulted in a reduction in color values reflected by L*, whereas the values of a* and b* significantly increased (p≤0.05). The moisture content and water activity (a_w) of cassava crackers tended to increase as the amount of cassava flour increased. The texture characteristic in terms of hardness was decreased, whereas the cassava increased (p≤0.05). Moreover, the sensory evaluation test found that the cracker using 60% cassava flour (by weight of wheat flour) had the highest acceptance score in terms of appearance, color, odor, taste, texture, and overall liking: 8.53, 8.63, 8.53, 8.57, 8.60 and 8.73, respectively. The nutritional value of cracker using 60% cassava had the ash, carbohydrate and dietary fiber higher than the control cracker (100% wheat flour) (p≤0.05).