Pridiyathorn Science Journal

Ethnobotany and Carbon Sequestration of Binya (Mangifera caesia Jack) in Yarang District, Pattani Province

Mon, 10 Jun 2024 00:00:00 +0700

The ethnobotany of Binya (Mangifera caesia Jack) in Yarang District, Pattani Province, Thailand was studied from May 2018 to July 2019. This research aimed to study the usage of Binya, size of Binya tree and Binya fruits in Yarang district, the species diversity of plants in the Binya study area and carbon sequestration in Binya trunk, through a focus group with 3 people generations; 0 - 30, 31- 55 and 56 years old and over by 10 persons per group, an interview, and the measurement of 11 sample plots. Each plot was 30 × 10 meters. The result shows that most Binya trees were in the home garden multi culture system. Some on a para rubber plantation and in a cemetery. Binya mostly acted as the biggest tree in the area. People between 56 and 90 years old were the one who knew the usages of Binya as fruits for foods and trunks for wood. Secondly, people between 30-55 years old and finally, people under 30 years old. There was myth along over 30 years old people about its skin poisonous resin which is relevant to allergy symptoms. Its name was the past Yarang community name and some road names. From the 11 Binya studied trees, the average height was 37.22 meters (23.31 – 46.78), the average canopy width was 17.12 meters (13.00 – 26.60) and the average chest-height trunk diameter 289.09 centimeters (170.00 – 500.00). The Shannon Wieners index was between 0.6647 and 2.7260, the species richness was between 3 and 17 species, and the Pielou’s evenness Index: E) was between 0.5419 and 1.0330, with a density of 0.11 (0.06 – 0.26) individuals/m2, and a frequency of 23.50 (2.00 – 100.00) percent Binya trees could sequester carbon around0.6354 (0.0843 - 1.6214) tons of carbon. Therefore, Binya is a myth tree, edible fruit, trunk usage and carbon sequestrated tree in the homegarden system.

Preparation of Polyvinyl Alcohol Nanofiber Membrane: Effects of Plasma Air Treatment

Sirinat Chooprajong, Safitree Nawae, Arom Puteh, Nawal Binhayeeniyi — Mon, 10 Jun 2024 00:00:00 +0700

This research studies the physical properties of polyvinyl alcohol nanofibers produced by an electrospinning process in a laboratory. Comparing the physical properties of untreated and air plasma treated membranes at room temperature. It was found that the nanofiber membranes before and after air plasma treatment had the same thickness in the range of 71.55 ± 6.78 micrometers. The diameter of the fibers becomes smaller as the treatment time increases. This widens the space between the fibers, resulting in a larger pore size of the membrane. Therefore, the porosity was increased. The plasma-treated PVA fiber membranes had a contact angle decrease from 74.276° to 19.846°, showing a marked increase in hydrophilicity and wettability compared to the untreated membranes.

Chemical and Biological Quality Control of Drinking Water in Sealed Containers in Phuket province

Narisa Binhayeeding, Nuramalee Deenamo, Ananya Doloh, Jamrat Poolkua — Mon, 10 Jun 2024 00:00:00 +0700

This study aims to investigate the quality of drinking water in sealed containers in terms of chemical and microbiological aspects, including pH, acidity, alkalinity, fluoride, nitrate, coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. for comparison with the legal requirements and standards set by the Ministry of Public Health. It was found that all 10 samples of drinking water in sealed containers met the microbiological and chemical standards at 50%. Among the 5 chemical samples that passed all parameters of the chemical tests, the pH was found to be in the range of 6.8-7.2, no alkalinity was detected, and the fluoride content was less than 5.0 mg/l, with no fluoride detected in one sample and fluoride content ranging from 0.07 to 0.2 mg/l in the rest. Nitrate was not detected in any sample, and the nitrate content was less than 0.4-1.7 mg/l in one sample. Coliform bacteria were detected in one sample at less than 1.1 MPN/ml, while no E. coli, S. aureus, or Salmonella spp. were found in any of the 10 samples. Among the 5 samples that did not meet the criteria up to 50%, it was found that 5 samples had pH values ranging from 5.9 to 6.4, and 2 samples were not tested for alkalinity, with nitrate levels at 4.1 mg/l and coliforms at 3.6 MPN/ml.

Optimization of Pretreatment and Hydrolysis Process of Pineapple Peels and Sugarcane Bagasse using Physiochemical Method

Piyaporn Wangsirikul, Saimah Masa, Fatimah Sama — Mon, 10 Jun 2024 00:00:00 +0700

The suitable conditions for the pretreatment of pineapple peels and sugarcane bagasse, prior to treatment, pineapple peels had quantities of cellulose 71.50 %, lignin 5.00 %, hemicellulose 56.75 %, while sugarcane peels had quantities of cellulose 79.50 %, lignin 13.00 %, hemicellulose 82.75 %. Pretreatment was done using sodium hydroxide, hydrochloric acid, and ammonium sulfate. The results showed that pretreatment of pineapple peel with 2 % sodium hydroxide will result in 91.50 % cellulose, 4.00 % lignin, 95.25 % holocellulose which is the highest amount of cellulose after pretreatment. Sugarcane bagasse pretreated with 2 % hydrochloric acid will have a cellulose of content 85.00 %, lignin 10.00% and holocellulose 88.75 %. The raw materials are pretreated and digested to reduce using chemical and physical methods. The results showed that the pineapple peel using 1 % sulfuric acid combined with an autoclave for 40 minutes had the highest reduction amount (26,273.35 mg/ml). The sugarcane bagasse was hydrolyzed with 1 % sulfuric acid and sonicated for 40 minutes, the highest amount of reducing sugar was obtained (1,957.80 mg/ml).

The Duration of Heating on Shelf-Life and Quality of Thai Sour Curry Paste

Mon, 10 Jun 2024 00:00:00 +0700

Sour curry paste is an ingredient commonly used to make sour curry, which is generally available in the markets of Narathiwat province. However, a common issue is its short shelf life. This makes it unable to distribute the product to other regions in Thailand, as well as to Malaysia. The objective of this research is to study the duration of heat treatment for 15 and 30 minutes on the shelf life of sour curry paste at ambient storage temperature. The study investigates changes in physical, chemical, and microbiological characteristics. The results indicate that heating can reduce the total amount of microorganisms, including yeast and mold, by 1-2 Log CFU/g. Heat causes an increase in brightness and yellow color values, while the red color remains constant. After storing the curry paste for 6 weeks, there was a trend of decreasing red and yellow color values in all conditions. The curry paste that did not undergo heating showed a tendency of a greater decrease in pH compared to the heated conditions throughout the 6-week storage period. Therefore, heating for 15 minutes and 30 minutes can extend the shelf life of the curry paste by 2 and 5 weeks, respectively.

The effect of Mathematics Problem-Solving Activities using Polya’s Problem-Solving Process in Statistics Subject of First-Year Students in Digital Marketing Department, Faculty of Management Sciences, Princess of Naradhiwas University

Mon, 10 Jun 2024 00:00:00 +0700

This research aimed to studying the effect of mathematics problem-solving activities using Polya’s problem solving process in statistics for first-year students in the digital marketing department, faculty of management sciences, Princess of Naradhiwas University. The samples used in this research were first-year students in the digital marketing department, faculty of management sciences, Princess of Naradhiwas University in the first semester of the academic year 2023, totaling 12 students. The research instrument was a mathematics problem-solving ability assessment form using Polya’s problem-solving process. The validity from 3 experts had IOC values between 0.67-1.00, and the reliability by Cronbach's alpha coefficient was 0.762. The statistics used to analyze the data were the mean, standard deviation, and relative gain score.

The results showed that first-year students in the digital marketing department who used Polya’s problem-solving process in mathematics problem-solving had higher average scores after studying (µ = 13.92) than before studying ( µ = 10.29) and achieved the average relative gain score of 63.50, which is at a high level of development.