Expanding from a public park design project to a campus design on an area of over 50 rai in Ang Sila Subdistrict, Mueang District, Chonburi Province, to serve as both an educational institution and a place for relaxation and learning for the surrounding people.
การพัฒนาพื้นที่แห่งนี้ให้กลายเป็นCampus Park เพื่อเป็นพื้นที่พักผ่อนและแลกเปลี่ยนความรู้เกี่ยวกับระบบนิเวศชายหาดของจังหวัดชลบุรี
คณะอุตสาหกรรมอาหาร
Plant-based refers to food or products that are primarily made from plants. It can be divided into two categories: one is food that comes entirely from plants and does not include any animal products, and the other is food that contains small amounts of animal products, such as products that contain milk and eggs in limited quantities, which may also be considered part of the definition of plant-based. Plant-based meat products that closely resemble real meat and attract consumers are considered a relatively new innovation. Although tofu, tempeh, and seitan have been around for a long time, recent discoveries have led to the production of plant-based meat products that provide a sensory experience, making it difficult for consumers to distinguish between real meat and plant-based meat. Furthermore, the development of plant-based food products must prioritize quality and safety to maximize consumer benefits. Textured Vegetable Protein (TVP) is a plant-based protein made from soybeans using an extruder. It is used as a primary ingredient in the production of plant-based food products due to several advantages. These include: • High Protein Content: TVP is made from soybeans with the fat extracted, resulting in a high protein content. • Texture: When rehydrated, TVP has a texture that closely resembles meat. • Versatility: TVP has a neutral flavor, allowing it to easily absorb the flavors of various seasonings and sauces. • Cost-Effectiveness: Compared to other protein sources, TVP is relatively inexpensive while providing desirable characteristics. These benefits make TVP an attractive option in the production of plant-based foods. This study focuses on developing TVP into a plant-based crab cake and investigating the shelf life of the product in a tightly sealed container under refrigeration. It also analyzes the hygiene and cleanliness of the production process and how these factors affect the presence or growth of microorganisms that may pose a risk to consumers, referencing the cold food safety standards of Thailand. Finally, recommendations for cleaning operational areas will be provided to establishments as a guideline for developing preliminary food safety procedures in laboratory settings.
คณะอุตสาหกรรมอาหาร
The activities of the project's operations consist of: checking microbe on sample food, hygienic condition of cooker, containers and materials, sanitation knowledge and private sanitation and food quality of canteen and cleaning of cooker. The Food Safety Management program collaborated with the Property Management office, planned the operations, and assessed food vendors based on the SAN 20 food safety standards requirements. Using A.13 testing kits, we conducted testing for coliform bacteria contamination in food, containers, equipment, and hand contact surfaces, collecting 6 samples. These included samples such as prepared food, areas in front of the store, and food handlers' hands. Additionally, we used A.11 testing kits to test for coliform bacteria contamination in water and ice. The analysis of results, including physical, microbiological, and chemical aspects, serve as a guideline for improving the quality and safety of food production and service in the institution's canteen.
คณะแพทยศาสตร์
Background: The RGL3 gene plays a role in key signal transduction pathways and has been implicated in hypertension risk through the identification of a copy number variant deletion in exon 6. Genome-wide association studies have highlighted RGL3 as associated with hypertension, providing insights into the genetic underpinnings of the condition and its protective effects on cardiovascular health. Despite these findings, there is a lack of data that confirms the precise role of RGL3 in hypertension. Additionally, the functional impact of certain variants, particularly those classified as variants of uncertain significance, remains poorly understood. Objectives: This study aims to analyze alterations in the RGL3 protein structure caused by mutations and validate the location of the ligand binding sites. Methods: Clinical variants of the RGL3 gene were obtained from NCBI ClinVar. Variants of uncertain significance and likely benign were analyzed. Multiple sequence alignment was conducted using BioEdit v7.7.1. AlphaFold 2 predicted the wild-type and mutant 3D structures, followed by quality assessment via PROCHECK. Functional domain analysis of RasGEF, RASGEF_NTER, and RA domains was performed, and BIOVIA Discovery Studio Visualizer 2024 was used to evaluate structural and physicochemical changes. Results: The analysis of 81 RGL3 variants identified 5 likely benign and 76 variants of uncertain significance (VUS), all of which were missense mutations. Structural modeling using AlphaFold 2 revealed three key domains: RasGEF_NTER, RasGEF, and RA, where mutations induced conformational changes. Ramachandran plot validation confirmed 79.7% of residues in favored regions, indicating an overall reliable structure. Moreover, mutations within RasGEF and RA domains altered polarity, charge, and stability, suggesting potential functional disruptions. These findings provide insight into the structural consequences of RGL3 mutations, contributing to further functional assessments. Discussion & Conclusion: The identified RGL3 mutations induced physicochemical alterations in key domains, affecting charge, polarity, hydrophobicity, and flexibility. These changes likely disrupt interactions with Ras-like GTPases, impairing GDP-GTP exchange and cellular signaling. Structural analysis highlighted mutations in RasGEF and RA domains that may interfere with activation states, potentially affecting protein function and stability. These findings suggest that mutations in RGL3 could have functional consequences, emphasizing the need for further molecular and functional studies to explore their pathogenic potential.