The project of game development to educate about Egyptian civilization This is intended to be a game to promote learning about ancient Egyptian civilization. The original learning may feel boring. Do not attract the attention of learners Therefore saw the presentation in the form of a game on virtual reality technology that inserts knowledge history With the aim of making learning more interesting The organizers can choose to use Unreal Engine 5.1 (Unreal Engine 5.1) and Oculus Quest II (Oculus Quest2) to develop. Within the game, players must find a way to escape from this room within the specified period of solving puzzles in various forms such as statues, traps, etc. In order to solve puzzles and leave this room, players must collect all the information inside the room. In addition, the game shows the life of the player and when the player cannot solve the puzzle correctly.
อารยธรรมอียิปต์โบราณเป็นหนึ่งในอารยธรรมอันยิ่งใหญ่ของโลกยุคโบราณที่เป็นต้นกำเนิดของศาสตร์หลายๆแขนง ชาวอียิปต์โบราณถือเป็นนักสร้างสรรค์อารยธรรมทั้งด้านคณิตศาสตร์ และสถาปัตยกรรมอันโดดเด่น เพื่อศึกษาประวัติศาสตร์ซึ่งเป็นรากเหง้าของศาสตร์หลากหลายแขนงนั้นอาจต้องใช้เวลาและแหล่งข้อมูลจากหลายแหล่ง และมักจะเกิดความเบื่อหน่ายขึ้นได้ง่าย เพื่อที่ทำให้การศึกษาประวัติศาตร์เหล่านั้นไม่น่าเบื่อจนเกินไป ผู้จัดทำจึงได้นำเกมแนวไขปริศนาซึ่งสร้างขึ้นออกมาเป็นเสมือนกลไกในห้องลับเพื่อที่จะเสริมสร้างวิธีการแก้ไขปัญหาและได้ค้นหา เรียนรู้ประวัติศาสตร์ไปพร้อมๆกัน ผู้จัดทำเล็งเห็นว่าเทคโนโลยีความเป็นจริงเสมือน หรือ VR (Virtual Reality) สามารถดึงความสนุก และเพิ่มความน่าสนใจของตัวเกมจากผู้เล่นในการแก้ไขปริศนาเพื่อหาวัตถุโบราณและนำข้อมูลที่ได้พบนั้นมาตอบคำถามเพื่อเรียนรู้ประวัติศาสตร์ของอารยธรรมอียิปต์ได้เป็นอย่างดี
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.
คณะวิทยาศาสตร์
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วิทยาเขตชุมพรเขตรอุดมศักดิ์
This project aims to design and develop a propulsion system for agricultural equipment using RFID technology and evaluate its movement performance on different surfaces, including concrete and grass. The experiment focuses on examining the tag detection range under transmission power levels of 20 dBm, 23 dBm, and 26 dBm, as well as the impact of antenna angles on detection efficiency. Additionally, the system was tested in three movement scenarios: straight path, left turn, and right turn, at distances of 2 meters, 4 meters, and 6 meters. The results indicate that the system achieved the highest average speed of 0.4736 m/s and an average turning angle of 91.6° when moving in a straight path on a concrete surface at a distance of 4 meters. On a grass surface at the same distance, the average speed was 0.4483 m/s, with an average turning angle of 91.1°. For left and right turns, the movement on the concrete surface generally exhibited a higher average speed than on grass, particularly at a distance of 4 meters, where differences in turning angles were observed. This study provides insights into the factors affecting the movement of agricultural mowing equipment and serves as a foundation for enhancing the efficiency of propulsion systems in future developments.