This research focuses on the fabrication of graphene oxide (GO) composite membranes using the Phase-Inversion Method, which transforms polymers from liquid to solid through phase separation. This process creates a porous membrane structure, making it highly adaptable, cost-effective, and suitable for wastewater treatment, separation processes, and industrial filtration applications. Graphene oxide, with its nano-layered structure, offers excellent molecular sieving properties, high water permeability, and chemical and mechanical stability, making it an ideal additive for membrane fabrication. The GO-based membrane demonstrates efficient removal of nanoparticles, heavy metal ions (Pb²⁺, Cr⁶⁺, Hg²⁺), organic pollutants, and microorganisms while exhibiting antifouling properties and high hydrophilicity due to oxygen-functional groups. Applications of this membrane include industrial wastewater treatment, desalination, and the removal of pharmaceutical contaminants, such as antibiotics and hormones. The incorporation of GO enhances membrane performance, providing a sustainable and energy-efficient solution for water purification.
ปัญหามลพิษทางน้ำจากโลหะหนัก สารอินทรีย์ และจุลินทรีย์ในน้ำเสียอุตสาหกรรมและน้ำธรรมชาติกำลังเป็นปัญหาระดับโลก เทคโนโลยีเมมเบรน ได้รับความสนใจเนื่องจากมีประสิทธิภาพสูงในการกรองและบำบัดน้ำ กราฟีนออกไซด์ (GO) เป็นวัสดุที่มีโครงสร้างระดับนาโนและคุณสมบัติพิเศษ เช่น การซึมผ่านน้ำสูง ความทนทานทางเคมี และการคัดแยกสารปนเปื้อนอย่างมีประสิทธิภาพ ดังนั้น การพัฒนาเมมเบรนกราฟีนออกไซด์ผ่านกระบวนการ Phase-Inversion Method จึงเป็นแนวทางสำคัญในการสร้าง เมมเบรนคุณภาพสูง ราคาประหยัด และเหมาะสำหรับการใช้งานด้านสิ่งแวดล้อม
คณะวิศวกรรมศาสตร์
An automated hydroponic system for household use has been developed to cater to individuals with limited space who wish to conveniently and easily grow their own salad greens at home. This system is designed to automatically control nutrient delivery by setting appropriate electrical conductivity (EC) and pH levels tailored to the specific salad greens being grown. It includes artificial lighting to enable cultivation in confined spaces with insufficient sunlight and is more cost-effective than similar systems available on the market. System testing revealed that the automated control of EC and pH values performed effectively, achieving the preset levels within 30 minutes and maintaining them consistently throughout operation. In an experiment growing green oak lettuce using a simulated balcony setup, the plants demonstrated a higher growth rate compared to conventional methods, particularly when artificial lighting was used.
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Abstract: Banana French Fries This project aimed to study and develop the product Banana French Fries, which is a snack made by frying bananas in a form similar to French fries, in order to add value to bananas and create new choices for consumers. The experiment consisted of selecting suitable banana varieties, developing a coating formula, and testing the taste of samples. The results of the study found that Nam Wa bananas are the most suitable for making banana French fries because they have a firm texture and naturally sweet taste. The best coating formula consists of wheat flour, eggs, and milk, which provide longer crispiness. The taste test found that most consumers gave a very good response and were satisfied with the taste and texture. This project shows that banana French fries are a product with potential to be developed as a healthy snack and can be further developed into a commercial product in the future.
คณะเทคโนโลยีการเกษตร
Climate change and the increasing unpredictability of environmental conditions have aggravated the shortage of animal feed crops during the dry season. This study examines effect of packaging thickness on the quality of corn silage during long-term storage, to maintain its nutritional value during feed shortages. The results show that packaging with thicknesses of 80, 120, 150, and 200 microns effectively maintain good physical quality, including odor, texture, color, and pH levels, during the 0–21day storage period. The silage had a fermented like fruit flavor or vinegar flavor, a silage texture, and well-preserved leaves and stems. Its color remained yellowish-green, with pH values between 3.7 and 4.7. Additionally, lactic acid analysis found that silage in 200-micron-thick packaging for 21 days had the highest lactic acid content (5.64%). However, there were no significant differences in the nutritional value of the silage across different packaging thicknesses