The Herby gel are products developed to relieve stress and headaches, which often result from heavy work, a fast-paced lifestyle, or hot and humid weather. The patches are made from natural ingredients such as peppermint, neem leaves, gotu kola, aloe vera, and other herbs that effectively alleviate these symptoms. Free from alcohol, this product is safe to use and provides a cooling, soothing, and refreshing effect on the skin. It is easy to use, convenient to carry, and suitable for use in any situation, making it a practical solution for everyday discomfort.
ที่มา จากการศึกษาคุณสมบัติของสมุนไพรไทยที่มีประโยชน์ในการบรรเทาอาการต่างๆ โดยเฉพาะในเรื่องของการลดความร้อนและการบรรเทาอาการปวดหัว สมุนไพรบางชนิด เช่น ตะไคร้, มะกรูด, และใบสะระแหน่ มีคุณสมบัติในการเย็นและลดอาการปวดได้ดี ซึ่งได้ถูกนำมาใช้ในการพัฒนาเป็นผลิตภัณฑ์ที่สะดวกและใช้งานง่ายในรูปแบบของแผ่นเจลแปะหน้าผาก ที่สามารถแปะบนหน้าผากเพื่อช่วยลดอาการไม่สบายต่างๆ ได้อย่างรวดเร็วและปลอดภัย ความสำคัญ การตอบโจทย์ความต้องการของผู้บริโภคในยุคปัจจุบันที่ต้องการความสะดวกสบายและปลอดภัยในการบรรเทาอาการต่างๆ โดยไม่ต้องพึ่งพายาหรือวิธีการรักษาที่ซับซ้อน แผ่นเจลแปะหน้าผากที่ใช้สมุนไพรจากธรรมชาติช่วยให้ผู้ใช้สามารถบรรเทาอาการปวดหัวหรือไข้ได้อย่างรวดเร็วและมีประสิทธิภาพ อีกทั้งยังลดความเสี่ยงจากผลข้างเคียงที่อาจเกิดจากการใช้สารเคมีหรือยาที่มีสารเสพติด
คณะวิทยาศาสตร์
This research aims to select the location of the beverage distribution center of Thai Spirit Industry Co., Ltd. with the lowest total cost of transportation. using a mathematical model by considering the Muang districts of all 76 provinces, excluding Chachoengsao Province, where the factory is located. In the present study, four scenarios were divided: 1) when only one distribution center was required; 2) when more than one distribution center was established; 3) when it was divided into 4 regions. There can only be one distribution center in one region, and 4) when it is divided into four regions, where more than one distribution center can be established in one region. When processed with the program IBM ILOG CPLEX Optimization Studio, the results are summarized as follows: Scenario 1, when only one distribution center is assigned. The total transportation cost is 786,107.75 baht/month. Scenario 2, when more than one distribution center can be established. The total transportation cost is 252,338.98 baht/month. Scenario 3, when divided into 4 regions by requiring only one distribution center in one region. The total transportation cost is 401,499.61 baht/month. Scenario 4, when divided into 4 regions by requiring that there is more than one distribution center in each region. The total transportation cost is 258,666.22 baht/month.
คณะเทคโนโลยีการเกษตร
This project involves the development of a plant care system for dormitories using IoT (Internet of Things). The system is implemented through programming on an ESP-32 board and controlled via sensors for automated watering. The commands are operated through smartphones, supporting both iOS and Android. It is expected that this project will make plant care in dormitories easier and more convenient.
คณะเทคโนโลยีการเกษตร
Threadfin breams is an economically important fish that can be found in fisheries in both the Gulf of Thailand and Andaman Sea and is cheap. In addition, the consumption of raw fish as sashimi is increasingly popular in Thailand. Therefore, it is necessary to promote its consumption to increase its value. This study investigated the preservation of threadfin breams (N. furcosus) for raw or sashimi consumption. The preservation of threadfin breams consisted of Ikejime (K) and cold seawater (S) methods, and the preservation of the fish by Gutting (G) and whole (W) and storing for 3 days on ice (I) or in a refrigerator (F). The freshness quality of threadfin breams was evaluated by sensory, physicochemical (TVB-N, TMA-N and pH), freshness index (Ki-value) and microbiological methods. It was found that after being stored for 3 days, the KGF group of threadfin breams had the highest overall sensory score, which was 8.36±0.80 points, and the KWI, SWI and SWF groups of threadfin breams had the lowest overall sensory scores, which were 8.13±0.77, 8.13±0.77 and 8.13±0.81 points, respectively. And the overall sensory scores of all experimental groups of fish increased significantly (p<0.05). The TVB-N value of threadfin breams in KGF group had the lowest TVB-N value, which was 1.37±0.93 mg nitrogen/100 g sample. The threadfin breams in SGI group had the highest TVB-N value, which was 2.36±1.15 mg nitrogen/100 g sample. The TVB-N of fish in all experimental groups increased significantly (p<0.05). The TMA-N value of threadfin breams in KGF group had the lowest TMA-N value, which was 1.56±0.88 mg nitrogen/100 g sample. The threadfin breams in SWF group had the highest TMA-N value, which was 2.17±1.22 mg nitrogen/100 g sample. The TMA-N of fish in all experimental groups increased significantly (p<0.05). The pH value of threadfin breams in KGF group had the lowest pH value, which was 6.40±0.12. The threadfin breams in SWF group had the highest pH value, which was 6.78±0.25. The pH of fish in all experimental groups increased significantly (p<0.05). Ki value The threadfin breams in KGF group had the lowest Ki value, which was 9.05±0.73%. The threadfin breams in KWI group had the highest Ki value, which was 12.88±4.19%. The Ki value of all experimental groups of fish increased without statistical significance (p>0.05). In terms of freshness quality in microbiology, it was found that in all experimental groups, Salmonella spp., S. aureus, B. cereus, C. perfringens and E. coli were found in all experimental groups of threadfin breams. All types of microorganisms in all groups of threadfin breams increased with statistical significance (p<0.05). When compared with the freshness quality criteria in terms of sensory, chemical, physical, freshness index and microbiology, it was found that all groups of threadfin breams were very fresh and suitable for raw consumption during the preservation and storage for 3 days. After 3 days of storage, the threadfin breams should be consumed cooked because the freshness quality of the fish is not suitable for raw consumption due to the increase in various parameters. The increase in various parameters is due to the deterioration of the fish and the activities of microorganisms. Therefore, threadfin breams is suitable to promote raw consumption within 3 days of storage. In addition, fish preservation, especially by Ikejime method, then cutting open the belly and storing in the refrigerator, can help improve the freshness of the fish. The results of this study can be used to develop techniques for preserving fish after capture for fishermen and can promote the increase in the value of threadfin breams in the future.