A Photographic series that expresses the abstract states of myself, towards the question of existence that results from being surrounded by expectations of both surrender and freedom of expression, this series focuses on my own subjectivities in order to bring back memories of almost forgotten feelings and make them clear once more.
การที่เติบโตมาจากครอบครัวที่คาดหวังในตัวเรา ที่สมาชิกคาดหวังในตัวเราไม่เหมือนกัน ถ้าเราทำแบบใดแบบหนึ่งที่คนใดคนหนึ่งต้องการอีกคนจะไม่พอใจ จนเราเกิดสงสัยว่าเราต้องเป็นแบบไหน เมื่อเข้ามาอยู่ในสังคมใหม่ทำให้เราตั้งคำถามกับตนเองเมื่อเข้าหาผู้คนว่าเราต้องเป็นไปแบบที่เขาต้องการหรือเปล่าเราถึงจะเข้าถึงเขาได้ ทำให้เราสับสนกับตัวเองและต้องสร้างตัวตนใหม่ไปตามที่คนคนนั้นพอใจ จนเราเองเริ่มเกิดคำถามว่าจริงๆแล้วตัวตนของเราจริงๆเป็นแบบไหน
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.
วิทยาลัยนวัตกรรมการผลิตขั้นสูง
This research presents a Wilkinson power divider using a common inductor. The lumped topology uses the inherently inductive loss of the inductor as a part of the design, so the conventional resistor for high isolation can be omitted. Therefore, low-loss and high-isolation performances of the compact circuit were achieved. The proposed 2.5-GHz divider was implemented on a silicon-based integrated passive device process. Measurement of the prototype chip had a reflection coefficient below 18 dB at all ports, an insertion loss of 0.5 dB and isolation above 28 dB. The chip size is merely 0.011 wavelength x 0.019 wavelength.
คณะวิศวกรรมศาสตร์
This project has been developed to address medical challenges related to the process of counting and classifying blood cells from samples, a task that requires both time and high precision. To reduce the workload of medical personnel, the developers have created a platform and an artificial intelligence (AI) system capable of automatically classifying and counting cells from sample images. This system is designed to assist medical laboratory technicians by enabling them to work more efficiently and accurately, reducing the time required for analysis. Furthermore, it promotes the advancement of medical technology, ensuring effective usability from classrooms and laboratories to hospitals.