The design of a 50-rai public park in the Lat Krabang district of Bangkok aims to provide a recreational space for urban residents in Lat Krabang and nearby areas. The focus is on user groups such as students, university students, and working individuals, incorporating the concept of Universal Design to ensure that everyone in society can use the space equally. However, there is still an emphasis on creating active recreational areas to meet the sports and exercise needs of students, university students, and working individuals. The design of the Lat Krabang area, which is a low-lying region resembling a basin, includes features for water retention, water management, and water treatment for use within the park. The area will focus on exercise, sports, running, walking, relaxation, and educational garden spaces.
เพื่อศึกษาการออกแบบพื้นที่สีเขียวในเขตเมืองที่มีประชากรหนาแน่น เพื่อให้ยังคงอนุรักษ์พื้นที่สีเขียวและพัฒนาพื้นที่ให้เป็นพื้นที่พักผ่อนหย่อมใจ ของประชากร และเพื่อการศึกษาพฤติกรรมมนุษย์ สภาพแวดล้อม และการออกแบบภูมิทัศน์
คณะอุตสาหกรรมอาหาร
Fish gelatin is increasingly recognized as an alternative source of gelatin, but its use has been limited due to weak gelling properties. To address these issues, the effect of furcellaran, a gelling agent, was examined at various levels (25-100% FG substitution) on the structural and physicochemical properties of FG gels. As the amount of FUR increased to 25%, the FG/FUR gel showed improved hardness and gel strength (P<0.05). Additionally, increasing FUR levels led to higher gelling and melting points, showing a dose-dependent relationship. Microstructural analysis revealed that adding FUR created a denser gel network with smaller gaps. SAXS scattering intensities also increased as FUR concentration rose. Overall, adding FUR improved the gelling properties of FG without negatively affecting springiness and syneresis, enhancing gel strength and gelling temperature.
คณะเทคโนโลยีการเกษตร
This research gives a comprehensive overview of the use of antibiotics in livestock production, highlighting both the benefits and the risks associated with their use. The benefits, such as improving immunity, digestion, and reducing infections, are contrasted with the growing concern over antibiotic residues and the development of drug resistance. The shift towards alternatives like probiotics is explored as a sustainable solution, with a specific focus on lactic acid bacteria (LAB) found in the digestive systems of livestock. Thailand’s regulations, which control antibiotic use in animal feed, are also discussed, setting the stage for the study on LAB as a potential replacement for imported probiotics. 1. Use of Antibiotics in Livestock: Antibiotics have been used to promote growth, improve digestion, and prevent infections in livestock. However, the improper use of antibiotics can lead to residues in animal products and the development of drug-resistant bacteria. 2. Global Trends in Antibiotic Use: Many countries, like the European Union and Japan, have banned antibiotics as growth promoters, while others, like China and the U.S., are planning similar bans. 3. Thailand's Approach: Thailand has implemented a regulation since September 2020 to control the use of antibiotics in animal feed, requiring control at both feed mills and farms that mix their own feed. 4. Probiotics as an Alternative: Probiotics, particularly lactic acid bacteria (LAB), are being studied as an alternative to antibiotics. LAB are naturally found in the digestive tracts of livestock and are considered beneficial for maintaining gut health and replacing the need for antibiotics. The study examines the potential of LAB from Thai livestock (broilers, pigs, and cattle) as a sustainable alternative to imported probiotics, aiming to overcome issues like low survival rates of foreign probiotics in practice.
คณะอุตสาหกรรมอาหาร
This study aims to investigate the co-fermentation process between lactic acid bacteria (LAB) and Saccharomyces cerevisiae in the production of sour beer, with a focus on its impact on product quality, including pH, organic acid content, sugar content, and sensory characteristics. In this experiment, selected LAB strains and S. cerevisiae were utilized under controlled fermentation conditions. The microbial ratio was optimized to enhance growth and the production of key compounds. The findings indicate that co-fermentation significantly reduces pH compared to fermentation with yeast alone. Furthermore, an increase in lactic acid was observed due to sugar consumption by LAB, contributing to the distinctive flavor profile of sour beer.