Toys Design from Scrap Wood Waste by Pallet Maker Group Co., Ltd.
บริษัท พาเลท เมกเกอร์ กรุ๊ป จำกัด เป็นผู้ผลิตพาเลทไม้ ซึ่งมีกระบวนการผลิตที่ทำให้เกิดเศษไม้เหลือทิ้งจำนวนมาก เศษไม้เหล่านี้มักถูกกำจัดทิ้งหรือนำไปขายในราคาต่ำ ซึ่งนอกจากจะเป็นการสูญเสียทรัพยากรแล้วยังส่งผลกระทบต่อสิ่งแวดล้อม เช่น การเพิ่มปริมาณขยะและปัญหาการตัดไม้ทำลายป่า โครงการนี้จึงมีแนวคิดในการนำเศษไม้เหล่านี้มาออกแบบและผลิตเป็นของเล่นเชิงการศึกษาที่ช่วยเสริมสร้างพัฒนาการของเด็ก โดยมุ่งเน้นให้เป็นของเล่นที่ปลอดภัยและเป็นมิตรต่อสิ่งแวดล้อม นอกจากนี้ โครงการนี้ยังสอดคล้องกับแนวคิดเศรษฐกิจหมุนเวียน (Circular Economy) ที่มุ่งเน้นการใช้ทรัพยากรอย่างคุ้มค่าและลดขยะ ด้วยการนำวัสดุเหลือใช้กลับมาใช้ใหม่ (Upcycling) อีกทั้งยังแสดงให้เห็นถึงความสำคัญของการออกแบบอย่างรับผิดชอบ ที่สามารถสร้างมูลค่าเพิ่มจากวัสดุที่ถูกมองข้ามได้อย่างสร้างสรรค์
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.
คณะเทคโนโลยีการเกษตร
Public Park Project: Coastal folk Park is a design park in the area of Ang Sila Subdistrict, Chonburi Province. In an area of 22 acre, it is intended to be a place of rest, recreation, and also a source of learning and conservation of the seashore and the traditional way of life of the area.
คณะวิทยาศาสตร์
With the urgent need for rapid screening of Aflatoxin B1 (AFB1) due to its association with increased liver cirrhosis and hepatocellular carcinoma cases from contaminated agricultural foods, we propose a novel electrochemical aptasensor. This aptasensor is based on trimetallic nanoparticles AuPt-Ru supported by reduced graphene oxide (AuPt-Ru/RGO) modified on a low-cost and disposable goldleaf electrode (GLEAuPt-Ru/RGO) for detection of AFB1. The trimetallic nanoparticle AuPt-Ru was synthesized using an ultrasonic-driven chemical reduction method. The synthesized AuPt-Ru exhibited a waxberry-like appearance, with AuPt core-shell structure and ruthenium dispersed over the particles. The average particle size was 57.35 ± 8.24 nm. The AuPt-Ru was integrated into RGO sheets (inner diameter of 0.5 to 1.6 µm) in order to enhance electron transfer efficiency and increase the specific immobilizing surface area of the thiol-5’-terminated modified aptamer (Apt) to target AFB1. With a large electrochemical surface area and low electrochemical impedance, GLEAuPt-Ru/RGO displays ultra-high sensitivity for AFB1 detection. Differential pulse voltammetry (DPV) measurements revealed a linear range for AFB1 detection range from 0.3 to 30.0 pg mL-1 (R2 = 0.9972), with a limit of detection (LOD, S/N = 3) and a limit of quantification (LOQ, S/N = 10) of 0.009 pg mL-1 and 0.031 pg mL-1, respectively. The developed aptasensor also demonstrated excellent accuracy in real agricultural products, including dried red chili, garlic, peanut, pepper, and Thai jasmine rice, achieving recovery rates between 94.6 and 107.9%. The fabricated aptamer-based GLEAuPt-Ru/RGO performance is comparable to that of a modified commercial electrode, which has great potential application prospects for detecting AFB1 in agricultural products.