This capstone project develops an AI-powered chatbot to address cybersecurity vulnerabilities, leveraging the Common Vulnerabilities and Exposures (CVE) system and the Common Vulnerability Scoring System (CVSS). The chatbot will provide accessible and informative support for understanding and mitigating these vulnerabilities, potentially leading to significant improvements in cybersecurity practices.
ในยุคที่การรักษาความปลอดภัยทางไซเบอร์มีการพัฒนาอย่างรวดเร็ว องค์กรต่างๆต้องเผชิญกับความท้าทายมากมายในการระบุและลดความเสี่ยงจากช่องโหว่ต่างๆ ภัยคุกคามทางไซเบอร์ที่มีความซับซ้อนเพิ่มขึ้นทำให้จำเป็นต้องมีเครื่องมือที่มีประสิทธิภาพและประสิทธิผลเพื่อช่วยให้นักทดสอบเจาะระบบสามารถประเมินช่องโหว่และผลกระทบที่อาจเกิดขึ้นได้ วิธีการปัจจุบันมักเกี่ยวข้องกับการค้นหาด้วยตนเองผ่านฐานข้อมูลขนาดใหญ่ ซึ่งอาจใช้เวลานานและมีโอกาสเกิดข้อผิดพลาดจากมนุษย์ แชทบอทที่ใช้ปัญญาประดิษฐ์สามารถทำให้กระบวนการนี้มีประสิทธิภาพมากขึ้น โดยให้ข้อมูลที่รวดเร็วและแม่นยำเกี่ยวกับช่องโหว่เฉพาะ รวมถึงคำอธิบาย คะแนน CVSS และระดับความรุนแรง
คณะเทคโนโลยีการเกษตร
This study aimed to evaluate the optimal edible coating formulation for 'Namdokmai Sithong' mangoes by incorporating 10% gum arabic (GA) with mangosteen peel extract (MPE) at varying concentrations (1%, 3%, and 5%), compared to a control treatment (distilled water). The coated fruits were stored at room temperature for 14 days, and their physicochemical properties were assessed. The findings indicate that the application of GA (10%) combined with MPE effectively mitigated color changes in mango flesh, suppressed disease incidence, and preserved fruit firmness. Additionally, the coating significantly delayed alterations in total soluble solids (TSS), titratable acidity (TA), vitamin C content, carotenoid levels, and phenolic compounds. Among the tested formulations, GA (10%) + MPE (1%) exhibited the highest efficacy in extending shelf life, maintaining fruit quality, and enhancing surface gloss.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
This research confirms the potential of bamboo fiber as a sustainable raw material for the textile industry, demonstrating exceptional properties that meet both functional requirements and environmental friendliness. The study focuses on integrating sustainability concepts with material innovation, encompassing fiber property analysis, production process development, and product design. The research objectives were to: 1) develop the properties of bamboo fiber for production; 2) study factors in designing environmentally friendly textile products from bamboo fiber; and 3) forecast future prospects for environmentally friendly textile product design using bamboo fiber. The findings revealed that 60-day-old bamboo possessed optimal properties for fiber separation, with an average fiber size of 5.32 μm, smaller than other natural fibers, resulting in superior moisture absorption and ventilation properties. When blended with recycled polyester fiber in a 30:70 ratio, the yarn exhibited strength and unique tactile characteristics. Although the antibacterial properties against Staphylococcus aureus were low, the fibers demonstrated excellent whiteness and softness. Factor analysis identified four key components in product design: Local Materials, Green Products, Healthy, and Sustainability. Consumer satisfaction evaluation of the prototype products showed high levels of acceptance, with the model explaining 84.7% of consumer satisfaction. The developed production process reduced chemical usage and hazardous waste. Furthermore, utilizing fast-growing bamboo minimized long-term environmental impact, contributing to sustainable development in Thailand's rural communities across economic, environmental, and occupational stability dimensions. The research demonstrates that developing bamboo fiber blended with recycled polyester creates sustainable products that meet consumer demands for health consciousness, local material utilization, and green product promotion. Commercial implementation of these products can enhance economic value and promote environmentally friendly product development in the future.
คณะอุตสาหกรรมอาหาร
The reuse of cooking oil in food preparation leads to oil degradation and the formation of harmful compounds due to oxidation. This study focuses on enhancing the stability of used palm oil through ultrasound-assisted infusion with three varieties of banana blossoms: Kluai Khai, Kluai Hom, and Kluai Nam Wa, which are rich in phenolic compounds and antioxidants. The research investigates the restoration of used palm oil by infusing dried and powdered banana blossoms using ultrasonic treatment at different temperatures and durations. The quality of the infused oil was evaluated through physical (water activity, moisture content, and color), chemical (peroxide value, acid value, and Thio barbituric acid reactive substances), and antioxidant activity (DPPH, ABTS, and FRAP) analyses.