Suan Sunandha Science and Technology Journal https://li02.tci-thaijo.org/index.php/ssstj <p>The Suan Sunandha Science and Technology Journal (SSSTJ) is a double-blind peer-reviewed scientific journal published twice a year (January and July) by the Faculty of Science and Technology, Suan Sunandha Rajabhat University. Submissions of manuscripts should be sent to the Editor of the SSSTJ by online system.The manuscript will be taken that all contributing authors attest that manuscripts and material submitted to the SSSTJ are original and have not been published or submitted elsewhere and the authors concede to the open-access distribution of the manuscript, including all content contained therein.</p> <div> <h3><strong>Open Access Journal – SSSTJ (An International Journal)</strong></h3> </div> <div> <p><strong>Editor-in-Chief:</strong> Assoc. Prof. Dr. Narong Sangwaranatee, Suan Sunandha Rajabhat University (Thailand).</p> <p><strong>Open Access:</strong> meaning all content is freely accessible (without fees) online to everyone, everywhere. Journal publishes under the Creative Commons Attribution License (CC BY).</p> <p>SSSTJ has both online and printing versions.<br />ISSN 2351-0889 (Print)<br />e-ISSN 2539-5742 (Online)<br /><br />SSSTJ is an international, cross-disciplinary, scholarly and open access journal of science and technology. The focus is to publish papers on state-of–the-art science and technology.</p> <p><strong>Fast Publications:</strong> The published research manuscripts are peer-reviewed and a first decision provided to authors within 30-60 days after submission.</p> </div> <div> <h3>General Information</h3> <p>The Suan Sunandha Science and Technology Journal (SSSTJ) is a double-blind peer-reviewed (at least two reviewers) scientific journal published twice a year (January and July) by the Faculty of Science and Technology, Suan Sunandha Rajabhat University. Submissions of manuscripts should be sent to the Editor of the SSSTJ by online system: http://www.ssstj.sci.ssru.ac.th. The manuscript will be taken that all contributing authors attest that manuscripts and material submitted to the SSSTJ are original and have not been published or submitted elsewhere and the authors concede to the open-access distribution of the manuscript, including all content contained therein.</p> </div> <div> <h3>Aim and Scope</h3> <p>Suan Sunandha Science and Technology Journal (SSSTJ) is an international academic journal that gains foothold at Suan Sunandha Rajabhat University, Thailand and opens to scientific communications in Southeast Asia, Asia and worldwide. It aims to contribute significant articles in science and technology researches. Published papers are focus on state of the art science and technology. Committee of the journal and association will review submitted papers. The authors may include researchers, managers, operators, students, teachers and developers.<br /><br />Following areas are considered for publication:</p> <div class="panel-heading"> <strong>Areas of Publications</strong></div> <div class="list-group"><a class="list-group-item"> Biology (BI)</a><a class="list-group-item"> Biotechnology (BT)</a><a class="list-group-item"> Environmental Science and Technology (EN)</a><a class="list-group-item"> Food Science and Technology (FT)</a><a class="list-group-item"> Microbiology (MI)</a><a class="list-group-item"> Applied Science (AS)</a><a class="list-group-item"> Computer Science and Information Technology (CS)</a><a class="list-group-item"> Other related fields (OF)</a></div> <h3>Publication Frequency</h3> </div> <div> <p>Two issues per year as follows:<br />1<sup>st</sup> issue: January<br />2<sup>nd</sup> issue: July</p> </div> <div> <h3>Access and Publication Fees</h3> <p>The Suan Sunandha Rajabhat University Journal of Science and Technology (SSSTJ) are published by the Department of Science and Technology of Suan Sunandha Rajabhat University, Bangkok (Thailand) on a non-profit basis, offering the following:</p> <ul> <li>All articles published open access (free of charge) will be immediately and permanently free for everyone to read, download, copy and distribute</li> <li>No university library or individual reader have to pay a subscription fee or buy access to access the articles published in the journal</li> <li>Authors do not need to pay any article submission or processing charges</li> </ul> <h3>Reprints</h3> </div> <div> <p>Please contact <a href="mailto:ssstj.contact@gmail.com">ssstj.contact@gmail.com</a> for more information on how to get the reprints of journal.</p> </div> en-US ssstj.contact@gmail.com (Editorial Office, Journal of Science and Technology (SSSTJ)) naruedom.ch@ssru.ac.th (Naruedom Chewpraditkul) Tue, 24 Jan 2023 16:24:28 +0700 OJS 3.3.0.8 http://blogs.law.harvard.edu/tech/rss 60 Improvement of physical and thermal properties of polyvinyl butyral coating with nanosilica https://li02.tci-thaijo.org/index.php/ssstj/article/view/408 <p><span id="page6R_mcid47" class="markedContent"><span dir="ltr" role="presentation">In this paper, polyvinyl butyral</span></span><span id="page6R_mcid48" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid49" class="markedContent"><span dir="ltr" role="presentation">PVB</span></span><span id="page6R_mcid50" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid51" class="markedContent"> <span dir="ltr" role="presentation">coatings with different nanosilica contents</span></span><span id="page6R_mcid52" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid53" class="markedContent"><span dir="ltr" role="presentation">0</span></span><span id="page6R_mcid54" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid55" class="markedContent"></span><span id="page6R_mcid56" class="markedContent"> <span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid57" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid58" class="markedContent"><span dir="ltr" role="presentation">5 weight percent</span></span><span id="page6R_mcid59" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid60" class="markedContent"><span dir="ltr" role="presentation">wt</span></span><span id="page6R_mcid61" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid62" class="markedContent"> <span dir="ltr" role="presentation">were </span></span><span id="page6R_mcid63" class="markedContent"><span dir="ltr" role="presentation">prepared for improving properties such as mechanical</span></span><span id="page6R_mcid64" class="markedContent"> <span dir="ltr" role="presentation">properties, corrosion protection, thermal oxidation stability </span></span><span id="page6R_mcid65" class="markedContent"><span dir="ltr" role="presentation">of coating</span></span><span id="page6R_mcid66" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid67" class="markedContent"> <span dir="ltr" role="presentation">Presence of nanosilica in coating was characterized by FT</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid69" class="markedContent"><span dir="ltr" role="presentation">IR</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid71" class="markedContent"> <span dir="ltr" role="presentation">Corrosion resistance of PVB coatings </span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">containing nanosilica was investigated by salt mist testing</span></span><span id="page6R_mcid73" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid74" class="markedContent"> <span dir="ltr" role="presentation">Effects of nanosilica</span></span><span id="page6R_mcid75" class="markedContent"> <span dir="ltr" role="presentation">on adhesion, flexural strength and </span></span><span id="page6R_mcid76" class="markedContent"><span dir="ltr" role="presentation">relative hardness and thermal oxidation stability of PVB coatings were also examined</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid78" class="markedContent"> <span dir="ltr" role="presentation">Nanosilica with content of </span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid80" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid81" class="markedContent"><span dir="ltr" role="presentation">2 wt</span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">%</span></span><span id="page6R_mcid83" class="markedContent"> <span dir="ltr" role="presentation">significantly improved mechanical properties, corrosion resistance and thermal oxidation stability o</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">f PVB </span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">coatings</span></span><span id="page6R_mcid86" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Nguyen Trung Thanh Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/408 Mon, 26 Dec 2022 00:00:00 +0700 Effects of Dried Sano (Sesbania javanica Miq.) Flowers Powder on the Quality of Thai Sponge Cake https://li02.tci-thaijo.org/index.php/ssstj/article/view/409 <p><span id="page6R_mcid63" class="markedContent"><span dir="ltr" role="presentation">The</span> <span dir="ltr" role="presentation">aim</span> <span dir="ltr" role="presentation">of this study was to investigate the physical, nutritional values and sensory evaluation of Thai sponge </span><span dir="ltr" role="presentation">cake added with different levels of dried Sano flowers powder</span></span><span id="page6R_mcid64" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid65" class="markedContent"><span dir="ltr" role="presentation">DSFP</span></span><span id="page6R_mcid66" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid67" class="markedContent"> <span dir="ltr" role="presentation">as</span></span><span id="page6R_mcid68" class="markedContent"> <span dir="ltr" role="presentation">a</span></span><span id="page6R_mcid69" class="markedContent"> <span dir="ltr" role="presentation">source</span></span><span id="page6R_mcid70" class="markedContent"></span><span id="page6R_mcid71" class="markedContent"> <span dir="ltr" role="presentation">of carotenoids</span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid73" class="markedContent"> <span dir="ltr" role="presentation">DSFP was </span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">prepared and analyzed for total carotenoids</span></span><span id="page6R_mcid75" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid76" class="markedContent"></span><span id="page6R_mcid77" class="markedContent"> <span dir="ltr" role="presentation">DSFP contained lutein, zeaxanthin and</span></span><span id="page6R_mcid78" class="markedContent"> <span dir="ltr" role="presentation">β</span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid80" class="markedContent"><span dir="ltr" role="presentation">carotene</span></span><span id="page6R_mcid81" class="markedContent"></span><span id="page6R_mcid82" class="markedContent"> <span dir="ltr" role="presentation">around</span></span><span id="page6R_mcid83" class="markedContent"> <span dir="ltr" role="presentation">29,947</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">94, </span></span><span id="page6R_mcid86" class="markedContent"><span dir="ltr" role="presentation">620</span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">03 and 1,555</span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">98 μ</span></span><span id="page6R_mcid91" class="markedContent"><span dir="ltr" role="presentation">g</span></span><span id="page6R_mcid92" class="markedContent"></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">in</span></span><span id="page6R_mcid94" class="markedContent"> <span dir="ltr" role="presentation">100 g of dry sample, respectively</span></span><span id="page6R_mcid95" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid96" class="markedContent"></span><span id="page6R_mcid97" class="markedContent"> <span dir="ltr" role="presentation">The sensory liking scores were determined to be </span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">suitable to produce Thai sponge cake</span></span><span id="page6R_mcid99" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid100" class="markedContent"> <span dir="ltr" role="presentation">Results showed that, Thai sponge cake</span></span><span id="page6R_mcid101" class="markedContent"></span><span id="page6R_mcid102" class="markedContent"> <span dir="ltr" role="presentation">recipe consisted of 240 g of duck </span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">eggs, 180 g of chicken eggs, 180 g of cake flour, 360 g of granulated sugar</span></span><span id="page6R_mcid104" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid105" class="markedContent"> <span dir="ltr" role="presentation">The effects of the addition with</span></span><span id="page6R_mcid106" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">different levels of DSFP</span></span><span id="page6R_mcid107" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid108" class="markedContent"><span dir="ltr" role="presentation">20, 40 and 60</span></span><span id="page6R_mcid109" class="markedContent"> <span dir="ltr" role="presentation">%</span></span><span id="page6R_mcid110" class="markedContent"><span dir="ltr" role="presentation">w</span></span><span id="page6R_mcid111" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">w</span></span><span id="page6R_mcid113" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid114" class="markedContent"> <span dir="ltr" role="presentation">of Thai sponge cake</span></span><span id="page6R_mcid115" class="markedContent"></span><span id="page6R_mcid116" class="markedContent"> <span dir="ltr" role="presentation">was</span></span><span id="page6R_mcid117" class="markedContent"></span><span id="page6R_mcid118" class="markedContent"> <span dir="ltr" role="presentation">studied</span></span><span id="page6R_mcid119" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid120" class="markedContent"> <span dir="ltr" role="presentation">An increase of the DSFP decreased </span></span><span id="page6R_mcid121" class="markedContent"><span dir="ltr" role="presentation">of lightness</span></span><span id="page6R_mcid122" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid123" class="markedContent"><span dir="ltr" role="presentation">L</span></span><span id="page6R_mcid124" class="markedContent"><span dir="ltr" role="presentation">*)</span></span><span id="page6R_mcid125" class="markedContent"><span dir="ltr" role="presentation">, redness</span></span><span id="page6R_mcid126" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid127" class="markedContent"><span dir="ltr" role="presentation">a</span></span><span id="page6R_mcid128" class="markedContent"><span dir="ltr" role="presentation">*)</span></span><span id="page6R_mcid129" class="markedContent"> <span dir="ltr" role="presentation">value, springiness, and chewiness while</span></span><span id="page6R_mcid130" class="markedContent"></span><span id="page6R_mcid131" class="markedContent"> <span dir="ltr" role="presentation">yellowness</span></span><span id="page6R_mcid132" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid133" class="markedContent"><span dir="ltr" role="presentation">b</span></span><span id="page6R_mcid134" class="markedContent"><span dir="ltr" role="presentation">*)</span></span><span id="page6R_mcid135" class="markedContent"> <span dir="ltr" role="presentation">value, hardness, cohesiveness, </span></span><span id="page6R_mcid136" class="markedContent"><span dir="ltr" role="presentation">and gumminess</span></span><span id="page6R_mcid137" class="markedContent"></span><span id="page6R_mcid138" class="markedContent"> <span dir="ltr" role="presentation">were</span></span><span id="page6R_mcid139" class="markedContent"></span><span id="page6R_mcid140" class="markedContent"> <span dir="ltr" role="presentation">increased</span></span><span id="page6R_mcid141" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid142" class="markedContent"> <span dir="ltr" role="presentation">The sensory evaluation showed that all treatments obtained the overall</span></span><span id="page6R_mcid143" class="markedContent"> <span dir="ltr" role="presentation">liking score </span></span><span id="page6R_mcid144" class="markedContent"><span dir="ltr" role="presentation">of 6</span></span><span id="page6R_mcid145" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid146" class="markedContent"><span dir="ltr" role="presentation">14</span></span><span id="page6R_mcid147" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid148" class="markedContent"><span dir="ltr" role="presentation">6</span></span><span id="page6R_mcid149" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid150" class="markedContent"><span dir="ltr" role="presentation">86</span></span><span id="page6R_mcid151" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid152" class="markedContent"> <span dir="ltr" role="presentation">The study clearly showed that the levels of 20</span></span><span id="page6R_mcid153" class="markedContent"><span dir="ltr" role="presentation">%</span></span><span id="page6R_mcid154" class="markedContent"> <span dir="ltr" role="presentation">w</span></span><span id="page6R_mcid155" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid156" class="markedContent"><span dir="ltr" role="presentation">w DSFP could be a desirable</span></span><span id="page6R_mcid157" class="markedContent"></span><span id="page6R_mcid158" class="markedContent"> <span dir="ltr" role="presentation">amount</span></span><span id="page6R_mcid159" class="markedContent"> <span dir="ltr" role="presentation">to produce </span></span><span id="page6R_mcid160" class="markedContent"><span dir="ltr" role="presentation">the healthy Thai sponge cake with</span></span><span id="page6R_mcid161" class="markedContent"></span><span id="page6R_mcid162" class="markedContent"> <span dir="ltr" role="presentation">good enough</span></span><span id="page6R_mcid163" class="markedContent"></span><span id="page6R_mcid164" class="markedContent"> <span dir="ltr" role="presentation">appearance,</span></span><span id="page6R_mcid165" class="markedContent"></span><span id="page6R_mcid166" class="markedContent"> <span dir="ltr" role="presentation">odour</span></span><span id="page6R_mcid167" class="markedContent"><span dir="ltr" role="presentation">, taste, texture,</span></span><span id="page6R_mcid168" class="markedContent"></span><span id="page6R_mcid169" class="markedContent"> <span dir="ltr" role="presentation">with</span></span><span id="page6R_mcid170" class="markedContent"> <span dir="ltr" role="presentation">an overall liking score of </span></span><span id="page6R_mcid171" class="markedContent"><span dir="ltr" role="presentation">more</span></span><span id="page6R_mcid172" class="markedContent"> <span dir="ltr" role="presentation">than 6</span></span><span id="page6R_mcid173" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid174" class="markedContent"><span dir="ltr" role="presentation">00 that is considered</span></span><span id="page6R_mcid175" class="markedContent"> <span dir="ltr" role="presentation">as</span></span><span id="page6R_mcid176" class="markedContent"></span><span id="page6R_mcid177" class="markedContent"> <span dir="ltr" role="presentation">acceptable</span></span><span id="page6R_mcid178" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid179" class="markedContent"> <span dir="ltr" role="presentation">The developed Thai sponge cake</span></span><span id="page6R_mcid180" class="markedContent"></span><span id="page6R_mcid181" class="markedContent"> <span dir="ltr" role="presentation">contained</span></span><span id="page6R_mcid182" class="markedContent"></span><span id="page6R_mcid183" class="markedContent"></span><span id="page6R_mcid184" class="markedContent"> <span dir="ltr" role="presentation">protein, fat, dietary </span></span><span id="page6R_mcid185" class="markedContent"><span dir="ltr" role="presentation">fiber, ash, moisture, and carbohydrates</span></span><span id="page6R_mcid186" class="markedContent"></span><span id="page6R_mcid187" class="markedContent"> <span dir="ltr" role="presentation">9</span></span><span id="page6R_mcid188" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid189" class="markedContent"><span dir="ltr" role="presentation">45, 5</span></span><span id="page6R_mcid190" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid191" class="markedContent"><span dir="ltr" role="presentation">23, 2</span></span><span id="page6R_mcid192" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid193" class="markedContent"><span dir="ltr" role="presentation">64, 1</span></span><span id="page6R_mcid194" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid195" class="markedContent"><span dir="ltr" role="presentation">16, 33</span></span><span id="page6R_mcid196" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid197" class="markedContent"><span dir="ltr" role="presentation">94 and 52</span></span><span id="page6R_mcid198" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid199" class="markedContent"><span dir="ltr" role="presentation">42 g</span></span><span id="page6R_mcid200" class="markedContent"></span><span id="page6R_mcid201" class="markedContent"> <span dir="ltr" role="presentation">in</span></span><span id="page6R_mcid202" class="markedContent"></span><span id="page6R_mcid203" class="markedContent"> <span dir="ltr" role="presentation">100 g respectively, and</span></span><span id="page6R_mcid204" class="markedContent"> <span dir="ltr" role="presentation">319</span></span><span id="page6R_mcid205" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid206" class="markedContent"><span dir="ltr" role="presentation">10 </span></span><span id="page6R_mcid207" class="markedContent"><span dir="ltr" role="presentation">μg</span></span><span id="page6R_mcid208" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid209" class="markedContent"><span dir="ltr" role="presentation">100 g</span></span><span id="page6R_mcid210" class="markedContent"> <span dir="ltr" role="presentation">β</span></span><span id="page6R_mcid211" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid212" class="markedContent"><span dir="ltr" role="presentation">carotene 319</span></span><span id="page6R_mcid213" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid214" class="markedContent"><span dir="ltr" role="presentation">10 μ</span></span><span id="page6R_mcid215" class="markedContent"><span dir="ltr" role="presentation">g</span></span><span id="page6R_mcid216" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid217" class="markedContent"><span dir="ltr" role="presentation">100 g</span></span><span id="page6R_mcid218" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid219" class="markedContent"></span><span id="page6R_mcid220" class="markedContent"> <span dir="ltr" role="presentation">The developed product supplemented with DSFP</span></span><span id="page6R_mcid221" class="markedContent"></span><span id="page6R_mcid222" class="markedContent"> <span dir="ltr" role="presentation">would be</span></span><span id="page6R_mcid223" class="markedContent"> <span dir="ltr" role="presentation">a guideline to</span></span><span id="page6R_mcid224" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">increase the health and quality of cake products</span></span><span id="page6R_mcid225" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Jiraporn Weenuttranon, Patthama Hirunyophat, Nunyoung Fuengkajhornfung, Tidarat Sanphom Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/409 Mon, 26 Dec 2022 00:00:00 +0700 Inhibitory Effect of Cadmium on the Growth of Mung Bean (Vigna radiata (L.) R. Wilczek) and the Removal by Chelating Agent https://li02.tci-thaijo.org/index.php/ssstj/article/view/410 <p><span id="page6R_mcid60" class="markedContent"><span dir="ltr" role="presentation">This research studied the effect of cadmium</span></span><span id="page6R_mcid61" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid62" class="markedContent"><span dir="ltr" role="presentation">Cd</span></span><span id="page6R_mcid63" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid64" class="markedContent"> <span dir="ltr" role="presentation">on the growth of mung</span></span><span id="page6R_mcid65" class="markedContent"> <span dir="ltr" role="presentation">bean</span></span><span id="page6R_mcid66" class="markedContent"></span><span id="page6R_mcid67" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">Vigna radiata</span></span><span id="page6R_mcid69" class="markedContent"></span><span id="page6R_mcid70" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid71" class="markedContent"><span dir="ltr" role="presentation">L</span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">.)</span></span><span id="page6R_mcid73" class="markedContent"> <span dir="ltr" role="presentation">R</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid75" class="markedContent"> <span dir="ltr" role="presentation">Wilczek</span></span><span id="page6R_mcid76" class="markedContent"><span dir="ltr" role="presentation">).</span></span><span id="page6R_mcid77" class="markedContent"> <span dir="ltr" role="presentation">The </span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">mung bean was cultured in a Hoagland solution</span></span><span id="page6R_mcid79" class="markedContent"></span><span id="page6R_mcid80" class="markedContent"> <span dir="ltr" role="presentation">containing different concentrations of Cd</span></span><span id="page6R_mcid81" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">0, 0</span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">1, 0</span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid86" class="markedContent"><span dir="ltr" role="presentation">3 and 0</span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">5 mg</span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">L</span></span><span id="page6R_mcid91" class="markedContent"><span dir="ltr" role="presentation">) </span></span><span id="page6R_mcid92" class="markedContent"><span dir="ltr" role="presentation">for 5 days</span></span><span id="page6R_mcid93" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid94" class="markedContent"> <span dir="ltr" role="presentation">The result</span></span><span id="page6R_mcid95" class="markedContent"> <span dir="ltr" role="presentation">showed a significant decrease in the lengths of the roots and shoots of mung bean that was </span></span><span id="page6R_mcid96" class="markedContent"><span dir="ltr" role="presentation">grown in cadmium solution</span></span><span id="page6R_mcid97" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid98" class="markedContent"> <span dir="ltr" role="presentation">This effect was proportional to the concentrations of Cd</span></span><span id="page6R_mcid99" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid100" class="markedContent"> <span dir="ltr" role="presentation">To assess cell death in the </span></span><span id="page6R_mcid101" class="markedContent"><span dir="ltr" role="presentation">root of mung</span></span><span id="page6R_mcid102" class="markedContent"> <span dir="ltr" role="presentation">bean</span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">, Evan</span></span><span id="page6R_mcid104" class="markedContent"><span dir="ltr" role="presentation">’</span></span><span id="page6R_mcid105" class="markedContent"> <span dir="ltr" role="presentation">s blue staining technique wa</span></span><span id="page6R_mcid106" class="markedContent"><span dir="ltr" role="presentation">s used in this study</span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid108" class="markedContent"></span><span id="page6R_mcid109" class="markedContent"> <span dir="ltr" role="presentation">The results showed that the </span></span><span id="page6R_mcid110" class="markedContent"><span dir="ltr" role="presentation">concentrations of Evan's blue dye taken up by Cd</span></span><span id="page6R_mcid111" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">exposed mung beans at 0</span></span><span id="page6R_mcid113" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid114" class="markedContent"><span dir="ltr" role="presentation">1, 0</span></span><span id="page6R_mcid115" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid116" class="markedContent"><span dir="ltr" role="presentation">3, and 0</span></span><span id="page6R_mcid117" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid118" class="markedContent"><span dir="ltr" role="presentation">5 mg</span></span><span id="page6R_mcid119" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid120" class="markedContent"><span dir="ltr" role="presentation">L were 1</span></span><span id="page6R_mcid121" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid122" class="markedContent"><span dir="ltr" role="presentation">5612</span></span><span id="page6R_mcid123" class="markedContent"> <span dir="ltr" role="presentation">± </span></span><span id="page6R_mcid125" class="markedContent"><span dir="ltr" role="presentation">0</span></span><span id="page6R_mcid126" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid127" class="markedContent"><span dir="ltr" role="presentation">5417, 6</span></span><span id="page6R_mcid128" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid129" class="markedContent"><span dir="ltr" role="presentation">8641</span></span><span id="page6R_mcid130" class="markedContent"> <span dir="ltr" role="presentation">±</span></span><span id="page6R_mcid131" class="markedContent"></span><span id="page6R_mcid132" class="markedContent"> <span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid133" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid134" class="markedContent"><span dir="ltr" role="presentation">7447, and 8</span></span><span id="page6R_mcid135" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid136" class="markedContent"><span dir="ltr" role="presentation">0850</span></span><span id="page6R_mcid137" class="markedContent"> <span dir="ltr" role="presentation">±</span></span><span id="page6R_mcid138" class="markedContent"></span><span id="page6R_mcid139" class="markedContent"> <span dir="ltr" role="presentation">2</span></span><span id="page6R_mcid140" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid141" class="markedContent"><span dir="ltr" role="presentation">6336 mg</span></span><span id="page6R_mcid142" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid143" class="markedContent"><span dir="ltr" role="presentation">L, respectively</span></span><span id="page6R_mcid144" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid145" class="markedContent"> <span dir="ltr" role="presentation">A concentration</span></span><span id="page6R_mcid146" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid147" class="markedContent"><span dir="ltr" role="presentation">dependent</span></span><span id="page6R_mcid148" class="markedContent"> <span dir="ltr" role="presentation">increase of dead cells</span></span><span id="page6R_mcid149" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">was found in the Cd</span></span><span id="page6R_mcid150" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid151" class="markedContent"><span dir="ltr" role="presentation">treated group, mostly at the root cap zone</span></span><span id="page6R_mcid152" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid153" class="markedContent"> <span dir="ltr" role="presentation">With respect to this result, the level of dead cells </span></span><span id="page6R_mcid154" class="markedContent"><span dir="ltr" role="presentation">that was stained with Evan</span></span><span id="page6R_mcid155" class="markedContent"><span dir="ltr" role="presentation">’</span></span><span id="page6R_mcid156" class="markedContent"><span dir="ltr" role="presentation">s blue dye could be used as a biomarker to indicate cadmium contamination in water</span></span><span id="page6R_mcid157" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid158" class="markedContent"><span dir="ltr" role="presentation">Furth</span></span><span id="page6R_mcid159" class="markedContent"><span dir="ltr" role="presentation">ermore, the effects of chelating agents</span></span><span id="page6R_mcid160" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid161" class="markedContent"><span dir="ltr" role="presentation">EDTA</span></span><span id="page6R_mcid162" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid163" class="markedContent"> <span dir="ltr" role="presentation">on cadmium removal were also studied</span></span><span id="page6R_mcid164" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid165" class="markedContent"> <span dir="ltr" role="presentation">The results showed </span></span><span id="page6R_mcid166" class="markedContent"><span dir="ltr" role="presentation">the possibility of using EDTA as a cadmium</span> <span dir="ltr" role="presentation">treatment</span> <span dir="ltr" role="presentation">agent and promoted plant growth</span> <span dir="ltr" role="presentation">in cadmium </span></span><span id="page6R_mcid167" class="markedContent"><span dir="ltr" role="presentation">contamination areas.</span></span></p> Chanya Phromchaloem, Laphatsarapha Kumkaeo, Nattapornpash Insiripong, Laksamee Muensritharam Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/410 Mon, 26 Dec 2022 00:00:00 +0700 Game Method Based on Genre Game as Higher Educational Learning: Systematic Literature Review with VOSviewer https://li02.tci-thaijo.org/index.php/ssstj/article/view/411 <p><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">Game methods today have often been applied in several functions in the presentation in the realm of</span> <span dir="ltr" role="presentation">learning in </span><span dir="ltr" role="presentation">multi</span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">disciplines</span></span><span id="page6R_mcid80" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid81" class="markedContent"> <span dir="ltr" role="presentation">The application of gaming methods is very varied to provide a different presentation for students </span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">to obtain a goal in the organization</span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid84" class="markedContent"> <span dir="ltr" role="presentation">In this case, the purpose of an organization is to increase the productivity and </span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">quality</span></span><span id="page6R_mcid86" class="markedContent"> <span dir="ltr" role="presentation">of a student</span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid88" class="markedContent"> <span dir="ltr" role="presentation">This paper discusses the methods and domains that are often used in the realm of education </span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">to achieve a goal</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid91" class="markedContent"> <span dir="ltr" role="presentation">Systematic Literature Review is used in the application of research methods by finding selected </span></span><span id="page6R_mcid92" class="markedContent"><span dir="ltr" role="presentation">articles with selected themes</span></span><span id="page6R_mcid93" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid94" class="markedContent"> <span dir="ltr" role="presentation">In so</span></span><span id="page6R_mcid95" class="markedContent"><span dir="ltr" role="presentation">rting the selected journals, inclusion and exclusion were also applied to obtain </span></span><span id="page6R_mcid96" class="markedContent"><span dir="ltr" role="presentation">better article search results, and some 1,256 articles were found in the process, the application of filtering with</span></span><span id="page6R_mcid97" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">exclusion and inclusion in this phase will result in 265 ar</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">ticles that fall into the category of candidate study </span></span><span id="page6R_mcid99" class="markedContent"><span dir="ltr" role="presentation">discussion</span></span><span id="page6R_mcid100" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid101" class="markedContent"> <span dir="ltr" role="presentation">The journal articles conclude that there are only 20 articles that can answer the questions in this paper</span></span><span id="page6R_mcid102" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">The results in this paper state that the Gaming Method in the realm of education is</span></span><span id="page6R_mcid104" class="markedContent"></span><span id="page6R_mcid105" class="markedContent"> <span dir="ltr" role="presentation">varied and the familiar game </span></span><span id="page6R_mcid106" class="markedContent"><span dir="ltr" role="presentation">genre grouping used in the selected article is Simulation Game</span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid108" class="markedContent"> <span dir="ltr" role="presentation">The entire database in this research paper was </span></span><span id="page6R_mcid109" class="markedContent"><span dir="ltr" role="presentation">obtained directly from the largest international journal alert database, namely Scopus</span></span><span id="page6R_mcid110" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid111" class="markedContent"> <span dir="ltr" role="presentation">This is done by the databas</span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">e </span></span><span id="page6R_mcid113" class="markedContent"><span dir="ltr" role="presentation">under the auspices of Elsevier as an organization or company publishing international scientific publications based </span></span><span id="page6R_mcid114" class="markedContent"><span dir="ltr" role="presentation">in Amsterdam, the Netherlands since 1880</span></span><span id="page6R_mcid115" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Soni Adiyono, Sendi Novianto Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/411 Mon, 26 Dec 2022 00:00:00 +0700 A Systematic Review on Knowledge, Attitude and Practices (KAP) of Food Safety among School Children: A Global Perspective https://li02.tci-thaijo.org/index.php/ssstj/article/view/412 <p><span id="page6R_mcid66" class="markedContent"><span dir="ltr" role="presentation">Worldwide there</span> <span dir="ltr" role="presentation">are</span></span><span id="page6R_mcid67" class="markedContent"></span><span id="page6R_mcid68" class="markedContent"> <span dir="ltr" role="presentation">lack of studies demonstrating the knowledge, attitude, and practices</span></span><span id="page6R_mcid69" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">KAP</span></span><span id="page6R_mcid71" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid72" class="markedContent"> <span dir="ltr" role="presentation">about food safety </span></span><span id="page6R_mcid73" class="markedContent"><span dir="ltr" role="presentation">and hygiene, among</span></span><span id="page6R_mcid74" class="markedContent"> <span dir="ltr" role="presentation">school children</span></span><span id="page6R_mcid75" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid76" class="markedContent"> <span dir="ltr" role="presentation">Thus, this systematic review is an attempt to summarize the findings in </span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">previous literature about food safety knowledge, attitude, and practices among school children, in a specific time </span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">period, to get an overview of the topic</span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid80" class="markedContent"></span><span id="page6R_mcid81" class="markedContent"> <span dir="ltr" role="presentation">This review</span></span><span id="page6R_mcid82" class="markedContent"></span><span id="page6R_mcid83" class="markedContent"> <span dir="ltr" role="presentation">was performed according to PRISMA protocol</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid85" class="markedContent"> <span dir="ltr" role="presentation">Three main </span></span><span id="page6R_mcid86" class="markedContent"><span dir="ltr" role="presentation">international databases</span></span><span id="page6R_mcid87" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">Google Scholar, PubMed and Scopus</span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid90" class="markedContent"> <span dir="ltr" role="presentation">were used for the search of the articles, and only </span></span><span id="page6R_mcid91" class="markedContent"><span dir="ltr" role="presentation">the journal articles published from 2010 to 2020 were considered</span></span><span id="page6R_mcid92" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">Of the 102 articles ref</span></span><span id="page6R_mcid94" class="markedContent"><span dir="ltr" role="presentation">erred, only 10 original </span></span><span id="page6R_mcid95" class="markedContent"><span dir="ltr" role="presentation">research studies were selected based on the criteria for inclusion and exclusion</span></span><span id="page6R_mcid96" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid97" class="markedContent"> <span dir="ltr" role="presentation">Only 2 out of 10 studies pointed</span></span><span id="page6R_mcid98" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">out significant correlations between the school children</span></span><span id="page6R_mcid99" class="markedContent"><span dir="ltr" role="presentation">’</span></span><span id="page6R_mcid100" class="markedContent"><span dir="ltr" role="presentation">s food safety knowledge, practices and attitudes</span></span><span id="page6R_mcid101" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid102" class="markedContent"></span><span id="page6R_mcid103" class="markedContent"> <span dir="ltr" role="presentation">In </span></span><span id="page6R_mcid104" class="markedContent"><span dir="ltr" role="presentation">additio</span></span><span id="page6R_mcid105" class="markedContent"><span dir="ltr" role="presentation">n,</span></span><span id="page6R_mcid106" class="markedContent"> <span dir="ltr" role="presentation">1 out of 10 studies demonstrated</span></span><span id="page6R_mcid107" class="markedContent"></span><span id="page6R_mcid108" class="markedContent"> <span dir="ltr" role="presentation">significant associations between common</span></span><span id="page6R_mcid109" class="markedContent"> <span dir="ltr" role="presentation">demographics</span></span><span id="page6R_mcid110" class="markedContent"></span><span id="page6R_mcid111" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">academic </span></span><span id="page6R_mcid113" class="markedContent"><span dir="ltr" role="presentation">performance of the children, the type of school, the area of residence, the</span></span><span id="page6R_mcid114" class="markedContent"> <span dir="ltr" role="presentation">habit of smoking and alcohol </span></span><span id="page6R_mcid115" class="markedContent"><span dir="ltr" role="presentation">consumption</span></span><span id="page6R_mcid116" class="markedContent"></span><span id="page6R_mcid117" class="markedContent"> <span dir="ltr" role="presentation">and the educational background of the parents</span></span><span id="page6R_mcid118" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid119" class="markedContent"> <span dir="ltr" role="presentation">and food safety knowledge among children</span></span><span id="page6R_mcid120" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid121" class="markedContent"><span dir="ltr" role="presentation">Furthermore,</span></span><span id="page6R_mcid122" class="markedContent"> <span dir="ltr" role="presentation">8 out of 10 studies reported students to possess a poor or average knowledge of food safety while </span></span><span id="page6R_mcid123" class="markedContent"><span dir="ltr" role="presentation">the rest of the studies showed students to possess good</span></span><span id="page6R_mcid124" class="markedContent"></span><span id="page6R_mcid125" class="markedContent"> <span dir="ltr" role="presentation">knowledge regarding food safety</span></span><span id="page6R_mcid126" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid127" class="markedContent"> <span dir="ltr" role="presentation">Only 3 out of 10 studies</span></span><span id="page6R_mcid128" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">revealed students to be engaged in safe food handling practices</span></span><span id="page6R_mcid129" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid130" class="markedContent"> <span dir="ltr" role="presentation">It can be concluded that the assessment of food </span></span><span id="page6R_mcid131" class="markedContent"><span dir="ltr" role="presentation">safety knowledge, attitude and practice as the most productive initiative to compreh</span></span><span id="page6R_mcid132" class="markedContent"><span dir="ltr" role="presentation">end food safety</span></span><span id="page6R_mcid133" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid134" class="markedContent"><span dir="ltr" role="presentation">related insights </span></span><span id="page6R_mcid135" class="markedContent"><span dir="ltr" role="presentation">among school children</span></span><span id="page6R_mcid136" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid137" class="markedContent"> <span dir="ltr" role="presentation">Furthermore</span></span><span id="page6R_mcid138" class="markedContent"><span dir="ltr" role="presentation">, this review highlights the fundamental requirement to improve children</span></span><span id="page6R_mcid139" class="markedContent"><span dir="ltr" role="presentation">’</span></span><span id="page6R_mcid140" class="markedContent"><span dir="ltr" role="presentation">s </span></span><span id="page6R_mcid141" class="markedContent"><span dir="ltr" role="presentation">food safety knowledge and practices through proper education</span></span><span id="page6R_mcid142" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Piyumi Chathurangi Wanniarachchi, Piumi De Abrew Abeysundara Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/412 Mon, 26 Dec 2022 00:00:00 +0700 Bacterial Contamination of Labor Wards and Delivery Rooms from Selected Primary Healthcare Facilities in Abia State https://li02.tci-thaijo.org/index.php/ssstj/article/view/413 <p><span id="page6R_mcid59" class="markedContent"><span dir="ltr" role="presentation">Bacterial contamination of the labor and delivery room is of clinical concern because it is one of the major risk </span><span dir="ltr" role="presentation">factors of sepsis in neonates and most life</span></span><span id="page6R_mcid60" class="markedContent"></span><span id="page6R_mcid61" class="markedContent"> <span dir="ltr" role="presentation">threatening nosocomial infections for mothers after undergoing </span></span><span id="page6R_mcid62" class="markedContent"><span dir="ltr" role="presentation">childbirth procedures</span></span><span id="page6R_mcid63" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid64" class="markedContent"> <span dir="ltr" role="presentation">From six different Primary Healthcare Centres</span></span><span id="page6R_mcid65" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid66" class="markedContent"><span dir="ltr" role="presentation">PHC</span></span><span id="page6R_mcid67" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">, 300 samples of fomites were taken</span></span><span id="page6R_mcid69" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid71" class="markedContent"><span dir="ltr" role="presentation">They were screened for the presence of bacterial pathogens</span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid73" class="markedContent"> <span dir="ltr" role="presentation">Preliminary identification of bacterial</span></span><span id="page6R_mcid74" class="markedContent"> <span dir="ltr" role="presentation">isolates was </span></span><span id="page6R_mcid76" class="markedContent"><span dir="ltr" role="presentation">performed based on Gram stain reactions and standard mi</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">crobiological methods</span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid79" class="markedContent"> <span dir="ltr" role="presentation">Antibiotic susceptibility testing </span></span><span id="page6R_mcid80" class="markedContent"><span dir="ltr" role="presentation">was done using Kirby</span></span><span id="page6R_mcid81" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid82" class="markedContent"> <span dir="ltr" role="presentation">Bauer disc diffusion technique</span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid84" class="markedContent"> <span dir="ltr" role="presentation">The isolates of clinical importance observed were</span></span><span id="page6R_mcid85" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">Staphylococcus</span></span><span id="page6R_mcid86" class="markedContent"></span><span id="page6R_mcid87" class="markedContent"> <span dir="ltr" role="presentation">aureus</span></span><span id="page6R_mcid88" class="markedContent"></span><span id="page6R_mcid89" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">35</span></span><span id="page6R_mcid91" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid92" class="markedContent"><span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid93" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid94" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid95" class="markedContent"> <span dir="ltr" role="presentation">Bacillus</span></span><span id="page6R_mcid96" class="markedContent"></span><span id="page6R_mcid97" class="markedContent"> <span dir="ltr" role="presentation">spp</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid99" class="markedContent"></span><span id="page6R_mcid100" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid101" class="markedContent"><span dir="ltr" role="presentation">15</span></span><span id="page6R_mcid102" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">5</span></span><span id="page6R_mcid104" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid105" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid106" class="markedContent"> <span dir="ltr" role="presentation">Streptococcus</span></span><span id="page6R_mcid107" class="markedContent"></span><span id="page6R_mcid108" class="markedContent"> <span dir="ltr" role="presentation">spp</span></span><span id="page6R_mcid109" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid110" class="markedContent"></span><span id="page6R_mcid111" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">14</span></span><span id="page6R_mcid113" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid114" class="markedContent"><span dir="ltr" role="presentation">8</span></span><span id="page6R_mcid115" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid116" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid117" class="markedContent"> <span dir="ltr" role="presentation">Escherichia</span></span><span id="page6R_mcid118" class="markedContent"></span><span id="page6R_mcid119" class="markedContent"> <span dir="ltr" role="presentation">coli</span></span><span id="page6R_mcid120" class="markedContent"></span><span id="page6R_mcid121" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid122" class="markedContent"><span dir="ltr" role="presentation">10</span></span><span id="page6R_mcid123" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid124" class="markedContent"><span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid125" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid126" class="markedContent"><span dir="ltr" role="presentation">, Coagulase </span></span><span id="page6R_mcid127" class="markedContent"><span dir="ltr" role="presentation">Negative</span></span><span id="page6R_mcid128" class="markedContent"> <span dir="ltr" role="presentation">Staphylococcus</span></span><span id="page6R_mcid129" class="markedContent"></span><span id="page6R_mcid130" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid131" class="markedContent"><span dir="ltr" role="presentation">CONS</span></span><span id="page6R_mcid132" class="markedContent"><span dir="ltr" role="presentation">) (</span></span><span id="page6R_mcid133" class="markedContent"><span dir="ltr" role="presentation">8</span></span><span id="page6R_mcid134" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid135" class="markedContent"><span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid136" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid137" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid138" class="markedContent"> <span dir="ltr" role="presentation">Proteus</span></span><span id="page6R_mcid139" class="markedContent"></span><span id="page6R_mcid140" class="markedContent"> <span dir="ltr" role="presentation">spp</span></span><span id="page6R_mcid141" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid142" class="markedContent"></span><span id="page6R_mcid143" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid144" class="markedContent"><span dir="ltr" role="presentation">7</span></span><span id="page6R_mcid145" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid146" class="markedContent"><span dir="ltr" role="presentation">4</span></span><span id="page6R_mcid147" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid148" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid149" class="markedContent"> <span dir="ltr" role="presentation">Pseudomonas</span></span><span id="page6R_mcid150" class="markedContent"></span><span id="page6R_mcid151" class="markedContent"> <span dir="ltr" role="presentation">aeruginosa</span></span><span id="page6R_mcid152" class="markedContent"></span><span id="page6R_mcid153" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid154" class="markedContent"><span dir="ltr" role="presentation">5</span></span><span id="page6R_mcid155" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid156" class="markedContent"><span dir="ltr" role="presentation">4</span></span><span id="page6R_mcid157" class="markedContent"><span dir="ltr" role="presentation">%)</span></span><span id="page6R_mcid158" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid159" class="markedContent"></span><span id="page6R_mcid160" class="markedContent"> <span dir="ltr" role="presentation">Klebsiella</span></span><span id="page6R_mcid161" class="markedContent"></span><span id="page6R_mcid162" class="markedContent"> <span dir="ltr" role="presentation">spp</span></span><span id="page6R_mcid163" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid164" class="markedContent"></span><span id="page6R_mcid165" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid166" class="markedContent"><span dir="ltr" role="presentation">1</span></span><span id="page6R_mcid167" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid168" class="markedContent"><span dir="ltr" role="presentation">3</span></span><span id="page6R_mcid169" class="markedContent"><span dir="ltr" role="presentation">%). </span></span><span id="page6R_mcid171" class="markedContent"><span dir="ltr" role="presentation">Eight</span></span><span id="page6R_mcid172" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid173" class="markedContent"><span dir="ltr" role="presentation">8</span></span><span id="page6R_mcid174" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid175" class="markedContent"> <span dir="ltr" role="presentation">antibiotics used against</span></span><span id="page6R_mcid176" class="markedContent"> <span dir="ltr" role="presentation">Staphylococcus</span></span><span id="page6R_mcid177" class="markedContent"></span><span id="page6R_mcid178" class="markedContent"> <span dir="ltr" role="presentation">aureus</span></span><span id="page6R_mcid179" class="markedContent"></span><span id="page6R_mcid180" class="markedContent"> <span dir="ltr" role="presentation">which was the most prevalent isolate showed below</span></span><span id="page6R_mcid181" class="markedContent"></span><span id="page6R_mcid182" class="markedContent"> <span dir="ltr" role="presentation">50</span></span><span id="page6R_mcid183" class="markedContent"><span dir="ltr" role="presentation">% </span></span><span id="page6R_mcid184" class="markedContent"><span dir="ltr" role="presentation">sensitivity</span></span><span id="page6R_mcid185" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid186" class="markedContent"> <span dir="ltr" role="presentation">High level resistance to commonly prescribed and administered antibiotics was observed</span></span><span id="page6R_mcid187" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid188" class="markedContent"> <span dir="ltr" role="presentation">The most </span></span><span id="page6R_mcid189" class="markedContent"><span dir="ltr" role="presentation">frequently isolated bacteria in this study were consistent with the isolates which could cause nosocomial </span></span><span id="page6R_mcid190" class="markedContent"><span dir="ltr" role="presentation">infections</span></span><span id="page6R_mcid191" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Mary Uche Kalu, Emmanuel Onwubiko Nwankwo, Ebubechi Uloma Okey-kalu Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/413 Mon, 26 Dec 2022 00:00:00 +0700 Bacterial Contamination of Door Handles of Commercial Buses in Umuahia Metropolis Abia State https://li02.tci-thaijo.org/index.php/ssstj/article/view/414 <p>Commercial vehicles are all kinds of vehicles used to transport goods and people. Microbiological investigationof publicly touchable surfaces has become an interest to researchers because surfaces that are contaminated can function as reservoir of potential pathogens. This study was carried out to determine the levels of bacterialcontamination on the surfaces of two door handles on public buses within Umuahia metropolis. A total of 70samples, 35 each from the passengers and driver’s door handles surface were collected and analyzed. The analysisinvolved bacterial isolation and identification of organisms by standard microbiological procedures. Theprevalence and bacteria count were carried out. The antibiotic sensitivity pattern of the isolates were done usingthe disc diffusion method. A total number of 73 bacterial organisms were isolated. The following potentialpathogenic bacteria were observed; Staphylococcus aureus (6.8%), Staphylococcus epidermidis (5.5%),Streptococcus faecalis (2.7%), Escherichia coli (6.8%), Klebsiella spp. (5.5%), Enterobacter spp. (4.1%), Pseudomonasaeruginosa (17.8%), Proteus spp. (23.3%), Micrococcus spp. (6.8%) and Bacillus spp. (20.5%). Ofloxacin, Pefloxacinand Gentamicin are effective and exhibited encouraging results while Ampicillin and Trimethoprim were resistant to most isolates. The result actually shows that the door handles of motor vehicle used for public transportationcan be a significant reservoir for spreading potential pathogenic microorganisms.</p> Emmanuel Onwubiko Nwankwo, Ebubechi Uloma Okey-kalu, Favour Amuche Eze Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/414 Mon, 26 Dec 2022 00:00:00 +0700 Sound Insolation of Local Economic Materials Prepared by Natural Rubber Latex and Pineapple Leaf Fiber https://li02.tci-thaijo.org/index.php/ssstj/article/view/415 <p>The sound insulation properties of local economic materials made from natural rubber latex and pineapple leaf fiber were investigated, in order to develop and increase the economy of the community. The surface of pineapple leaf fiber was treated with alkaline treatment individually. The random fiber range was mixed with natural rubber latex in five different fractions, varying from 10% to 50% with an increment of 10%. The thickness of each sample is kept constant at 50 mm. Method used to measure sound absorption coefficient (α) is Impedance Tube Method ASTM E1050-09, which has been used for measuring the sound absorption and sound transmission loss. It was found that the sound absorption coefficient (SAC) increases with the fiber fraction. The sound insulation test results show that the obtained product of natural rubber with pineapple leaf fiber has a promising possibility that can be used as a potential material for the development of sustainable sound absorber material.</p> Nuorn Choothong, Sonthaya Pongthanee Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/415 Mon, 26 Dec 2022 00:00:00 +0700 Motorcycle Speed Calculation while Driving with an Animation from a Smartphone https://li02.tci-thaijo.org/index.php/ssstj/article/view/423 <p><span id="page6R_mcid32" class="markedContent"><span dir="ltr" role="presentation">This research adapts basic technologies to develop</span> <span dir="ltr" role="presentation">a method for determining motorcycle velocity that may be </span><span dir="ltr" role="presentation">used as evidence against those who exceed the speed limit in areas lacking speed detection devices</span></span><span id="page6R_mcid33" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid34" class="markedContent"> <span dir="ltr" role="presentation">The speed </span></span><span id="page6R_mcid35" class="markedContent"><span dir="ltr" role="presentation">was measured on Samsen roads in Bangkok, at Google Earth locations</span></span><span id="page6R_mcid36" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid37" class="markedContent"><span dir="ltr" role="presentation">1346'33</span></span><span id="page6R_mcid38" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid39" class="markedContent"><span dir="ltr" role="presentation">51</span></span><span id="page6R_mcid40" class="markedContent"><span dir="ltr" role="presentation">"</span></span><span id="page6R_mcid41" class="markedContent"><span dir="ltr" role="presentation">N 10030'25</span></span><span id="page6R_mcid42" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid43" class="markedContent"><span dir="ltr" role="presentation">96</span></span><span id="page6R_mcid44" class="markedContent"><span dir="ltr" role="presentation">"</span></span><span id="page6R_mcid45" class="markedContent"><span dir="ltr" role="presentation">E</span></span><span id="page6R_mcid46" class="markedContent"><span dir="ltr" role="presentation">).</span></span><span id="page6R_mcid47" class="markedContent"> <span dir="ltr" role="presentation">The speeds </span></span><span id="page6R_mcid48" class="markedContent"><span dir="ltr" role="presentation">of 40, 60, and 80 kilometers per hour were measured and recorded using two</span></span><span id="page6R_mcid49" class="markedContent"></span><span id="page6R_mcid50" class="markedContent"> <span dir="ltr" role="presentation">smartphones</span></span><span id="page6R_mcid51" class="markedContent"></span><span id="page6R_mcid52" class="markedContent"> <span dir="ltr" role="presentation">and placed in points A </span></span><span id="page6R_mcid53" class="markedContent"><span dir="ltr" role="presentation">and B in two reference locations</span></span><span id="page6R_mcid54" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid55" class="markedContent"> <span dir="ltr" role="presentation">The videos were then converted to image files to count the number of frames </span></span><span id="page6R_mcid56" class="markedContent"><span dir="ltr" role="presentation">and time traveled</span></span><span id="page6R_mcid57" class="markedContent"></span><span id="page6R_mcid58" class="markedContent"> <span dir="ltr" role="presentation">on the motorcycle and estimate the movement speed</span></span><span id="page6R_mcid59" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid60" class="markedContent"> <span dir="ltr" role="presentation">The measurement results showed that the </span></span><span id="page6R_mcid61" class="markedContent"><span dir="ltr" role="presentation">values were not significantly different from those obtained from google earth at the significance level of 0</span></span><span id="page6R_mcid62" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid63" class="markedContent"><span dir="ltr" role="presentation">05</span></span><span id="page6R_mcid64" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid65" class="markedContent"> <span dir="ltr" role="presentation">The</span></span><span id="page6R_mcid66" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">data was analyzed by excel</span></span><span id="page6R_mcid67" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">t</span></span><span id="page6R_mcid69" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">T</span></span><span id="page6R_mcid71" class="markedContent"><span dir="ltr" role="presentation">est</span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">:</span></span><span id="page6R_mcid73" class="markedContent"> <span dir="ltr" role="presentation">Two</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid75" class="markedContent"><span dir="ltr" role="presentation">Sample</span></span><span id="page6R_mcid76" class="markedContent"> <span dir="ltr" role="presentation">Assuming Equal Variances</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">).</span></span></p> Wutthikorn Malikong, Vachira Chaychumdee, Pannaporn Hirannawakun, Narong Sangwaranatee, Nisakorn Sangwaranatee, Piyawat Mankhong, Nuttapong Wattanasiripong Copyright (c) 2022 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/423 Wed, 28 Dec 2022 00:00:00 +0700 Subsurface Integrity Assessments of a Proposed Plaza Building at Oniru Lekki, Lagos, South-western Nigeria, Using Geoelectrical and Geotechnical Methods of Investigations https://li02.tci-thaijo.org/index.php/ssstj/article/view/425 <p><span id="page6R_mcid34" class="markedContent"><span dir="ltr" role="presentation">Subsurface integrity assessment for building foundation using geophysical and</span> <span dir="ltr" role="presentation">geotechnical methods was carried </span><span dir="ltr" role="presentation">out at Oniru, Eti</span></span><span id="page6R_mcid35" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid36" class="markedContent"> <span dir="ltr" role="presentation">Osa, Lagos State</span></span><span id="page6R_mcid37" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid38" class="markedContent"> <span dir="ltr" role="presentation">A total of twenty</span></span><span id="page6R_mcid39" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid40" class="markedContent"><span dir="ltr" role="presentation">five Vertical Electrical Sounding</span></span><span id="page6R_mcid41" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid42" class="markedContent"><span dir="ltr" role="presentation">VES</span></span><span id="page6R_mcid43" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid44" class="markedContent"><span dir="ltr" role="presentation">, five 2</span></span><span id="page6R_mcid45" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid46" class="markedContent"><span dir="ltr" role="presentation">D Resistivity </span><span dir="ltr" role="presentation">Imaging Survey traverses and two borings with Standard Penetration Test</span></span><span id="page6R_mcid47" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid48" class="markedContent"><span dir="ltr" role="presentation">SPT</span></span><span id="page6R_mcid49" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid50" class="markedContent"> <span dir="ltr" role="presentation">were carried out at the stud</span><span dir="ltr" role="presentation">y site</span></span><span id="page6R_mcid51" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid52" class="markedContent"><span dir="ltr" role="presentation">The acquired data were processed quantitatively using partial curve matching and computer iteration technique to </span><span dir="ltr" role="presentation">generate the geoelectric sections, the 2</span></span><span id="page6R_mcid53" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid54" class="markedContent"><span dir="ltr" role="presentation">D model and the SPT logs</span></span><span id="page6R_mcid55" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid56" class="markedContent"> <span dir="ltr" role="presentation">The VES results revealed five to six geologic </span><span dir="ltr" role="presentation">units corresponding to</span> <span dir="ltr" role="presentation">topsoil, clayey sand, sandy clay, clay</span></span><span id="page6R_mcid57" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid58" class="markedContent"><span dir="ltr" role="presentation">peat, and sand while the 2</span></span><span id="page6R_mcid59" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid60" class="markedContent"><span dir="ltr" role="presentation">D resistivity structure </span><span dir="ltr" role="presentation">corresponds with the VES result</span></span><span id="page6R_mcid61" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid62" class="markedContent"> <span dir="ltr" role="presentation">The borehole log reveals sand layers having an N</span></span><span id="page6R_mcid63" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid64" class="markedContent"><span dir="ltr" role="presentation">value of 22</span></span><span id="page6R_mcid65" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid66" class="markedContent"><span dir="ltr" role="presentation">30 which is </span><span dir="ltr" role="presentation">indicative of medium</span></span><span id="page6R_mcid67" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">dense, brown</span></span><span id="page6R_mcid69" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">medium to fine</span></span><span id="page6R_mcid71" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid72" class="markedContent"> <span dir="ltr" role="presentation">sand</span> <span dir="ltr" role="presentation">with occasional gravels from depth 1</span></span><span id="page6R_mcid73" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">50</span></span><span id="page6R_mcid75" class="markedContent"> <span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid76" class="markedContent"> <span dir="ltr" role="presentation">7</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">50m</span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid80" class="markedContent"> <span dir="ltr" role="presentation">The </span><span dir="ltr" role="presentation">borehole log information correlates well with the VES</span></span><span id="page6R_mcid81" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">2</span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">D result</span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid86" class="markedContent"> <span dir="ltr" role="presentation">For the sand layer which connotes dense, grey </span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">medium to fine</span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid90" class="markedContent"> <span dir="ltr" role="presentation">sand with occasional gravels from a depth 7</span></span><span id="page6R_mcid91" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid92" class="markedContent"><span dir="ltr" role="presentation">50</span></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">–</span></span><span id="page6R_mcid94" class="markedContent"> <span dir="ltr" role="presentation">15</span></span><span id="page6R_mcid95" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid96" class="markedContent"><span dir="ltr" role="presentation">75m with N</span></span><span id="page6R_mcid97" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">value rangi</span><span dir="ltr" role="presentation">ng from 26</span></span><span id="page6R_mcid99" class="markedContent"><span dir="ltr" role="presentation">–</span></span><span id="page6R_mcid100" class="markedContent"><span dir="ltr" role="presentation">30m</span></span><span id="page6R_mcid101" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid102" class="markedContent"> <span dir="ltr" role="presentation">The </span><span dir="ltr" role="presentation">study analysis shows that the</span> <span dir="ltr" role="presentation">proposed building could be placed on the dense sand at depth 7</span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid104" class="markedContent"><span dir="ltr" role="presentation">50</span></span><span id="page6R_mcid105" class="markedContent"> <span dir="ltr" role="presentation">–</span></span><span id="page6R_mcid106" class="markedContent"> <span dir="ltr" role="presentation">15</span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid108" class="markedContent"><span dir="ltr" role="presentation">75m, this, </span><span dir="ltr" role="presentation">however, should depend on the proposed load, length, and breadth of the proposed building</span></span><span id="page6R_mcid109" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid110" class="markedContent"> <span dir="ltr" role="presentation">This study has provided </span><span dir="ltr" role="presentation">useful in</span><span dir="ltr" role="presentation">formation about the subsurface condition for engineering structure and zone suitable for the proposed </span><span dir="ltr" role="presentation">foundation</span></span><span id="page6R_mcid111" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Adegbite Joseph Taye, Adeoti Lukumon, Johnson Temitayo Olatilewa, Anukwu Geraldine Chibuzo, Adeleke Taofik Copyright (c) 2023 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/425 Tue, 03 Jan 2023 00:00:00 +0700 Road Construction and Vehicular Activities as Indicators for Heavy Metal Pollution in Osogbo Metropolis, South West Nigeria https://li02.tci-thaijo.org/index.php/ssstj/article/view/426 <p><span id="page6R_mcid64" class="markedContent"><span dir="ltr" role="presentation">The levels of heavy metals in soil samples from selected major roads under construction, burrow sites</span></span><span id="page6R_mcid65" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid66" class="markedContent"><span dir="ltr" role="presentation">a place </span></span><span id="page6R_mcid67" class="markedContent"><span dir="ltr" role="presentation">where soil was obtained for road filling</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid69" class="markedContent"> <span dir="ltr" role="presentation">and two roads under use h</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">ave been investigated</span></span><span id="page6R_mcid71" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid72" class="markedContent"> <span dir="ltr" role="presentation">Soil samples were </span></span><span id="page6R_mcid73" class="markedContent"><span dir="ltr" role="presentation">collected and digested using standard methods</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid75" class="markedContent"> <span dir="ltr" role="presentation">The digests were analyzed for Ni, Cr, Zn, Cd, Cu and Pb using </span></span><span id="page6R_mcid76" class="markedContent"><span dir="ltr" role="presentation">Atomic Absorption Spectrophotometer</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid78" class="markedContent"> <span dir="ltr" role="presentation">The data were subjected to descriptive statistics, non</span></span><span id="page6R_mcid79" class="markedContent"></span><span id="page6R_mcid80" class="markedContent"> <span dir="ltr" role="presentation">linear regress</span></span><span id="page6R_mcid81" class="markedContent"><span dir="ltr" role="presentation">ion </span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">and one way analysis of variance</span></span><span id="page6R_mcid83" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">ANOVA</span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">).</span></span><span id="page6R_mcid86" class="markedContent"> <span dir="ltr" role="presentation">The results showed that cadmium had the highest Contamination </span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">Factor</span></span><span id="page6R_mcid88" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">CF</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">).</span></span><span id="page6R_mcid91" class="markedContent"> <span dir="ltr" role="presentation">The Pollution Load Index of the roads under construction was higher than each of the Burrow site</span></span><span id="page6R_mcid92" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">and one of the Trunk C roads analyzed</span></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">for comparison</span></span><span id="page6R_mcid94" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid95" class="markedContent"> <span dir="ltr" role="presentation">The Ecological Risk Factor of the sampling sites was </span></span><span id="page6R_mcid96" class="markedContent"><span dir="ltr" role="presentation">less than 40 which indicated that, the levels of heavy metals on the road construction sites did not pose </span></span><span id="page6R_mcid97" class="markedContent"><span dir="ltr" role="presentation">ecological risks to the environment</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid99" class="markedContent"> <span dir="ltr" role="presentation">The Ecological Risk Index of each of all the</span></span><span id="page6R_mcid100" class="markedContent"></span><span id="page6R_mcid101" class="markedContent"> <span dir="ltr" role="presentation">sampling sites was less than </span></span><span id="page6R_mcid102" class="markedContent"><span dir="ltr" role="presentation">150 indicating that they fell within the low ecological risk category</span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid104" class="markedContent"> <span dir="ltr" role="presentation">The study established that the Burrow site </span></span><span id="page6R_mcid105" class="markedContent"><span dir="ltr" role="presentation">did not contribute to the heavy metal concentration of the road under construction and the contamination was </span></span><span id="page6R_mcid106" class="markedContent"><span dir="ltr" role="presentation">tra</span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">ced to vehicular activities</span></span><span id="page6R_mcid108" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Wasiu Bolade Agbaje, Mutiu Alani Fakunle, Luqman Adeyemi Azeez, Olalekan Aderemi Olabode, Oluwadurotimi Olutosin Akintade Copyright (c) 2023 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/426 Tue, 03 Jan 2023 00:00:00 +0700 Bacteriocin from Bacillus velezensis BUU004 as a Seafood Preservative: Antibacterial Potential, and Physical and Chemical Qualities of Dried, Seasoned, and Crushed Squids https://li02.tci-thaijo.org/index.php/ssstj/article/view/428 <p><span id="page6R_mcid67" class="markedContent"><span dir="ltr" role="presentation">Food safety of seafood</span></span><span id="page6R_mcid68" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid69" class="markedContent"><span dir="ltr" role="presentation">based products has become an important health threat in Thailand</span></span><span id="page6R_mcid70" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid71" class="markedContent"> <span dir="ltr" role="presentation">Simultaneously, </span></span><span id="page6R_mcid72" class="markedContent"><span dir="ltr" role="presentation">potential hazards posed by the use of chemical preservatives have prompted the advent</span></span><span id="page6R_mcid73" class="markedContent"> <span dir="ltr" role="presentation">of alternative technologies</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid75" class="markedContent"><span dir="ltr" role="presentation">Bacteria</span></span><span id="page6R_mcid76" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">derived substances have attracted interest as biopreservative to respond to health conscious demand of </span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">consumers</span></span><span id="page6R_mcid79" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid80" class="markedContent"> <span dir="ltr" role="presentation">In order to enhance biosafety quality from a farm to fork cycle of traditional seafood products, </span></span><span id="page6R_mcid81" class="markedContent"><span dir="ltr" role="presentation">bacteri</span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">ological assessment during multiple steps related to preparation of dried, seasoned and crushed squids was </span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">conducted</span></span><span id="page6R_mcid84" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid85" class="markedContent"> <span dir="ltr" role="presentation">Total viable counts</span></span><span id="page6R_mcid86" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid87" class="markedContent"><span dir="ltr" role="presentation">TVC</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid89" class="markedContent"> <span dir="ltr" role="presentation">in the ranges of 10</span></span><span id="page6R_mcid90" class="markedContent"><span dir="ltr" role="presentation">2</span></span><span id="page6R_mcid91" class="markedContent"> <span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid92" class="markedContent"></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">10</span></span><span id="page6R_mcid94" class="markedContent"><span dir="ltr" role="presentation">3</span></span><span id="page6R_mcid95" class="markedContent"></span><span id="page6R_mcid96" class="markedContent"> <span dir="ltr" role="presentation">CFU</span></span><span id="page6R_mcid97" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">g were observed across a series of the</span></span><span id="page6R_mcid99" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">preparation from rinsing</span></span><span id="page6R_mcid100" class="markedContent"></span><span id="page6R_mcid101" class="markedContent"> <span dir="ltr" role="presentation">to 2</span></span><span id="page6R_mcid102" class="markedContent"><span dir="ltr" role="presentation">nd</span></span><span id="page6R_mcid103" class="markedContent"></span><span id="page6R_mcid104" class="markedContent"> <span dir="ltr" role="presentation">sun</span></span><span id="page6R_mcid105" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid106" class="markedContent"><span dir="ltr" role="presentation">dry ph</span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">ases</span></span><span id="page6R_mcid108" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid109" class="markedContent"> <span dir="ltr" role="presentation">Homemade seasoning sauce composed mainly of Thai spices and </span></span><span id="page6R_mcid110" class="markedContent"><span dir="ltr" role="presentation">flavoring was the common source of spoilage bacteria supported by the highest TVC population and diversity</span></span><span id="page6R_mcid111" class="markedContent"><span dir="ltr" role="presentation">. </span></span><span id="page6R_mcid112" class="markedContent"><span dir="ltr" role="presentation">Three bacterial genera belonging to</span></span><span id="page6R_mcid113" class="markedContent"> <span dir="ltr" role="presentation">Bacillus</span></span><span id="page6R_mcid114" class="markedContent"><span dir="ltr" role="presentation">,</span></span><span id="page6R_mcid115" class="markedContent"></span><span id="page6R_mcid116" class="markedContent"> <span dir="ltr" role="presentation">Kocuria</span></span><span id="page6R_mcid117" class="markedContent"> <span dir="ltr" role="presentation">and</span></span><span id="page6R_mcid118" class="markedContent"> <span dir="ltr" role="presentation">Staphylococcus</span></span><span id="page6R_mcid119" class="markedContent"></span><span id="page6R_mcid120" class="markedContent"> <span dir="ltr" role="presentation">existed p</span></span><span id="page6R_mcid121" class="markedContent"><span dir="ltr" role="presentation">redominantly in the prepared </span></span><span id="page6R_mcid122" class="markedContent"><span dir="ltr" role="presentation">squids</span></span><span id="page6R_mcid123" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid124" class="markedContent"></span><span id="page6R_mcid125" class="markedContent"> <span dir="ltr" role="presentation">In the subsequent phase of study, antibacterial potential,</span></span><span id="page6R_mcid126" class="markedContent"></span><span id="page6R_mcid127" class="markedContent"> <span dir="ltr" role="presentation">and mode of action of a semi</span></span><span id="page6R_mcid128" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid129" class="markedContent"><span dir="ltr" role="presentation">purified solution </span></span><span id="page6R_mcid130" class="markedContent"><span dir="ltr" role="presentation">containing bacteriocin from</span></span><span id="page6R_mcid131" class="markedContent"></span><span id="page6R_mcid132" class="markedContent"> <span dir="ltr" role="presentation">B</span></span><span id="page6R_mcid133" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid134" class="markedContent"> <span dir="ltr" role="presentation">velezensis</span></span><span id="page6R_mcid135" class="markedContent"></span><span id="page6R_mcid136" class="markedContent"> <span dir="ltr" role="presentation">BUU004</span></span><span id="page6R_mcid137" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid138" class="markedContent"><span dir="ltr" role="presentation">SPS</span></span><span id="page6R_mcid139" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid140" class="markedContent"><span dir="ltr" role="presentation">BV</span></span><span id="page6R_mcid141" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid142" class="markedContent"> <span dir="ltr" role="presentation">against pathogenic</span></span><span id="page6R_mcid143" class="markedContent"> <span dir="ltr" role="presentation">B</span></span><span id="page6R_mcid144" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid145" class="markedContent"> <span dir="ltr" role="presentation">cereus</span></span><span id="page6R_mcid146" class="markedContent"> <span dir="ltr" role="presentation">were investigated</span></span><span id="page6R_mcid147" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid148" class="markedContent"> <span dir="ltr" role="presentation">The </span></span><span id="page6R_mcid149" class="markedContent"><span dir="ltr" role="presentation">SPS</span></span><span id="page6R_mcid150" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid151" class="markedContent"><span dir="ltr" role="presentation">BV</span></span><span id="page6R_mcid152" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid153" class="markedContent"><span dir="ltr" role="presentation">800 AU</span></span><span id="page6R_mcid154" class="markedContent"><span dir="ltr" role="presentation">/</span></span><span id="page6R_mcid155" class="markedContent"><span dir="ltr" role="presentation">mL</span></span><span id="page6R_mcid156" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid157" class="markedContent"> <span dir="ltr" role="presentation">exhibited strong bactericidal activity towards</span></span><span id="page6R_mcid158" class="markedContent"> <span dir="ltr" role="presentation">B</span></span><span id="page6R_mcid159" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid160" class="markedContent"> <span dir="ltr" role="presentation">cereus</span></span><span id="page6R_mcid161" class="markedContent"></span><span id="page6R_mcid162" class="markedContent"> <span dir="ltr" role="presentation">through cell lysis</span></span><span id="page6R_mcid163" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid164" class="markedContent"> <span dir="ltr" role="presentation">Lastly, </span></span><span id="page6R_mcid165" class="markedContent"><span dir="ltr" role="presentation">biopreservative potential of the SPS</span></span><span id="page6R_mcid166" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid167" class="markedContent"><span dir="ltr" role="presentation">BV was evaluated in the post</span></span><span id="page6R_mcid168" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid169" class="markedContent"><span dir="ltr" role="presentation">prepared dried squids during 28</span></span><span id="page6R_mcid170" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid171" class="markedContent"><span dir="ltr" role="presentation">day storage at</span></span><span id="page6R_mcid172" class="markedContent"><br role="presentation"><span dir="ltr" role="presentation">room temperature</span></span><span id="page6R_mcid173" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid174" class="markedContent"> <span dir="ltr" role="presentation">The SPS</span></span><span id="page6R_mcid175" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid176" class="markedContent"><span dir="ltr" role="presentation">BV was as effect</span></span><span id="page6R_mcid177" class="markedContent"><span dir="ltr" role="presentation">ive as commercial nisin for controlling food spoilage bacteria along </span></span><span id="page6R_mcid178" class="markedContent"><span dir="ltr" role="presentation">with significant reductions in moisture content and a</span></span><span id="page6R_mcid179" class="markedContent"><span dir="ltr" role="presentation">w</span></span><span id="page6R_mcid180" class="markedContent"></span><span id="page6R_mcid181" class="markedContent"> <span dir="ltr" role="presentation">of dried squids during storage</span></span><span id="page6R_mcid182" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid183" class="markedContent"> <span dir="ltr" role="presentation">This study confirms the </span></span><span id="page6R_mcid184" class="markedContent"><span dir="ltr" role="presentation">biopreservative potential of the SPS</span></span><span id="page6R_mcid185" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid186" class="markedContent"><span dir="ltr" role="presentation">BV in dried seafood products in Thailan</span></span><span id="page6R_mcid187" class="markedContent"><span dir="ltr" role="presentation">d</span></span><span id="page6R_mcid188" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Pornpimon Soodsawaeng, Nanticha Rattanamangkalanon, Traimat Boonthai, Verapong Vuthiphandchai, Subuntith Nimrat Copyright (c) 2023 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/428 Wed, 04 Jan 2023 00:00:00 +0700 Mechanical Properties Enhancement of the Cement Mortar by Synthetic Zeolite Polymer Composites https://li02.tci-thaijo.org/index.php/ssstj/article/view/429 <p><span id="page6R_mcid32" class="markedContent"><span dir="ltr" role="presentation">The performance of</span> <span dir="ltr" role="presentation">cement mortar can be improved with additives based on waste by</span></span><span id="page6R_mcid33" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid34" class="markedContent"><span dir="ltr" role="presentation">products</span></span><span id="page6R_mcid35" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid36" class="markedContent"> <span dir="ltr" role="presentation">Synthetic zeolite </span><span dir="ltr" role="presentation">polymer composites</span></span><span id="page6R_mcid37" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid38" class="markedContent"><span dir="ltr" role="presentation">referred as SZPC</span></span><span id="page6R_mcid39" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid40" class="markedContent"> <span dir="ltr" role="presentation">produced from the combination of solid waste ashes with a selective </span><span dir="ltr" role="presentation">acrylic compound was used as a cement mortar</span> <span dir="ltr" role="presentation">additive</span></span><span id="page6R_mcid41" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid42" class="markedContent"> <span dir="ltr" role="presentation">The effect of SZPC as an additive on hydration reaction </span><span dir="ltr" role="presentation">of ordinary Portland cement</span></span><span id="page6R_mcid43" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid44" class="markedContent"><span dir="ltr" role="presentation">referred as OPC</span></span><span id="page6R_mcid45" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid46" class="markedContent"> <span dir="ltr" role="presentation">at different amounts of SZPC, from 1</span></span><span id="page6R_mcid47" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid48" class="markedContent"><span dir="ltr" role="presentation">4</span></span><span id="page6R_mcid49" class="markedContent"><span dir="ltr" role="presentation">%</span></span><span id="page6R_mcid50" class="markedContent"> <span dir="ltr" role="presentation">of OPC weight, as well as </span><span dir="ltr" role="presentation">microstructure and mechanical behavior of the cement mortar are determined</span></span><span id="page6R_mcid51" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid52" class="markedContent"> <span dir="ltr" role="presentation">T</span><span dir="ltr" role="presentation">he results from the hydration </span><span dir="ltr" role="presentation">reaction rate test showed that the optimum amount of SZPC as the additive was 2</span></span><span id="page6R_mcid53" class="markedContent"><span dir="ltr" role="presentation">%</span></span><span id="page6R_mcid54" class="markedContent"> <span dir="ltr" role="presentation">of OPC weight</span></span><span id="page6R_mcid55" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid56" class="markedContent"> <span dir="ltr" role="presentation">Compressive </span><span dir="ltr" role="presentation">strength and flexural strength of the cement mortar after 1, 7, 14 and 28 days of curing increased, with the largest</span><br role="presentation"><span dir="ltr" role="presentation">i</span><span dir="ltr" role="presentation">ncreases at the early stage</span></span><span id="page6R_mcid57" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid58" class="markedContent"> <span dir="ltr" role="presentation">Additions of SZPC, synthesized by a waste by</span></span><span id="page6R_mcid59" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid60" class="markedContent"><span dir="ltr" role="presentation">product, improved mechanical behavior </span><span dir="ltr" role="presentation">of cement mortars</span> <span dir="ltr" role="presentation">supporting sustainable development and the circular economy</span></span><span id="page6R_mcid61" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Kisun Chunti, Parinya Chakartnarodom, Passakorn Sonprasarn, Wichit Prakaypan, Edward A. Laitila, Sureerat Polsilapa Copyright (c) 2023 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/429 Fri, 06 Jan 2023 00:00:00 +0700 Impact of the Hybrid-Aluminum Additive on the Hydration Kinetics of Portland Cement in Fiber-Reinforced Cement Composites https://li02.tci-thaijo.org/index.php/ssstj/article/view/430 <p><span id="page6R_mcid73" class="markedContent"><span dir="ltr" role="presentation">A hybrid</span></span><span id="page6R_mcid74" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid75" class="markedContent"><span dir="ltr" role="presentation">aluminum additive</span></span><span id="page6R_mcid76" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid77" class="markedContent"><span dir="ltr" role="presentation">HAA</span></span><span id="page6R_mcid78" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid79" class="markedContent"> <span dir="ltr" role="presentation">synthesized from industrial wastes including aluminum dross and flue gas </span></span><span id="page6R_mcid80" class="markedContent"><span dir="ltr" role="presentation">desulfurized</span></span><span id="page6R_mcid81" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid82" class="markedContent"><span dir="ltr" role="presentation">FGD</span></span><span id="page6R_mcid83" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid84" class="markedContent"> <span dir="ltr" role="presentation">gypsum was used as an additive for fiber</span></span><span id="page6R_mcid85" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid86" class="markedContent"><span dir="ltr" role="presentation">reinforced cement composites</span></span><span id="page6R_mcid87" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid88" class="markedContent"><span dir="ltr" role="presentation">FRCC</span></span><span id="page6R_mcid89" class="markedContent"><span dir="ltr" role="presentation">).</span></span><span id="page6R_mcid90" class="markedContent"> <span dir="ltr" role="presentation">The impact </span></span><span id="page6R_mcid91" class="markedContent"><span dir="ltr" role="presentation">of this additive on hydration kinetics was observed by the temperature change over time for the various HAA </span></span><span id="page6R_mcid92" class="markedContent"><span dir="ltr" role="presentation">mixtures with ordinary Portland cement</span></span><span id="page6R_mcid93" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid94" class="markedContent"><span dir="ltr" role="presentation">OPC</span></span><span id="page6R_mcid95" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid96" class="markedContent"><span dir="ltr" role="presentation">, sand, cellulose fibers, polyvinyl alcohol</span></span><span id="page6R_mcid97" class="markedContent"> <span dir="ltr" role="presentation">(</span></span><span id="page6R_mcid98" class="markedContent"><span dir="ltr" role="presentation">PVA</span></span><span id="page6R_mcid99" class="markedContent"><span dir="ltr" role="presentation">)</span></span><span id="page6R_mcid100" class="markedContent"> <span dir="ltr" role="presentation">fibers, and water, </span></span><span id="page6R_mcid101" class="markedContent"><span dir="ltr" role="presentation">based on the method desc</span></span><span id="page6R_mcid102" class="markedContent"><span dir="ltr" role="presentation">ribed in ASTM C186</span></span><span id="page6R_mcid103" class="markedContent"><span dir="ltr" role="presentation">-</span></span><span id="page6R_mcid104" class="markedContent"><span dir="ltr" role="presentation">98</span></span><span id="page6R_mcid105" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid106" class="markedContent"> <span dir="ltr" role="presentation">The results showed that the hydration kinetics of OPC in the </span></span><span id="page6R_mcid107" class="markedContent"><span dir="ltr" role="presentation">FRCC was improved by using HAA</span></span><span id="page6R_mcid108" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid109" class="markedContent"> <span dir="ltr" role="presentation">In addition,</span></span><span id="page6R_mcid110" class="markedContent"> <span dir="ltr" role="presentation">when the amount of HAA was at 3</span></span><span id="page6R_mcid111" class="markedContent"><span dir="ltr" role="presentation">%</span></span><span id="page6R_mcid112" class="markedContent"> <span dir="ltr" role="presentation">of the OPC weight, the </span></span><span id="page6R_mcid113" class="markedContent"><span dir="ltr" role="presentation">hydration reaction rate</span></span><span id="page6R_mcid114" class="markedContent"></span><span id="page6R_mcid115" class="markedContent"> <span dir="ltr" role="presentation">was improved by 41</span></span><span id="page6R_mcid116" class="markedContent"><span dir="ltr" role="presentation">%.</span></span><span id="page6R_mcid117" class="markedContent"> <span dir="ltr" role="presentation">The HAA additive acted as</span></span><span id="page6R_mcid118" class="markedContent"> <span dir="ltr" role="presentation">an accelerating agent by shortening the </span></span><span id="page6R_mcid119" class="markedContent"><span dir="ltr" role="presentation">setting time and enhancing the temperature of the hydration reaction</span></span><span id="page6R_mcid120" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid121" class="markedContent"> <span dir="ltr" role="presentation">This suggests that the cement paste can set </span></span><span id="page6R_mcid122" class="markedContent"><span dir="ltr" role="presentation">faster, reducing the cycle time in FRCC processing</span></span><span id="page6R_mcid123" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid124" class="markedContent"> <span dir="ltr" role="presentation">Even though further addition of the HAA increased</span></span><span id="page6R_mcid125" class="markedContent"> <span dir="ltr" role="presentation">the </span></span><span id="page6R_mcid126" class="markedContent"><span dir="ltr" role="presentation">reaction rate, the setting time of OPC was too short to form a green sheet for the actual production of FRCC on </span></span><span id="page6R_mcid127" class="markedContent"><span dir="ltr" role="presentation">an industrial scale</span></span><span id="page6R_mcid128" class="markedContent"><span dir="ltr" role="presentation">.</span></span><span id="page6R_mcid129" class="markedContent"> <span dir="ltr" role="presentation">In addition, the heat released during the test, representing by the temperature change of the </span></span><span id="page6R_mcid130" class="markedContent"><span dir="ltr" role="presentation">sample, was too high whic</span></span><span id="page6R_mcid131" class="markedContent"><span dir="ltr" role="presentation">h could have a negative impact on the finished FRCC products</span></span><span id="page6R_mcid132" class="markedContent"><span dir="ltr" role="presentation">.</span></span></p> Juthamat Nithipaiboon, Wichit Prakaypan, Parinya Chakartnarodom, Edward A Laitila, Nuntaporn Kongkajun Copyright (c) 2023 https://creativecommons.org/licenses/by/4.0 https://li02.tci-thaijo.org/index.php/ssstj/article/view/430 Fri, 06 Jan 2023 00:00:00 +0700