Abstract: Lipsticks constitute a significant source of transfer evidence, and can, therefore, provide corroborative or inclusionary evidence in criminal investigation. This study aimed to determine the uniqueness and persistence of different lipstick smears using Thin Layer Chromatography (TLC), and Gas Chromatography with a Flame Ionisation Detector (GC-FID). In this study, we analysed lipstick smears retrieved from tea cups exposed to the environment for up to four weeks. The n-alkane content of each sample was determined using GC-FID, while TLC was used to determine the number of bands, and retention factor of each band per smear. This study shows that TLC gives more consistent results over a 4-week period than GC-FID. It also proposes a maximum exposure time of two weeks for the analysis of lipsticks left in the open using GC-FID. Finally, we conclude that neither TLC nor GC-FID can distinguish lipstick evidence recovered from hypothetical crime scenes.
Abstract: The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.
Abstract: This investigation is focused on using of Mon dance
in Pathum Thani Province’s tradition and has the following
objectives: 1) to study the background of Mon dance in Pathum
Thani Province; 2) to study Mon dance in Pathum Thani Province;
and 3) to study of using Mon dance in Pathum Thani province’s
tradition. This qualitative research was conducted in Pathum Thani
province (in the central of Thailand). Data was collected from
documentary study and field data by means of observation, interview,
and group discussion. Workshops were also held with a total of 100
attendees, comprised of 20 key informants, 40 casual informants and
40 general informants. Data was validated using the triangulation
technique and the findings are presented using the descriptive
analysis. The results of the study show that the historical background
of Mon dance in Pathum Thani Province initiated during the war
evacuation from Martaban (south of Burma) to settle down in Sam
Khok, Pathum Thani Province in Ayutthaya period to Rattanakosin.
The study found that Mon dance typically consists of 12-13 dancing
process. The melodies have 12-13 songs. Piphat Mon (Mon
traditional music ensemble) is used in the performance. Performers
are dressed in Mon traditional costumes. The performers are 6-12
women and depending on the employer’s demands. Length of the
performance varies from the duration of music orchestration. Rituals
and customs performed are paying homage to teachers before the
performance. The offerings are composed of flowers, incense sticks,
candles, money gifts which are well arranged on a tray with pedestal,
and also liquors, tobaccos and pure water for asking propitiousness.
For the use of Mon dance in Pathum Thani Province’s tradition, it is
found that the dance is commonly performed in the funeral
ceremonial tradition at present because the physical postures of the
performance are considered graceful and exquisite. In addition, as for
its value, it has long been believed since the ancient times that Mon
dance was a sacred thing considered as the dignity and glorification
especially for funeral ceremonies of priest or royal hierarchy classes.
However, Mon dance has continued to be used in the traditions
associated with Mon people activities in Pathum Thani Province for
instance customary welcome for honor guest and Songkran festival.
Abstract: The objective of this research is to use Rhizophora wood to design a walking stick for elderly. The research was conducted by studying the behavior and the type of walking sticks used by 70 elderly aged between 60-80 years in Pragnamdaeng Sub-District, Samudsongkram Province. Questionnaires were used to collect data which were calculated to find percentage, mean, and standard deviation. The results are as follows: 1) most elderly use walking sticks due to the Osteoarthritis of the knees. 2) Most elderly need to use walking sticks because the walking sticks help to balance their positioning and prevent from stumble. 3) Most elderly agree that Rhizophora wood is suitable to make a walking stick because of its strength and toughness. 4) The design of the walking stick should be fine and practical with comfortable handle and the tip of the stick must not be slippery.
Abstract: Resource discovery is one of the chief services of a grid. A new approach to discover the provenances in grid through learning automata has been propounded in this article. The objective of the aforementioned resource-discovery service is to select the resource based upon the user-s applications and the mercantile yardsticks that is to say opting for an originator which can accomplish the user-s tasks in the most economic manner. This novel service is submitted in two phases. We proffered an applicationbased categorization by means of an intelligent nerve-prone plexus. The user in question sets his or her application as the input vector of the nerve-prone nexus. The output vector of the aforesaid network limns the appropriateness of any one of the resource for the presented executive procedure. The most scrimping option out of those put forward in the previous stage which can be coped with to fulfill the task in question is picked out. Te resource choice is carried out by means of the presented algorithm based upon the learning automata.
Abstract: Recognizing behavioral patterns of financial markets
is essential for traders. Japanese candlestick chart is a common tool to
visualize and analyze such patterns in an economic time series. Since
the world was introduced to Japanese candlestick charting, traders
saw how combining this tool with intelligent technical approaches
creates a powerful formula for the savvy investors.
This paper propose a generalization to box counting method of
Grassberger-Procaccia, which is based on computing the correlation
dimension of Japanese candlesticks instead commonly used 'close'
points. The results of this method applied on several foreign
exchange rates vs. IRR (Iranian Rial). Satisfactorily show lower
chaotic dimension of Japanese candlesticks series than regular
Grassberger-Procaccia method applied merely on close points of
these same candles. This means there is some valuable information
inside candlesticks.
Abstract: The aim of present experiment was to evaluate the
influence of cultivar to quality parameters of dried potato chips and
sticks produced in microwave-vacuum drier. The potatoes before
drying were blanched in oil and water at 180ºC and at 85ºC
respectively. The moisture content, crispiness, the colour (CIE
L*a*b*), the content of ascorbic acid, total carotenoids and total fat
content of dried potato chips and sticks was determined The highest
ascorbic acid content, high content of carotenoids, low total fat
content, low acrylamide content and good crispiness (low breaking
force) especially for sticks was determined in the samples of Gundega
cultivar.
Abstract: This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 ºC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was compared with higher extraction temperatures, which are frequently used for this kind of determinations. The profile of volatile compounds found in deepfried (F) and non-fried (NF) coated fish at 37 and 50 ºC was different from that obtained at 80 ºC. Concerning furan and its derivatives, an extra formation of these compounds was observed at higher extraction temperatures. The analysis of volatile and furanic compounds in fish coated sticks simulating the cooking and eating conditions can be reliably carried out setting the headspace absorption temperature at 37 ºC.