Search results for: Temsiri Suwan

Authors: Siriporn Okonogi, Temsiri Suwan, Sakornrat Khongkhunthian, Jakkapan Sirithunyalug

Abstract:

In this study, silver nanoparticles (AgNPs) were prepared using ascorbic acid as a reducing agent and silver nitrate as a precursor. The effects of gelatin (G) on particle characteristics and dental pathogen inhibition were investigated. The spectra of AgNPs and G-AgNPs were compared using UV-Vis and Energy-dispersive X-ray (EDX) spectroscopy. The obtained AgNPs and G-AgNPs showed the maximum absorption at 410 and 430 nm, respectively, and EDX spectra of both systems confirmed Ag element. Scanning electron microscope showed that AgNPs and G-AgNPs were spherical in shape. Particles size, size distribution, and zeta potential were determined using dynamic light scattering approach. The size of AgNPs and G-AgNPs were 56 ± 2.4 and 67 ± 3.6 nm, respectively with a size distribution of 0.23 ± 0.03 and 0.19 ± 0.02, respectively. AgNPs and G-AgNPs exhibited negative zeta potential of 24.1 ± 2.7 mV and 32.7 ± 1.2 mV, respectively. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the obtained AgNPs and G-AgNPs against three strains of dental pathogenic bacteria; Streptococcus gordonii, Streptococcus mutans, and Staphylococcus aureus were determined using broth dilution method. AgNPs and G-AgNPs showed the strongest inhibition against S. gordonii with the MIC of 0.05 and 0.025 mg/mL, respectively and the MBC of 0.1 and 0.05 mg/mL, respectively. Cytotoxicity test of AgNPs and G-AgNPs on human breast cancer cells using MTT assay indicated that G-AgNPs (0.1 mg/mL) was significantly stronger toxic than AgNPs with the cell inhibition of 91.1 ± 5.4%. G-AgNPs showed significantly less aggregation after storage at room temperature for 90 days than G-AgNPs.

Keywords: antipathogenic activity, ascorbic acid, cytotoxicity, stability

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Authors: Temsiri Suwan, Penpicha Wanachantararak, Sakornrat Khongkhunthian, Siriporn Okonogi

Abstract:

In the present study, silver nanoparticles (AgNPs) were synthesized by green synthesis approach using Moringa oleifera aqueous extract (ME) as a reducing agent and silver nitrate as a precursor. The obtained AgNPs were characterized using UV-Vis spectroscopy (UV-Vis), dynamic light scattering (DLS), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), and X-ray diffractometry (XRD). The results from UV-Vis revealed that the maximum absorption of AgNPs was at 430 nm and the EDX spectrum confirmed Ag element. The results from DLS indicated that the amount of ME played an important role in particle size, size distribution, and zeta potential of the obtained AgNPs. The smallest size (62.4 ± 1.8 nm) with narrow distribution (0.18 ± 0.02) of AgNPs was obtained after using 1% w/v of ME. This system gave high negative zeta potential of -36.5 ± 2.8 mV. SEM results indicated that the obtained AgNPs were spherical in shape. Antibacterial activity using dilution method revealed that the minimum inhibitory and minimum bactericidal concentrations of the obtained AgNPs against Streptococcus mutans were 0.025 and 0.1 mg/mL, respectively. Cytotoxicity test of AgNPs on adenocarcinomic human alveolar basal epithelial cells (A549) indicated that the particles impacted against A549 cells. The percentage of cell growth inhibition was 87.5 ± 3.6 % when only 0.1 mg/mL AgNPs was used. These results suggest that ME is the potential reducing agent for green synthesis of AgNPs.

Keywords: antibacterial activity, Moringa oleifera extract, reducing agent, silver nanoparticles

Procedia PDF Downloads 108

Authors: Temsiri Sapsaman, Anocha Bhocarattanahkul

Abstract:

The maintenance of work rolls in hot strip processing has been lengthy and difficult tasks for hot strip manufacturer because heavy work rolls have to be taken out of the production line, which could take hours. One way to increase the time between maintenance is to improve the effectiveness of the work roll cooling system such that the wear and tear more slowly occurs, while the operation cost is kept low. Therefore, this study aims to improve the work roll cooling system by providing the manufacturer the relationship between the work-roll temperature reduced by cooling and the water flow that can help manufacturer determining the more effective water flow of the cooling system. The relationship is found using simulation with a systematic process adjustment so that the satisfying quality of product is achieved. Results suggest that the manufacturer could reduce the water flow by 9% with roughly the same performance. With the same process adjustment, the feasibility of finishing-mill-stand reduction is also investigated. Results suggest its possibility.

Keywords: work-roll cooling system, hot strip process adjustment, feasibility study, stand reduction

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Authors: Peerawat Chailom, Pimgarn Suwan-Natada

Abstract:

The objective of this study is to examine the effects of e-commerce integrated for export marketing strategy on export advantage and firm performance. This study indicates that e-commerce infrastructure, organizational learning for e-commerce, and internet dissemination were antecedent of e-commerce integrated for export marketing strategy. In additional, export expertise is moderating variable of the research. In this study, 151 export businesses in Thailand are the sample of study. The results of study indicate that e-commerce integrated for export marketing strategy has significant positive influences on export advantage and export performance. Moreover, e-commerce infrastructure, organizational learning for e-commerce, and internet dissemination are have positive effects on e-commerce integrated for export marketing strategy. For moderating effect, export expertise significant influences on the relationships between e-commerce integrated for export marketing strategy and export advantage, and significant influences on the relationships between e-commerce integrated for export marketing strategy and export performance. Theoretical and practical implications are presented. Conclusion and suggestions for future research are also discussed.

Keywords: e-commerce integrated for export marketing, e-commerce infrastructure, organizational learning for e-commerce, export performance

Procedia PDF Downloads 363

Authors: B. E. Adeyanju, M. K. Bolade, V. N. Enijuigha

Abstract:

This work examined the nutritional composition of maize-based snack (kango) fortified with kidney beans (Phaseolus vulgaris) and alligator pepper (Aframomum melegueta). The snack is essentially traditional food being consumed by all ages in the southwestern part of Nigeria. Three varieties of maize were obtained from the Institute of Agricultural Research and Training (IAR&T), Ibadan, Nigeria, namely: ART-98-SW06-W, Br 9943-DMR-SR-W and SUWAN-1-SR-Y. Flour blends were obtained using the Response Surface Methodology (RSM) which resulted in appropriate blending ratios of maize, kidney beans and alligator pepper. Kango was prepared by milling maize grain into flour; ingredients such as pepper, onion, salt and water were added to the maize flour, mixed together to make a slurry. The slurry was fried in hot groundnut oil at a temperature of 126°C for 8 minutes. The incorporation of kidney bean and alligator pepper in maize flour was observed to increase the water and oil absorption capacities of the resultant blends thereby giving 109.21 to 156.90 ml/mg and 110.68 to 136.67 ml/mg respectively for kango. The pasting properties of the maize flour blends were also enhanced due to the incorporation of kidney bean and alligator pepper. The peak viscosity of the flour blends ranged from 3.24 to 7.67 RVU. The incorporation of kidney bean and alligator pepper in the production of the snacks increased the protein contents from 9.63 to 16.37%. The mineral contents (sodium, potassium, calcium, magnesium, iron and zinc) of the snacks were equally increased due to the incorporation of kidney bean and alligator pepper. A general increase was observed for vitamin B1 (0.69- 1.25 mg/100g), B2 (0.09 - 0.46 mg/100g) and B3 (0.11 - 0.72 mg/100g) in the snacks due to the incorporation of kidney bean and alligator pepper. This research work showed that kango produced from the composited maize flour, kidney bean and alligator pepper had better functional properties and higher nutritional contents.

Keywords: functional properties, kango, nutritional composition, snack

Procedia PDF Downloads 164