Journal of Applied Science and Emerging Technology

Wave solutions to the Landau-Ginzburg-Higgs equation and the modified KdV-Zakharov-Kuznetsov equation by the Riccati-Bernoulli sub-ODE method

Jiraporn Sanjun — 2024-04-25

In this paper, exact traveling wave solutions of the (1+1)-dimensional Landau-Ginzburg-Higgs equation and the (3+1)-dimensional modified KdV-Zakharov-Kuznetsov equation, which are the partial differential equations for ion wave equations, are extracted using the Riccati-Bernoulli sub-ODE method. The obtained solutions are shown by hyperbolic and trigonometric functions, which can be transformed into kink waves and periodic waves in their physical nature.

Estimation of Loan Repayment Events in Microfinance Bank Using L1 - Lasso Penalized Cox Proportional Hazards Approach

Mohammed Usman — 2024-04-25

This study applied L1- Lasso estimation for Cox proportional hazards model to select variables that are relevant to credit repayment rates of loan by bank customers and to build a predictive model. A dataset was used to predict credit repayment time by the customers using L1- Lasso and Cox proportional hazards procedures in order to find the variables that are related to time to credit repayment rates, for building a sparse model and for predicting the survival of credit repayment rates by customer in the future. Records of 186 customers of a Microfinance bank is used. The L1 - Lasso penalized Cox proportional hazards approach was able to identify the most predictive variables for repayment rates of loan. The findings of this study have shown that, the repayment rates of loan is significantly related with marital status, type of collateral and residence, whereas the variables age and occupation are less significantly related with the survival of loan repayment rates of customers. Finally, the variables selected by the model can be used in granting loan to customers in Microfinance banking. R Programming Language was used for the analysis.

Global Stability and Sensitivity Analysis of a Conjunctivitis Epidemic Model in Two Populations with Patient Isolation, Treatment and Insecticide Control

Kanyakon Onruk — 2024-04-25

Conjunctivitis (pink eye) is a conjunctive infection. It is caused by viruses, bacteria, or allergies. In this study, we present and analyze a conjunctivitis model that includes the consequences of patient isolation, treatment control, and insecticide control. This SIR-SI (susceptible, infected, recovery - susceptible, infected) model describes disease transmission between humans and fly populations. The proposed model is examined using the standard method. The next generation matrix approach is used to calculate the basic reproductive number. The Lyapunov function is applied to determine the model’s stability. The disease-free equilibrium point (DFE) is global asymptotically stable if , whereas the endemic equilibrium point (EE) is global asymptotically stable if In addition, a sensitivity analysis of the model is performed to determine the significance of model parameters on disease transmission. According to DFE's sensitivity analysis, the effectiveness of patient isolation or human-fly contact prevention is the most sensitive parameter. The numerical results are used to support the theoretical findings. It has been determined that when the effectiveness of patient isolation and recovery of infected humans who visit the doctor increases, the number of infected humans decreases. Furthermore, when the effectiveness of insecticides to protect flies increases, the number of infected flies also decreases.

On Solving the Quantum Oscillator Equation by Using the Differential Transformation

Jaipong Kasemsuwan — 2024-04-25

In this paper, we present a simple yet accurate semi-analytical solution of the quantum oscillator equation, which is an eigenvalue problem, by using the differential transformation method (DTM). The quantum oscillator equation is studied under various boundary conditions via differential associated coefficients. Eigenfunctions and eigenvalues are calculated semi-analytically and shown graphically. They are verified and shown to be accurate.

Preparation, Nutrition Analysis, and Sensory Evaluation of Stingless Bee Honey Candy

Imron Meechai — 2024-04-25

Honey of stingless bee has been reported a variety of biological activities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer, and nutritional contents. The high moisture content of stingless bee honey can cause the fermentation process and affect honey quality. Previously, most of the candy preparations used sugar and syrup as the main ingredients, which can lead to tooth decay and diabetes. Thus, the object of this research was the development of stingless bee honey candy, and its nutrition and sensory were analyzed. Isomalt was used as a bulking agent for this study. The stingless bee honey candy was prepared by mixing honey with isomalt in a ratio of 90:10-10:90 (w/w) with heating at 70-80°C for <60 min. The result showed that the ratio of honey with isomalt at 20:80 (B), 30:70 (C), and 40:60 (D) was suitable preparation of candy. In addition, the sensory evaluation of B-D displayed good agreement. The calories in candies (B-D) showed in the range of 397-398 cal/100g.

Development product of chili-mulberry sauce mixed with Ladyfinger banana

Supaporn Apirattananusorn — 2023-12-18

The objective of this research was to develop chili-mulberry sauce mixed with Ladyfinger banana (MSL) to satisfy consumers, as required by community enterprises. The effect of the quantity and/or types of ingredients on chemical and physical properties, and sensory evaluation of MSL was studied. It was revealed that ingredients of 12.15% fresh red Chi Fah chili, 2.70% fresh Kra Liang chili, 12.15% dried red Chi Fah chili, 10% sugar, 16% vinegar, 5% garlic, 4% salt, 9.35% Ladyfinger banana and 28.6% mulberry juice were appropriate to produce MSL. The amount of modified tapioca starch (MTS) and xanthan gum (XG), 0.03% and 0.05%, respectively were sufficient to improved viscosity and stability of MSL product. The sensory acceptance was evaluated between like moderately to like very much (7.12-7.73) by 80general consumers and could be kept at least 12 weeks. The total solid was not significantly different (24.51-24.68%). The pH and total acidity were between 3.86-3.90 and 1.16-1.19%, respectively. The antioxidant capacity (DPPH) and total phenolic content gradually increased during 6-week storage and then decreased until 12-week storage while anthocyanin continuously decreased during 12-week storage. The color explained as L* and a* were likely to decrease while b* was likely to increase. During 12-week storage, layer separation was not found and there were less of total microorganisms, yeasts and molds and E. coli than those of Thai specified standard.

Effect of Herp Seasoning on Physicochemical, Antioxidative and Sensory Properties of Seasoned Crispy Oyster Mushroom

Wijitra Liaotrakoon — 2024-04-25

The objective of this research was to examine the effect of herp seasoning on physicochemical, antioxidative and sensory properties of seasoned crispy oyster mushroom by studying the drying of oyster mushrooms with a hot-air drier, and the physicochemical, antioxidative and sensory qualities of herb seasoning powders and herb flavored crispy oyster mushrooms. It was found that the mushroom drying at 70 ˚C by a hot-air drier provided a drying rate of 0.47 g/min, 11.54%yield, phenolic compounds and antioxidant activity DPPH of 148.44 and 17.75 mg gallic acid equivalent per 100 g, respectively. There were 3 formulas of herbal flavors, namely sesame and pepper flavor, chilli paste flavor and Tom Yum flavor. The crispy mushroom Tom Yum flavor contained the highest phenolic compound content and DPPH antioxidant activity (160.05 and 17.35 mg gallic acid equivalent per 100 g, respectively) (p<0.05). The suitable process of crispy oyster mushrooms with herbal flavors was a production process by drying oyster mushrooms at 70 ˚C for 3 hours, then frying and mixing with Tom Yum seasoning powder at a ratio of mushroom to seasoning powder as 5:1. The ingredients for Tom Yum seasoning powder were Chaya Spinash leaves, sugar, salt, pepper, kaffir lime leaves, lemongrass, galangal and citric acid as 21.58%, 21.58%, 17.99%, 10.79%, 10.07%, 7.19%, 7.19% and 3.61%, respectively, with the most accepted by consumers.

Analysis of mitragynine and antioxidant content in kratom leaves tea

Nirana Chairerk — 2024-04-25

Tea is a popular and important source of antioxidants, and kratom can be used to make tea. Different varieties of kratom leaves contain varying amounts of mitragynine, phenolic compounds, flavonoids, and other antioxidants. This study aimed to evaluate the mitragynine content, total phenolic content, flavonoid content, and antioxidant activity of kratom tea made from red vine, green vine, and serrate apex species. The dried, crushed kratom leaves were boiled and steeped for 5 and 10 min, and the results were compared to an extract obtained with methanol as a solvent. The results showed that the highest mitragynine content was found in tea made from the red vine, green vine, and serrate apex species, with levels of 5.98, 8.15, and 8.33 mg/g, respectively. The phenolic content was 368.60, 437.93, and 382.23 mg GAE/g, respectively. The flavonoid content was 210.88, 208.50, and 138.05 mg QE/g, respectively, and the antioxidant activity was 94.36%, 98.50%, and 93.23%, respectively. Processing kratom leaves into kratom tea results in a decrease in the amount of mitragynine, phenolic compounds, flavonoids, and antioxidant activity from the extract by about 80%, 90%, 75%, and 15%, respectively. The brewing method of boiling tea was a process that obtains a higher amount of active substances than steeping in hot water. Therefore, boiling is a suitable method for preparing kratom tea to obtain high antioxidant content.

Efficiency comparison of TEWMA FIR-TEWMA MFIR-TEWMA QEWMA FIR-QEWMA and MFIR-QEWMA control charts for Lognormal distribution

Piyaphon Paichit — 2024-04-25

This research aimed to compare efficiency of Triple Exponentially Weighted Moving Average Control Chart (TEWMA) and Quadruple Exponentially Weighted Moving Average Control Chart (QEWMA). In addition, it had techniques of Fast Initial Response (FIR) and Modified Fast Initial Response (MFIR) applied to Triple Exponentially Weighted Moving Average Control Chart (TEWMA) and Quadruple Exponentially Weighted Moving Average Control Chart (QEWMA) so as to detect a change of Location Parameter: µ. It was operated by simulating data through Monte Carlo Method repeating 10,000 rounds. Moreover, data was determined to be distributed in form of Log normal distribution while Location Parameter was 1,2,3,7, and 15, and Scale Parameter was 1 and 2 respectively. Meanwhile, Smoothing Parameter of total control chart was determined as 0.1, 0.3, and 0.5 while the ship size of processwas from 0.01 to 2. What’s more, the criteria used for measuring efficiency of Control chart took into account Average Run Length. In this way, Control chart with utmost efficiency yielded the least Average Run Length when the process was out of control. According to research findings, it appeared that increasing technique of Fast Initial Response and technique of making Control chart flat led Control chart to yield similar efficiency.

Factors influencing the mortality of COVID-19 patients

Surfa Aphibalbae — 2024-04-25

COVID-19 has spread quickly throughout the world. The public health system has been significantly impacted by this pandamic. For people infected with COVID-19 who have comorbidity, this increases the severity of symptoms and increases the risk of mortality. The objective of this research was to characterize the COVID-19 patient and find the influence factors for the mortality of COVID-19 patients. The study population included COVID-19 cases collected between 14 February and 31 April 2020. Real-time data were collected from open-source COVID-19 repositories which collected data on 481,289 COVID-19 cases from 141 countries with a sample size of 1,143 people with complete data. The data were analyzed using descriptive statistics and inferential statistics. The Chi-square test or Fisher's exact test and multivariable logistic regression were used for identifying the factors associated with mortality in patients with COVID-19 and constructed ROC curves to determine the appropriate cut-off point to predict the chance of mortality in patients with COVID-19. The results found that five factors: Gender (OR=2.262 ; 95%CI= 1.519-3.367), Age (OR= 1.118 ; 95%CI= 1.102 - 1.134), Malignancy (OR= 0.193 ; 95%CI=0.039 - 0.949), Pneumonia (OR= 7.173 ; 95%CI= 2.818 - 18.254), and ARDS (OR=11.488 ; 95%CI=4.105 - 32.148) influenced the mortality of COVID-19 patients with percentage of correct predictions of 86%. Moreover, the sensitivity by ROC curve also showed very high accuracy.

Seaweed biorefinery potential: Utilization of sulfated polysaccharide for chemical feedstock via pyrolysis

Wawat Rodiahwati — 2024-02-23