The Development of Chatbot Provided Registration Information Services for Students in Distance Learning

In recent years, chatbots have become crucial, particularly for assisting students with real-time registration information. This research focused on 1) synthesizing registry works related to information provided for students, 2) designing chatbots and conversation structures in the form of interactive conversations between students and robots for answering questions and providing information tailored to their needs, and 3) examining and evaluating the use of chatbots in providing information services to students, while analyzing the accuracy and suitability of the developed chatbot. This study, based on research and development, utilized a sample consisting of 16 staff directly involved in the provision of registration information to students and 255 undergraduate students from Sukhothai Thammathirat Open University, with respondents being selected through a simple random sampling technique. The synthesis of the research results revealed the following findings: 1) A qualitative study revealed that the registration information related to students, called STOU Journey, consisted of 10 issues, and was required for the whole learning period. 2) The result of the design and development of the chatbot revealed that the developer chatbot could be used on both the website and the LINE application. It was also found that the chatbot could answer most questions correctly and completely. The chatbot responded quickly and was easy to use. The chatbot used language that was easy to understand and natural, while 3) satisfactory evaluation results from 255 undergraduate students showed that overall, students who had used the completed version of the chatbot were satisfied with the use of the chatbot at a high level (Mean = 4.19, SD = 0.98) while they also felt that the chatbot was easy to use (Mean = 4.33, SD = 0.95) and the using the chatbot felt like a natural conversation (Mean = 4.22, SD = 0.99)

The Effects of the Amount of Black Sesame on Quality of Singapore Cendol with black Sesame seeds in Skimmed Milk

บทคัดย่อ งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาพัฒนาสูตรลอดช่องสิงคโปร์เสริมงาดำนมสดขาดมันเนย โดยทำการศึกษาอัตราส่วนที่เหมาะสมของงาดำในเส้นลอดช่องสิงคโปร์ จำนวน 3 สูตร คือ ร้อยละ 2, 4 และ 6 โดยน้ำหนักของส่วนผสมทั้งหมด จากนั้นนำมาศึกษาคุณภาพทางกายภาพ ได้แก่ ค่าเนื้อสัมผัส ค่าสี คุณภาพทางประสาทสัมผัส และคุณค่าทางโภชนาการ ได้แก่ ปริมาณแคลเซียม และคุณค่าทางโภชนาการ ผลการศึกษา พบว่า ค่าเนื้อสัมผัส Springiness, Adhesiveness และค่าสี L* a* มีค่าลดลงอย่างมีนัยสำคัญทางสถิติ (p≤0.05) เมื่อเพิ่มปริมาณงาดำ จากการศึกษาคุณภาพทางประสาทสัมผัส พบว่า ลอดช่องสิงคโปร์เสริมงาดำร้อยละ 6 ได้รับการยอมรับทางประสาทสัมผัสมากที่สุด การศึกษาเปรียบเทียบปริมาณแคลเซียม พบว่า เส้นลอดช่องสิงคโปร์เสริมงาดำร้อยละ 6 มีปริมาณแคลเซียมสูงกว่าเส้นลอดช่องสิงคโปร์ ที่ไม่เสริมงาดำอย่างมีนัยสำคัญทางสถิติ (p≤0.05) และคุณค่าทางโภชนาการ ได้แก่ ไขมัน คาร์โบไฮเดรตทั้งหมด พลังงานทั้งหมดต่อ 100 กรัม และพลังงานจากไขมันต่อ 100 กรัม ของลอดช่องสิงคโปร์เสริม งาดำในนมสดขาดมันเนยทดแทนน้ำกะทิ มีปริมาณน้อยกว่าลอดช่องสิงคโปร์ที่ไม่เสริมงาดำและไม่ทดแทนด้วยนมสดขาดมันเนยอย่างมีนัยสำคัญทางสถิติ (p≤0.05) การศึกษาการยอมรับของผู้บริโภค พบว่า ผู้บริโภคยอมรับผลิตภัณฑ์โดยเฉลี่ยอยู่ในระดับการยอมรับมากคำสำคัญ: ลอดช่องสิงคโปร์ งาดำ นมสดขาดมันเนย คุณภาพทางกายภาพ คุณค่าทางโภชนาการ ABSTRACT The objective of this study was to develop a recipe of Singapore Cendol with blacksesame seeds in skimmed milk. The study analyzed three different recipes, namely 2%, 4% and 6% w/w of black sesame seeds in Singapore Cendol noodles and identified the most suitable recipe. There was physical property analysis covering texture analysis, color analysis, sensory evaluation and nutritional value analysis such as calcium analysis and other nutritional values. In addition, consumer acceptance of the product was also analysis. The results showed that in terms of texture analysis, springiness and adhesiveness as well as color values of L* and a* reduced statistically (p≤0.05). When there was more addition of black sesame seeds the 6% black sesame seed noodles were the highest acceptance in terms of sensory evaluation. Regarding calcium analysis, the 6% black sesame seed noodles provided higher level of calcium than the traditional Singapore Cendol noodles without black sesame seeds with a statistically significant difference (p≤0.05). Concerning nutritional values, the Singapore Cendol with black sesame seeds in skimmed milk provided less fat, carbohydrates, total energy per 100 g and total energy from 100 g of fat when compared to the traditional Singapore Cendol without black sesame seeds and skimmed milk with a statistically significant difference (p≤0.05). Regarding consumer acceptance, the consumers were satisfied with the product in all aspects in a high acceptance level. Keywords: Singapore Cendol, black sesame seeds, skimmed milk, physical properties, nutritional valuesKeywords: Singapore Cendol, black sesame seeds, skimmed milk, physical properties, nutritional values

5 vs 4: A Quantitative Investigation into the Quality Metrics of Different Multiple-Choice Test Formats

This study employed quantitative methods to address two primary objectives: 1) to compare the quality of 5-choice and 4-choice multiple-choice tests, and 2) to evaluate the discriminant power of these formats using test response theory with kernel smoothing. Data were collected from 1,966 students at Sukhothai Thammathirat Open University who took a 120-question multiple-choice exam during the second semester of 2019. Four test configurations were analyzed: the Initial Case utilized the original 5-choice format; Case 1 randomly omitted one option from the 5-choice test, excluding the correct answer; Case 2 randomly omitted one option, including the correct answer; and Case 3 adapted the options based on the test-taker’s proficiency level. The study employed Cronbach’s Alpha (denoted as raw_alpha) as a reliability metric, discovering varying levels of reliability across the four cases. The highest reliability was observed in Case 3 with a raw_alpha value of 0.87. There were no differences in the difficulty values or discriminatory power across all cases. The mean scores indicated that students generally performed better on the 4-choice tests in Cases 1-3 than on the original 5-choice format, referred to as the Initial Case. These findings have significant implications for test design, suggesting that 4-choice tests can achieve comparable reliability and discriminatory power to traditional 5-choice tests

Vatica diospyroides Symington type LS Root Extract Induces Antiproliferation of KB, MCF-7 and NCI-H187 Cell Lines

Purpose: To investigate the therapeutic efficacy of V. diospyroides Symington type LS root extract as a chemopreventive agent against various cancer cell lines.Methods: Acetone root extract was evaluated for in vitro cytotoxicity against KB (oral cavity cancer), MCF-7 (breast cancer), and NCI-H187 (small cell lung cancer), using Resazurin microplate assay (REMA). Toxicity against a representative normal cells, Vero (African green monkey kidney), was assessed using green fluorescence protein (GFP)-based assay.Results: V. diospyroides root extract showed significant cytotoxic effects on KB and MCF-7 cell lines in a dose-dependent manner with IC50 of 35.05 ± 1.45 and 36.63 ± 3.40 μg/mL, respectively. NCI-H187 was not significantly inhibited (≤ 19.39 % inhibition) at the concentrations tested. IC50 against Vero cells was outside the concentration range of 0.2 - 50 μg/mL.Conclusion: These results indicate that the root extract of V. diospyroides has in vitro cytotoxic effect on human oral cavity cancer and breast cancer cells. No toxic effect on normal cells was observed. Thus, the extract may provide bioactive substances for human cancer therapy.Keywords: Breast cancer, Oral cavity cancer, Lung cancer, Cytotoxicity, Vero cells, Vatica diospyroide

Antibacterial potential of extracts of various parts of Catunaregam tomentosa (Blume ex DC) Tirveng and their effects on bacterial granularity and membrane integrity

Purpose: To investigate the antibacterial activity of extracts from Catunaregam tomentosa on Bacillus subtilis and Staphylococcus aureus, and the bacterial responses to the extracts.Methods: The antibacterial activity of fruit, leaf and stem bark extracts were  evaluated against B.subtilis (ATCC6633) and S. aureus (ATCC25923). Using a disc diffusion method, extracts at concentrations ranging from 50 – 1,000 μg/disc were tested. The minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) of the extracts against the test bacteria were determined. Fluorescent activated cell sorting (FACS) was used to assess the responses of both types of bacteria to the extracts.Results: The fruit and leaf extracts at 1,000 μg/disc showed optimum efficacy against B. subtilis and S. aureus with MIC of 1,000 μg/mL against both B. subtilis and S. aureus, for the fruit and the leaf extracts. With increasing doses of fruit and leaf extracts at 6 h of incubation, FACS profiles revealed that cell death for B. subtilis increased. The fruit and leaf extracts of C. tomentosa also exhibited antibacterial activity against S. aureus in a dose- and time-dependent manner. The bacteria initially lost their granularity, then lost membrane integrity, and consequently died. Conclusion: The fruit and leaf extracts of C. tomentosa exhibit significant antibacterial potential against Gram-positive bacteria by damaging bacterial granularity and membrane integrity. Keywords: Catunaregam tomentosa, Flow cytometry, Programmed cell death, Response pattern, Bacterial granularity, Membrane integrit

องค์ประกอบทางเคมีจากผลสมอทะเล (Sapium indicum)

Thesis (M.S., Organic Chemistry)--Prince of Songkla University, 200

Characterization of bio-oil production by microwave pyrolysis from cashew nut shells and Cassia fistula pods

In this study, the production of bio-oil by pyrolysis with microwave (MW) heating was tested experimentally. Two magnetrons with a total MW power of 1,600 W were used in the pyrolysis setup. The electric field strength was 185.38 V·m−2 at an MW frequency of 2.45 GHz. Cashew nut shells (CNS) or Cassia fistula pods (CFP) were pyrolyzed at 400°C, 500°C, or 600°C, with biomass-to-activated carbon ratio set at 70:30, 80:20, or 90:10. The largest yield of bio-oil was found for CNS at 600°C, and for CFP at 500°C, both with 90:10 ratio, achieving, respectively, 20.0% and 15.8% yields. When the bio-oil yields from CNS and CFP at 90:10 ratio and 400–600°C were analyzed with gas chromatograph-mass spectrometer, the components found included acids, esters, ketones, furans, pyrans, guaiacol, syringol and phenols, and phenolic derivatives were the dominant type of compounds. There were 23.56% and 13.23% phenolic derivatives, respectively, in the bio-oils from CNS (at 500°C) and from CFP (at 400°C). An analysis with Folin–Ciocalteu reagent of the phenolic contents in bio-oils gave the respective ranges 146.83–164.83 mg·GAE·g·DW−1 and 39.34–45.91 mg·GAE·g DW−1 for CNS and CFP (both run with 90:10 ratio)