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No. Researcher Title Abstract Year
51 Tun Tun Win DISSOLUTION OF RICE STRAW IN 1-BUTL-3METHLIMIDAOLIUM ACETATE BMIMOAc Dissolution of rice straw (RS) in an ionic liquid (IL), 1-butyl- 3-methylimidazolium acetate BMIMOAc was studied with regard to effects of size, amount of rice straw powder, dissolution time and dissolution temperature. Highest yield percent (76.65 %) of regenerated cellulose was achieved using 0.149 mm size and 0.2 g of rice straw powder. Effect of dissolution time (10, 30, 90 min) on the yield percent of regenerated cellulose showed that higher yield percentages of 78.08 % and 76.65 % were achieved for dissolution times of 90 min and 30 min respectively. Three dissolution temperatures were set for dissolution study and it was found that the shortest dissolution time (10 min) was observed at 160 C. Surface morphology of the regenerated cellulose samples showed amorphous and porous structure compared to highly organized fibril structure of raw rice straw powder. Amorphous structure of regenerated cellulose samples were also confirmed by FT IR spectral data. The appearance of amorphous band around 900cm-1 of cellulose was observed in regenerated cellulose indicating the reduction of crystallinity. Crystalline peak of cellulose at (101) plane at 2 value of 22 was clearly observed in raw rice straw powder whereas the peak intensity decreased or absent in regenerated sample. By the optimization of the dissolution condition, 0.2 g of rice straw powder with 0.149 mm size was chosen for dissolution of rice strow at 120 C for 30 min. 2018
52 Thinzar Aye PREPARATION OF CELLULOSE HDROGEL FILMS FROM SUGAR CANE BAGASSE ced throughout the world. Bagasse is a waste product mainly deriving from sugar cane production. Thus, sugar cane bagasse is a big problem of their production. As a result, convertion of bagasse to valuable products like cellulose hydrogel films is important issues to be concerned. In the present work, sugar cane bagasse was used as a cellulose resource which was chemically treated using sulphuric acid (H2SO4) and sodium hydroxide (NaOH).When this pretreated sample was bleached by sodium hypochlorite (NaOCl), treated bagasse cellulose fiber was obtained. FTIR, SEM and XRD measurements were used to characterize the properties of raw and treated fiber samples. Following this, solvent exchange processes were performed by use of water, ethanol and Dimethylacetamide (DMAc) respectively. Using (DMAc/LiCl) system was possible to obtain cellulose hydrogel solution and cellulose hydrogel film was prepared by phase inverse method without cross linker. The resultant hydrogel film was found to be transparent and flexible. 2018
53 Phyo Phyo Thwe AN INVESTIGATION ON THE EFFECTIVENESS OF PREPOLMERIATION DRING AGENTS AND PROTECTIVE COATING ON THE CHARACTERISTICS OF LACQUERWARE Thitsi (Myanmar Lac) sample was collected from Kawlin Township, Sagaing Region during October and November, 2012. The physico-chemical characteristics of raw and prepolymerized (purified) Thitsi such as colour, odour, ash, viscosity, boiling range, pH and specific gravity were determined. Moreover, chemical constituents such as moisture and volatile matter, thitsiol, nitrogenous matter, gummy matter and fatty or oily matter were investigated. Bamboo lacquerwares were prepared by applying raw and purified Thitsi several time and hardened in the underground cellar. Effect of number of coating and drying agents on the hardening time of Thitsi-coat on lacquerwares were investigated at the relative humidity (70 87)% and the temperature (27.1 31.8)C of the underground cellar. Evaluation of the quality of the prepared lacquerwares was studied by investigating the pencil hardness, cross hatch, adhesion, coating thickness, specular gloss, immersion resistances, resistance to steam at 100C, and weathering resistance were determined. The best quality of lacquerware was achieved by restricted increased number of coatings and lacquerwares coated six or seven times occupied the perfectness. Although drying agents can accelerate the polymerization time, it can impair the properties of lacquerware. Thitsi coated lacquerwares are safe and adaptable for use in house-hold purposes and can also be kept in special environments for several years without diminution of their aesthetic attraction. Additionally, the quality of lacquerware was upgraded by applying a protective coating to give a high gloss lacquerware with a lesser number of consecutive lacquer coatings (two coats) and the upgraded ware could be employed for exterior uses. 2018
54 Kyi Kyi Sein EXTRACTION AND CHARACTERIATION OF OIL FROM MEE SEEDS (MADCAA) In this research work, meze seed oil was extracted from meze seeds (Madhuca longifolia). Meze seeds were collected from Simehtun village near the vicinity of Yadanabon University, Amarapura Township, Mandalay Region. Firstly, the characteristics of meze seed kernelssuch as moisture content, ash content, protein content, crude fiber content and crude fat content were investigated. The phytochemicals and elemental composition present in meze seeds kernels were also investigated. Meze seed oil was extracted by two different methods; with expeller and by using different solvents such as 95% ethanol, Special Boiling Point (SBP 62/82) and petroleum ether, followed by either simple or vacuum distillation. Among these solvents, petroleum ether is the most suitable to get the highest oil yield. The effect of volume of solvent and extraction time on yield of extracted oil was also studied .The most suitable extraction time is 4 hours for each solvent respectively. Extracted meze seed oil was identified by FT-IR spectroscopy. The physico-chemical properties such as specific gravity, refractive index, colour, relative density, moisture, acid value, saponification value, unsaponifiable matter, iodine value and peroxide value of extracted meze seedoils were also determined. The fatty acids composition of meze seedoil such as 25.913% palmitic acid, 19.330% stearic acid, 43.716% oleic acid, 9.824% linoleic acid and traces of other fatty acids was revealed by Gas Chromatography Analysis 2018
55 Lei Lei Aung TREATMENT OF DISTILLER WASTEWATER B USING THERMALL AND CHEMICALL ACTIVATED KAOLIN e distillation step in Distilleries and consequently, detrimental to the sustainability of the environment. In this study, kaolin from Wallan village, Mon State was activated to prepare low cost adsorbent for removal of colour and specific organic pollutants from the wastewaters. The removal efficiencies of kaolin were firstly investigated by treating the effluentwith natural kaolin using various dosages of kaolin (3 to 9% wt/v) and different contact time (30 min to 150 min). Then the effects of combined mechanical and thermal activation (from 100 to 600C),and chemical activation (2.5 to 5.5 M sulphuric acid) on the contaminant removal efficiencies of kaolin were examined. The physico-chemical characteristics of wastewater such as colour, turbidity, chemical oxygen demand (COD) and UV/Vis absorbance at 436 nm before and after treatment were systematically analysed. The collected wastewater is characterized by extremely high chemical oxygen demand, turbidity and solid contents, apart from low pH, unpleasant odor and dark brown color. The experiments showed that natural kaolin (NK) largely removed colour imparting contaminants than turbidity and COD from wastewater. Activating the NK by methods such as grinding, grinding and heating, acid activation decreased its colour removal efficiencies while its turbidity and COD removal efficiencies dramatically increased upon activation.Among the natural and activated kaolin samples, acid activation of kaolin enhanced its turbidity and colour removal efficiencies. The maximum turbidity and COD removalefficiencies of ~80% and ~60%, respectively were achieved with acid activated kaolin (4.5 M sulphuric acid) for 30 min contact time whereas those of ~17% and ~36%, respectively with natural kaolin for 150 min. 2018
56 Khin Swe Oo STUD ON THE PREPARATION OF MIXED FRUIT AM (PINEAPPLE AND WATERMELON) The main objective of this research is to reduce fruit losses, to supply wholesome and safe preserved fruits to utilize during the off-season and develop new value-added products. The present research placed it emphasis on preparing mixed fruits jam products (pineapple and watermelon) retaining its natural flavor, aroma and a longer shelf-life. Their characteristics such as pH, acidity, viscosity, fiber content, ash content, colour, soluble solid (Brix) and organoleptic properties were determined. Effect of chemical preservatives, effect of concentration of sugar, effect of heating temperature on the quality of mixed fruits jam product were investigated to produce good quality products. The results so obtained would in some way be helpful or supplement the local cottage industries. 2018
57 San San Htwe CHARACTERIATION AND UTILIATION OF GUM FROMACACA CAECSA btained from different acacia species. This research was focused on characterization and utilization of purified gum from Acacia catechu (Sha), found in Sagaing Region of Upper Myanmar. Raw gum was manually collected in Summer, and purified by dissolving, filtration, and decolourization using hydrogen peroxide and drying the gum solution in vacuum dryer at 70C and 650 mm Hg. Solubility test, chemical tests and hydrolysis products test by thin layer chromatography were conducted to identify the purified gum. For the assessment of the quality of purified gum, purity tests (loss on drying, ash content, starch and dextrin, tannin bearing gum, heavy metals, microorganisms, etc.), physicochemical properties and emulsion stability of purified gum were investigated. Purified gum was used in clarification of three different wines comparatively regarding the characteristics of wines. As a result, the effective clarifying efficiency varied from one wine to another. Purified gum was utilized in making tamarind toffee and it is found that small amount (5%) of gum was efficient for the emulsification of the fat present in toffees. Moreover, purified gum powder was used as drying carrier in the preparation of dehydrated tamarind powder and the results indicate that the purified gum greatly affected the drying time (reduced from 23 hr to 3.5 hr) and solubility of this product. 2018
58 Ohnmar Kyi EVALUATION OF NONI (MDA CA L.) EXTRACT AND ITS APPLICATIONS IN COSMETIC AND MEDICINAL PRODUCTS The first portion of this research work was to prepare fermented Noni fruit extract and leaf extract from indigenous Noni which was cultivated as organic farming in Taungoo Township, Bago Region. The Noni fruit extract was prepared by Drip extraction method and was also determined the optimum fermentation period. The optimum fermentation period was found to be three months. The moisture, ash, protein, crude fiber, crude fat, carbohydrate contents and energy value of Noni fruit extract were examined. The vitamin content of Noni fruit extract was determined and the elemental analysis by EDXRF were also conducted. The Noni leaf extract was prepared as leaf juice and water extract. The amino acid content of leaf juice was determined and elemental analysis of water extract by EDXRF was conducted. The second portion was making the Noni cream as a cosmetic product prepared with resultant fruit extract and the Noni pain relieving cream as medicinal product prepared by using both the Noni leaf juice and Noni leaf water extract. It was found that the most suitable conditions were obtained by using Noni cream (a) and pain relieving cream PR I and PR II (a) according to the characteristics of the creams. 2018
59 Bo Bo Thet OPTIMIATION OF FERMENTATION CONDITION FOR THE PREPARATION OF FRUIT OGHURT e cow milks in the market such as Ngwe Sin Palei and Sein Lei KanThar Brands were purchased from Hledan Market, Kamayut Township and native cow milk was collected from YwarThit Village, Htantabin Township, Yangon Region. Native goat milks were also collected from Ywar Thit Village, Htantabin Township and Insein Township. In the preparation of fruit yoghurt, 5%, 10% and 15% of fruits were used. Three kinds of fruits such as strawberry, avocado and banana were used in yoghurt. The physico-chemical characteristics, yield percent and shelf-life of prepared fruit yoghurt were also investigated. Starter culture, pH, fermentation temperature, time and fruit percent were important to control the parameters for preparation of fruit yoghurt. It was observed that at 43C of fermentation temperature, 15g of starter culture, 5hr of fermentation time and 10% fruit were the most suitable conditions for the preparation of fruit yoghurt based on its pH, taste and texture. 2018
60 Khin Hla Mon PREPARATION OF MODIFIED STARCH FROM SWEET POTATO AND ITS APPLICATION IN SOME FOOD PRODUCTS Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It can be modified chemically to increase their positive attribute. The present research work was focused on the preparation of modified starch from sweet potato using both acid treatment method and cross-link method. The prepared modified starch was used in the preparation of some food products such as biscuit and mayonnaise. Fresh and mature sweet potatoes were collected from Pyin Oo Lwin Township, Mandalay Region. The most suitable conditions for the preparation of starch were 1:6 (w/v) ratio of sweet potato to water at 4 hr settling time. The most favourable conditions for the preparation of modified starch from sweet potato by acid treatment were 0.5 mL of 10 % hydrochloric acid at room temperature for 15 min. In cross-link method, the most suitable conditions were 5mL of 0.1 % sodium tripolyphosphate at room temperature for 30 min. The characteristics of starch and modified starches such as ash, moisture, pH, gelatinization temperature, solubility, swelling power and amylose content were investigated. Both sweet potato starch and prepared modified starches by two different methods were identified by FT-IR and SEM method. It was used in the preparation of mayonnaise and biscuit. 2018