การปรากฏขึ้นของรอยลายนิ้วมือแฝงบนกระป๋องเบียร์ โดยวิธีผงฝุ่น เอสพีอาร์ และ ซุปเปอร์กลู

Abstract

           The aim of this research is for study of appearance of latent fingerprint on 320 and 490 ml. canned beers and on different temperature (room temperature 25°C, temperature in refrigerator for 2 hours 4°C and after in refrigerator for 2 hours into room temperature for 30 minute) by using black powder, small particle reagent and Superglue Methods. The result show appearance of latent fingerprint on 320 ml. and 490 ml. of canned beers (in room temperature) were averaged 118.33 and 118.67 lines, respectively. The appearance of latent fingerprint on canned beer in different temperatures by using black powder, small particle reagent and superglue were averaged 94, 0 and 141.67 lines, respectively.  After compared the latent fingerprints by different methods (on different temperature) by using Independent t-Test, was results statistical significance between latent fingerprints appearance (p=0.05). This finding may useful in appropriate latent fingerprint method selection for proper material evidence.