This research was resulted of the characterization of cement paste composites (CPC) blended with palmyra fiber ash and surface-treated on short SWNT prepared by an electroless plating process. The cement paste composites included cement 270 meshes of palmyra fiber ash and short SWNT. The design of experiment was divided into 3 conditions namely uncuring 28 and 56 days in distilled water. The properties of CPC were carried out in chemical composition physical mechanical mineral phase microstructure and statistical analysis. It was found that in the chemical compositions an amount of silicon dioxide aluminium oxide and ferric oxide were 51.53% which was rated in class C. The bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) cured 56-day distilled water were an increased 38%. Then the highest specific electrical resistivity of CPC series PFA5OSWNT0.03 (F) cured 56-day distilled water was 1.14±0.31 mega-ohm.mm. The highest compressive strength of CPC series PFA5AgSWNT0.01 (G) cured at 28-day distilled water was 25.45±2.00 MPa compared with the OPC (A) was an increased 5%. Which the bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) were statistical analyzed the mostly cured at significant difference α = 0.05. In addition CPC series PFA5AgSWNT0.01 (G) mainly contained calcite portlandite quartz dolomite and ettringite were caused increasing compressive strength. And the SEM microphotograph were also displayed the calcium silicate hydrate portlandite and ettringite. Consequently the PFA was used to ability pozzolanic material using for lightweight concrete of CPC.

The objective of this research is 1. To design innovative products for the elderly from local palm sugar palm that can help and promote health in their lives. 2. To create innovative product design guidelines for the elderly from palm sugar palm local wisdom. Which is unique to the community able to be manufactured to upgrade products developed from local knowledge The design method is to study the behavior of health problems of the elderly physically which has changed. Due to old age Is a physiological change Muscle weakness Reduced strength Taking care and promoting physical health of the elderly is important. The researcher conducted a research using 5 innovative product design methods for the elderly that can help promote health in the lives of the elderly. The results of the experiment by using product innovations for the elderly from local wisdom Tan palm wood that can help and promote health in life. The trial was conducted with 50 elderly people in the conceptual model. In front of usage it was found that the elderly were satisfied with the product innovation for the elderly at a very good level. Products from palm sugar palm Is a product that is made from the trunks of palm sugar palm Is a valuable work Is a local identity the study of using palm sugar wood as material for product preparation for the elderly needs to communicate the meaning of palm sugar wood. Which is a way of life and wisdom showing the good memories of the elderly and able to create patterns and guidelines for creating unique products for the community. Value of life and dependence on nature. Which is a natural resource that is locally important.

This research aims to study and develop fiber from Palmyra Palm to use In the design of furniture in the residence in Phetchaburi. The study was conducted by testing groups of user who use furniture made of fiber from Palmyra Palm in in the residence Puek Tian district in Phetchaburi the results are as follows. The study found that the criteria for design analysis from the experts were 4.13 at a high level and satisfaction in using the 4.30 on a high level. When evaluating the overall picture the average score of 4.22 was high level.

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.