This research is Yarn Development from Rice straw to commercial. It aims to study the process of seperating fibers from rice straw. To study the physical properties of fibers from rice straw and to study the process of manufacturing yarn from rice straw fibers. The research material is rice straw fibers after that data was analyzed byphysical textile testing laboratory. The result of the first year’s research was the rice straw yarn has been developed as woven and develop into commercial products to promote. The process of separating fibers from rice straw which dried the sun for a few days. Selecting the rice straw fiber length at least 30 cm. to subtract the joints of the lower end of the stem by hand. peel off the rice straw fiber and place flat on a horizontal line. Then Rice straw fiber were tested in the physical laboratory was found that it is cellulose fibers tensile strength (Newton) at 28.18 elongation (percent) is at 2.01. The amounts of metals has plenty of CADMIUM at 0.1 mg/kg CHROMIUM (TOTAL) / (VI) at 0.5 mg/kg COPPER at 0.5 mg/kg and LEAD at 0.1 mg/kg which was not found to be risk for using. The fiber cross-section of rice straw fiber were found to be oval the middle is clearly. The fiber length is smooth and transparent when viewed from the side to see the clarity of the fiber. Rice straw fiber was weave in plain structure. Warp yarn uses a special brown cream and brown flat yarns. We use rice straw fiber with the same type of yarn. There are 2 warp yarn and using natural color without blench. Rice straw fabric was dyeing with dried hibiscus flowers (Kaa-Jeab herb) and mordant as ashes. The result is red light because of rice straw fiber surface is smooth and lustrous. Therefrom When woven as a fabric to develop be 4 products prototype : table lamps tablecloths in Japanese style potted plants and Accessories Box The result of the second year’s research there are focus group inquire for people it is interesting in this research and Date for transfer knowledge as: Ban-Krit-Sa- Na community Krit-Sa-Na sub-district bang-pra-ma district in Supanburi province. To plan the schedule and set the date place amount of participate and lectures 34 people The range of time to transfer as 3 days on 3 – 5 May 2015 and asking for consumer satisfaction of the curriculum and lecture for “transfer knowledge Yarn Development from Rice straw to commercial” by Questionnaire of participate satisfaction. Last the evaluation data was analyzed by using SPSS program in mean and percentage. The second year found that mostly participates were female aged under 21 years old finished the secondary school and also there are farmer. The participates are their income under 5000 baht and no income. For the participates questions relation to technology transfer of “Yarn Development from Rice straw to commercial” about course divided into 3 parts: The purpose The curriculum and The knowledge. The satisfaction of participates about project divided into 3 parts: Service process Lecturer and Facilities found that have been satisfied at maximum average and highest level of satisfaction in every parts of both satisfied participates questions. The participants are mainly used to provide benefits to themselves for one month to apply the gained after the training. Satisfaction with the benefits of technology transfer and utilization. Satisfaction at the highest level the participants used knowledge to apply with local and waste material. Moreover the participates make product as soon as finish course and they are planning to produce the table Hand Woven for weaving the Rice straw yarn fabric and push it to be OTOP products. The comments and suggestions of the participants found that they need for re-training again. They would like to have a longer period of training in order to gain more knowledge. All lecturer can transfer knowledge during the training as well.

The research aimed to Develop of textile in SLUB Yarn fabric from textile material waste. The purpose is to develop Fancy yarn (SLUB Yarn) from textile material waste. To develop woven with Fancy yarn (SLUB Yarn) textile material waste. To study Fancy yarn (SLUB Yarn) properties and woven with Fancy yarn (SLUB Yarn) from textile material waste. The First step is sorting and scouring textile material waste from silk yarn and to spin 2 types of Fancy yarn SLUB Yarn as 50 percent silk fiber blended with 50 percent Cotton and other type as 100 percent Silk. The Second steps is to testing of physical properties in the textile testing laboratory. The testing results are Silk Fancy yarn (SLUB Yarn) from textile material waste have twisted more than Silk blended with Cotton. It make textile material waste from Silk yarn smaller and stronger than Silk blended with Cotton and also more tenacity meanwhile it has highest tensile strength and elongation than Silk blended with Cotton. The Third steps to produce woven fabrics with plain weave structure. The weaving results have 2 fabrics the first types from Fancy yarn (SLUB Yarn) weaved by 50 percent Silk fiber blended with 50 percent Cotton in Industrial woven system and the second types from Fancy yarn (SLUB Yarn) weaved by 100 percent silk in hand woven system or with traditional weaving loom. The Last steps are to test the 8 topics physical properties of 2 woven in the textile testing laboratory. First Colorfastness to washing testing was found that Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste is durable to washing than 4.58 percent. Second Water absorbency Testing was found that both of two fabric types are equal to 60 (seconds). Third Moistures Management testing was found that the moisture absorption and wet textile as follows at 6 parts : the duration of the wet cloth was found that Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste is more absorbed than Silk fiber blended with Cotton and the duration of adsorption rate was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste is better than Silk fabrics. The radial distribution of moisture on the both side of fabric surface was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste is better and more effective and also there are the distribution and direction of motion better than Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste. MoreoverIt was humidity control overall properties. Forth Pilling Resistance Testing was found that both of 2 fabrics are Pilling Resistance fur and beads up on the surface slightly. Fifth Fabrics Thickness testing was found that Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste more over was 0.10 mm. Sixth Dimensional stability to washing after 5 times Testing (changes size after washing) was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste was shrinkage after washing in the warp yarn more than -7.6 and shrinkage after washing in the weft yarn more than -7.0. Seventh pH-Acid Value Testing was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste has pH-Acid less than 0.07. Eighth Heavy Metal Testing was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste has 3 Heavy Metals such as chromium lead and copper while Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste has 2 Heavy Metals such as copper and lead.

The project of lotus pattern design on fabric for the textile product development was conducted for purpose of studying any method to design the lotus pattern on fabric which would lead to the development of any house decoration and surveying the consumer satisfaction with the fabric product printed with the lotus pattern In this regard five methods of the lotus pattem esign were used with four types of fabric i.e. cotton cloth sillk linen and mixed fabric. Thereinafter two of these methods were selected to produce five types of product and then the survey on the consumer satisfaction was conducted.

Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar instant peanut paste powder instant fried banana flour Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour smell taste texture and total impression) were 7.83 7.76 7.73 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake) it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour Kanom Krok was slightly different. However Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % of the participants’ satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor 2Lecturer of the Faculty of Home Economics Technology 3Lecturer of the Faculty of Architecture and Design

The project Development of Thai hand made paper from sugar cane leaves for handicraft and package aims to study the technique of making paper from sugar cane leaves to make the prototype products made from the developed paper and then transfer the technology to the selected groups. The study included 5 steps: (1) select the target group of 60 people from sugar cane fanners community enterprise group and general public in Lopburi province (2) make the prototype products and present to public (3) prepare the tools for transferring the technology (4) transfer the developed technology and (5) evaluation and statistical analysis including frequency percentage mean and standard deviation. The general infonnation of the 60 trained people can be summarized as follows: 80.00 % is female 26.67 % is 31-40 years old and 40.00 % is sugar cane fanner. The objectives content activities and training method were evaluated to be the best suitable. The structure of the course was found to be the most suitable. More over the materials training documents and place were rated to be the most suitable to the best suitable.