The Research of Conscious Development on Mangrove Forest Conservation by Tracking the Late King’s Royal Path and Royal Initiative Project in Bangkhuntien Area of Business Administration Students of Rajamangala University of Technology Phra Nakhon. for Objective 1) Serve to Royal thought or idea Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG). 2) Create the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 3) Development a activity plan for the Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 4) Compare the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon before and after doing activity More over We have a sampling by Purposive for Students of Rajamangala University of Technology Phra Nakhon. 10 Samling for Team leader and 30 Sampling for Participants This Sampling have a 3 Activity 1 Strong Team leader 2 Study Late King’s Royal Path and Royal Initiative Project 3 Concluding Activities analysis revealed that before activity average is 4.53 and after activity average is 4.99 after that We used Paired samples t-test analysis revealed after activity higher before activity the statistical level of .05.

The Research of Conscious Development on Mangrove Forest Conservation by Tracking the Late King’s Royal Path and Royal Initiative Project in Bangkhuntien Area of Business Administration Students of Rajamangala University of Technology Phra Nakhon. for Objective 1) Serve to Royal thought or idea Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG). 2) Create the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 3) Development a activity plan for the Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 4) Compare the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon before and after doing activity More over We have a sampling by Purposive for Students of Rajamangala University of Technology Phra Nakhon. 10 Samling for Team leader and 30 Sampling for Participants This Sampling have a 3 Activity 1 Strong Team leader 2 Study Late King’s Royal Path and Royal Initiative Project 3 Concluding Activities analysis revealed that before activity average is 4.53 and after activity average is 4.99 after that We used Paired samples t-test analysis revealed after activity higher before activity the statistical level of .05.

Presently Rental office is famous in downtown that near food center and have good transportation. In Thailand office buildings usually have operating time 8-10 hours per day. So need to improve the building for energy conservation and employee’s comfort. Glasses are one way that heat transfers occur highly. Overall Thermal Transfer Value (OTTV) is a tool for measure heat transfers through building envelope. From OTTV calculation for existing building OTTV is 92.94 W/m2 that over ministerial regulations indicate 50 W/m2. Improving building envelope by add more thickness of glasses can reduce OTTV 1.3% and improving building envelope by film installation can reduce OTTV 47.2% and improving building envelope by add shading can reduce OTTV 48.5%. However each improving policy have each investment cost. Conjoint analysis is consider of many factor to find willingness to pay for each choice. So set policies for energy conservation water and waste management and increase comfort are employees to improve energy conservation water and waste management and increase comfort are 19935.90 17590.50 and 1563.60 baht respectively so can improve building envelope by add shading result in OTTV to 47.8 W/m2 Budget 18000 Baht can be improve organization that payback about 5400 Baht per year. Increase thermal comfort by install table fan. From the result of research expect to apply to improve rental office in the future.

The objective of this research is to develop the high corrosion resistance and good thermal insulation precast adobe wall panels mixed with natural latex. The 6 ratios of Portland cement type1: clay: rice husk ash: straw: rice husk:waterproofed liquid: natural latex: tap water were designed including: 1: 3: 0.3:0.02: 0.02: 0.02: 0: 0.4 1: 3: 0.3: 0.02: 0.02: 0.02: 0.05: 0.4 1: 3: 0.3: 0.02: 0.02: 0.02:0.1: 0.4 1: 3: 0.3: 0.02: 0.02: 0.02: 0.15: 0.4 1: 3: 0.3: 0.02: 0.02: 0.02: 0.2: 0.4 and 1:3: 0.3: 0.02: 0.02: 0.02: 0.25: 0.4 by weight. The precast adobe wall panels castedas same as the common concrete and reinforced by the bamboo. From the resultsthe proper ratio of precast adobe wall panel mixed with natural latex was 1: 3: 0.3:0.02: 0.02: 0.02: 0.1: 0.4 ratio. The properties of the proper precast adobe wall panelincluded density 1810.83 kg/m3 water absorption 17.16 % compressive strength 15.13MPa bending strength 3.01 MPa thermal conductivity coefficient 0.234 watt/m.Kelvin. Moreover the proper precast adobe wall panel mixed with natural latex also was verified by TIS.2226-2548 with properties of impact resistance deflection and hardness in medium duty (MD) level. The proper amount of natural latex effected the precast adobe wall panels to improve the mechanical properties including: increase the compressive and tensile strength decrease the density thermal conductivity coefficient and water absorption.

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.