This research study investigated the structure and electrical effect of the La3+ and Sm3+ co-modified BaTiO3 ceramics with formula Ba1-(x-y)(LaxSmyTi)O3. The concentration of of x was fixed at 0.010 while that of y varied from 0.010 to 0.040. The ceramics are prepared by a solid-state mixed-oxide technique. The phase formation behavior is studied using x-ray diffraction (XRD) The dielectric properties with temperature are broad as wide temperature rang. Results showed that co-modified BaTiO3 ceramic ratio of 0.010 to 0.020 still tetragonal structure where the A-site is disturbed by a group of rare-earth doped. In addition we also found that the dielectric constant increases with ratio of 0.010 to 0.020 and respond to higher frequencies that can be used in the applications circuit with high frequency.

This research to examine the structure and mechanical properties of aluminum dross. A research project knowledge the aim is to study the microstructure and the mechanical properties of materials. The research is divided into two parts: 1 . preparation aluminum dross material and 2. to determine the structure and mechanical properties. The material must be washed in preparation contamination and dry then crushed and sifted to 200 mesh. Analyzed the microstructure with SEM which indicated the microstructure. The amount of alumina in aluminum dross grade No.0 has 8 0 percent with a powder aluminum dross grade No.1 is a hunk with crystalline alumina component 85 percent. Aluminum dross grade No. 2 which is a big hunk has crystalline alumina components 9 0 percent. Analysis results indicates that aluminum dross can be applied to other aspects such as to produce bulletproof vests and so on.

การวิจัยฉบับนี้ได้กล่าวถึงการลดระยะเวลาการทำแม่พิมพ์ยางซิลิโคนโดยเร่งความแข็งด้วยอุณหภูมิต่ำ เนื่องจากแม่พิมพ์ยางซิลิโคนใส สามารถเก็บรายละเอียดของชิ้นงานได้ดีและสามารถมองเห็นชิ้นงานด้านในได้แต่แม่พิมพ์ยางซิลิโคนใสใช้เวลาในการแข็งตัวนาน จึงได้ศึกษาและทำการทดลองนำเอาอุณหภูมิความเย็นเข้ามาช่วยในการเร่งการแข็งตัวของซิลิโคนใสโดกำหนดอุณหภูมิเป็น 3 อุณหภูมิ ประกอบด้วย 10 5 0 องศาเซลเซียล แต่อุณหภูมิแบ่งเป็น 3 ช่วงเวลา ประกอบด้วย 2 3 4 ชั่วโมง จึงทำการการทดลองขั้นต่อไป จากการทดลองโครงการลดระยะเวลาการทำแม่พิมพ์ยางซิลิโคนใสโดยเร่งความแข็งด้วยอุณหภูมิต่ำเพื่อหาอุณหภูมิและช่วงระยะเวลาที่เหมาะสมในการเร่งความแข็งของซิลิโคนใส พบว่าที่อุณหภูมิ 5 องศาเซลเซียล ช่วงระยะเวลา 3 ชั่วโมงมีค่าความแข็งใกล้เคียงกับมาตรฐานและมีความเหมาะสมที่สุด เนื่องจากผลการทดลองพบว่าอุณหภูมิและระยะเวลาที่เหมาะสมที่สุดนั้นสามารถลดระยะเวลาการแข็งตัวของซิลิโคนใสได้ 6 ชั่งโมงและมีประสิทธิภาพใกล้เคียงกับชิ้นงานมาตรฐาน

This Arts project have Purposes to design Packaging of Clean Food for Dealing and Delivery. By that designing was consists of The structure of the packaging The graphic of the packaging and the shelves showing for responding the selection to purchase or use of customers. 1. The packaging is unique and protecting the product inside is not causing damage. 2. The graphic on the packaging have the dominance and the beauty to attract consumers. The important thing was the packaging might increase the value for products also. 3. The shelves showing can Placement of product appropriate for the brandidentity. To help promote sales and create a good image for the product. The operation as the interviews and questionnaires formentrepreneurs of products / location and satisfaction assessment form had respondent with experts from 3 sides include information of designing of the structure the graphic and marketing/ shelves showing. By satisfaction assessment form will uses analyze data and average results. Percentage and presentation in table and descriptive writing.The research result was concluded that most of the Satisfaction Assessment Form of general peoples were women for the number of 80 persons at 80% that had the age range between 20-24 years at 35%. satisfaction assessment fom in the structure of the packaging was The total average were at 4.25 In the much criteria. satisfaction assessment form in the graphic on the packaging was the total average were at 5. In the Most criteria. satisfaction assessment form in marketing the shelves showing of products was the total average were at 4.08. In the much criteria.

The objectives of this research were to determine the suitable times of pork slices drying using microwave followed by hot air and to find specific energy consumption during drying. The physical characteristic (color and hardness) and the sensory test of dried pork slices were also investigated. Pork slices with the sizes of 50x50x1.3 and 50x50x2.2 millimeters were dried using the microwave at the powers of 160 320 480 640 and 800 watts until the samples did not burn during drying. Then the samples were dried using hot air at a temperature of 110oC until the moistures of the samples were lower than 20% dry basis. Based on the experimental results it was found that the suitable times of the samples drying using microwave were 50-600 seconds which depended on the microwave powers and the pork thicknesses. In hot air drying period drying times of the samples with thicknesses of 1.3 and 2.2 millimeters were 30 and 45 minutes respectively. The microwave powers had no significant effect on the redness (a value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). The pork thicknesses had the significant effect on the lightness (L value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). Moreover sensory scores of the dried pork obtained from this research were close to those obtained from the local market.