The purposes of this research were : 1) to study the business operations of Mee Korat small business owners in Nakhon Ratchasima Province 2) to identify problems of Mee Korat small business owners in Nakhon Ratchasima Province 3) to compare the business problems’ levels of Mee Korat small business owners in Nakhon Ratchasima Province according to business operation problems and 4) to propose guidelines for developing Mee Korat business of small business owners in Nakhon Ratchasima Province. The research population was 35 Mee Korat small business owners in Nakhon Ratchasima Province. The research instrument was a questionnaire. The statistical analyses used in this study were frequency percentage mean standard deviation and one way analysis of variance. The research results can be summarized as follows: 1) For the business operations of Mee Korat the business owners mainly produced Mee Korat products and sold them together with sauce. They have run the business for 16 years with at least 10 employees using personal selling strategies for the products. According to monthly sales reports there were less than 10000 packs of Mee Korat products and the monthly income became less than 200000 baht. 2) The small business owners faced up to medium level business problems. When considering each problem from the most to the least the problems were products sales production personnel finance and management respectively. 3) The comparison of all the level of business problems of Mee Korat small business owners in Nakhon Ratchasima Province showed that the problems included types of products for selling length of business management number of employees business marketing strategies amount of monthly production and monthly income of the business problems of Mee Korat small business owners in Nakhon Ratchasima Province had no statistically significant differences at the .05 level. And 4) the guidelines for developing Mee Korat business were as follows: The small business owners should improve vermicelli quality to prolong the shelf life of vermicelli and provide a variety of flavors of vermicelli. The small business owners should modernize the types of vermicelli and build an online distribution channel. They should also find lending sources with low interest rates to improve business so as to compete with competitors. There should be an implementation of job rotation for employees/members to increase production capacity. Moreover the small business owners should offer more opportunities in administration for new visionary staff and the former administrators should give advice to new administrators to improve the business growth and compete with more competitors.

The purposes of this research were to study the properties of Tei Panan Root suitable for the development of home decor products inspired by Koh Yo woven fabric patterns to conduct the development of home decor from Tei Panan material and to study the satisfaction of experts with home decoration products from Tei Panan root material inspired by the Koh Yo woven fabric patterns. The research began by studying the properties of Tei Panan root material and developing Tei Panan root materials. The most suitable formula was selected. The properties of Tei Panan root material were evaluated to select the most suitable pattern. The researcher designed the home decoration from Tei Panan material inspired by Koh Yo woven fabric pattern dividing to 3 types of lamps including hanging lamps wall lamps and table lamps (3 forms for each type). Five experts were appointed to select the most suitable form for each type. Then home decoration products were created from Tei Panan root material inspired by Koh Yo woven fabric pattern by assigning 10 experts consisting of 5 textile experts and 5 design experts and the product satisfaction was inquired about. The results showed that in the development of properties of Tei Panan root material the most suitable formula was formula 3 and the most suitable pattern was Su Ban Ni Ka pattern (n= 3 60%). The result of the development of home decoration from Panan material inspired by Koh Yo woven fabric pattern classifying hanging lamp form 3 (n=4 80%) wall lamp form 2 (n= 3 60%)and table lamp form 3 (n=3 60%). All 10 experts were satisfied with the home decoration products from Tei Panan root material inspired by Koh Yo woven fabric pattern with highest level in all aspects of satisfaction such as materials design product usability and overall satisfaction with a mean score of 4.56.

This study aims to study the recipes and development of Shogun fish sausage products by studying the use of fat substitutes in Shogun fish sausage products. Study the nutritional value of Shogun fish sausage products and study the shelf life of fat-reducing Shogun fish sausage products. The results of the evaluation of the liking of the fish sausage in 3 formulas with a 9 points Hedonic scale method by 50panelist. The first accept to recipe of Wilasinee (2011) that it had sugar and soy sauce more than any other recipe. As a result the taste panelist gave more points than recipes 2 and 3 so they chose recipe 1 as the basis for the study of fat substitution with invading powder mixed with xanthan gum in the fish sausage. Amount 3 levels: 50 percent 75% and 100% of total fat content. It was found that the panelist accepted a recipe that replaced 100% of fat in terms of color smell and taste. In the part it was found that the panelist accepted the recipe at 75% more than because the fish sausage also had a soft texture from some fats but when thinking of benefits that will be gained from fat substitution with invading powder mixed with xanthan gum in the fish sausage. As a result it selected the level of recipe that uses all the fat substitutes to develop as a fat-reducing fish sausage when bring developed sausages to study nutritional value and compared to the basic recipe it was found that protein content and humidity. It’s not different but the amount of fat is less than basic recipe and fiber content is greater than the basic recipe. That result of the use of invading powder mixed with xanthan gum to replace the fat that is the ingredient in the fish sausage product. Then a study was conducted to assess the shelf life. After frying the sausage with a vacuum frying machine and packed with vacuum aluminum foil bag for 4 weeks and then analyzed for chemical and microbial analysis. It found that the quality is in according the community product standard fish sausage (Standard No. 104/2555).

Ethanol is a form of renewable energy. That can be used as fuel. Can replace gasoline or diesel. Fuel is an important factor driving the countrys economy. Ethanol can be produced from agricultural products garbage and various waste. his research uses watermelon rind. Which is waste from the community as a raw material for the production of ethanol by the fermentation process the microorganisms used in the fermentation process are ball flour. After fermentation for 6 hours it was found that the watermelon rind weighing 10 grams measured the concentration of alcohol. The concentration was 9.3 % VOL 18 Brix %. 20 grams of watermelon rind measuring the concentration of alcohol The concentration of 8.1 % VOL 16 Brix % of watermelon rind at 30 grams measured the concentration of alcohol. Get the concentration 8 % VOL 16 Brix % watermelon rind at 40 grams measure the concentration of alcohol get the concentration of 7.9 % VOL 15.1 Brix % and watermelon rind at 50 grams measure the concentration of alcohol the concentration of 7 % VOL 15 Brix %. Therefore it can be said that the watermelon rind which is waste from the community. Is a raw material with high potential for ethanol production to be used as a renewable energy source Instead of using raw materials from food plants and other energy crops.

The objectives of this research are to study the rate of deterioration of tyre friction coefficient and investigate the quality of new and old tyres that are currently in use. A set of the rolling resistance testing was designed and set up to work with the single dynamometer according to speed 80 km/h tire load 4660 N and inflation pressure 30 psi. There were three tire samples new tire one year used tire and two year used tire to find the rolling resistance coefficients. The finding shows that the rolling resistance was inverse variation with tire aging. For instance the new tire (1st sample) had the highest rolling resistance on the other hand the two year used tire (3th sample) had the lowest rolling resistance. Moreover the rolling resistance coefficients were inverses variation with tire aging. Besides the one year used tire had the average of the decreasing rate of the rolling resistance coefficient at 0.03689 N/kN per a week while the two year had the average of the decreasing rate of the rolling resistance coefficient at 0.03671 N/kN per a week. Furthermore the result also revealed that the rolling resistance coefficients nonlinearly decreased comparing to the tire aging.