Research development of Funeral Flowers made from Rice Husk purpose To make use of the chaff by making mourning flower products and to transfer the knowledge to the target group. The results revealed Uses of rice husk by making flowers and mourning products from rice husk. All 7 experts have commented on the appropriateness of the clay formulas that will be used to mourn flowers from rice husk Amount 5 formulas. The third formula is most suitable (x ̅4.44) at a high level. Due to the texture of the soil the texture is soft not hard. Can be molded not stick to hands can not be molded before drying Flexibility The texture of the soil is very sticky. Able to knead into a homogeneous texture not separated In balance forming well Does not shrink by hand No cracks And the color of the texture is natural. Then the experts select the characteristics of flowers that are suitable for the wreath. Include Mass flowers experts choose lilly (42.85%) followed by cattleya orchids (28.57%) extra flowers. Experts choose roses (42.86%) secondary Down Plumeria flowers (28.57% equal) filler flowers. experts choose Dok Kaew (28.57%). For the flowers that are suitable for making funeral flowers. Many experts choose roses Plumeria flowers (42.86% equal) filler flowers expert choose (57.14%) followed by grass flowers (28.57%). Choose can be made easily. And is known to the general public From then produce 3 types of wreaths and 3 types of funeral flowers. Knowledge transfer of the flower products from the Rice Husk To the target group in Bang Tachong Enterprises and some people in InBuri District Singburi province Amount 50 people in order to expand the knowledge from the research. Community earn more income .With the use of local waste materials Come to create innovative products. The target group is satisfied with this Product. Overall is at the highest level (x ̅4.50). The satisfaction with the research project arrangement Overall is at the highest level (x ̅4.67) and product satisfaction Overall is at the highest level (x ̅4.64).

“The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee Chiang Mai of Thailand” research project’s objectives are 1) To design Thai Lanna pattern for decorates the decoupaged bamboo curl folk craft 2) To survey the decoupaged bamboo curl folk craft customers satisfaction 3) To provide the knowledge and technology on Decoupaged Lanna Bamboo Curl Folk developing The research instrument is a target satisfaction survey which has been analyzed on descriptive statistics . Studied and designed unique Lanna patterns from 3 important religious places of Chiang Mai- Wat Pra Singha Woramahawihan Wat Duang Dee and Wat Chedi Luang which has their own different outstanding Lanna art. 1) Splendid stucco art from Wat Pra Singha Woramahawihan 2) Finely wood carving art from Wat Duang Dee 3) Brilliant Lacquer and gold leaves art from Wat Chedi Luang Woramahawihan Their outstanding Lanna art has inspired a new design which has developed to use for decorating the Lanna bamboo curl folk craft such as home decor souvenirs and home utensils. 25 targets of the satisfaction survey have been impressed on “The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee Chiang Mai of Thailand” research project. Considering on each field- subject curriculum design expert materials facilities value and utility got the highest impressions scores. The overall averages also shows that every fields got the impression score on ‘most satisfied’

The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of the cookie product from oat power and the acceptance of the customer about the Whole Grain cookie product by having 40 testers which are students in faculty of technology home economics Rajamangala University of Technology Phra Nakhon. There are 5- ponit hedonic scale questionnaire. The comparison of the average uses Duncan’s New Multiple Range Test (DMRT) The tasting result found that the amount of oat power that has been used instead of wheat flour 100 percent has the most acceptances. When study about the nutrition of the Whole Grain cookie products from oat powder found that it found that they provide 68.64 Kcal carbohydrate 5.20 grams protein 1.48 grams and fats 5.33 grams. Then study more about the acceptance of Whole Grain products from oat powder. It found that the customers were satisfied with Whole Grain product from oat powder at good level and the customers accept the products from oat powder about 97.5 percent.

The shrinkage of plastic was caused by the shape of the product and the type of plastic used in the injection. The plastic shrinkage difference was resulted from the temperature used in melting the injection speed mold cooling and different injection surroundings. These led to unknown exact value of plastic shrinkage and the trial and error work has been done. As a result of trial and error work the injection products were not in the determined size. This research aims to find the percentage of plastic shrinkage according to standard test ASTM D955 from (Amorphous Thermoplastic) (Acrylonitrile Butadiene Styrene ABS). The findings showed that square specimen size 60x60x2 mm measured from vertical perpendicular to flowing direction the shrinkage was at 0.86% the shrinkage was at 0.59% when measured from flowing direction and the thickness expanded at 20%. For the rectangular specimen size 12.7x127x3.2 mm measured from vertical perpendicular to flowing direction the expanding was at 0.16% the shrinkage was at 0.88% when measured from flowing direction and the thickness expanded at 14.86%. The circular specimen size 100x3.2 mm the shrinkage was at 1.26 when measured from vertical perpendicular to flowing direction the shrinkage measured from flowing direction was at 0.82% and the thickness expanded at 13.23%

This research is to study in heat transfer of hot water tank from an air conditioner which is a cylinder type and has a hot water pipe around the tank. It is used for finding a position and a pattern of distribution of the hot water pipe around the tank in the highest heat transfer condition. The study uses the cylinder of hot water tank filled 45 liters of 25 oC water. An experiment separates in 3 positions of pipe wrapping which are the bottom the center and the top of the tank. Then 80 oC of hot water run thought the hot water pipe which is wrapped around the tank for 120 minutes. The result of the experiment shows that tubing position that causes the highest heat transfer is at the bottom of tank. Pipe wrapping at the bottom of the tank has the heat transfer higher than the top of the tank at 30%. Furthermore this experiment studies in spacing of hot water pipe. There are 3 types for testing which are spacing hot water pipe as one time two times and three times of diameter of pipe. The result illustrates that spacing the hot water pipe can significantly increase the heat transfer. The heat transfer of spacing the hot water pipe in three times of diameter of pipe is higher 5.8 % than spacing in one times. In addition this research is to study in the effect of turbulent flow on the heat transfer by installing agitator in order to stir water in the tank. The result is that water stirring in the tank for increasing the heat transfer is not effective for investment because the energy using for stirring is higher than the enhanced heat transfer