จำนวน Repository ( 822 )

The development of web based instruction CAI course using  project-based learning model
The development of web based instruction CAI course using project-based learning model

The purposes of this research were: 1) to develop web-based instruction (WBI) on CAI course using project-based learning technique; 2) to evaluate if the WBI meets an 80/80 efficiency criterion; 3) to compare the students’ learning achievements by pre-test and post-test; and 4) to examine student satisfaction towards the WBI. The sampling group selected by purposive sampling was 30 grade 12 students who registered in the 2nd semester of academic year 2012 at Sarasas Witaed Bangbon School. The research instruments consisted of ten units of WBI; a learning achievement test administered before and after the instruction; and the evaluation form of the student projects. The statistical tests employed to verify the efficiency of the WBI were the E1/E2 efficiency index and t-test. The result of this research found that the efficiency of WBI was 84.56/82.33 which was higher than standard criterion 80/80. There was significantly higher learning achievement of the students in the post-test than in the pre-test at .05 levels. The learners’ opinion after using the WBI was very satisfactory.

2558
The design and development of spray drying technology  for the production of processed salt
The design and development of spray drying technology for the production of processed salt

The objective of study was to design and development of spray drying technology for production of salt powder. The process design and build spray dryer that consisted of three parts: an atomizer a drying column and a dry powder collecting unit. The operation of a spray dryer was co-current flow. A drying column had diameter 0.5 m high 1.5 m and heater 15 kW with automatic temperature control PID 220 V AC power. The test used a saline solution. The inlet air temperature had 5 levels: 130 140 150 160 and 170 ?C. The inlet air velocity had 5 levels: 8 8.5 9 9.5 and 10 m/s. The results were a spray dryer be able to saline solution became salt powder with moisture content between 1.0 - 2.5 % (wet basis) which was in the standard of pure consumable salt (TIS 2086-2544) and can be classified at first class that moisture content had no more than 3 %

2558
Development of household textiles from batik silk: a case study of the motif of ancient khmer art at sikhoraphum castle
Development of household textiles from batik silk: a case study of the motif of ancient khmer art at sikhoraphum castle

This study aims to develop household textiles from Surin Batik silk with pattern of Ancient Khmer Art at Sikhoraphum Castle and to study customers’ satisfaction of household textiles. The population was 400 assessors within the age range of 20 - 50 years in Surin province. The research instrument was questionnaire. Data were statistically analyzed for Percentage Mean and Standard Deviation. Results showed that the majority of respondents were females with ages around 31 - 35 years old. Most of them were married and had income of 15000 – 25000 baht. Most got Bachelor’s degree and used to use household silk textile. Working clothe was the most purchased category. Most household textiles were purchased as souvenirs. Personal preference was the initial motivation for purchase decisions and utilization was the key factor for selecting a product. Regarding onsumers’ satisfaction in 3 types of household textiles from Mudmee Batik silk - cushion lamp and bed cloth – it was found that satisfaction in style pattern colour price and utilization were in similar high level. Cushion was the most purchased household textile. Peacock was the most favorite pattern and consistency of the pattern was the most important factor for purchasing.

2558
A body of knowledge transfer classroom action research on academic work development for teachers in surin province
A body of knowledge transfer classroom action research on academic work development for teachers in surin province

The purposes of this research were as follows : 1) to construct and find an efficiency of classroom action research on academic work development for teachers in Surin province as the 80/80 standardized criterion efficiency 2)to find the effectiveness index of classroom action research on academic work development for teachers in surin province 3)to compare pre-test scores and post-test score all lessons 4)to study the satisfaction of teachers after they join the class 5)to find the retention of the teachers after join the class in two weeks. The sixty teachers were area or simple random sampling selected from teachers on surin province this research conducted duringthe first semester academic year 2011-2012. 1) An efficiency of classroom action research on academic work development for teachers is surin province was 82.19/81.92 which higher than the 80/80 standardized criterion efficiency.2) The effectiveness index of classroom action research on academic work development for teachers in surin province was 0.7145.3) The results of the comparisons of pre-test scores and post-test scores all lessons were significantly different at 0.05.4)The results of the satisfaction of teachers among a classroom action research on academic work development for teachers among a classroom action research on academic work development for teachers in surin province was found to be a high Level(x=4.27).5) The retention of the teachers after join the class in two week was no significantly different at 0.05.

2558
Thai dessert product development form palmyra - plum powder
Thai dessert product development form palmyra - plum powder

A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun Kanom Num-dok-mai and Kanom Puy-fai respectively. The investigation emphasized on these effects on color and odor of the products. Palm flours at the level of 0% 10% 20% and 30% was added then physical and chemical properties consumer’s acceptance were investigated and their shelf-life of the products packed in polyvinyl chloride and double layer of polyvinyl chloride and polyethylene at room temperature was inspected every day. Drying temperature of 60 ?C and 10% flour addition in the formulation found to be the optimal condition and also produces best quality of the products accepted by consumers as in such conditions overall score of acceptance was statistically significantly highest ( P>0.05) with 7.73 7.95 and 7.62 average scores for Chun Kanom Num-dok-mai and Kanom Puy-fai consecutively. Proximate analysis of these products in terms of moisture ash fat fiber protein and carbohydrate revealed that they were statistically different ( P>0.05). When 100 consumers were asked to taste and rank their acceptances Kanom Puy-fai Kanom Num-dok-mai and Kanom Puy-fai was acceptable by 66 28 and 6 panels successively. However these products should not store for more than a day due to the fact that microbiologically total viable count would be exceeds specified standard by a day.

2558