This research aims to study the effects of blanching Khi Lek (Cassia siamea Lamk) flowers in brine in order to improve the qualities of Khi Lek flower tea production. The study comprised two factors: (1) two-time intervals for blanching: 3 and 5 minutes; (2) two concentrations of brine: 1% and 3% (w/v) and a control using Khi Lek flowers without blanching. The findings of the study stated as follows: blanching with different concentrations of boiling brine contributed to significantly different qualities of outcomed tea products in the aspects of moisture content aw color turbidity ascorbic acid content antioxidant activity and the observed sensory evaluation as compared to the control without blanching. Moreover the optimum blanching conditions consisted of blanching with boiling 1% brine for 5 minutes to obtain the best qualities of Khi Lek flowers tea product.

The purposes of the research were to create and find efficiency validation of computer assisted instruction focused on the micro structure of iron for the standard 80 / 80 and analyze the student learning achievement after using computer assisted instruction. The samples were the 20 first yearBachelor of Science in Technical Education students enrolled in Industrial Engineering Rajamangala University of Technology Phra Nakhon North Bangkok Campus. The Researcher experimented by using pretest and then using the computer assisted instruction focus on the micro structure of iron next the students did the posttest. After that the researcher calculated to find the computer assisted instruction efficiency and analyzed the students leaning achievement after studying. The result revealed that the computer assisted Instruction efficiency was efficient for standard 80 / 80. And after studying by using computer assisted instruction the students learning achievement increased significantly at 0.05.