The purpose of this research is to study Development of Computer ted I nstruction Subject Change Management and to find out efficiencies Satisfac on towards the package. The research tools were : 1) Development of Computer Assisted Instruction Subject Change Management 2) Achievement tests 3) Quality a sessment and evaluation form for multimedia software and 4) Questionnalre of leamers satisfaction Sampling groups composed of 62 Bachelor degree (4 years) Faculty of Business Administration Rajamangala Unniversity of Technology Phra Nakhon Researchresulty revealed that the effciency of the Computer Instruction Package was at E1 / E2 = 81.65/82.39 corresponding with 80/80 creteria. Analysis to man of satisfaction of the sampling groups was rather at 4.18. It could be concluded that the Development of Computer Assisted Instruction Subject Change Management had the efficiency that could used for self study

This research has been object to development weaving machine Equipment for weft. Design weave and Instruct technology give community. By make up weaving machine be able to ten The construct equipment for weft to tightness be equal to weft. Design weave and weave to consist Plan choose thread Heddle to tie and Move treadle. Instruct technology give community District Nong Ya Plong Amphur Wang Saphung Province Loei Which get instruct technology Make up weaving machine and design weave. Research result to invention make up weaving machine. Functional be durable Convenient to use in community. The construct equipment to thread Which consist litter move thread Bench to roll and bench to copy Functional be successful. Because of compare weft not pass process for weft at construct will cause thread tightness unequal have impact When divide weft for insert warp Divide weft unequal and Cause weft have tightness Impact when divide weft for insert warp divide weft unequal and break every. Section weft at pass process move weft thread be on as tightness unequal and will cause warp be convenient and not break. Have an effect on weave be convenient and marquisette high-quality. Design that in quantity at equal when design get efficacious change treadle be able to begin new design by not design. Instruct technology give community and community get technology and be able to design weave get efficacious. Evaluation from construct invention Design weave and instruct technology cause to know. Possibility that take research give community general and production to commercial continually

The research is development of web for promoting reading habit of Thai Youth: case study northeast region. The research objectives were to surway reading habit of Thai Youth. to create and development a web to promote reading habit of Thai Youth to try out and find learning achievement of the web to promote reading habit of Thai Youth as well as to compare behavior of Thai Youth using the web to promote reading habit of Thai Youth before and after using the web to promote reading habit the researcher had the sampling group from 3 following provinces : Nongkai Udomtanee and Khon Kaen. The statistics used consisted to percentage. mean standard deviation one way analysis of variance and t-test value. The reseach results showed that the quality of the web to promote reading habit of Thai Youth was 95.71/97.00 was more standard 80/80 and Thai Youth were after learning results more before use web to promote reading habit difference at 0.05 were to following hypothesis. Admintrators teachers and Thai Youth went for use all time. Because create Thai Youth that the quality and effective have learning achievement of the web to promote reading habit of Thai Youth create knowledge more intelligently. Such the government administrator teachers and librarian teacher to help promote reading habit of Thai Youth for transfer reading culture of Thai Youth all time. Because reading is wisdom to following achievement use development human and country no after others country in world.

The purposes of this research were to build and develop a standardized test used to measure English abilities compliant with the curriculum of the fourth-year students of rajamangala University of Tecnology phra nakhon. There were group of the students namelt the frist group which consisted of 57 students takung the electronic tests via the use of the electronic test and to and obtain a computer program prototype for measuring English abilities.

This research aims to 1) develop pork roll product from cultivated banana flesh and banana flour for vegetarian food business; 2) develop suitable and unique packaging for food product using cultivated banana flesh and banana flour instead of meat; and 3) transfer technology in developing food product using cultivated banana flesh and banana flour instead of meat for vegetarian food business. Regarding suitable amount of banana flour used in place of isolated soy protein in pre-emulsion preparation from 4 levels of banana flour used at 0 10 15 and 20 percent it was found that increasing amount of banana flour used in place of isolated soy protein caused significant increase of L* value in the product (p<0.05). Moreover hardness and flexibility in texture profile of the product were not significantly different from the control product (p>0.05). In terms of sensory evaluation tasters gave the highest score for meat-emulated reducedemulsion product that used banana flour in place of isolated soy protein at 15 percent. For packaging of pork roll product it was found that Model-A package was the most suitable with recommendations to add tight-closed material to prevent contamination from outside and to print expiry date as well as food safety certified sign. Furthermore consumers’ overall satisfactory in packaging model was found to be highest at the mean of 4.31. Finally transferring of technology in a form of training workshop in developing food product from banana flour for vegetarian food business for Ban Lak Khon Bakery Housewife Community Enterprise and entrepreneurs in Nonthaburi province showed that post-training test scores were significantly higher than pre-training scores at .05 level. This indicated that technological transfer in a form of real-practice workshop provided increasing knowledge in developing food product from banana flour for vegetarian food business. Moreover it was also found that trainees were highly satisfied in both overall service (mean of 4.85) and by-aspect: servicing staff (4.93) procedure/steps (4.87) trainers (4.83) and usefulness of service (4.75) respectively.