The objectives of the research were 1) to study the level of marketing mix factors marketing communication mix and mettle of mind factors towards consumer buying behaviors toward drinking yoghurt 2) to examine the level of drinking yoghurt buying behaviors of dwellers in Bangkok 3) to compare the demographic characteristics and drinking yoghurt buying behaviors of people living in Bangkok 4) to investigate the marketing mix that influenced Bangkok’s consumer behaviors in choosing drinking yoghurt 5) to study the marketing communication mix that affected consumer behaviors in purchasing drinking yoghurt of Bangkok residents and 6) to explore the mettle of mind factors which influenced consumer behaviors towards buying drinking yoghurt of people in Bangkok Metropolitan. A sample was identified by a number of 400 people who reside in Bangkok Metropolitan. The questionnaires were distributed to the selected respondents in order to collect data. The statistical methods used to analyze data were frequency percentage mean standard deviation t-test one-way analysis of variance and enter multiple regression analysis. 1. The results indicated the majority of female consumers accounting for 62.50 percent. The age range from 31 to 40 was responsible for 42.70 percent. The bachelor’s degree holders comprised 59.80 percent. The employees working in the private companies were found 61 percent. As much as 66 percent of the sample remained unmarried and 31.50 percent of the people earned an average monthly income from 15001 to 20000 baht. 2. The marketing mix factors the marketing communication mix and mettle of mind factors were prioritized in a high level. The consumer buying behaviors were in a high level. 3. The increase of marketing mix factors including product price and place resulted in a higher level of drinking yoghurt buying behavior. 4. The marketing communication mix including advertising public relations and sales promotion increased the level of drinking yoghurt buying behavior. 5. The mettle of mind factors particularly in the aspect of lifestyle and personality stimulated a higher level of drinking yoghurt buying behavior. 6. People with different age occupation average monthly income and marital status had different drinking yoghurt buying behaviors with statistical significance at level .05 while different gender and educational background showed no differences of the buying behaviors.

Nowadays Eye Tracking Technology is one main challenge for developers of new human-computer interface. This technology provides a more natural way of interacting with a computer system by user’s eye. Now commercially available systems exist; however they are not widely used because of expensiveness. This paper describes a tutorial that shows step by step how to build a low-cost eye tracker using eyeglass setup. The glasses are designed to work with video-oculography technique (VOG) in the infrared spectrum. The key features of the eye is a center of the pupil. The gaze point of users are estimated based on order polynomial regression (linear quadratic and cubic). This research conducted an experiment with 30 participants tested eye-gaze calibration. Consequently the experimental results showed that eye-gaze can be estimated in real-time while the cubic function can be accurate eye-gaze position more than the other function.

The objectives of this research are to select basic recipe for bread sticks fine proper amount of raw salted egg white to add to bread sticks study acceptance of bread sticks enriched with raw salted egg white and to study the change in amounts of protein in basic recipe of bread sticks and the raw salted egg white added one. The products were evaluated by sensory method regarding color odor taste texture and overall acceptability using 9-poin Hedonic scale. These bread sticks enriched with raw salted egg white used the egg white left over from the egg yolks used in the making of Chinese pastry (Kanom Pia) This research found the recipe to be best accepted. The study of proper amount of raw salted egg white at 5 10 and 15 percent added to the basic recipe found that 10 percent of raw salted egg white received the highest acceptance. Consumers accepted 10 percent raw salted egg white enriched bread sticks at the highest level of 37.5 percent. The study of protein content of raw salted egg white enriched bread sticks were a little higher than the basic recipe. Keyword : Bread Sticks Raw salted Egg white

Thailand has become a member of the Association of South East Asian Nations (ASEAN) which aims to stimulate economic growth social progress sociocultural evolution and also cooperation among its members. The main goal of ASEAN Economic Community (AEC) is to transform the region into a single market and production base to become more stable and prosperous. Hence in order to prepare ourselves to the changes in a very near future it is essential to encourage and support students to improve their working skills and knowledge to enter the ASEAN community confidently. In order to examine on the acknowledgement and the preparation in terms of working skill for ASEAN undergraduate students in the first year of Food Service Industry Program were chosen by using purposive sampling. Fifty-five questionnaires were collected. The result shows that most of the students at 75.47 percent are female 52.83 percent of them are eighteen years old and 43.39 percent use internet regularly. The evaluation on students’ knowledge capability and working experience which are considered to be beneficial for entering the ASEAN community shows that most of the students are very well prepared in both personality and potential. Moreover the majority are also very well educated about ASEAN in terms of economic growth social progress sociocultural evolution. The research also analyzed on the differences on gender of the students and channel of the resources about ASEAN that may have an impact on their knowledge and potential. The result shows that there are no significant differences between each gender and channel (P ≤ 0.05).

การวิจัยนี้เป็นการศึกษาสมบัติของโลหะเงินเจือต่ำ 58.33% ที่มีธาตุทองแดง (Cu) และดีบุก (Sn) เป็นธาตุผสม ซึ่งมีปริมาณการผสมอยู่ในช่วงระหว่าง 36.66-41.57%Cu และ 0.10-5.01%Sn ตามล่าดับ โดยท่าการเปรียบเทียบกับสมบัติของโลหะเงินสเตอร์ลิง 925 และโลหะเงินเจือต่ำ 58.33%เพื่อ ศึกษาวิเคราะห์อิทธิพลของธาตุเจือทองแดงและดีบุกที่มีผลต่อสมบัติเคมีและสมบัติทางกายภาพที่ เหมาะสมในการผลิตเครื่องประดับเงินเจือต่ำ 58.33% ผลจากการศึกษาโลหะเงินเจือต่ำ 58.33 % ที่ประกอบด้วยเงิน (Ag) และทองแดง (Cu) เมื่อน่ามา เปรียบเทียบกับโลหะเงินสเตอร์ลิง 925 จากการศึกษาเปรียบเทียบพบว่าโลหะเงินผสมเจือต่ำ ต่ำ 58.33Ag + 41.16Cu +0.51Sn มีค่า มีค่า L* = 92.18 a* = 4.64 b* = 10.71 และ ΔE = 28.32 เป็น ส่วนผสมที่เหมาะที่สุดจากการวิเคราะห์ค่าระดับสีและค่าความแตกต่างของสี และมีพฤติกรรมความ ต้านทานการหมองของโลหะเงินเจือต่ำมากที่สุด เนื่องจากอิทธิพลของธาตุดีบุก (Sn) ที่ผสมเข้าไปใน อัตราส่วนที่เหมาะสม ผลจากการวิเคราะห์ส่วนผสมทางเคมีของโลหะเงินเจือต่ำ 58.33% พบว่าส่วนผสมทางเคมีของ โลหะเงินเจือต่ำในแต่ละอัตราส่วนผสมมีสัดส่วนของธาตุใกล้เคียงกับอัตราส่วนผสมจริง จึงท่าให้โลหะเงิน เจือต่ำที่ได้ท่าการทดลองมีค่าระดับสีและพฤติกรรมความต้านทานการหมองที่สูงไม่แตกต่างกันมากนัก เป็นไปตามมาตรฐานของเครื่องประดับเงินตามมาตรฐานอุตสาหกรรมการผลิตเครื่องประดับทั้งของใน ประเทศและต่างประเทศ