The objective of this study was to evaluate the phenotypic lactation curve of crossbred dairy cows raised in Phetchaburi and Prachuap Khiri Khan Provinces. Monthly sampling of daily milk yield of 5516 records from 485 first lactating heifers collected by the Biotechnology in Livestock Production Division Department of Livestock Development during the year 1997 to 2003 were used in this study. Monthly sampling of daily milk yield were fitted using Wilmink function (yt=a+bt+cexp-0.05t) to describe the whole and individual curves and estimated lactation parameters (a b and c). All parameters were used to calculate milk yield at day 60 (MY60) 280 (MY280) peak yield (PM) and accumulated 305 days yield (MY305). The results showed that the fixed effects of herd-year-season of calving level of HF blood or genetic provinces and age of calving were significant differences of all traits (P<0.05; a b c MY60 MY280 PM และ MY305). The phenotypic correlations between the considering traits were significant differences (P<0.05). Moreover the study on the nature of lactation curve could describe the lactating abilities and it could represent the others important traits in lactation curve. Therefore these results could guide the farmers to manage their farm and feeding the cattle to be more effective.

The aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin extracts of 2 and 3 % with the combination of sodium nitrite 0 and 1 % during the processing of Chinese sausage. The sensory attributes evaluated using a nine-point hedonic scale and by using ranking test. The physicochemical analysis of storage study was conducted for 4 weeks. All analysis were carried out in every weeks. The results showed that Chinese sausage with added anthocyanin extracts of 3 % with the combination of sodium chloride 2 % gave the lowest value of moisture content with significantly difference (p<0.05). Chinese sausage with added sodium nitrite 1 % with the combination of the anthocyanin extracts of 3 % gave the highest score of overall acceptability. The product can retard oxidation with the value of TBA lower than the control sample with significantly difference (p<0.05)

Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2 0.5: 1.5 1: 1 and 1.5: 0.5 respectively. Physicochemical microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b* which was higher lycopene content than control. Furthermore it had the highest scores in appearance color and flavor. In addition the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness gumminess flavor taste texture and overall liking. The ratio of 1: 1 was increased in total acidity TBA and L* after longer storage. Whereas a* flavor taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical chemical microbiological and sensory properties consumer acceptance.

This research is to study the problems and barriers for cooperative education student trainee recruitment according to the work place’s concept the aspects of training management training format training students’ qualifications and training students’ knowledge. The population are owners of various workplaces who accept 180 fourth year undergraduate students in training. Questionnaires are used to collect data statistically analyzed by Percentage Mean and Standard Deviation. The findings of the research reveals problems and obstacles as follow : 1. For the training management aspect the workplaces are not able to cooperate with the university to set aims and prepare the students before training the workplaces do not recognize purposes of the university’s training course the suitable positions for the students are not provided by the workplaces. 2. For the training students’ qualifications the students are unlikely to make decision in their performances’ problem solving no self-confidence and carefulness in their performances. 3. For the training students’ knowledge the students are unable to analyze and plan their performances; they have not a good command of both written and spoken English and Thai. In addition they lack of vocational skills.

The purposes of this research were 1) to study perception and retention production placement in Ban Nee Me Ruk situation comedy (sitcom) 2) to compare demographic characteristics purchasing decision behavior and 3) to study correlation of perception and retention production placement in Ban Nee Me Ruk Sitcom which purchasing decision behavior. The data were collected from 420 residents in Bangkok Metroplitan who were watching Ban Nee Me Ruk Sitcom. Data analysis employed frequency percentage arithmetic mean () and standard deviation (SD.) Statistics used for hypothesis testing included t-test One-way ANOVA and Chi-square. The study presented the following results: The presentation of the production placement included: display product images impulse buying shelves that attract customers. Another character of retention in the production placement was the latent contents. The production display were convenient goods such as Mamy Poko and Lactasoy. After the residents samples watched Ban Nee Me Ruk Sitcom the purchasing decision behavior was in the middle level (52.1%).