This research. Study and Development of the Wickerwork Handicraft Making for Building the Product Development Guideline for the Sustainability of Changwat Ang Thong . The test concept is to develop handicraft can stand on the market of high competition in the state. It is a long time handicraft production process is a process that has been inherited wisdom within the family. But when the society changes. Consumers are increasingly demanding. Crafting an increasingly competitive. The creation of only one production order. The development of the craft did not creative enough. Community as a production base for the capitalist market to find the space to the community. Just profits.

The purpose of this research were 1) to study the application of sufficiency economy philosophy in business small and middle 2) to compare the sufficiency economy philosophy levels of business on economic social environment culture good governance and Balanced Scorecard 3) to compare the sufficiency economy philosophy performance among business with different grade levels. The samples were small and middle business in Bangkok and near Bangkok. The sample size with 350 answered the questionnaires with and another group with 15 business were interviewed. The research instruments were a set of questionnaire with a reliability of 0.9210 and an interview form . The data form the questionnaires were analyzed by frequency distributions percentage mean standard deviation and one way ANOVA and the data from interview form were analyzed by frequency distributions. The findings of the study were: I) Sufficiency economy philosophy application among small and middle business were high sequently form their practices as follows: economic social good governance and Balanced Scorc Card 2) Performance on sufficiency economy philosophy application in business of small and middle were significantly different at 0.05 level when comparing in different aspects. 3) Sufficiency economy philosophy performance level of business in each grade levels were not significantly different at 0.05 levels.

There are three main purposes of this research. The first is to compare teachers ability in classifying content by students knowledge level before and after learning. The second is to study difference of pretest and posttest score according to students level. The third is to compare ability and determine efficiency in classifying content by duration of teaching experiences. Samples in this study were 30 teachers from Rajamangala University of Technology who leamed through CAI media (15 teachers) and who attended computer training course (15 teachers). The questionnaire was used to measure their ability in classifying content by students knowledge level. Results of the study can be concluded as follows: 1. Teachers ability in classifying content before and after leaming differed significantly at the level of 0.05. Howeverability in classifying content after leaming did not show significant statistical difference. 2. The difference in pretest and posttest scores showed that leaming with CAI could increase level of teachers ability in classifying more than attending training courses. 3. Teachers with different duration of teaching experience showed significant different ability in classifying content by students knowledge level at the level of 0.05. 4. Teachers with more than 7 years of teaching experiences showed the highest efficiency in classifying content.

การศึกษาการใช้แป้งกล้วยเป็นสารให้ความคงตัวในไอศกรีมกะทิ เนื่องจากต้องการเพิ่มมูลค่าให้กับกล้วยน้ำว้า ซึ่งเป็นผลไม้ของไทย จากการทดลองได้ทำการศึกษาปริมาณการใส่แป้งกล้วยในไอศครีมกะทิ 4 สูตร 1.5 4 7.5และ 9 กรัม พบว่า ผู้ทดสอบชิมให้การยอมรับสูตรที่ 3 ซึ่งมีการเติมปริมาณแป้งกล้วยปริมาณ 7.5 กรัม จากนั้นได้ทำการวิเคราะห์คุณภาพทางกายภาพ พบว่า ไอศกรีมมีค่าความหนืดเท่ากับ 705.43±6.16 cps ค่าโอเวอร์รัน 47.60±0.11 % ค่าการละลายที่เวลา 30 นาที มีค่าเท่ากับ 25.50±0.12 % ส่วนการวิเคราะห์คุณภาพทางเคมี พบว่า ไอศครีมมีค่าความเป็นกรด-ด่างที่ 5.98±0.02 และมีค่าของแข็งที่ละลายน้ำได้เท่ากับ 20.50±0.43 องศาบริกซ์ จากการวิเคราะห์คุณค่าทางด้านโภชนาการของไอศครีมกะทิแป้งกล้วย พบว่า หนึ่งหน่วยบริโภค: 1 ถ้วย (100 กรัม) คุณค่าทางโภชนาการต่อหนึ่งหน่วยบริโภคโปรตีน 1.78 กรัม ไขมัน 6.06 กรัม คาร์โบไฮเดรต 18.94 กรัม ความชื้น 72.76 กรัม เถ้า 0.46 กรัม ไอศกรีมกะทิแป้งกล้วยมีอายุการเก็บ 3 วัน ในสภาวะอุณหภูมิ-20 องศาเซลเซียส โดยตรวจพบปริมาณจุลินทรีย์ที่ทำให้เกิดโรค และทำให้อาหารเน่าเสียในปริมาณที่ยอมรับได้

The purpose of this research was to study and compare the reliability of Allen’s method (ΩW) and McDonald’s method (ωMD) using a NEO Five – Factor Inventory Scale and three different extractions with three different sample sizes. The sample was freshmen of Rajamangala University of Technology in Bangkok area. The results of the research were as the reliability of multidimensional scale from different extractions within the different sample sizes when using ΩW and ωMD were different with statistical significance at the level of .05. The estimation of reliability of multidimensional scale was most appropriate when using 3000 pseudo populations as the representative of large sample. The extraction of generalized least squares or principal factors with ΩW should be used with the sample sizes of 100 and 200 while the extraction of principal factors with ΩW should be used with the sample size of 500.