Thailand’s gem and jewelry industry is widely considered one of the greatest potential markets in the world. One of the important processes is producing the body jewellery or casting. The lost-wax castingtechnique is a popular technique used widely. However it can also be a source of many defects such as porosity tarnishing incomplete form filling and water stain. There is not finding causes of problems affecting the cost of production labor energy and time increased. This research aims to study the production problems and deficiencies of work piece in the actual work from10 casting industriesto identifying and preventing all these problems. This study will be helpful to entrepreneurs gems and jewelry industry to use as guidelines to prevent defects reduce waste reduce production costs and improve the casting process for the piece even more quality. The study found that most of the production process is the main the machinery / equipment and material problems the problem of secondary respectively by this process the main problem is the casting and foundry molds the injection and the candles prototype and mold making rubber the order is a minor respectively work piece for defects in castings are very common a flaw was found in the specimens I have a 6 specimen defects found in wax and defects found in rubber molds and prototypes the defect occurs in each style be caused by a wide variety of cases. Problems encountered in this study the most hole of the shrinkage problem problem of casting porosity the hole of the bubble the cracking problem the cast is not full the problem is the ceiling.

This research aimed to develop and study efficiency and effectiveness index of Vocational Course to ASEAN as well as to study level of satisfaction and work process skills of students who study V 33102 Vocational Course to ASEAN. The samples in this research were 65 Twelfth Grade students who enrolled in second semester of academic year 2012 at Soponsirirat School under the Secondary Education Service Area office 8 Ratchaburi province. The samples were selected by Purposive Sampling from two classes of Twelfth Grade students. Research tools consisted of curriculum lesson plans achievement test students’ satisfaction survey questionnaire and evaluation form of students’ work process skills. Data were statistically analyzed for Percentage Means and Standard Deviation. Results revealed that Curriculum and lesson plans of Vocational Course to ASEAN for Twelfth Grade students had higher efficiency than the standard of 80/80 (85.75/87.30). Effectiveness index was also higher than the standard of 0.50 (0.80). Students’ satisfaction in instruction was in the highest level and students’ working skills were also at very good level. This means that the course is suitable and could be adopted to prepare students for ASEAN Economic Community in every school under the Secondary Educational Service Area Office.

The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50% 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16

The purpose of this research were 1) Development and production of the cotton fabric suitable for use in the kitchen apparel chef Thailand 2) test the suitability of the fabric from the fabric used to make kitchen apparel chef in Thailand. Tools used in the study are the fabrics used to make clothing chef woven pattern 2/1 for 3 structures 1) Cotton100 2) Polyester Microfiber and 3) TR. Being three fabrics to test of the fabric aspects of the durability of color to light color fastness to washing colorfastness to perspiration strength of the yarn yarn number weight yarn yarn twist yarn thickness weaving and resistance to abrasion properties of the fabric the effect of moisture. The quantitative data were analyzed by descriptive statistics from assessment and feedback of chef’s uniforms by the establishment of a laboratory in the kitchen by cooking in Thailand 15 Thailand kitchen. The chefs were wearing 3 sets each 5 days per a types of them for 15 days. Each of chef’s uniform made from the different types of fabrics. Data analysis and interpretation with the average 5 level content analysis and evaluation. Data analysis in descriptive and narrative. The results founded that Chef of food establishments restaurants Hotel and restaurant with 15 people most of the food is the leader in working kitchen (Executive chef) the timetable of working in the evening in the Thai-kitchen from 12:00 to 21:00 o’clock for 5 days a week. It’s about environments of Thai-Kitchen The temperature of the kitchen operations in restaurants and room temperature and after the experimental wear three types of 15 day Chef has been satisfied in sample number 2. It is Micro Fiber fabrics because there is good ventilation not get heat easy to clean fabric good reflect of oil or anti-oil water absorption and drying rate of the normal range. Micro Fiber fabric when Chef wear it not heavy able to wear at all times. The results of the test and analysis Micro Fiber Cloth material that is resistant to very light. The fabric is not easily broken. Strength and abrasion resistance as possible. It is oil on fabric and yarn on the oil splash in the Kitchen. Including the ability to absorb water and the distribution of water as much as possible.