The study and Development for Furniture design by Bamboo. By giving priority to the use of natural materials in the development of products designed to replace the use of other types of wood with deforestation and the period of The study on bamboo furniture design and furniture design and analysis to develop and test data from design professionals. To develop improvements in the production of prototype and test applications. To analyze and draw conclusions The piece consists of three pieces of furniture two seater sofa 160 cm wide and 80 cm long piece of 1 year and 1 sofa seat width 80 cm long and 80 cm 2. The research and development to design furniture from bamboo. Bamboo can be found to develop products for the furniture to be used effectively. Can be developed to suit the use and beauty of natural forms.

The objectives of this research are to study the production to find the proper ratio to test the properties to suggest the implementation and to transfer the technology of high strength milk carton waste artificial wood mixed with poly ethylene terephthalate (PET) plastic waste. The ratios of this artificial wood included milk carton waste: PET plastic waste equal to 80:20 75:25 70:30 65:35 and 60:40 by weight. The milk carton and PET plastic wastes were grinded though sieve no.4. The artificial woods were casted by hot compression with 180 degree of Celsius for 5 minutes. The samples tested follow the TIS.966-2547 standard. From the results the 60:40 of ratio was the proper ratio which can pass the standard. The increasing of PET waste effected to decrease the density moisture and swelling of properties. In case of bending strength elastic modulus and tensile strength perpendicular to surface the increasing of PET effected to decrease their properties. The developed artificial wood mixed with milk cotton waste and PET plastic waste has the possibility to implement in decoration and construction both interior and exterior wall building. These results can register the petty patent and write the research paper which to transfer the technology.

This research aims to predict the thickness loss of parabolic forming by using hydromechanical deep drawing (HMD) process. The methodology used is the finite element method on the uncertainty of the mechanical properties for 1 mm thickness SPCC sheet metals. The properties consisted of three aspects: strength coefficient (K) strain hardening exponent (n-value) and plastic strain ratio for all three axis (r0 r45 and r90). Multiple simulations were completed by randomly selecting K n r0 r45 and r90 values following the distribution obtained from the uniaxial tensile test. The results would be analyzed by using the regression equation to create the equation to predict the thickness loss of the test pieces obtained from the formation process using the K n r0 r45 and r90 variables without the use of finite element method. This would results in a decrease in the simulation time. Based on 30 experiments of uniaxial tensile test it shows that the sheet metal properties are normally distributed. After that 60 cases of the five variables were randomly selected to simulate the formation by using the finite element method. Finally the results obtained from the aforementioned simulation is analyzed and generated into a regression equation. From the comparison between the value predicted from the regression equation and the result obtained from the formation process it can be seen that the regression equation can effectively predict the thickness loss when the five variables are under the same distribution properties. However the efficiency will decrease when the values of the five variables are beyond the distribution properties obtained from the experiment. In addition the uncertainty of mechanical properties of sheet metal in the simulation displays the chances of discovering test pieces with over 40% thickness loss. The simulation resulted in 5 damaged test pieces accounting for 8.33% of the total process.

The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume.

This study aims to improve the living legacy. Oriented architecture which combines the wisdom Household binder Bamboo Thailands ancient and unique materials that are readily available in local bamboo. Wisdom of Wooden Household binder the seized material to knit weave of bamboo in the community be a part of any home. Adding amenities to the residents as well as design use of the disabled as well. The resulting homestay used to guide the design of housing to increase or improve the existing house to form a pattern in the same direction by a local stable. cultural identity for them to add value and generate revenue for the community in harmony with the heritage of wisdom. The design proposes a model Household binder Bamboo 3 and then tested for the sun visor in crisis. The shape and function to the satisfaction of the community. And choose the most satisfaction to improve a final comment from the evaluation to prototyping home Household binder Bamboo homestay interested parties to continue to benefit the community most.