Extraction of plastic and aluminum foil from beverage cartons with biological processes is one environmentally friendly approach that is appropriated for paper recycling. The other remained parts including plastic and foils can thus be utilized. This research aimed to improve the capability in digestion of cellulose paper of microbes isolated and screen from fruit durian and jackfruit in degradation of beverage cartons. In the small scale processes reducing sugar indicating the efficiency of the degradation process of the boxes was released from the hydrolysis of paper and determined by biochemical method of Benedict test. The controls of alkali and water immersion were utilized for these experiments. In the medium and large scale digestion processes the results showed that microorganisms helped separate sheet papers from the plastic and aluminum foils shortly in 14 days after boiling in water for 10 min. The bacteria digestion were well adapted within 14 days and prolonged their high degradability until 28 days. They could degrade the cellulose components better than the fungi with the separation efficiency of 70 percent and 66 percent respectively. Therefore from overall the biodegradation process of microorganisms have a high potential in digestion of various paper products for recycling and can be applied in industrial applications.

The objectives of this research aimed to study the appropriate ratio for making light weight brick which composed of the sawdust and water hyacinth and to study the efficiency of light weight brick. The research method was done by study the mechanical properties the compressive strengths and the physical properties with water absorption. The main materials were as follows: type 1-normal Portland cement lime gypsum aluminum powder ratio 30:9:9:2 and researchers determined 5 levels including of sand sawdust and water hyacinth according to the following proportions 40:5:5 30:10:10 20:15:15 10:20:20 and 0:25:25. The results revealed that the most appropriated ratio of the light weight brick was 40:5:5. The maximum compressive strength was 1.63 N/mm2. It is close to 2 N/mm2 from class 2 light weight brick standards value. The lowest value of water absorption was 514.29 kg/m3. It is close to 500 kg/m3 from water absorption of light weight brick standard value. Therefore these results supported the environmental conservation objective by increasing the economics values of sawdust and water hyacinth.

This research aims to study and to promote labor right awareness in career preparation for Liberal Arts Students University Technology of Phra Nakhon. Interview and group discussion were used in this qualitative research. The sample was 12 of senior students from Faculty of Liberal Arts University of Technology Phra Nakhon in second semester of academic year 2016. The research instrument was a structured interview. The results were as follows: 1. All students were aware of labor right awareness in working time 8 hours a day and 1 hour of breaking time on weekdays. 2. Most students were aware of a weekly holiday at least once a week. 3. Most students were aware of the right to sick leave and to go for private business. If their leaves were 3 or more a medical certificate was required. 4. All students were aware of the wages paid to employees were not less than the legal minimum wage. Most students were aware of the payroll calculation that can be calculated by the length of the work and paid per hourly daily or weekly wages. 5. Most students were aware of the need for employers to provide welfare benefits as required by law. It is legal to place an announcement at the workplace of the employees. 6. Most students lacked awareness of the right to compensation in all cases; definition and conditions of compensation to be paid by the employer to the employee in case of termination of employment without offense under Section 119 other than that of other types of payers paid by the employer to the employee. Including normal and special compensation rates. 7. Guidelines to promote labor right awareness were through various media of universities faculties and branches such as websites announcement and including teaching on labor right in relevant fields.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

The aim of this research is produced the media of history of local craft center in Napho district Buriram province and also the production processes of Mud Mee silk fabric. The process in weaving the silk Mud Mee is meticulously performed in every step beginning from the processes as follows; selecting of silk yarn degumming dyeing Thok Kwuak Khon Mee put the yarn on Hong Mud Mee Bleaching untied silk yarn roll the untied silk yarn onto the warping reel and reel the yarn from the spool rack to the spinning wheel. From the data which obtained from the research to produce media such as leaflets poster and VDO. This media are devised into four topics include Thai and English language as follows; (1) the local craft center in Na Pho district Buriram province Thailand (2) preparation and dyeing of silk yarn for Mad Mee silk fabric (3) Mud Mee weaving process: weaving pattern design and colour of Napho Buriram silk fabric (4) innovative development of clothing bag home textile from Mud Mee silk fabric. The benefits of produced media to be as a local learning center and cultural tourism place for doing study field trip researching. The media are there to guide the history of local craft center Mud Mee silk fabric production and Mud Mee silk product for those who are interested and transferring knowledge by the media to student and also some group learning.