This research proposes an application of resistive and capacitive soil moisture sensors to investigate the influences of paddy temperature on the electrical signal received from sensors when tested with paddy moisture in the range 9.2 - 22.75%wb at 40 - 80ºC to determine the relationship between paddy moisture and electrical signals. It was found that the mean signal values between 20 - 40 seconds from both sensors were inversely linear correlation with the moisture content of the paddy. Temperature is the factors that influence the measured electrical signal. R2 Adjust R2 (95% confidence interval) and RMSEC showed that the model developed from the resistive sensor signals was accurate in calculating the moisture content of paddy between medium to high temperature in range 60 - 80ºC more than the low temperature range. While the capacitive sensor signals model is accurate in calculating paddy moisture between low to medium temperature in range 40 - 60 ºC. Therefore the resistive soil moisture sensor is possible and more suitable for applying as a paddy moisture sensor in the high temperature drying processes than a capacitor soil moisture sensor.

In this study 14 bacterial strains isolated from gastrointestinal tract of black tiger shrimp (Penaeus monodon) was investigated for their probiotic potential. The results showed that 6 strains namely S1 S3 S6 S7 T4 and T5 were able to degrade 3 nutrient substances including protein starch and lipid among which S3 S7 and S2 were the best tested nutrient-degrading bacteria respectively. Six bacterial strains were unable to lyse red blood cells including S2 S3 T0 T1 T2 and T3. S2 strain showed the strongest antibacterial activity against shrimp pathogenic Vibrio harveyi following an agar overlay technique. Based on environmental tolerance tests S2 and T0 strains grew well under wide ranges of environmental conditions e.g. sodium chloride concentration (0-8%) pH (6-10) and temperature (25-37C). As a consequence S2 strain had the most probiotic potential for shrimp culture owing to no hemolysis of red blood cells inhibition of V. harveyi growth protein and lipid degrading ability and high environmental tolerance for shrimp cultivation. The strain was identified as Micrococcus sp. S2. However additional study focused on immune response nutrient digestibility and growth promotion of the strain should be further performed in marine shrimp.

The objective of this research was to study the development of cake decorated cream without trans fat. selection of buttercream using as a standards recipe from 3 formulas 50 tasters by 9 Point Hedonic Scales Test. The formula using buttercream had 8.37±0.71 points at very like level was composed of butter 36.08 % shortening 15.47 % white egg 5.15 % sugar 25.77 % salt 1.03 % water 15.47 % and vanilla 10 %. Then substitute shortening with white kidney bean at 0 25 50 75 100 %. The 100% white kidney bean recipe was the highest acceptable 8.42±0.75 points at the very like level. The acceptance test with 100 consumers was 8.10±0.74 score at very like. The color of products showed L* a* b* C and H were 37.52±0.04 0.30±0.01 11.19±0.04 11.20±0.04 88.42±0.07 respectively The Viscosity was 2857±26.62 cPs Moisture was 31.78±0.05 w.b. Texture (Firmness) was 55340.06±68.39 g Consistency was 47435.10±376.39 N. and Cohesiveness was 5.30±0.39 g.sec which more than the standard recipe and nutritive values per one serving. Carbohydrates decrease at 0.19 gram Energy increase at 32.43 kilocalories Fat decrease at 1.97 gram Sugar decrease at 30 gram and more protein than the standard recipe with 0.23 gram. per serving at 150 g.

This research aims to analyze demand Necessary Skills and ways of collecting the credit to transfer into the education system of Service Industry Workers (Hospitality and Tourism) in Bangkok. The research results found 4 points that is; (1) career stability (2) knowledge (3) services (4) awareness and self-esteem value During the research process of training course curriculum found that there are three courses that is English training course for hospitality industry Excellent Services technique for customer impressive course using technology “Amadeus” system for booking and ticketing in tourism and hospitality industry. These courses become a set of learning handbook and trained to the target group service working to learn and have knowledge up-skilled and have a positive thinking to work in service industry. In term of earning credit from these courses into the education system in form of transfer credit by using knowledge and experiences the results from research seminar can be conclude into two ways (1) transfer credit from the course that has certificate or do not have any certificate still can transferred within the guarantee from institution (2)transfer credit from certified course should be specify with the exactly total houses studying or have a test and evaluate the learning outcomes from the courses.

A research project on the utilization of design innovations into souvenir product development based on linking secondary city identities to promote tourism in secondary city provinces. It is a project that has objects to study the identity of a secondary city to be used to design souvenirs packaging public relations materials. to stimulate tourism in secondary cities which is in line with tourism strategies In a research project that has a design and development process Using technology to assist in product design and development Creation of identity from cultural capital in secondary cities. which the results of each aspect are at a very good level. by using the design of the secondary city area in Nong Khai Province and Ratchaburi which is a province with identity and culture by the researcher make character development souvenir products public relations media Characters show theidentity of the city. to create a memory for tourists and create an identity for the provinces of secondary cities