WC powder was obtained from recycling cemented carbide scraps. This metal power contained tungsten carbide (WC) at 89.17% titanium (Ti) at 4.90% tantalum (Ta) at 3.56% niobium (Nb) at 1.31% and molybdenum (Mo) at 0.93%. Its particle size and distribution was in the range of 0.03-85.31 µm. After quality improvement of the metal powder by ball milling screening and separating the compounds the result showed that the particle size of the metal powder was decreased to 0.01-0.10 µm (10-100 nm). The average size of the powdered particle was 28 nm. The tungsten powder was in more perfect condition by 95.85%

This research was on the production of hardmetal from recovery of tungsten carbide tool scraps recycling through ball milling for 40 hours. The metal powder obtained which was of the size between 0.11-0.22 µm was composed of 96.69% of tungsten carbide (WC) 1.68% of tantalum (Ta) 1.21% of titanium (Ti) and 0.42% of niobium (Nb). When mixed with 5-15% cobalt binder metal cold isostatic press (CIP) sintered at 1450 ° C it became hardmetal work piece dimension 12.39 x 13.82 x 5.60 mm with 1410 HV hardness and 14.34 g/cm3 density. The result of S45C steel turning was tools life good. The research concluded that the hardmetal work piece produced by the developed material had suitable basic specification and would lead to the development in working in the future.

The research aimed to analyze jewelry in various forms such as necklaces bracelets rings and earrings as well as to apply knowledge to develop jewelry with stamping techniques by using metals silver and synthetic gemstones. The data of the research was obtained from the interview the analysis of jewelry forms for producing an jewelry prototype and the satisfactory evaluation. The results of the research were that the most of modern jewelry had natural shapes. However they had few manmade patterns. The patterns mostly came from the colors of the gemstones. Silver was used as a material of the whole jewelry ring. As work creativity it was found that most modern jewelry production was based on wax mold prototype molding rubber mold press wax injection molding finishing plating and stone decoration. The result of the research brought to the design for developing better jewelry forms. The process of the design consisted of studying design theories and creating various jewelry forms. As the evaluation by the experts the design with natural shapes obtained the highest rate of evaluation (the second form). The second highest one was the seventh form which was the contemporary jewelry with beautiful gemstones. This one was suitable for jewelry prototype production with stamping techniques by using paper clay ceramic for satisfactory evaluation the consumers were satisfied with the jewelry made of paper clay ceramic with the rates of much and the most. This was consistent with the research hypothesis i.e. to obtain modern forms of jewelry made of paper clay ceramic which were used as a guideline for creating and developing modern jewelry forms according to the customer’s needs and for developing materials for innovation which could reduce production cost and time of the manufacturers.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.

Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad dressing which was obtained from steam tofu was accepted than soft tofu. The steam tofu cause decreased the viscosity of the salad dressing. The salad dressing was obtained from 20% of steam tofu gave a good sensory quality. Modified starch could be used as ingredient for replacement of oil in salad dressing processing. Addition of modified starch also increased the viscosity of the salad dressing. The modified starch could be added as ingredient to 2-3% and could be kept more than 4 weeks at temperature 5 ± 1 C ํ The salad dressing which obtained from steam tofu technology was transferred to 30 panels. The trainee majority groups were female 86.67% 15-24 years old 50% the occupation were employees 36.66% and income 10001-15000 baht. The training process was evaluated by trainee the satisfaction was the most appropriate (x = 4.7) (83.2%)