This study is meant to help develops better facilities for Tungsten Carbide powder production process. The 10 kg-capacity machine used was able to produce 85 -95.49 percent purity Tungsten carbide powder. When measured most of the particle sizes and distribution between 0.03-350.00 !lm. which are considered large sized. More than that those tungsten carbide particles are contaminated by other kinds of metal especially Cobalt binder. We have tried to improve the Tungsten Carbide manufacturing processes by combining more steps including ball milling drying and screening. After 24-hours ball milling process the result showed that we were able to produce smaller Tungsten Carbide paliicles sizing from 0.025 to 30.00 ~lm. The obtained particles are also rounder and with 99.50 percent purity. They are also easier to grade. The Tungsten Carbide manufacturing technology yet needs a further development to eventually produce the desired hard material.

This research is a pre-experiment research of one-shot case study type. The objective is to study the effect of training program on Art crafts in Banbangkhae Social Welfare Development Center for the elderly. The target populations are 15 voluntarily elder persons residing in Banbangkhae Social Welfare Development Center Sooksan Building in 2010 who have been selected by the center officials. The Elders are in good physical health and able to participate in the activities. Tool used is a training program on Art crafts for the elderly consisting of Performance Skill Measurement Forms and Satisfaction Questionnaires. Data analysis is descriptive statistics. The results of the research are that: 1) Performance skill scores of the elderly are in a good level. 2) Their satisfactions to participate in the training on the aspects of the lecturer date and time of the training materials and equipments activities topics of training are in a high level.

This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

The project of lotus pattern design on fabric for the textile product development was conducted for purpose of studying any method to design the lotus pattern on fabric which would lead to the development of any house decoration and surveying the consumer satisfaction with the fabric product printed with the lotus pattern In this regard five methods of the lotus pattem esign were used with four types of fabric i.e. cotton cloth sillk linen and mixed fabric. Thereinafter two of these methods were selected to produce five types of product and then the survey on the consumer satisfaction was conducted.

Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.