The research’s purpose is the knowledge transfer of the technology about branding and packaging to increase product’s value from waste textiles for the community groups and interested person. The assessment method for evaluation is studying the local product’s information the processing rag’s group in Ban Dongdang Tambon Dongdeang Jaturapakpiman Roy-ed. The researcher selected the brand and packaging prototypes and the product from the research about branding and packaging to increase product’s value from waste textiles (Fiscal year in 2013) which are appropriate to the product being sold. Because that research has the heart shape petal’s brand label for packaging the winner from 25 styles that selected from 5 experts. And has been applied to a prototype of 8 products. The 8 products are The packaging for bag The packaging for hat The packaging for lamp The packaging for shoe The packaging for textile’s box The packaging for bedspread The packaging for carpet The packaging for Cushions The packaging for Scatter cushion The packaging for tablecloth The packaging for fabric wall and frame. The goal of knowledge transfer are 30 persons. The survey of the participants’ satisfaction by the questionnaires data collection the data from the frequency statistic percentage and median. The result is the participants 25 persons (50 %) were mostly female 13 persons (43.34%) with secondary education 15 persons (50%) between the ages of 31- 40 years old 10 persons (33.33%) a farmer and seamstress 18 persons (60%) with monthly income less than 5000 bath. Satisfaction is divided into 3 topics the purpose of project the structure of the course the content of the course.The purpose of project is the most satisfied (4.68%). The structure of the course is satisfactory (3.97%). The content of the course is satisfactory (4.45%). And the satisfaction to the reproductive technology about branding and packaging to increase product’s value from waste textiles project in the service processes is satisfactory (4.50%) Lecturer team is the most satisfied (4.68%) The facilities is the most satisfied (4.68%). Ban Dong deang’s rag and processing group has a satisfaction’s average of the project is the most satisfied (4.48%).

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

The purposes of the research were to develop the design and the package of fabric garlands and to survey the satisfaction from the sample group towards the products. The data were collected from 14 experts and sample group of 100 people. The instruments used in collecting data was a questionnaire. And the data was analyzed by frequency percentage and standard deviation. And the findings were : 1. The third design of the product was the most suitable and interesting for the products’ development. Because the beauty and the difference of those designs gave the garlands’ diversity. 2. The packages’ design could be more appropriate in square shape the color should be cream gold in ordinary or tracery style including the color of package’s fabric lining should be in cream. 3. For the satisfaction of the target group towards the product it was found that overall they were fond of the design at the highest level having mean of 4.24. They preferred the garlands’ loveliness at the highest level having mean of 4.26. And they liked the value and the usefulness of the product at the highest level having mean of 4.29.

The objective of this research to study the basic formulas of Thai egg custard type of cutting corn kernel physicals and chemical properties of final product of this research by -9 point hedonic scale of 30 examiner laboratory. The results show the basic formula of Thai egg custard be recognized to study in the next step. The results show the basic formula of Thai egg custard accept on the like moderately (7). Then conduct 3 type of corn kernel are whole slide and chop for choose by 30 examiner laboratory. The examiner choose slide of corn kernel in enhancing of Thai egg custard at 20% 30% and 40% by total weight. The result show that the % of enhanced slide corn kernel was significant in acceptance and color liking (p<). The texture profile analysis of sweet corn Thai egg custard75.98 to 111.08 of firmness and-30.72 to-35.04 of Cohesiveness. The chemical composition of 20% slide sweet corn kernel Thai egg custard were 243.86 Kcals of total energy 95.95 Kcals of energy from fat6.25 of protein10.66 of fat0.91 of ash29.87 of carbohydrate and 1.70 of crude fiber. However enhancing of sweet corn in Thai egg custard can be extra Consideration of chemical composition of ingredients such as sugar and starch for acceptance of Thai egg custard of these features may affect to physical properties such as in color and texture of production should be intensive studied.

This research has the objectives to study about level of virtue and ethics and to compare virtue and ethics of students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon categorizing according to personal factors. This research is descriptive research. Sample group used in this research comprised students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The sample group comprised 321 students. The research took samples by using stratified sampling. Tools used in data analyzing are questionnaires divided into three parts Part 1 : questions on personal background ; Part 2 : questionnaires on behavior regarding virtues and ethics of students ; part 3 composed of questionnaire regarding opinion on virtue and ethics of students including students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Statistics used in data analysis included frequency percentage mean standard deviation and in testing of hypothesis using t-test statistics and ANOVA to analyze variance testing difference in pair by LSD methods. The research result found that 1. The research result found that level of behavior in virtue and ethics of students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon in the overview the behavior was in very good level (x= 3.96). When the criterion It is in a very good level of 4 parts. Include The behavior in virtue and ethics in the aspect of pressure factors (x= 3.84). The behavior in virtue and ethics in the aspect of nourishing factors (x= 4.10). The behavior in virtue and ethics in the aspect of arresting factors (x= 3.84); the behavior in virtue and ethics in the aspect of supporting factors (x= 4.08). 2. Comparing difference of the behavior in virtue and ethics of students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon categorizing according to personal factors; the result was that students having different genders residence description and occupation of parents did not have different behavior in virtue and ethics. Students studying in different class levels and having different study result; had different behavior in virtue and ethics with