The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

This study was aimed to explore the needs for vocational art crafts training needs for the senior association in Karnchanaburi. The questionnaire with the reliability of 0.88. was used to explore the needs for the art crafts training for the career development. The samples were 30 people in the senior association in Karnchanaburi. The results showed that most of the samples were 61-71 years old and most had the primary education followed by secondary education. Their former occupations were business owners who were married and some were married and had congenital disorder. It was found that most of the participants wanted to be trained to fold towels into the shape of animals followed by scrap fabric rugs. As for the training period throughout the course most participants required 2-3 day trainings from Monday to Friday 08:00 to 16:00 in order to make money. The second to that was to practice meditation and the third was to use the knowledge acquired in everyday life.

This research aimed to investigate the basic recipe product the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were expert lecturers from the department of food and nutrition the department of food science and nutrition and the department of industrial food service the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. 9- point hedonic scale was used in this study. The result found that the basic of 3th recipe (Bloggang 2018) was acceptable as the standard recipe. There were 4 levels of the substitution of banana flour for wheat flour; 0% 10% 20 % and 30%. 10% was acceptable for the appearance color flavor taste texture and overall liking. The average scores were 7.94 7.92 8.22ม 7.90 and 8.08 respectively. For the color of the basic Sa Lee Krob L* (brightness value) a* (redness value) and b* (yellow value) were different from Sa Lee Krob which is substituted with banana flour (p≤0.05) For the texture of basic recipe of Sa Lee Krob the hardness value was harder than Sa Lee Krob which was substituted with banana flour. The flexibility value ability to combine stickiness value and Chewing resistance value were not significantly different (p>0.05). The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour substituted wheat flour found that provided less energy but more fiber. The more ash showed that banana flour provided more quantity minerals. Minerals found in banana include potassium magnesium phosphorus and calcium.

The purposes of this research were 1) To study behavior of customer using Restaurant E-commerce in case study of Muang Nonthaburi District 2) To study customer loyalty in Restaurant E-commerce in case study of Muang Nonthaburi District 3) To study comparing personal factors affecting customer loyalty in Restaurant E-commerce in case study of Muang Nonthaburi District From those aims Researcher has collected sample data of customer using Restaurant E-commerce in case study of Muang Nonthaburi District that using sampling method of certain populations by 400 samples. Using online questionnaire types for close ended question and open ended question and analyzing social science data with statistics analysis program. Study for Percentage Mean Standard Deviation and Hypothesis Testing (t-test) by presenting results in Descriptive Statistics Table and collecting data between April-June 2016. Result of this research customer using Restaurant E-commerce in case study of Muang Nonthaburi District that found The Most is Male age 21-30 years old and have been bachelor degree Single and occupied about official/state enterprise Behavior of using Restaurant E-commerce that found The Most have knowledge/experience for using E-commerce have valued from using E-commerce with Restaurant data searching have trusted for using Restaurant E-commerce level is moderate. And Favorite using Social Media on all Channels that are Website Application and Social Media (3) Customer Loyalty in Restaurant E-commerce in Case Study of Muang Nonthaburi District are summarized 8 sides that are much (Mean=3.92 S.D.= .795)

The research team has isolated the cellulase producing microorganisms which have capability in producing extracellular cellulase enzyme for cellulosic degradation from leftover agricultural waste materials such as fruits and vegetables. After cellulosic material degradation the products mainly were sugar moiety being the starting materials for further alcohol fermentation and/or possibly being used in cultivation of common microorganisms. In the study when different 49 bacterial isolates were tested for their cellulase activity on Carboxymethyl cellulose (CMC) two bacteria Bacillus spp. CE08 and 49 were selected due to high cellulase activity and thus tested for the physical and chemical properties. Their 16S rDNA sequence comparisons were close to Bacillus sp. isolate obtained from the soil. Both isolates are common aerobic/facultative aerobic bacteria with the length of 1-3 μm Gram positive and preferring the fermentation of maltose and xylose to glucose while minimal degradation on sucrose and lactose contents. Their optimum digestibility was at 40°C pH 4.5 for the broth having unpurified extracellular cellulase activity at 3-4 μg /mg. The enzyme could use the substrateCMC the best but rice straw more slowly but better than grass. However the enzyme displayed the least digestion effectiveness on cotton. Both of these isolates are expectedly applied in the biological degradation process substituting chemicals that cause pollution problems to the environment. Additionally this is one promise way to bring value of agricultural waste to the community.