This research aims to develop the concrete blocks mixed with cassava pit waste. There are 6 mixing ratios among Portland cement type1: rice hush ash: quarry dust: cassava pit waste: water reducer type A: tap water that include 0.7: 0.3: 10: 0: 0.02: 0.6 0.7: 0.3: 9.9: 0.1: 0.02: 0.6 0.7: 0.3: 9.7: 0.3: 0.02: 0.6 0.7: 0.3: 9.4: 0.6: 0.02: 0.6 0.7: 0.3: 9.1: 0.9: 0.02: 0.6 and 0.7: 0.3: 8.8: 1.2: 0.02: 0.6 by weight. The concrete block samples were casted same as the ordinary concrete blocks and test were conducted according to TIS.57-1990 standard. From the results the best proportion of concrete block mixed with coconut shell ash is 0.7: 0.3: 9.7: 0.3: 0.02: 0.6. The proper ratios of cassava pit waste can decrease the density or weight and increase the thermal insulation of concrete blocks. However the over amounts of cassava pit waste that effected to increase the water absorption and decrease the compressive strength properties of concrete blocks.

The objectives of this research are to study the product development of light weight concrete wall board mixed with coconut leaf waste for small community enterprise to find the suitable coconut leaf waste mixed ratio with cement river sand coconut leaf waste water and catalyst accelerator at 1:0.4:0.13:0.33:0.03 ratio. CC13 (1:0.13) at 28 days has density 2266 kg/m3 bending resistance 3.05 MPa heat conduction efficiency 0.236 W/m-K. The coconut leaf waste can absorb water inside and the cement board can attach to the concrete wall easily. Suitability to make the big concrete wall.

The objective of this research was to determine and estimate the quality of ground water for producing village-tap water without pre-treatment in 3 districts Samchuk Nongyasai and Dermbangnangbuat districts Suphanburi province. Villagetap water was collected from 88 boreholes covered 17 sub-districts in June 2014 and January 2015 using standard method and then correctly preserved before analysis process. The result showed that pH conducted in filed using pH meter found in the range 7.0 to 9.2. Total hardness was found in the range of 110 to 590 mg/L as CaCO3. The concentration of Mn Fe Pb was found in the range of 0.08 - 0.88 mg/L nd - 1.88 mg/L and nd - 0.07 mg/L respectively. The concentration of Cd was to be non-detectable for all samples. The result found that total hardness was found higher value than standard quality water according to publish by Ministry of Natural Resources and Environment Thailand. The contamination of Mn and Fe in some samples was higher value than maximum allowable concentration. The problem of Fecontamination can extremely affect to physical properties of quality water. The production of household-water filtration in this work was modified from Bureau of Community Technology Department of Science Service Ministry of Science and Technology. The technology communication of the production household-water filtration was conducted by workshop procedure. The production household-water filtration was conducted step-by-step. All participants can produce the household-water filtration by themselves.

The purposes of this research were : 1) studying the personal factors of coffee consumers premium gas station in Ayutthaya province 2) studying the marketing mix of premium coffee at a gas station in Ayutthaya 3) the decision to buying coffee premium gas station in Ayutthaya province 4) to studying the relationship between the individual factors on the decision to buy coffee premium gas station in Ayutthaya province and 5) to studying the relationship between marketing mix with deciding to buy premium coffee in a gas station in Ayutthaya province. The samples were to consumers who enter the job the shuttle back and buy coffee premium gas stations a total of 29 and 406. They used in this research are statistics used to analyze data the frequency percentage mean standard deviation and the Chi-Square data were analyze using a computer program. The results showed that: 1) most consumers were to female between the ages of 20-30 years of undergraduate study private employees. The average income per month 20001-25000 baht 2) analysis of the data will be relating to the marketing mix used in the decision to buy premium coffee overall consumers were already seeing a high level. The first two items in order from most to least find that the side with the highest mean score. The distribution channel followed by the physical price of the product. Promotion marketing provider and the average minimum was personnel. 3) the decision was to buying premium coffee at the gas station of consumers. Most were intending to intend to drink coffee the espresso because reasonable pricing. The coffee will has tasted smoother most coffee once a day each 1 cup of coffee at a time which pays less than 100 baht by buying time 12:00 to 14:00 pm during uncertain. Most choose to used because it will have been sample parking and comfortable. The coffee shop was offers Wi-Fi / internet free 4) the relationship between personal factors the decision was to buying premium coffee at the gas station consumers in Ayutthaya province were finding to be relate and the statistical was significance level and 5) the relationship was between marketing mix with the decision to buy premium coffee at the gas station consumers in Ayutthaya province found to be related the statistical significance level .05.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.