The objective of this study was to determine the effects of malate level and yeast in concentrate on ruminal fermentation and digestibility of nutrients in heifers. The results revealed that rumen fermentation ruminal microorganisms and digestibility of nutrients were significantly different (P<0.05) as affected by malate level and yeast. In conclusion the combined use of concentrate containing high level of cassava chip at 70%DM with malate at 1000 g and yeast at 2000 g in concentrate could improve rumen fermentation and digestibility of nutrients in dairy heifers.

The research aimed to: 1. study and compare food and nutrition knowledge of adolescence by looking at gender and level of education. 2. study and compare the awareness of food and nutrition by comparing gender and level of education. 3. study and compare the practice of food and nutrition by comparing gender and level of education. 4. study the relationship between knowledge awareness and practice of food and nutrition of the adolescence in Muang District Prachinburi Province. Tests and questionnaires were used to gather the data from 346 samples. The Stratified Random Sampling was used. The data were analyzed by using percentile mean standard deviation t-test one way analysis of variance and Pearson’s Product Moment correlation at 0.01 - 0.05 significant level. The study found that 1. 71.4% of the samples were female and 41.0% of the samples were high school graduates. 2. The sampling adolescence had good knowledge of food and nutrition. Different gender had significantly different level of food and nutrition knowledge at 0.01 while different level of study had no different level of food and nutrition knowledge. 3. The sampling adolescence had food and nutrition awareness at high level. Different gender had significantly different level of food and nutrition awareness at 0.01 while different level of study had no different level of food and nutrition awareness. 4. The sample group had good food and nutrition practice at moderate level with no difference between gender and level of study. 5. There was a positive relationship between food and nutrition knowledge awareness and practice of the adolescence at 0.05. The relationship between knowledge and awareness was moderate and the relationship between knowledge and practice was low.

This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge consuming behavior and nutritional status. The research also studied on the relationship of the three aspects. The Stratified Random Sample method was used. Questionnaires and the 2008 annual check up information were used to gather the data from 236 samples. The data were analyzed by using frequency percentile mean and standard deviation. The analysis of test score was done by a statistical method (Chi-square) with a 0.01-0.05 significant level. The study revealed that 65.68 % of Kluaynamthai Hospital’s personnel had excellent nutrition knowledge and 26.69 % 6.78% 0.42% and 0.42% had nutrition knowledge at good average meet criteria and under criteria respectively. The average of 2.91 of the group had good consuming behavior and the frequency of good consuming behavior at 2.69 or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant level of 0.05.

The objectives of this research were to study the stress intensity in run-flat metal wheels and to design a new type of run-flat wheels that can be used in a small armored regular truck. Experimental methods and finite element methodologies were applied in the research process. The results obtained by comparing the strain values from the two methods demonstrated the consistency of both methods. The differences in stress values were in 10 -16 percentages which could confirm the capability to analyze the stress distribution and deformation of run-flat by a finite element method. Proven processes and procedures in Pre-processing with SolidWorks Simulation were utilized to design run-flat wheels and a reverse engineering process was next used to create wheel rims and design the cross-sectional shape of new run-flat wheels made of composite materials which have an important reactant; a polymer group and aluminum oxide powder added to enhance the strength. The designed parameters consisted of 1) the width of the run-flat wheels 2) the internal and external radius in which the internal radius depending on the size of the wheel rim and the outer radius which is a variable that determines the height of the run-flat wheels 3) the design of a lockset for tightening the run flat wheels to the wheel rims 4) materials used in the structure of the run-flat wheels and 5) tire pressure. The run-flat wheels designed and built into three-piece parts were designed for ease of wheel assembly or disassembly out of the wheel rims. By analyzing the intensity of stress accumulated in a conventional run-flat wheel (run-flat metal wheel) the stress generated in a run-flat wheel did not exceed the limit of the Yield stress and had a safety value between 3-5 times for new run flat wheels with a maximum stress of 26 MPa. Sizing and cross-sectional dimensions of run flat wheels thus resulted in stress which was in the range that could be withstood and acceptably employed. It was also possible to reduce the height of the flat wheels to make the rear flats lower and increase the width of the run flat wheels which would help distribute more weight to the wheel rims.

The objectives of this study were 1) to study the basic formula of Bean-Based Meat Analogue Products Supplemented. 2) To study the appropriate amount of lotus root utilization as supplementation in bean-based meat analogue products and to study the nutritional value of bean-based meat analogue products supplemented with lotus root. 3) To study the acceptance of bean-based meat analogue products supplemented with lotus root. 4) To study the consumer acceptance of bean-based meat analogue products recipes supplemented with lotus root. The results showed that the basic formulation of bean-based meat analogue in the recipe 2 which contains 50 grams of soybeans 60 grams of green peas 40 grams of white beans 10 grams of shiitake mushrooms and 5 grams of beetroot was the most accepted by 5 experts. The results of sensory evaluation showed that lotus root supplementation in a 10% bean-based meat analogue formulation was statistically significantly higher than that of 5% 15% and 20% lotus root supplementation (p≤.05). The results of the calculation by software package showed that the amount of dietary fiber in the basic formula was 15.56 gram which was lower than the formula that supplemented with lotus root. The amount of protein in the basic formula was 41.40 grams which was lower than the lotus root fortified formula. The results of a consumer acceptance test of 30 people using the 9-Point Hedonic Scale rating method showed that the majority of consumers liked the shape and color. As for the taste smell texture and overall liking it was at a moderate level of acceptance and 93.33% accepted the bean-based