The objectives of this research are to study the production to find the proper ratio to test the physical mechanical properties and thermal conductivity to suggest the implementation and to transfer the technology of light-weight precast concrete wall panel product with adding high density foam sheet. The light-weight precast concrete wall panel product was produced by covering the foam sheet with steel pouring the mortar (M3 ratio which was proper ratio) and curing the light-weight precast concrete wall panel product. From the testing results followed the TIS.2226-2548 and TIS.878- 2537 the general characteristic of light-weight precast concrete wall panel product was perfect. The properties of light-weight precast concrete wall panel product include 17.81 MPa of compressive strength no bending when installed in common behavior 11.38% of water absorption passed in type1 of hardness and impact test 956.03 kg/m3 of density 9.18 MPa of bending strength and 0.170 watt/m.K of thermal insulation. This light-weight precast concrete wall panel product can use as the thermal insulation wall in building. Moreover the developing product can apply to register the petty patent.

This research has objectives to study the production to find the proper size of steel wire mesh to test the properties and to study the implementation of high strength and thermal insulation cement-bonded fiberboard from coconut meal corncob fibers and steel wire mesh. The mixture ratio of cement-bonded fiberboard included Portland cement type1: sand: coconut meal fiber: corncob fiber: water: calcium chloride equal to 1: 0.2: 0.0125: 0.0375: 0.3: 0.03 by weight and 5 different sizes of steel wire mesh were reinforced. Casted by compression and sharking machine. Tested the properties follow the TIS.878-2537. From the results 1 mm of diameter and 1” of gab of steel wire mesh (? 1 mm # 1”) was the proper size to reinforce the cement-bonded fiberboard to get highest bending strength. Moreover this cement-bonded fiberboard can pass the required standard. The high strength and thermal insulation cement-bonded fiberboard from coconut meal corncob fibers and steel wire mesh has the possibility to construction as exterior building wall.

The objectives of this research are to develop the structure to create the knowledge of construction technology to test the properties to construction the prototype building and to transfer the technology of hemisphere pre-engineered building with easy assembly steel structure type. The load and resistance factor design (LRFD) method was used to design the structure by regarding the strength material type construction and deconstruction step and cost. From the design the prototype of hemisphere pre-engineered building (only the frame structure) was construction with 5 meters of diameter 3.5 meters of height 19.635 square meters of useful space 200000 Baht of material cost (10186 Baht per square meter for all materials) 27 hours or 3 days of construction period. According to the modular coordination system this hemisphere pre-engineered building cans construction and deconstruction fast especially when apply to help disaster victims. After tested the structure that the calculation value of safety factor (S.F.) is 1.76. Moreover these results can register the copyright and draft the research paper to transfer the technology for target group.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer as well as to collect the knowledge of food ingredients and cooking methods in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources two types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods (84.62%) and dessert (80%) and main dish was at a moderate level (54.55%) Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (45%) and the potential in main dish was at a low level (59.60%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish.

The objectives of this research are to study the production to find the proper ratio to test the properties to suggest the implementation and to transfer the technology of high strength milk carton waste artificial wood mixed with poly ethylene terephthalate (PET) plastic waste. The ratios of this artificial wood included milk carton waste: PET plastic waste equal to 80:20 75:25 70:30 65:35 and 60:40 by weight. The milk carton and PET plastic wastes were grinded though sieve no.4. The artificial woods were casted by hot compression with 180 degree of Celsius for 5 minutes. The samples tested follow the TIS.966-2547 standard. From the results the 60:40 of ratio was the proper ratio which can pass the standard. The increasing of PET waste effected to decrease the density moisture and swelling of properties. In case of bending strength elastic modulus and tensile strength perpendicular to surface the increasing of PET effected to decrease their properties. The developed artificial wood mixed with milk cotton waste and PET plastic waste has the possibility to implement in decoration and construction both interior and exterior wall building. These results can register the petty patent and write the research paper which to transfer the technology.