This research is the study and development of the information system for managing resources and database by focusing on the workload academic teacher (WAT) systems for the teachers worked on the Faculty of Science and Technology Rajamangala University of Technology Phra Nakhon. The main objective was to develop the WAT systems based on the web-based application (web application) and to evaluate the effectiveness and to assess user satisfaction with WAT systems. The WAT systems were also performed based on the system development life cycle (SDLC) and requirements gathering analysis of existing systems with the paper-based managements to new systems for use in the electronic managements. The evaluation of efficiency of the WAT systems was performed by the information technologists for the functionality of WAT systems resulting in the average satisfaction score is 4.36 with the standard deviation of 0.54. As the same experts the satisfaction of usability such as login procedure choosing the workload issues to easy document upload and filledforms performances etc. resulting in the average satisfaction score is 4.29 with the standard deviation of 0.55. These results provided the high level of experts’ satisfaction. After improving the WAT systems the functionality and the usability of systems were evaluated by usage teachers. It was found that the average satisfaction score of the functionality is 4.21 with the standard deviation of 0.67 and the usability is 3.56 with the standard deviation of 0.96 (n=15). It can be implied that the WAT systems can be applied to practical and responsive to the needs of users.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

At present the climate is changing due to changing environment. Industrial pollution Smoke from the traffic of cars on the road. Dust from the burning of forests etc. This change makes the climate change rapidly. Affect the temperature rise. In addition the temperature changes also affect the air pressure is changing as well. By the temperature relationship Atmospheric pressure and wind direction change dramatically in the climate such as wind storm precipitation and wind direction. This research is a forecast of air pressure and wind. To analyze the precipitation Wind and storm in the future. This is a summary of wind rain and storm in Southeast Asia including Thailand. The mathematical model used for forecasting is the Global Climate Model which is a powerful model. The initial condition of the forecasts was from the Intergovernmental Panel on Climate Change (IPCC) and the European Center for Medium Range Weather Forecasts (ECMWF) and after forecasting examined or measured the accuracy of the forecasts by Lyapunov exponent (LE) is the most commonly used forecasting method and is the basis of other methods of forecasting accuracy. In addition it is also used to measure the accuracy of the forecast is Finite time Lyapunov exponent (FTLE). Forecasting results show that the initial conditions used in forecasting result in atmospheric pressure and wind direction varying according to different starting conditions. So the temperature the air pressure and the winds cause the rain and the climate change.

Research project on extraction and bioactivity of Xylocarpus granatum extracts. This study aimed to investigate the phytochemicals and antioxidant activities of the X. granatum extract. The fruits of X. granatum was separation by maceration and sequential extraction method with hexane ethyl acetate and methanol to crude extracts. Crude extracts were assessed for their total phenolic contents tested using the Folin–Ciocalteu method and antioxidant activities tested using DPPH radical scavenging assay. The results showed that 1. Phytochemical examination of the extracts of X. granatum included alkaloids condensed tannins phenolic compounds triterpenes steroids cardiac glycosides and anthraquinones. 2 . The crude methanol extract had the highest phenolic content was 96.55 mg GAE /g dw. 3. The crude methanol extract could reduce DPPH; The EC50 was 34 μg/ ml

This research aims to study the properties of local plants Phraek Nam Daeng community for the development of a herbal drink and development drink herbal tea. Local plants used in the study was Khlu (Pluchea indica (L.) Less). The leaves Khlu tested phytochemical composition antioxidant testing by testing their ability to reduce the amount of chemicals 11-diphenyl-2-picrylhydrazyl (DPPH) tests the amount of phenol used Folin-Ciocalteus reagent nutritional analysis and the amount of cellulose and developed the herbal drink tea. The research found that 1. Phytochemical composition of Khlu leaf is mainly flavonoids and tannins anthracnones. 2. Extracted from the leaf extract with methanol showed the ability to reduce the amount of substance 11-Diphenyl-1-picrylhydrazyl (DPPH) was the most abundant. Fresh leaves dried leaves and dried leaves were 30 days values at 131.23 ± 1.42 127.55 ± 1.03 and 125.90 ± 1.28 μg / ml respectively. 3. Extracts from the leaf extract with methanol showed the highest phenolic content as follows: fresh leaves dried leaves and dried leaves for 30 days were 84.91 ± 0.54 82.44 ± 1.09 and 81.01 ± 1.25 mg GAE / g dw respectively. 4. The optimal conditions for the process of making Khlu tea is a temperature of 70 °C for 7 hours. The score of sensory evaluation in terms of appearance color aroma flavor (astringent) and overall were 7.37 ± 1.22 7.23 ± 1.16 6.97. ± 1.30 7.00 ± 1.14 and 7.63 ± 1.10 respectively.