A promising composite of zinc ferrite (ZnFe2O4) and bioactive hydroxyapatite (Ca10(PO4)6(OH)2 ;HAp) has expected to potential for future bone reinforcing formation. In present study zinc ferrite and hydroxyapatite composite was prepared by solid state reaction route for easier control of structural and magnetic characteristics and with low cost. Hydroxyapatite powder was synthesized by precipitation method from chicken eggshell. Mixed powders with varying ZnFe2O4/HAp weight ratios from 2-10 wt% were milled together and uniaxially pressed and then sintered at 1200 oC for 3 hours. The XRD results showing no other phases of composite with only HAp and ZnFe2O4 phases were identified indicating high stability of HAp property. Phase fractions of ZnFe2O4 were found to increase from 10.8 to 18.73 wt% with increasing content of ZnFe2O4. FT-IR results of ZnFe2O4/HAp composite were only revealed vibration bands of standard HAp phase. This may due to the overlapping of the ZnFe2O4 vibrational bands with HAp bands. However their intense variations observed in HAp vibrational bands indicated the interaction between ZnFe2O4 and HAp. The surface morphology of these ZnFe2O4/HAp composite exhibited primary grain in nano scale with enhanced pore structure and Interconnectivity when ZnFe2O4 weight ratios increased; indicating high surface area for cell attachment and better good cell growth and differentiation. The higher saturation magnetization as well as higher super paramagnetic behavior could be easily altered by increasing ZnFe2O4 content in the composite.

This research aims to 1) study the demographic features to the view of the competitive potential in telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. 2) study the association of the effectiveness of marketing communication mix and corporate image in order to promote telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. 3) study the association of corporate image in order to promote and increase its potential to compete in telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. and 4) study the association of the effectiveness of marketing communication mix and competitive potential in telecommunication business in Bangkok Metropolitan Region totally 4 sale departments and Metropolitan customer service department. The Purposive Sampling was selected as a method to figure out a sample group who was the staff of TOT Public Company Limited in Bangkok. Staff’s job position were as follows; 1) Customer Service Center Manager 2) Financial Administrator and 3) Services Administrator 195 persons in total. The data were collected by using the questionnaire which was divided into 5 parts. The first part was the general information of the respondent’s status. The second part was the viewpoint of the marketing communication mix. The third part was the viewpoint of the corporate image in order to promote marketing. The fourth part was the viewpoint of the competitive potential in telecommunication business. And the fifth part was the closed-ended questions of the problem and solutions. This research was using descriptive statistics to analyze such as frequency percentage average SD (Standard Deviation) t-test One way ANOVA and Pearson‘s Correlation Coefficient analysis as hypothesis testing.

The purpose of this research was to study state and problems of teaching management in general education. The research samples were 54 instructors of general education program and 364 students enrolling in general education courses Rajamangala University of Technology Phra nakhon in the second semester of the academic year 2014. The research tools were questionnaire interview and focus group discussion. The data were analyzed by frequency percentage mean and standard deviation. The findings were as follows: 1. As for students’ opinions on the general education content the overall opinions are at the high level and due to each program of general education the students’ opinions towards the implementation of Thai language ( = 4.00) social science and humanity ( = 3.67) and physical education ( = 3.38) are at the highest level. The students’ opinions towards foreign language for basic principles of further education are at the highest level ( = 4.01). 2. As for students’ opinions on state of teaching management in general education the students’ opinions towards the development of general education instruction according to Thai qualification framework for higher education are at the high level and within each aspect the students’ opinions towards interpersonal skills and responsibility are at the highest level ( = 3.81) followed by moral and ethical behavior ( = 3.79) and knowledge ( = 3.72) while mathematical analysis skills communication skills and information technology application skills rated the lowest ( = 3.52). 3. As for students’ opinions on problems of teaching management in general education the students’ opinions towards problems of general education instruction according to Thai qualification framework for higher education are at the moderate level and within each aspect the students’ opinions towards mathematical analysis skills communication skills and information technology application skills rated the highest ( = 2.80) followed by moral and ethical behavior ( = 2.75) and knowledge ( = 2.63) while interpersonal skills and responsibility are at the lowest level ( = 2.54). 4. As for the comparison of the students’ opinions on state and problems of teaching management in general education according to Thai qualification framework for higher education it was found that every aspect was statistically significant at 0.00 level. 5. As for instructors’ opinions on state of teaching management in general education the instructors’ opinions towards the development of general education instruction according to Thai qualification framework for higher education are at the high level and within each aspect the instructors’ opinions towards interpersonal skills and responsibility are at the highest level ( = 3.59) followed by moral and ethical behavior ( = 3.52) and cognitive skills ( = 3.34) while mathematical analysis skills communication skills and information technology application skills rated the lowest ( = 3.18). 6. As for instructors’ opinions on problems of teaching management in general education the instructors’ opinions towards problems of general education instruction according to Thai qualification framework for higher education are at the moderate level and within each aspect the instructors’ opinions towards mathematical analysis skills communication skills and information technology application skills rated the highest ( = 3.10) followed by knowledge ( = 3.05) and cognitive skills ( = 3.02) while interpersonal skills and responsibility are at the lowest level ( = 2.78). 7. As for the comparison of the instructors’ opinions on state and problems of teaching management in general education according to Thai qualification framework for higher education it was found that moral and ethical behavior interpersonal skills and responsibility were statistically significant at 0.00 level.

The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.