The objective of this research is to study the development of eco cars using power-cutting mechanism technique of Transmission System. Two eco cars had been studied. The first car was conducted with the aim of developing transmission system and clutch system by changing from gear drive transmission system and chain drive mechanical clutch to belt and pulley transmission system by new designing the belt and pulley transmission system to have propeller shaft as the device to transmit power from the right to the left side with bearings to help reduce friction. Pulley system and clutch lever were installed in which the newly built clutch can be controlled by driver. The new model of transmission system is weight 0.7 kg which is lighter than the previous weight of 0.8 kg. Based on the first testing by participating in the 22nd Honda Eco Mileage Challenge at Chang International Circuit it was found that the system with belt tension at 1 kN resulted in good performance of transmission system and clutch system with fuel efficiency value at 626.157 km/L. After that the belt tension was adjusted and set up at 1.1 kN for 3 tests at Solar Track Thailand and it was found that the maximum fuel efficiency value was 1061.18 km/L at the speed of 34 km/hr. The second car was improved in transmission system suspension system steering system and also engine. The first trial was experimented on the 22nd racing event at the Chang International Circuit where this fuel efficient prototype car could run at 18 km. The result showed that it could have good mileage which was 275 km/L. After improvement the car was tested again for three times at the Solar Track Thailand circuit where it ran at 16 kilometers. The result revealed that the best saving was equivalent to 613 km/L at the speed of 30.6 km/hr.

This research is the study of microwave distribution in the drying chamber to develop the belt-conveyor microwave dryer. The dimensions of the drying chamber are 90 cm width 3 cm length and 30 cm height. Two 800 W magnetrons were installed at the top of the chamber. It was found that the uniform of microwave distribution was observed at the center area of drying chamber. The uniform microwave distribution in the drying chamber at 400 W is achieved. A microwave leakage from the prototype is within the microwave oven safety standard of the US Department of Health and Human Services. This study can be used as a guideline for an industrial design for belt-conveyor microwave dryer.

Vegetable Growing System has an absolute requirement of nutrients and minerals. The microbial application can facilitate in addressing limited access to chemical fertilizer concerns. Moreover the photosynthetic microorganism community can contribute together in nutrient availability for plant growth. This research aims to develop an automatic hydro-organic vegetable growing system. Moreover the analytical of photosynthetic microorganism growth rate in fermented juice was also observed within three months in terms of temperature pH electroconductivity total dissolved solids mixed liquor suspended solids and phosphorus. The efficiencies of an automatic hydro-organic vegetable growing system were also monitored along an experimental period (45 days of operation optimization). The vegetable growth rate was observed in terms of leaf length leaf width and root length. These experimental results showed that the phototrophic growth of photosynthetic microorganisms should the main bacterial activity at daytime operation and vegetables could grow by using fermented juice. The photosynthetic microorganism concentration and nutrients concentration in fermented juice was significant to promote the productivity of vegetable growing which the photosynthetic biomass is rich in proteins and vitamins. Besides this system can be easily applied and also very cost-effective for agricultural practice and frequent maintenance every experimental run was necessary.

The purposes of this study were 1) Study the factors influencing the development of health tourism sites according to the Ministry of Tourism and Sports standards for the Hot Springs community Nong Ya Plong District Phetchaburi Province. 2) To set guidelines for the development of health tourism sites in accordance with the Ministry of Tourism and Sports standards for the hot spring village Nong Ya Plong District Phetchaburi Province. The instruments used of the study was in-depth interviews with key informants 24 people. The research findings were as follows: Factors influencing development And guidelines for the development of health tourism sites according to the Ministry of Tourism and Sports standards for the Hot Springs community It was found to be divided into 2 main issues: The main standards of health tourism sites Natural hot spring type And the potential to be a health tourism attraction Natural hot spring type.

The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.