Nowadays an automotive industry steadily has been growing and playing a major role on economy development for many years. The crash box is one of the most important parts for safety but it was found that the crash boxes manufactured domestically are not met international standard requirements. This is due to process and material limitation. This process for automotive safety test requires high budget and there is unclear approach for specific test. Therefore a study of crash boxes referred to energy absorption project was conducted as the alternative materials for product. Consequently this project was aimed to design and test crash boxes which made from the diversity of the alternative materials such as aluminum aluminum reinforced by foam resin reinforced by fiberglass resin reinforced by water hyacinth and resin reinforced by water hyacinth and husk. In addition it was also emphasized in studying energy absorption behavior and physical deformation of crash boxes after dynamic and static energy being applied. The experimental works were applied for these tests in partly referenced to US NCAP and ECE R29 standard for automobile collision test. Testing all types of crash boxes indicated that the aluminum reinforced by foam type was able to absorb energy at 189 MJ/m3. It is higher than resin reinforced by water hyacinth and husk at 1 MJ/m3 as 188 times. Furthermore the comparison of the energy absorption (per unit volume) between the aluminum reinforced by foam type and the steel type from the previous project equivalent 20 MJ/m3 found that it is 8.45 times of difference. While the front impact test was not successful because the size of crash boxes was not suitable for the energy volume. It was a cause for non-available calculation of energy absorption value.

The research aims to develop the innovation development of fashion bags design and the product design by using silk fabric Napho District Buriram. To introduce the technical innovation development of fashion bags design and development of the product design by using silk fabric Napho District Buriram and to develop Thai Community Product Standard (TCPS.) in Buriram Province. The instruments used in research were interview the comment assessment form and the designs assessment form. The sample consisted of 100 interested people. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The result of the research found that Ban Napho Community Enterprise Group in Buriram Province produced the silk fabric with complex patterns in various colours and styles. It was local knowledge that was unique and useful in conservation education as well as in development. Ban Napho Group have designed and produced textile products by using silk fabric such as Tailor fabric clothing bag scarf and other but they needed to be continually upgrade the designs in order to modernize. The result in this research regarding to fashion bag design revealed that most respondents from the 100 interested people were female employee aged 31 to 40 years having an average income 5001 to 10000 baht and below a Bachelors degree. For the design assessment the result showed that these interested people had positive attitude level in prototype fashion bag No.5 for pattern design application and the overall average at 84 85 and 86 percentages respectively. The transfer of technology evaluation the results showed that prototype fabric bag No.5 was positive attitude in high level for overall pattern design and decorating at 86 percentages and prototype fabric bag No.6 was at 82 percentages respectively. The research finalized the highest score of prototype fabric bags and 5 phototypes were selected without respectively such as phototype No.1 2 5 6 and 9. They were selected for making the sample in order to introduce the knowledge to the local community.

The purpose of this research was to develop innovative forms the style of Household Textile and to develop innovative forms the style of Household Textile and to develop the product style from Napos Buri Ram Silk. This reserch was conducted to determine the Research and Development which used ๕ product models are reserch instrument along with Post-Training evaluation questionnaire. The samples consisted the Napos Buri Ram Community Enterprise Services Group of ๑๐๐ people and choose the sample group to keep in training as ๒๐ people. Data were analyzed using by percentage mean frequency and standard deveation. The result revealed that ๕ product models were interested by women which were between ๓๑-๔๐ years old government career graduated in Bachelors degree and had income in between ๑๕๐๐๑ - ๒๕๐๐๐ baht. Their most popular product were pillows which perfected designs styles and could related with Thai cultural identity. Training post-evaluation were all women trainee which were between ๓๐-๔๐ years old textile weaver and farmer career Primary education and had income in between ๕๐๐๐ - ๑๐๐๐๐ Baht. Training pre-evaluation were known stitching and design skill in fair level but improved to be the best after got trained and require the next training.

The purport of this research was develop innovative froms the patern and colour of Napo Buri Ram Silk and relay the pattern action training in Technology. This research was the development research The tolls of the research were compose of ๕ patterns The questionnaire the opinion assessment the procedure training assessment the samples of this research were the group of ๑๐๐ interested persons and ๒๐ trainees of community groups in Napo Buri Ram Silk province. The statistics were frequency value percentage value the standard deviation. The result of this research was the assessment innovation from the pattern Napo Buri Ram Silk for ๕ patterns from the group of interested persons. There were ๓๑-๔๐ years old of female in government officers bachelor’s degree and incomes were ๑๕๐๐๑-๒๐๐๐๐ baht. The thought that the garment products were A-women patterns E-women patterns C-women patterns B-women patterns and D-women patterns were the most suitability in the pattern the design and the color. The Generalization was ๔.๔๖ ๔.๔๑ ๔.๓๕ ๔.๓๒ and ๔.๑๑. The procedure training assessment the trainee majority groups was ๓๑-๔๐ years old of female the occupation were elementary education level and income ๕๐๐๑-๑๐๐๐๐ baht. Before training they had the knowledge and the ability in design cut and sew and decorate garments from cotton garments in low level. After training they had the knowledge and the ability in design for ๓ mains in high level and they required to train in the next time in the most level and the work evaluation was succeed in practicing work of the trainees.

Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures in operation are as follows: Study about three basic recipes of duck cream soup product and study about appropriate time period in boiling of duck rib stock for producing of duck cream soup. The duck rib stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. After that the researcher tested in sensory test in overall appearance color smell flavor texture and favor. The researcher used method of giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher planned the random test in RCBD: (Randomplete block design) and compare difference of mean by DMRT (Duncan’s New Multiple Range Test). From the study result it was found that basic recipe cream soup which has been accepted the most of all was Recipe No.2. It was found that the researcher did not give different points to overall appearance color smell and favor. The mean was 7.10 7.23 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. Duck cream soup using duck stock for a period of 4 hours Because of the boiling simmer for a long time. Cause evaporation of water As a result the concentration and the smell more pronounced. The mean was 7.18 7.15 7.10 and 7.33 respectively result of chemical and physical quality analysis included viscosity cream soup duck that the period of boiling for 4 hours of 2 .7 5 x 103 cestipois the most pH value to be 6.12. This is consistent with generally produce only soup. The viscosity is between 103 to 104 which the retrogradation of the roux. The duck cream soup with and good texture.