The objective of this study was to determine the effects of malate level and yeast in concentrate on ruminal fermentation and digestibility of nutrients in heifers. The results revealed that rumen fermentation ruminal microorganisms and digestibility of nutrients were significantly different (P<0.05) as affected by malate level and yeast. In conclusion the combined use of concentrate containing high level of cassava chip at 70%DM with malate at 1000 g and yeast at 2000 g in concentrate could improve rumen fermentation and digestibility of nutrients in dairy heifers.

The purposes of this research were to study the performance of Buddhism schooling under the jurisdiction of Bangkok Metropolitan Administration and to study problems obstacles and suggestions about the performance of Buddhism schooling. The examples were 202 principals of schools using simple random method. The analytic methods were percentage standard deviation t-test and one-way analytical of variance (ANOVA). The results of study found that the performance of Buddhism Schooling under the jurisdiction of Bangkok Metropolitan Administration as a whole was at the highest level. The comparison of principals of Buddhism schooling classified by sex level of education and experiences of administration found no difference. The performance problem of the principals in Buddhism Schooling found that students could not understand the reasons and the real value of the three kinds of knowledge for deliverance (Trisika) correctly.

The objective of the study was to examine the opinions toward 5 products made of local folk material Paihoochang Banglen district Nakhon Pathom Province which were facial tissue boxes hanging hand towels bolster cushions bags tablecloths and to study the basic background of the customers who appreciated with handicraft. The research considered the styles sizes practical uses and attractiveness on different products. The 200 evaluators were accidentally sample from those interested in model handicraft presented in 4 department stores of Nakhon Pathom. The statistic analysis was done by using the computer program. The finding indicated that most of the evaluators were female who were about 31 – 40 years of age single and graduated in Bachelor degree level. Their occupations were running private business with over 20000 baht income per month. The purpose for buying products was the souvenirs. The motivation for buying was the practical use. The result of customer satisfaction affected handicraft product from local folk weaving showed that the average highest satisfaction in styles of product was the hanging hand towels B. The satisfaction of sizes of product showed the average highest were the hanging hand towels A B. The satisfaction of practical use of product showed the average highest was the hanging hand towels A.

The research of development Fancy yarn from Banana fiber and cotton fiber blend was conducted to seek Ratio of Banana fiber and cotton fiber for making sliver by ROLLER CARD. It was found that blending banana fiber and cotton fiber at 20: 30 30: 40 40: 60 and 50: 50 was able to be spun as sliver. Due to the quantity of Banana fiber there were quantity of yarn less than or equal with cotton fiber it made both fibers cling together. In the parts of the suitable sliver laying direction to contain to the GAREBO YARN TUBE was found that the suitable laying direction to contain into the GAREBO YARN TUBE could make sliver easily draw and continue spinning yarn. About Ratio and weight of sliver in GAREBO YARN TUBE that was affect to Fancy yarn spinning as SLUB YARN was found that the qualification of thread for seeking yarn twist yarn strength and Elongation (Percentage) of Banana Fiber : cotton Fiber 20:80 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 10.8 (newton) of sliver 40 grams mean 6.27 and Elongation (Percentage) of sliver 30 grams mean 4.45. Banana Fiber : cotton Fiber 30:70 was found that the weight of Sliver 30 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 7.68 and Elongation (Percentage) of sliver 30 grams mean 4.93. Banana Fiber : cotton Fiber 40:60 was found that the weight of Sliver 40 grams have yarn twist (turn/inches) mean 10.5 (newton) of sliver 20 grams mean 6.20 and Elongation (Percentage) of sliver 40 grams mean 4.76. Banana Fiber : cotton Fiber 50:50 was found that the weight of Sliver 20 and 40 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 6.07 and Elongation (Percentage) of sliver 20 grams mean 5.09. Banana Fiber : cotton Fiber 60:40 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 11.2 (newton) of sliver 40 grams mean 5.34 and Elongation (Percentage) of sliver 40 grams mean 4.57.

The research aimed to: 1. study and compare food and nutrition knowledge of adolescence by looking at gender and level of education. 2. study and compare the awareness of food and nutrition by comparing gender and level of education. 3. study and compare the practice of food and nutrition by comparing gender and level of education. 4. study the relationship between knowledge awareness and practice of food and nutrition of the adolescence in Muang District Prachinburi Province. Tests and questionnaires were used to gather the data from 346 samples. The Stratified Random Sampling was used. The data were analyzed by using percentile mean standard deviation t-test one way analysis of variance and Pearson’s Product Moment correlation at 0.01 - 0.05 significant level. The study found that 1. 71.4% of the samples were female and 41.0% of the samples were high school graduates. 2. The sampling adolescence had good knowledge of food and nutrition. Different gender had significantly different level of food and nutrition knowledge at 0.01 while different level of study had no different level of food and nutrition knowledge. 3. The sampling adolescence had food and nutrition awareness at high level. Different gender had significantly different level of food and nutrition awareness at 0.01 while different level of study had no different level of food and nutrition awareness. 4. The sample group had good food and nutrition practice at moderate level with no difference between gender and level of study. 5. There was a positive relationship between food and nutrition knowledge awareness and practice of the adolescence at 0.05. The relationship between knowledge and awareness was moderate and the relationship between knowledge and practice was low.