The research involved the characterization of the properties of silver alloys -bearing copper and zinc. The alloys composed of 58.4% silver 20.85-41.76% copper and 0-20.83% zinc respectively. When comparing the characteristics of this alloy and sterling silver 925 the alloy specimen had mechanical properties better than the sterling silver 925. The alloy tests presenting the mechanical values of the hardness shear bond strength elasticity of the specimen were in a range of 54.6-95.3 HV1 209.5-379.3 MPa. 100.6-193.8 MPa. and 32.1-51.7% respectively. While the mechanical values of sterling silver 925 were 52.8 HV1 193.5MPa. 96.0 MPa. and 29.8% respectively. Besides these the microstructure of the alloy specimen showed the dendrite structure. We found that this structure decreased when the concentration copper in the specimen increased. After adding zinc into the alloys the high amount of zinc caused the zinc-rich (alpha) phase changed to Eutectic phase together with the significantly increased area of alpha phase. These effects therefore brought up the better various mechanical properties of the alloys. At the same time the another test specimen composed 58.67% Ag 39.20% Cu and 2.14% zinc. The color level of this specimen was close typically to the sterling silver 925 with the difference of Da at 0.236 and Db only at 5.268. Additionally the higher copper concentration in the alloy provided a value tentatively increased but b value decreased. However more remarkable results were that the zinc showed opposite effects from the copper.

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.

This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge consuming behavior and nutritional status. The research also studied on the relationship of the three aspects. The Stratified Random Sample method was used. Questionnaires and the 2008 annual check up information were used to gather the data from 236 samples. The data were analyzed by using frequency percentile mean and standard deviation. The analysis of test score was done by a statistical method (Chi-square) with a 0.01-0.05 significant level. The study revealed that 65.68 % of Kluaynamthai Hospital’s personnel had excellent nutrition knowledge and 26.69 % 6.78% 0.42% and 0.42% had nutrition knowledge at good average meet criteria and under criteria respectively. The average of 2.91 of the group had good consuming behavior and the frequency of good consuming behavior at 2.69 or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant level of 0.05.

The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher in Nonthaburi that influenced their behaviors. Questionnaires were used as a tool for collecting the data and the data was analyzed by using percentage mean standard deviation t-test f-test and Pearson correlation (r). Most of the responders of this research were female. Age group was between 51-60 years old. Height group was between 151-160 centimeters. Weight group was between 51-60 kilograms. The majority of their salaries were between 28001-33000 Baht. The level of personnel sickness was low. The level of understanding of how to consume healthy food was high. The attitude of consuming healthy food was high level. But the behavior of consuming healthy food was mostly at moderate level. According to the study of relationship between the individual of personal factor and health care factor the results were: there was relationship between sex and behavior of consuming healthy food statistically significant at the .05 level. Moreover the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher showed that it had an impact on their behavior which was statically significant at the .05 level.

The objectives of this research were to investigate the problems advantages and satisfaction of graduate students of King Mongkut’s University of Technology Thonburi over the internet network. This survey research was conducted by means of questionnaires which were completed by 1077 samples group of graduate students of King Mongkut’s University of Technology Thonburi inquiring about the problems advantages and satisfaction of the internet access. The statistics used were mean and standard error. This research demonstrates that the problems resulted from obsolete and unfuctional hardware (4.0950). Most advantages of internet presented in this finding were on the grounds that the users can search a variety of knowledge (4.2119). In view of users the satisfaction gained from the internet was based on the fact that the users can search and easily access the information for academic purposes (4.0380).