This design project is aimed to study and design party-wear for women with inspiration from Showa Sanshoku Carp. The design combines the structure and features of Showa Sanshoku Carp into party-wear. The study of structure and features of Showa Sanshoku Carp analyzes 2 areas: physical feature analysis and overall sample analysis. The study of physical features slices structure and features to gain details of the carp and adjust to develop new feature and form. The features from the structure of the carp give a new trend of party-wear which is very fashionable. The highlight of carp is the colors of each breed which are red black and white. The results show an outstanding and up-to-date fashion of party-wear for women. In conclusion: the researcher adopts concept of physical features of Showa Sanshoku Carp to design a set of 5 party-wear dresses for women. The design shows the structure and features of the carp adaptable to party-wear design which shows the uniqueness in tone of colors. The concepts enhances uniqueness in party-wear design.

The purpose of the project is to study and design a collection which bring the idea from dressing of Cleo Pathra in a movie named “Cleo Pathra” 1963 to applied for create outfits that wearable in daily life. By brought an identity of the way she wears the outfit in the movie. The result of study divided into 2 sections a form of dressing and color and technique. Was found that most of the outfit is rather simply fit and also techniques . Therefore this collection was brought those ideas to created and developed into ultramodern form. According to the result of studied and information about design and women wear to analyze the way to solve a problem. I density and obviously style fit with personality and wearable. Which emphasizing the adjustment to create a new form and the principle is simplicity style to designed to correspond with the idea. In order this study provides the fascinating and up- to-date dresses.

Research Objectives were the followings; firstly to study Behaviors of outdoor advertising selections directly from Plan B Media Public Company Limited’s customers Secondly to study levels of Marketing Mix influencing to those who bought outdoor advertisings from Plan B Media Public Company Limited. Thirdly to study business data differences affecting to Behaviors of outdoor advertising selections from Plan B Media Public Company Limited’s customers. The research was conducted by using questionnaires for data collection and analyzed it by the use of percentages means and standard deviations one-way ANOVA (F-test) and multiple regressions. Study found that on the whole levels of customers’ opinion toward marketing mix were high. In considering to each Marketing Mix the most three things were found as high level comprising; processes marketing promotion and price correspondingly. Behaviors of outdoor advertising selections were also found at the same. When Hypothesis was tested we found that these factors comprising Product Price Marketing Promotion and Behaviors of outdoor advertising selections had a linear - relation statistically at the level of 0.05 (F = 15.546 p = 0.00). Besides its Multiple Correlation Coefficient was equal to 0.601 which means that the predictive factors cohesively forecasted behaviors of outdoor advertising selections directly from Plan B Media PCL.’s customers and shown at 33.80 percentage (R2adj = 0.338). In addition each different business data had an influence to behaviors of outdoor advertising selections from this company in the same way.

The objective of this research to study the process of durian rind including of tart Danish pastry cookies Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer acceptance (Consumer test) on food products from durian rind. Bakery products used in the trial including tart Danish pastry cookies Brownie and breadstick. The substitution of wheat flour with durian peel powder products bakery substitute at 0 percent to 30 percent panelists recognized that the 0 percent to 10 percent except sample brownies that taste to recognize. However the replacement of 30 per cent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian peel powder supplementation resulted in increased amount of fiber which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries 100 by means of random chance that the test of more than 80 percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer.