The objective of this research was to study the development of Buddhism and to analysis plurality of religitns in Cambodia. The historical and descriptive analysis was used to analyze the data. The result revealed that Theravada Buddhism has existed in Cambodia since the 〖7-8〗^th century BC. Cambodia absorbed the various Buddhist traditions along with Hindu influences. In 1863 Cambodia became a protectorate of France Buddhism had declined. Marshal Pol Pot led a military coup against prince Narodom Sihanouk (1975-1979) The Khmer Rouge carried out a radical program that included isolating the country from all foreign influences outlawing all religions. Buddhism was banned by the Khmer Rouge. Several monks were killed. Buddhism was restored after the power of Khmer Rouge lessened. It was closely controlled by the government. The minimum age for being a monk was 50. At present His Majesty King Narodom Sihamoni of the Kingdom of Cambodia emphasizes the importance of improving Buddhism education tradition arts and culture

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study the physical properties of butter cake from low-calories sweeteners instead of sucrose sugar. The use of maltitol syrup to replacement sucrose butter cake low-calories show that 36.28% to 42.47% of carbohydrate content. Decrease in carbohydrate content results in reduced calories. Cake crumb show that the b* value decreases significantly and the a* value is not significantly different. The texture of the butter cake has a higher in hardness and lower in cohesiveness. The Adhesiveness and Springiness are not different. The sensory evaluation scores of butter cakes ranged from 6.95 to 8.61. Appearance color aroma flavor texture and overall liking. The results showed that 40% and 60% of sucrose substitutes were sucrose substitutes. The 80 on all the attributes especially on the flavor. However the use of maltitol syrup substitutes for sucrose. As a result the amount of energy of the butter cake decreased which is beneficial to the health of consumers.

This thesis proposes a method for detecting harmonics current in the adaptive active harmonic filter with Recursive Least Square (RLS) algorithm. The proposed method is based on the theory of noise cancellation adaptive filter. Originally the theory was used for audio signal processing but this thesis is applied to the harmonic current detector of an active harmonic filter. The principle and construction of the harmonic current detector in the adaptive active harmonic current filter with Least Mean Square (LMS) algorithm and Recursive Least Square (RLS) algorithm are presented to compare the efficiency of both algorithms. Then simulate these two algorithms with Matlab-Simulink program to simulate the three case studies. All three case studies that simulate are generally available in industrial plants. The simulation results show that the harmonic current detector in the adaptive active harmonic current filter with the LMS algorithm and the RLS algorithm can detect the harmonic currents in the power systems. However the RLS algorithm is more efficient and has less error value than the LMS algorithm. Therefore it is confirmed that the RLS algorithm proposed in this thesis is appropriate to use with the adaptive active harmonic current filter to really work in the industry.

The research of strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 was aimed at studying 1) strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 and 2) factors related to strategic accounting information systems of technology and targeted industry groups to Thailand 4.0. The questionnaires were constructed as a research tool for collecting data from 400 entrepreneurs in technology and targeted industry groups. The data was statistically analyzed by frequency distribution percentage mean standard deviation and multiple classification analysis: MCA. The research findings indicated that most entrepreneurs in the technology and targeted industry groups were in food agriculture and biotechnology. Their capital to run business at the present time was between baht 1000001-1500000. The average number of employees was 4.75. They had income of baht 5000001-7500000 per year. Most of them employed companies or organizations to develop their own accounting information systems and their practicable period was 7.61 years. The capacity accounting information systems was totally at high level (  =3.64). Also the usability of accounting information systems was totally at high level (  =3.67) whose data collection was at  =4.00 data processing at  =3.66 data controlling at  =3.53 and information generation at  =3.51 respectively. The hypothesis testing results at statistical significance of 0.05 showed that the capacity of accounting information systems was the vital factor relating to data collection data processing data controlling and information generation and the annual income of entrepreneurs in strategic accounting information systems to Thailand 4.0 was related to data collection data processing and strategic accounting information systems to Thailand 4.0.