The purposes of this study were to investigate the heat transfer and the vibration characteristics caused by front and back vented brake disc which had physically different shapes affecting braking distance. In accordance with the theory of heat transfer the heat transfer rates of two types of brake disc were different and played an important role in the deformation during usage. The single dynamometer was conducted to the experimental work as an engineering tool with boundary conditions according to JASO C406 standard. One degree of freedom (DOF) acceleration signals on the brake caliper were analyzed. The results obviously discovered that the back vented brake disc was able to reduce the vibration up to 43.5% comparing to the front vented brake disc in case of the braking temperature 200C initial breaking speed 50 km/h and the hydraulic pressure of 4 MPa. Besides the hydraulic pressure at 4 MPa generated the maximum vibration. Furthermore the initial braking speed and the braking temperature were also the important factors. Regarding braking distance results the results of the experimental work obviously discovered that the back vented brake disc created braking distance shorter than front vented brake disc. Besides there were important factors as braking temperature hydraulic pressure and initial speed of braking. Especially the high braking temperature caused an increase of deceleration and a decrease of braking distance. Moreover the high hydraulic pressure produced a deduction of braking distance and an increase of deceleration. Finally the initial speed of braking directly varied to the braking distance

Nowadays it is rapid technology advancement. The faculty of engineering Rajamangala University of Technology Phra Nakhon needs to update the bachelor degree programs and produces graduates that meet the requirements of the target markets. Work integrated learning education is one of the most effective education that is suitable for this situation and the future. This research is a study of faculty of engineering’s strategy base on work integrated learning for professional graduate production. The research results acknowledge the work integrated learning education type that is implemented in the faculty of engineering Rajamangala University of Technology Phra Nakhon. In addition the results can be applied to the modification of the engineering curriculum or the new engineering curriculum design.

Since the industries are developing to Industry 4.0 in the near future. Therefore a study of faculty of engineering Rajamangala University of Technology Phra Nakhon target market with Industry 4.0 for sustainability is the necessity. In order to collect the data build the knowledge about the target market in the Industry 4.0 era. Moreover a survey of the requirement of graduates’ characteristic that can support the revolution from Industry 3.0 to Industry 4.0 is very important. Therefore the faculty of engineering Rajamangala University of Technology Phra Nakhon can well prepare the graduates production for supporting the Industry 4.0 for sustainability.

This research aimed to (1) study pattern from ancient fabrics (2) to study design of women’s apparel by digital printing techniques and (3) study the satisfaction women’s apparel in 3 designs consisting of printed fabric with four-petaled diamond design in a trellis pattern Printed fabric with design in a puttern pattern. The population was 100 assessors within the age range 35 - 40 yearn in Phra Nakhon Bangkok. The research instrument was a questionnaire. Data were statistically analyzed for Percentage Mean and Standard Deviation. Results showed that most respondents ages 31 - 35 years being single earning from 15000 - 25000 bath. Most got bachelors degree Working private business and used to use women’s apparel by printed fabric choose to buy/use your own style purchase from the opportunity to be used motivated by personal preferences and selection issues from shapes. The satisfaction of the respondents towards womens apparel products has a high level of average in all 3 products according to the following average values: shawls with an average of 4.10 shoulder bags with an average of 4.03 and hats with an average of 3.72. The decision to buy when the product is released. Interested in choosing to order products online most. The products that are most interested in buying are shoulder bags. The pattern that is most interested in buying is diamond design in a trellis pattern. The factors that make the decision to buy the most are the pattern and colour of the product.

The objective of this thesis is to study 1) To study the selection of standard formulas for recipes of Gub Dessert 2) to study the amount of stevia that used to replace some white sugar in the Gub Dessert products 3) to study physical properties. Carbohydrate content and sweetness in the product of sweets that use stevia water in the replacement of some white sugar and 4) to study the consumer acceptance of Gub which uses stevia instead of some white sugar By using the original recipe of Gub 2 recipes then the recipes derived from the study of the original Gub pastry was used to use stevia water to replace some 4 levels of sugar: 45:55 50:50 55:45 and 60:40 Accepting tests by sensory testers 45 food and nutrition experts sensory evaluation results showed that the use of stevia water to sugar in the ratio of 60:40 was the most accepted. With a significant difference (p≤.05) using the original formula and the modified formula to test the carbohydrate and sweetness values. It was found that the carbohydrate values in the basic formulas were 60.84 grams higher than the modified formula. The sweetness of the basic formula is 92 brix which is higher than the formula and the formula 4 ratio 60:40 which is the most accepted. Going to test the acceptance of 100 consumers with the 9-Point Hedonic Scale preference rating method. Most consumers had a high liking. 2 aspects. The following aspects are the texture and the taste and are at the acceptable level like moderate 4 aspects namely the composition in the mixture. Overall inclination in terms of benefits to health odor and appearance and 89 percent’s accepted Gub Dessert product.