The purposes of this research Design and development from remnant fabrics by for Bann Ta Kien Ngam Community enterprises Nakhon Na yok province to study the technique and procedure of applying and designing from fabric knit in textile products . Therefore the researcher realize that the remnant fabrics which is unused in garment and apparel manufacturing process to be reused by transform to increase the value of products such as Textile home furnish to decorate the living room which is designed by hand Tufted machine and develop to be products and product design is nature design style. The processes can be divided into three parts which are surveying information creating the prototype and analyzing the products from fabric knit. The information are collected by using the questionnaire from the sample group to study about the general information and the opinion from the sample group for applying remnant fabric knit and transform to be the new products that are summarized that the using of remnant fabric to create the textile home furnish products for decorate the living room’s decoration is 49 percent. Thus the researcher choose the products that are appropriate with remnant fabric quality such as carpet cushions and backrest pillows And the second process is creating the prototype by using the technique of hand Tufted machine to create the designs for each product. Then the research survey the opinion of the sample group to for prototype. It can be summarize that the beautiful interesting design is 66 percent the beautiful and appropriate design is 56 percent the appropriate color using is 52 percent and the utility of the product is 60 percent.

The purposes of this research were to design and create the weaving machine to ๒-๔ heddles for small sample weaves were not over ๒๓ inches width. It brought to use striped woven community sample to develop commercial products by using the physical data of the local woven fabric and fabric size product samples were made for criteria of community design to hold dimensions of the weaving loom and the various components of its. The study found that woven fabrics were made in community products which mainly used hooks not exceed ๓ per strip. Repeat stripes as basic weaves structure ๑/๑ and diagonal stripes ๒/๑ weft density of ๖๐-๑๒๐ lines per inch. The fabric sample sizes for the presentation book were offering commercial customers with ๓ inches wide and ๒๕ inches long. ๒ heddles weaving loom were designed and developed by a comb ๓ inches wide in ๔ heddles. The heddle lift lever system was called elastic spring system the press lever heddle system was called Countermarches system weft thread transmission system and impacted them were woven worker type. Roll fabric system and loosed warp thread was adjustable by locking helical gear of warp thread roll. Two heddles weaving loom design to develop commercial community products can weave for ๓ pattern samples that were ๑/๑ plain weave pattern ๒/๑ diagonal striped pattern satin pattern ๒/๒ wings pattern zigzag twill pattern tortoise scales pattern and application of basic woven pattern. According to the experiment warp weave fabric size ๒๐/๒ and weft weave size ๒๐/๒ teeth comb # ๓๘ and #๒๐. When started warp thread placed ๑๓ inches into weft thread for ๒ threads interlock with teeth comb. It can be woven in ๑๓ inches width. The density of weft thread was ๖๐ threads per inch. It can choose woven patterns and bring to make the woven sample to commercial products. The ready woven fabrics were the crafts worthy of folk wisdom shawls by loom weaving and local fabric pattern.

The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover this ratio was accepted mostly and after tasted the water activity aw values= 0.349the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39(a*) 4.12 and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.

จากการศึกษาการพัฒนาผลิตภัณฑ์จากน้ำดองปลอดสารพิษ โดยศึกษาสูตรพื้นฐานที่มีปริมาณเกลือ 10 เปอร์เซ็นต์ และนำมาทำการพัฒนาสูตรเพิ่มอีก 2 สูตร โดยทำการเพิ่มปริมาณเกลือที่ใช้เป็น 11 และ 12 เปอร์เซ็นต์ ตามลำดับ จากนั้นทำการศึกษาในด้าน การยอมรับทางประสาทสัมผัส กายภาพ เคมี และ จุลินทรีย์ ได้นำมาทำการดองปรุงรสเพื่อนำไปให้ผู้บริโภคทำการทดสอบ โดยสูตรที่ผู้บริโภคมีความชอบมากที่สุดคือ สูตรที่ประกอบด้วยเกลือ 110 กรัม (ความเข้มข้น 11 เปอร์เซ็นต์) จากนั้นนำสูตรที่ได้รับความชอบมากที่สุดมาทำการทดสอบความยอมรับของผู้บริโภค พบว่าผู้บริโภคให้ความยอมรับ 100 เปอร์เซ็นต์ ในด้านกายภาพ ได้มีการเปรียบเทียบกับผลิตภัณฑ์ที่วางจำหน่ายโดยทั่วไปค่าด้านความแข็งของเนื้อมะม่วงดองปรุงรสสูตรพื้นฐานมีค่าสูงสุด เท่ากับ 4025.88+232.62 นิวตัน ซึ่งมีค่ามากกว่า มะม่วงดองปรุงรสยี่ห้อ B และมะม่วงดองปรุงรสยี่ห้อ A มีค่า 2972.02+250.63 นิวตัน ตามลำดับ ด้านเคมี ในการศึกษาพบว่าปริมาณเกลือและค่าความเป็นกรด-ด่าง มีการลดลง โดยค่าความเข้มข้นของเกลือมีการลดลงจากสัปดาห์แรกถึงสัปดาห์สุดท้ายดังนี้ 11.00+1.00 10.00+1.00 9.67+ 1.52 และ 9.00+ 1.00 ตามลำดับ แต่ค่าความเป็นกรด-ด่าง มีการลดลงจาก 8.02+ 0.40 3.93+ 0.80 3.41+ 0.12 และ 3.09+ 0.66 ตามลำดับ จนความเป็นกรดอยู่ในเกณฑ์ซึ่งได้ระบุไว้ตามมาตรฐาน มผช.160/2546 ที่ไม่ควรเกิน 3.5 ด้านจุลินทรีย์ไม่ตรวจพบเชื้อจุลินทรีย์ตลอดระยะเวลาในการดอง

Special project for product development model from clay corncob artificid cactus. The purpose is to study and develop a recipe of clay from corncob and educationto the satisfaction of the targrt group for the the product development model from clay corncob cactus. A special project has analyzed the study data were fed with a mixture of clay corncob. Then query the properties of clay corncob from five experts. Clay corncob has the best feature of artificial cactus model. Then ask the satisfaction of the target group of 50 people and analyzed by using frequency percentage and mean were as follows. The Results were what: 1. The study data for use in product development model from clay corncob cactus. The process of formulation of clay use the standard formula is essentially. The researcher have adapted the ingredients and scale is appropriate to the develop recipes clay corncob. Experts have commented that the consistent of the soil is suitable to be molded into products better. In conclusion clay corncob recipes can be used cost-effectively. To increase consumer choice and disseminate knowledge of the profession. 2. Satisfaction targeted towards product development. When you consider that The product forms The goal is satisfied overall were at the highest level with an average of 4.32 the price of satisfaction overall was high with an average of 4.04 in benefits have satisfied the most valuable. materials averaged 4.66 goals in overall satisfaction in the highest level with an average of 4.47 available from target overall satisfaction is at the highest level with an average of 4.46. Keywords: Clay Corncob Artificial Cactus Model