The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry beetroot spinach. Pumpkin and millet in different KhanomLeumKleun3 levels.Planning of randomized complete block (Randomized Complete Block Design RCBD) applied to the evaluation of sensory quality in appearance. Color smell taste texture and overall by means of taste was rated as 9 level (9 - Point Hedonic Scale) analyzed the average. Analysis of variance Analysis of Variance ANOVA and compared the difference of the average by statistical software. The study of the mulberry supplementinKhanomLeumKleun at the level of 10% weight of pastry. Recognized in the appearance color smell taste and preference by the overall average score 7.80 7.70 and 7.58 7.56 7.56 respectively. The texture the taste the level of 5% by the score 7.36 when analyzing variance. Comparison and contrast it was found that the appearance of color smell taste texture overallno statistically significant difference at the 0.05 The study of usingbeetroot supplement in KhanomLeumKleunat the level of 15% residuary bequest weight of pastry. Recognized in the appearance color smell taste texture and overall by the score 8.24 7.89 7.90 and 8.00 8.00 8.24 respectively. When analyzing the differences found in the appearance color smell taste texture and overall liking. The difference is statistically significant at 0.05. The study of usingspinach supplement in KhanomLeumKleunat the level of 10% residuary bequest weight of pastry.Recognized in the manner of appearance texture smell The taste and preference for overall scores 7.41 7.05 preference and 7.51 7.55 7.58 Respectively and the panelists accepted in color at the level of 15% average 7.21 preference when used to analyze the variance and compared the difference in statistics. It was found that the texture taste and preference overall. There were significant differences at the level of 0.05.

The purposes of the research were to develop the design and the package of fabric garlands and to survey the satisfaction from the sample group towards the products. The data were collected from 14 experts and sample group of 100 people. The instruments used in collecting data was a questionnaire. And the data was analyzed by frequency percentage and standard deviation. And the findings were : 1. The third design of the product was the most suitable and interesting for the products’ development. Because the beauty and the difference of those designs gave the garlands’ diversity. 2. The packages’ design could be more appropriate in square shape the color should be cream gold in ordinary or tracery style including the color of package’s fabric lining should be in cream. 3. For the satisfaction of the target group towards the product it was found that overall they were fond of the design at the highest level having mean of 4.24. They preferred the garlands’ loveliness at the highest level having mean of 4.26. And they liked the value and the usefulness of the product at the highest level having mean of 4.29.

This research is to find a process and psychological interviewing technique that can get an in-depth of consumer Insight. By using a qualitative research method an in-depth interview and non-participant observational technique were used for data collection. The sample group composed of nine participants varied in terms of emotional quotient the ability to adapt and recovery after encountering with critical incidents. Professional in three careers an inquiry official psychologist and marketer interviewed the sample group for an in-depth of consumer insight for security equipment. After that the sample group was interviewed again by the researcher. Findings showed that the interviewing technique of the inquiry official was getting to the point quickly giving pressure and making the interviewee fear by using previous criminal cases. While the interviewing technique of the psychologist was being friendly with the interviewee using assumption that might happen and avoided asking the interviewee’s direct experience the marketer’s interviewing technique was paying more attention on the interviewee’s lifestyle and real-life experience. The research also found that the process to reach an in-depth of the consumer insight began with preparing for the interview introducing the interviewer and building a relationship with the interviewee asking questions investigating the problems before verifying information and planning to solve problems or find the opportunity to sale products. The interview should use friendly language suitable for the interviewee building a relaxing atmosphere and giving an opportunity for the interviewee to express his/her opinion.

This research focuses on development of Multimedia and Interactive System through Network for Learning of Opportunities School. This system used as a channel for students to learn outside the classroom and used as a teaching management tool for teacher. Tools for system development were program Microsoft Visual Studio. Database management system with MySQL. Write commands to work with PHP and Java scripts. For evaluating efficiency of the developed system this research used Sample group to answer questionnaires. The population of research is teachers and students of the Bankamwa school (Weboonratsamakee) in totals 97 people. The result of experiment shows that group is recognized the performance of system in the higher level and the system has efficiency of working.

This research objectives are to develop a clear and fat separator of the Jatropha oil and to evaluate the performance. A machine consisted raw materials tank reactor clear and separated tank and control set. The reactor has diameter and the capacity of 50 cm and 90L and heated by electrical heater (3000 W). Flat blade agitator is driven by 0.25 HP of motor with 150 rpm and cooled by the water tube coil in diameter of 2.5 cm inside reactor tank. The clear and fat separated tank has a diameter and the capacity of 50 cm and 110L. From the evaluation of the machine performance raw jatropha oil (40 L) properties are viscosity and flash point of 42.66 cP and 240oC. After esterification process at temperature of 60oC at 150 rpm agitation for 60 min washed five times with water oil ratio is 1: 2 at a time for 20 min and then boiled to remove water for 60 min. The oil is reacted in tranesterification process at temperature of 60oC 150 rpm for 60 min and precipitated glycerol for 90 min and then washed and boiled to remove water. The products are glycerin (15 L) and ester oil (25 L) with the viscosity and flash point are 42.16 cP and 150oC and the color changed to clear yellow. The machine cost is 39690 THB. and payback period is 75 days