This research aims to study the effects of blanching Khi Lek (Cassia siamea Lamk) flowers in brine in order to improve the qualities of Khi Lek flower tea production. The study comprised two factors: (1) two-time intervals for blanching: 3 and 5 minutes; (2) two concentrations of brine: 1% and 3% (w/v) and a control using Khi Lek flowers without blanching. The findings of the study stated as follows: blanching with different concentrations of boiling brine contributed to significantly different qualities of outcomed tea products in the aspects of moisture content aw color turbidity ascorbic acid content antioxidant activity and the observed sensory evaluation as compared to the control without blanching. Moreover the optimum blanching conditions consisted of blanching with boiling 1% brine for 5 minutes to obtain the best qualities of Khi Lek flowers tea product.

Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar instant peanut paste powder instant fried banana flour Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour smell taste texture and total impression) were 7.83 7.76 7.73 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake) it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour Kanom Krok was slightly different. However Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % of the participants’ satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor 2Lecturer of the Faculty of Home Economics Technology 3Lecturer of the Faculty of Architecture and Design

This research provides the understanding of fashion industry production. Aims of this research are to develop teaching ability of lecturers and to develop and apply into related subject areas in order to increase the quality. This research and taken by quality-oriented education. Collecting data through documents and related websites explore the working process in garment industry include non-formal interview. The research found that Boutique New City has owned and provides a large number of license brands in order to support several targets. Most is sold in company’s own stores which located in famous and modern shopping department stores. Each store has been set its display to attract and promote new arrival to the customer. Production process consists of flow chart of organization’s working process and subprocess. For examples cutting sewing decorating delivery and storage process. However working mainly depends on documents while management and main concept have been received from France. There is no marketing research department in Boutique New City Company Limited. This makes employees are able to understand marketing but there are 4 products managers for each brand. There are sources from 140 selling points have been evaluated by marketing management system in head office. Organization also provides member subscription in order to understand customer behavior. The patterns of fabrics are designed by in-house graphic company or purchased license design from other countries through trade fair.

การวิจัยครั้งนี้เป็นการวิจัยเชิงปริมาณโดยใช้แบบสอบถาม โดยทำการวิจัยกับนักศึกษาชั้นปีสุดท้ายของ หลักสูตรปริญญาตรีในเขต กทม. จำนวน 400 คน มีวัตถุประสงค์เพื่อสำรวจและอธิบายความสัมพันธ์ระหว่างการ รับรู้ข่าวสาร การประชาสัมพันธ์ส่งเสริมการสมัครเข้าทำงานขององค์กร แรงจูงใจ และการตัดสินใจเข้าทำงานใน องค์กรของนิสิตนักศึกษา ผลการวิจัย พบว่า กลุ่มตัวอย่างมีความถี่ในการรับรู้ในระดับปานกลาง วิธีการที่รับรู้ได้ มากที่สุด คือ เว็บไซต์ขององค์กร มีแรงจูงใจในการตัดสินใจเข้าทำงานในระดับมาก แรงจูงใจที่มากที่สุด คือ การ จูงใจด้วยค่าตอบแทน และมีการตัดสินใจจะเข้าทำงานในองค์กรที่นึกถึงเป็นอันดับแรกอยู่ในระดับมาก การ ทดสอบสมมติฐาน พบว่า ความถี่ในการรับรู้ข่าวสารการประชาสัมพันธ์ส่งเสริมการสมัครเข้าทำงานขององค์กร มีความสัมพันธ์กับแรงจูงใจในการเข้าทำงาน และมีความสัมพันธ์กับการตัดสินใจเข้าทำงานเฉพาะ 3 วิธีการ เท่านั้น ได้แก่ ข่าวการรับสมัครงาน เว็บไซต์ขององค์กร และการให้สัมภาษณ์ของผู้บริหารระดับสูง

Polycyclic aromatic hydrocarbons are a group of important organic pollutants and should be concerned. General sources of PAHs are contamination of petroleum hydrocarbons and incomplete combusion of organic compounds. The recalcitrance of these compounds depends on the arrangment of benzene rings and their molecular weight. Besides they are carcinogenic and mutagenic to animals PAHs show several toxicity to plant such as decreasing shoot and root growth and photosynthetic rate. PAHs are toxic to plant at molecular level such as increasing oxidation pressure and decreasing gene expression of cell wall-loosening protein expansion. Photooxidized PAHs showed higher toxicity to plant than parent compounds. Plant species and some environmental factors such as soil pH affect to PAHs phytotoxicity. Phytotoxiciy of Polycyclic aromatic hydrocarbons to crop plant growing in Polycyclic aromatic hydrocarboncontaminated soil is an important environmental concern