The purpose of this project is analyze to the transparency and mechanical properties of lithium disilicate for dental application. Lithium disilicate glass-ceramic were synthesised by using melting technique in SiO2-Li2O-Al2O3-K2O -P2O5 glass system and heated treatment samples at the crystallization temperature of that glass. The Differential thermal analysis: DTA X-ray diffraction: XRD were used analysis on thermal properties phase formation. Moreoven density Hardness were determined to evaluate the properties at physical and Mechanical respective by the X-ray diffraction showed that the glass-ceramic sample demonstrated the phase of Li2SiO3 Li2Si2O5 and SiO2 . The optimum of glass-ceramic. Sample were on faired with the sample heated 650°c first step and heated at 800°c for second step. That show the highest hardness valve at 755 HV

Project name Scientific Equipment and Service System on WebApplication purpose 1. To develop a tool booking system 2. To evaluate the efficiency of the tool reservation system. 3. To evaluate the satisfaction of the tool reservation system The system has been developed in the form of a web application. To create a database system for storing information of various tools booking information and other information Systematically With the access rights of the system users in 3 parts: the administrator Membership section And parts of general users The tools used for system development are PHP and My SQL. For evaluating the satisfaction of use Scientific Equipment and Service System on WebApplication. The results showed that The overall satisfaction level per system is at a good level. Average total with 4.46. Found that the work efficiency was the first satisfaction With a satisfactory level of satisfaction With an average of 4.51. Secondly is the design of the user system With a high level of satisfaction With an average of 4.47. Secondly the selection of technology in system development has a good level of satisfaction. With a total average of 4.41. In conclusion Scientific Equipment and Service System on WebApplication Can be applied effectively

The Online Equipment Inventory System for Subdivision of Supplies Case study at Faculty of Science and Technology is developed based on web application by using PHP and Laravel framework. The purposes of this system are firstly to systematically manage the database system of the asset equipment in the Faculty of science and technology. Secondly to increase the searching process rapidity and to create the summarize reports in PDF format. Lastly to produce the QR code for verified the asset equipment. This system is consists of the administrators and system users. In the part of satisfied evaluation the system is evaluated by the example target officers group. The overall result of satisfaction score is 4.10 which means the system can fulfill the requirement in a good level. Moreover when considering in each part of satisfaction; 1. design part 2. efficiency and functional part and 3. system satisfaction part the result scores are 3.96 4.18 and 4.06 consequently. In conclusion the Online Equipment Inventory System for Subdivision of Supplies Case study at Faculty of Science and Technology is work properly.

The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla cocoa and coffee with the Randomized Randomized - Complete Block Design (RCBD). The sensory quality then was evaluated for visual appearance color odor taste texture and overall preference by rating the 9 - Point Hedonic Scale by 80 participants who were teachers and students Program in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The variance was analyzed by the Analysis of Variance (ANOVA) and the difference of Mean was analyzed by the Duncan’s New Multiple Range Test (DMRT). The data was analyzed by computer program. Based on 3 formulas of high energy nutrient jelly it was found that cocoa had the highest preference score with the preference score for visual appearance color odor taste texture and overall preference of 7.55 7.57 7.87 7.52 7.25 and 7.45 respectively which were considered as be in the medium level. The analysis of variance and comparison of statistical differences were found that for the taste was not statistically significant difference in three formulas. For the visual appearance color odor texture and overall preference were statistically significant different at 95% confidence level. From studying the nutritional value of high energy jelly nutrition. Found that high energy nutrition jelly at 100 grams. Providing complete energy and nutrients With 96.74 kilo calories of energy. Provide nutrients 4.97 grams of protein 13.05 grams of carbohydrates and 2.74 grams of fat per 100 grams of consumption which affects health. Health can be used as a supplement or substitute in patients with malnutrition or elderly people who suffer from anorexia to get enough energy and nutrients to meet the needs of the body

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).