The objectives of the current research entitled “The Product Development of stuffed dough pyramid with Pumpkin” were to (1) select the original recipes of stuffed dough pyramid (2) study the appropriated amount of pumpkin to substitute glutinous rice flour (3) study the consumer acceptance and the nutritional values of stuffed dough pyramid with pumpkin Among three original recipes the 3rd recipe gave the highest score in color (8.00) taste (7.60) and texture (7.00) thus the 3rd original recipe was chosen for further study The results showed that the appropriate amount of pumpkin in the stuffed dough pyramid formulation was 30% as indicated by the highest scores in texture (8.40) overall liking (8.40) color (8.30) taste (8.20) and appearance (8.10) respectively. According to the consumer acceptance study from 150 consumers approximately 66.70% consumers accept the stuffed dough pyramid with pumpkin in the level of like extremely and 22.00% consumers accept in the level of like very much. For the nutritional composition study the stuffed dough pyramid with pumpkin contained 66.42 g β-carotene 1.5 g fat 0.34 g folate 32.14 g lutein and 158.22 IU vitamin A while the original recipe contained only 1.42 g Fat and was not found β-carotene folate lutein and vitamin A

The purpose of this study was: 1) to study personal attributes of menopausal women 2) to study food consumption behavior of menopausal women and 3) to compare food consumption behavior of menopausal women : case study at Tambon Na di Muang district in Samut Sakhon province that classified according to the personal attributes such as age marital status education level occupation average income of family per month body mass index (BMI) and personal disease. The population was menopausal women of 1274 people. They had the ages between of 50-60 years those were living in Tambon Na di Muang district in Samut Sakhon province. Using the method of Multi-stage sampling that classified by proportion of menopausal women and age in accordance with criteria of Taro Yamane (1973) had sample groups of 222 people but the sample groups were actually used as 225 people. The use of tool in this research was a questionnaire. The statistics used to data analysis was the frequency value percentage mean standard deviation t-test and F-test for comparison of food consumption behavior with personal attributes of menopausal women and tested the difference by pair samples using Least Square Difference (LSD) that analyzed the data with computer program. The results were found: 1) most of menopausal women group that had the ages between of 50-55 years marital status was married graduated in primary education level worked as employee that had average income of family per month between of 5001-10000 Bath had a normal standard of the BMI value and most people did not have personal disease. 2) menopausal women had food consumption behavior classifying by number of meals found that had food consumption behavior at breakfast lunch and dinner in the maximum level and consumed in time for supper in the minimum level. A type of food consumption such as fish rice green vegetables fresh fruit and soybean oil they cooked by boiling and deep frying method in high level they cooked a flavorless food in moderate level. 3) menopausal women with personal attributes as occupation and average income of family per month had differed there was food consumption behavior that had statistically significant differences level at 0.05. Personal attributes as age marital status education level BMI and personal disease were differed. There was food consumption behavior that had not statistically significant difference level at 0.05.

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.

This Research is to Study the Development of 6k White Gold Low Alloys Metal for Jewelry Production The Optimum Conditions for Casting Jewelry and Jewelry were Investigated. The Results of the Experiments Show that the Chemical Composition of the 8k White Gold Low Alloys is Slightly Different when Compared with XRF (X-ray Fluorescence Spectrometers) Pre-and Post-Melting Quantities The Heat of the Test Specimen was found to be 33.33%Au+50.67%Ag+10%Cu+5%Zn+1%Sn33.33%Au+50.67% Ag+8% Cu+7%Zn+1%Sn and 33.33%Au+50.67%Ag+8%Cu+8%Zn+0%Sn It is Found that the Heat from the Beginning to the Level of Change before the Liquid is used the Average Temperature of 458.9 – 326.3 Degrees Celsius Respectively 33.33%Au+50.67%Ag+8%Cu+7%Zn+1%Sn It is the Formula that Gives the Lowest Value of Liquid State Change from 326.3 Degrees Celsius to the Best Value of this Experiment. Suitable for use in the Manufacture of Jewelry due to its Melting Ability for Molding. Melting for Molding and Formed by Hand. The Amount of Zinc(Zn) may be an Important Factor in the Variation which is Directly Proportional to the Maximum Increase in the Final order of 7 Percent

The study is the development of biological methods for extracting gold from the effluents of the gold processing and gold extraction in the industries where has a very high acidity (pH 0-4). This method should be used to replace the electrochemical process and chemical method which cause the pollution of toxic substances acid fumes and heavy metals of copper cyanide to the environments. The research started at the characterization and identification of microorganisms presented in gold contaminated water in natural source where is highly acidic (pH 2-4) and it could synthesize nanogold particles. The bacteria Bacillus sp. E201 were identified from this source and it showed its 16S rDNA gene with similarity of 95% to bacteria Bacillus thuringiensis accession no. FJ755916. It could create gold in the solution outside the cells within three days Form 1 mM HAuCl4 • 3H2O solution the bacterial dry weight could yield 75.3% with the amount of 0.5115 grams. It could be able to withstand acidic conditions and harvest gold from the gold extraction solution after centrifugation and filtration. So this developed biological method could be developed to apply in the industrial production of gold and jewelry industry.