Developing women’s clothing design from marigold-dyed linen. The objectives of the project were : 1) to study about linen dying technique with marigold with various kinds of mordant 2) to design and develop women’s clothing from marigold-dyed linen 3) to study the satisfaction of representative samples for the women’s clothing design from marigold-dyed linen. Using simple random sampling method analyzing the data with statistics percentage mean and deviation standard. The sample groups are selected from working women in Dusit District Suan Chitlada Subdistrict and students from Rajamangala University of Technology Phra Nakhon in total 100 participants. Research instruments are questionnaire and 2 women’s clothing prototypes one was dyed with natural mordant and the other chemical mordant. The results indicated that most of the samples aged from 25 and above single graduated with bachelor degree are general office workers and students and earn less than 15000 baht. The result also revealed the satisfaction for the women’s clothing design from marigold-dyed linen a design which was dyed with both natural and chemical mordant. The participants are satisfied with the modern design suited for working age and very useful at a high level with means of 4.07 and 4.05 natural and chemical mordant respectively. Considering the overall result the participant tended to be satisfied with natural mordant dyed dress more with a mean of 4.07

The objective of this study is to create 360 degrees of virtual environment in the sinking of the Phetchaburi Bremen. In the form of virtual reality media and studying satisfaction with the virtual reality media of the sinking Phetchaburi Bremen by using sample groups of 50 people who tried the virtual reality media of the sinking Phetchaburi Bremen. The statistics used for data analysis were average standard deviation and percentage. The results showed that the ancient Phetchaburi Bremen in the form of virtual reality media and the sample groups were satisfied with the virtual reality media of the sinking of the Phetchaburi Bremen. The over-all of the media is at the highest level with an average of 4.72

The objectives this special project were to produce the Chao Phraya Cruise 3D Motion Graphic media and to study about the satisfaction of the audiences who watched Chao Phraya Cruise 3D Motion Graphic which the target was 100 of foreign tourists and Thai Tourists. Under this study the statistics used for analyzing the data were frequency percentage average and standard deviation. The study indicated that the samples were satisfied with the Chao Phraya Cruise 3D Motion Graphic about content was at a high level (= 4.41 S.D.= 0.66) and about quality was at the highest level (= 4.63 S.D.= 0.58)

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oc for 50 60 70 and 80 minutes and drying in the hot air oven at 70 oc for 3 hours. Lt was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its moisture content (p≤0.05) Drying temperature at 60 70 and 80oc revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p≤0.05). The storage of sweet tamarind in a significant increase in the moisture of the sweet tamarind shell (p≤0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oC for 50 60 70 and 80 minutes and drying in the hot air oven at 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. Drying temperature at 60 70 and 80oC revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p<0.05). The storage of sweet tamarind in mesh bag at ambient temperature revealed that the increase of the storage time resulted in a significant increase in the moisture of the sweet tamarind shell (p<0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.