The purposes of this research were : 1) to study the formulation of eggshell clay suitable for development which is a new material in home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram2) to design and fabricate home decoration products from inspiring stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay and 3) to study the satisfaction of experts on home decoration products from the inspiration of the stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. The processes of the research were to study the formulation of clay from eggshell by assigning 5 experts 3 clay mold experts and 2 clay sculptors and select the most suitable formula for 1 formula design and development of home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram 3 types: mirror frame lamp and vase 3 types of each type 3 types of design 5 experts 2 design instructors 3 interior designers 3 types of the most suitable type 2 interior designers selected the most suitable type for each type of 3 ones. Then fabricated products for home decoration eggshell molding from inspiration stucco work Wat Phra Chetuphon Wimol Mangkhalaram.There were 10 experts for product evaluation ; 5 of them were from clay expertises and the remaining persons were the product designs and inquire about the satisfaction of experts with the product. The results showed that: 1) experts give the highest level of satisfaction to an appropriate eggshell formulation equal to 4.25 in all areas in formula 1 2) research results for product designs experts are interested in choosing a home decoration product designs from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. Classifying products for mirror frame type 2 (3 people 60 %) lamp type 2 ( 4 people 80%) and vase type 1 (3 people 60%) and 3) experts have overall satisfaction towards home decoration products from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay at the highest score In every aspect of satisfaction such as product functional material and satisfaction with an overall average score of 4.53 from 10 experts.

The objectives of this study were to investigate the three basic egg cake recipes to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1% 2% and 4% percent of total ingredient weight and to study the content of four types of garlic butter in egg cake 0% 5% 10% and 20%. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT) From the study on the three basic egg cake recipes it was found that most of tasters accepted second recipes. In terms of appearance color flavor taste texture and overall liking in medium. When the variance was analyzed and statistical difference was compared it was found that the color flavor and texture was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of perilla frutescens egg cake. it was found that most of tasters accepted perilla frutescens 1%. In terms of appearance color flavor taste texture and overall liking in medium.When the variance was analyzed and statistical difference was compared it was found that the color was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of garlic butter egg cake. it was found that most of tasters accepted garlic butter 10% In terms of appearance color flavor taste texture and overall liking in medium to very When the variance was analyzed and statistical difference was compared it was found that the appearance flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

The research aims to study the quality of Chaiya salted eggs coated with tea waste to partially replace soil from termite mound. The residue of tea waste dried to a moisture content of 14.9% was used to prepare salt coating paste. It was found that the mixture of coating paste by substitution of termite mound soil with 10% (w/w) tea waste was appropriate to coat the duck eggs. The salt content increased in both egg yolk and egg white with increasing salt coating time. Coating egg with 10% tea waste for 24 days egg yolk contained salt 0.83% moisture 17.04% and weighed 19.19 grams. The pH value and hardness were 6.43 and 93.67 gram respectively. The egg white contained salt 5.27% moisture 81.61% and pH value was 7.60. The salted boiled eggs coated by 10% tea waste treatment for 21 days were accepted by the panelists in terms of the overall liking with the level of much liking (8.67) not significantly different (p>0.05) from that of the control treatment (0% tea waste). Microorganisms in the salted boiled eggs did not excess Thai OTOP standard. A hundred general consumers accepted this product in terms of the overall liking with the level of much liking (8.00).

The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made from Mucilage Fiber of Hairy Basil Seed instead of egg. In addition to study end life cycle of Mucilage Fiber in the custard cream. Beginning with appropriate basic formula study and production process of custard cream product found that formula test no.3 got the number 1 ranking which got vote from most of tester. Meanwhile the suitable amount of Mucilage Fiber from Hairy Basil Seed in the custard cream product which there’re 3 level included 10 15 and 20 (gram) so the resulting that almost tester vote 20 gram is best composition of Mucilage Fiber amont. Furthermore we can get smooth and soft custard cream which found when pressing cream on the top bread. After that comparing the basic custard cream from egg found the cream from Mucilage Fiber of Hairy Basil Seed have a total amount of protein and Ash lower than 1.58 and 1.12 respectively basic custard cream from egg and also humidity value more than 1.02 the custard cream which made from egg. The analysis of microbe found that total of microbe which not over standard can maintain 4 days in polypropylene plastic bottle (closed conditon) so 99% of customer feedback and accept “Custard Cream from Mucilage Fiber of Hairy Basil Seed”

The purpose is to study the factors that affect the population of the marketing mix consumer pearl milk tea: Tea More case study to compare the effect of the marketing mix of consumers. The sample used in this study include pearl milk tea: Tea More Case Study which has a branch located in the Sukhumvit area. Bangkok The storage From the sample of use services at Pearl Milk Tea More 400 using statistics to analyze the data including the frequency of the Mean ( X ) the standard deviation ( . .DS ) and inferential statistics by analyzing the one-way ANOVA using statistical t-Test F-Test and crossover frequency distribution table. (Cross-tabulation) analysis conclusion. 1. Analysis respondents. Most are male aged 21-30 years with a single level of undergraduate studies. The average monthly income of less than 15000 baht a career and most other states including student groups. 2. Analysis of factors affecting the personal consumption pearl milk tea: Tea More Case Study found that gender age education level age and different opinions on products pricing channel distribution locations. the field of marketing is different except for the age difference. As a result the products factor Price Channel Promotion and marketing is no different. 3. Behavior Analysis found that female consumers pearl milk tea pearls consumption than men. And those aged less than 20 years of education than a bachelors degree. And those earning more than 55000 baht to consume more than six cups a week. Most are intended for consumption. Preference in the product and the taste which over time with most consumers and the afternoon. For products that are of interest most consumers. Including traditional milk And the toppings are a consumer favorite pearls. The person influencing the consumption of milk pearls are very self. Subsequent research suggested that there should be a comparison of the goods or services which are similar to features. Cons of goods and services The obvious question should be added to the comprehensive control.