Most of the current containers that we put food are made of plastic or foam boxes. After the use is finished the container becomes rubbish and will greatly affect the environment. Due to slow degradation Plus informal disposal And higher consumption The use of natural products is in great demand. Because it is beautiful and natural-looking pleasing to consumers Therefore the basic processes forming patterns were studied by rubber product molding techniques. Determine the material to be molded into the sample container. Design and build a small molding set. Provide binders used for the stabilization of natural materials. Experiment for forming and the Conclusion of the experiment From the results of operations and experiments it was found that the study of the prototype extrusion set Using a rubber molding technique Can be applied by various elements The process of rubber molding can be used in the development of natural container molding and the process can produce prototype containers from natural materials. Under the suitable size of the mold the area of the mold is smaller than the mold plate area of the machine or the size of the mold area the area of no more than 60-70% of the mold holder plate.

The objectives of The Prototype of Mobile Application on Professional Technical Terms for University Students of Faculty of Business Administration Rajamangala University of Technology Phra Nakorn were as follows: 1) to design prototype of of Mobile Application on Professional Technical Terms for University Students of Faculty of Business Administration Rajamangala University of Technology Phra Nakorn and 2) to assess teachers and students’ expectations and satisfaction towards the Prototype of Mobile Application on Professional Technical Terms for University Students of Faculty of Business Administration Rajamangala University of Technology Phra Nakorn The random sample consisted of 50 teachers and students. The tool used in this research was a questionnaire. The data were analyzed by a percentage means and standard deviation. . The research details were as follows: General data – there were 50 total respondents (100%). The majority were female (54%) and 60% of respondents were in the 20-24 year-old range 40% education level from a Bachelor of Business Administration and 30% of Accounting Major Samples expectations and satisfaction– the level of expectations was high at X = 4.71 S.D.= 0.42 and the level of satisfaction was similar at X =4.67 S.D.= 0.47 From expectation and satisfaction it was found that there was the highest level of expectation and satisfaction. It can therefore be concluded that this research has achieved the objectives.

Development of prototype products from waste rice for teenage consumer. The purpose of this study was developing formula and prototype of waste rice for food production. The waste rice could be used as rice in 100% for 3 products such as Khao Tang Rice Crackers and Sticky Rice Coconut Cream. The suitable condition for Khao Tang was using waste rice as 110 g. and seasoning 10%. The result of physical and chemical analysis showed that: products have orange bright color hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 4.02 ± 0.06 20.12 ± 0.05 9.36 ± 0.04 2.58 ± 0.12 4.30 ± 0.11 and 59.62 ± 0.09 respective. The suitable condition for Rice Crackers was using waste rice as 130 g. storage in room temperature at 24 hr. After that place to microwave at 20 sec. %. The result of physical and chemical analysis showed that: products have orange bright color Tom Yum seasoning for delicious hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 6.69 ± 0.03 1.65 ± 0.06 5.23 ± 0.07 0.93 ± 0.13 1.37 ± 0.08 and 84.12 ± 0.05 respective. The suitable condition for Sticky Rice Coconut Cream was using coconut milk (UHT) as 175 g. storage in freeze at 24 hr. After that place to microwave at 30 sec. %. The result of physical and chemical analysis showed that: products have white-yellow bright color softness and coconut sweet taste. The percentage of moisture fat protein crude fiber ash and carbohydrate content 43.55 ± 0.03 6.29 ± 0.02 3.21 ± 0.03 1.20 ± 0.06 0.50 ± 0.09 and 45.24 ± 0.05 respective. The shelf life of 3 products are more than 2 months and consumer acceptability like moderately product.

From the Development of a Prototype of Rajamangala University of Technology Phra Nakhon’s Acedemic Outreach Service for Occupational Promoting in Digital Age. Found that Mostly female Percentage 89.27 Most of them are 31-35 years old or 32.88%. Most of them have experience in short courses in the period of 11-15 years or 33.91%. 98.62% of learners needs related to training course development. (1) The requirements for the development of training curricula were 274 (94.80%). Training Course (2) Reason for Studying: 163 students (56.40%) Want to apply knowledge to work in the amount of 43.60% who want to bring their knowledge to improve their skills. study Cake making was 30.10%. (4) The training period was mostly 2 days 42.91% (5). Most practice 50.17% (6) What you want to get after training is most needed. diploma 50.87% Satisfaction of learners on the training curriculum as a whole. In the aspect of training the satisfaction level (X = 4.04) was highest (X = 4.12). = 4.54). In terms of training services the overall satisfaction of the training services was very high (X = 4.09). The facilitation and service of staff (X = 4.51). Overall the lecturer provided the lecture. The knowledge level was high (X = 4.13). The highest mean score (X = 4.45). The content of the training curriculum was found to be satisfactory at the high level (X = 4.36). The content of the course can be used (X = 4.67). At the highest level (X = 4.24)

The development of lightweight flat sheet prototype from para rubber leaves and para para rubber wood fly ash for field work application can offer an alternative method of adding value to agricultural wastes and help to conserve the environment with green products. The natural fiber especially agricultural waste fiber is an encouraging prospect. Natural fiber composites have been used for building applications. The aim of this research was to investigate the potential use of para wood ash to producing a cement composite as an environmentally material. Material. The cement paste with 5-2 % weight of para wood ash. The specimens were cured at 25± 2 oc for 24 hours. The properties of cement composites mixed with different proportions of para wood ash were compared with Ordinary Portland Cement (OPC). In addition the morphology of para wood ash was examined by using scanning electron microscope. The density increased with the increase in the percentage of para rubber leaves from 1% 2% 4% and 6%. The finding is attributable to the enhanced packing density by the fine para wood ash particles size was found 5-10 um.Moreover para wood ash particles could arrange to fill the inter-particle voids in cement pastes which resulting to increase the compressive strength of cement paste. Consequently para wood ashes could incorporate in the construction materials to enhance the mechanical properties and durability performance of the cement composites