This research aims to research develop and develop a web-based tourism management application in Kanchanaburi province. An Analysis of Opinion Assessment on Educational and Web Application Development for Kanchanaburi Tourism Route Management. Based on the results of the analysis the assessment of feedback on the process factors / procedures used in the system performance factors of the system. Factors of convenience beauty and quality factors of the system. The opinions on satisfaction were at a very good level.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

This research aims to study the parameters have affected the pipe which was studied the heat transfer characteristics of a heat pipe with a mesh wick. The heat pipe made from copper tubes with intemal (ID) as 10 and 12 mm and length of 30 cm which was installed a copper mesh wick inside a tube. Three working fluids are distilled water ethanol and refrigerants-11 (R-11). The filling ratios is 50% with respect to evaporator volume. The operating temperature at the evaporator section is: 50 70 and 90 oC. The condenser section has cooked by water with a flow rate of 0.5 L/min. Then all of the experimental data were compared with the heat pipe without copper mesh wick. It was found that heat pipe at ID 12 mm yielded a better heat transfer rate when compared with heat pipe without a mesh wick. The heat pipe produced a heat transfer rate value of 7.3 W and heat pipe efficiency of 58.5 at evaporator section’s temperature of 90oC. In addition the mesh wicks will help transfer the working fluid in the condenser section return to the evaporator section. The condensed liquid had spread around the walls of the heat pipe. The working fluid was condensed to the evaporator section then affected to a higher heat transfer rate.

The purpose of the study on decision making to buy Arowana fish online was to investigate the customers’ purchasing behavior on Arowana fish through online selling channels. This is a survey research study and the tools used in the study were the online surves generated from the review of relevant research papers. The data were analyzed from 311 customers using frequency mean standard deviation K-Mean clustering grouping. The research result revealed that most of the customers were males between 31-40 years old with buying reasons for the beauty of the fish called Malaysian Golden Arowana with the price between 5000 - 10000 baht. According to the study on the factors affecting the decision to buy Arowana fish via the online channel the respondents had a high level of decisionmaking on marketing mix in all aspects including the product physical environment price distribution channel process marketing promotion and person. It was found that male behavior was different from the female in terms of the price to purchase which was less than 5000 baht. It was also found that they were from all ages with the same reasons to buy fish for its beauty. However the fish species purchased and prices varied according to the age range. The respondents who were less than 20 years old bought high back Arowana fish for the price of lower than 5000 baht as well as those from 20 to 30 years old. The customers who were 31 - 40 41-50 51-60 and over 60 years old bought golden Malaysian Arowana on the price ranges from lower than 5000-10000 baht 20000 baht or more 5000 baht and lower and 10000 - 20000 baht respectively. By segmenting customers by means of K-Mean Clustering it was found that in Group 1 the majority were males aged 41- to 50 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of 5000 - 10000 baht. Group 2 was mainly males 21 - 30 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of lower than 5000 baht. Group 3 was mainly males who were 21 to 30 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of less than 5000 baht. The fourth group was all males aged from 31 to 40 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of 5000 - 10000