Properties of pumice aggregate mortar blended with para rubber wood fly ash (PRWFA) replaced type 1 ordinary Portland cement (OPC) in different proportions of 020 and 40 wt.% OPC and dosed with used engine oil (UEO) in proportions of 00.2 and 0.3 wt% water were investigated. Whole mix type specimens size was cast in 555 cm and curing in ambient temperature for 7 and 28 days. Testing series of physico-mechanical properties performed on bulk density water absorption electrical resistivity Shore hardness and compressive strength were determined. Moreover microstructure via scanning electron microscope was analyzed. Effect of curing ages enhanced properties of samples such as electrical resistivity Shore hardness and compressive strength. Particularly the 28-day specimen that contained 20wt.% PRWFA and 0.2wt.% UEO provided bulk density of 1.61 g/cm3 and highest compressive strength of 22.09 MPa.

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.

The purposes of this research were to study and survey the relationship between personal factor and supportive factor and the demand of entrepreneurs in home economics students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakorn. By giving questionnaires and quizzes to 180 of Home Economics students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakorn. The result were found that the demand for entrepreneur in home economics students is at a high level The personal factor consisted of gender major of study and work experiences during the study period was not significantly related to the demand of entrepreneurs in home economics students. The supportive factor consisted of attitudes towards entrepreneurs and the management of teaching and learning the correlation with the demand for entrepreneurs in home economics students at the 0.05 level. The knowledge about entrepreneurs was not significantly related to the demand of entrepreneurs in home economics students.

This research aims to study and compare Knowledge Attitudes and Practices of Electronic Documentation Systems. Of the Faculty of Home Economics Technology 117 Students in Rajamangala University of Technology Phra Nakhon classified by personal Factors.The research instrument was a questionnaire with the characteristics of tools and tools forresearch. The questionnaire was designed on the research concept. The characteristics of the questionnaire was closed- end question and open- end question. Descriptive analysis: frequency percentage mean and standard deviation t-test and F-test The study indicated that Knowledge attitude and performance. An electronic record system that affects the effectiveness of Faculty of Technology Home Economics Rajamangala University of Technology Phra Nakhon Personal factors Mostly sexual Female between 25 and 35 years old. Average monthly income 15000 – 25000 Type of Academic Teaching Experienced in work 5- 10 years and most have access. Trained How to use the system of electronic documents. Knowledge Understand about the electronic document system found that the staff of the Faculty of Home Economics. Knowledge in the high level. I know that the electronic system. Useful in the field. Space saving for document storage. The attitude of personnel to the information system. Electronics They found that they had a high level of feedback and a good working relationship with journalists.Electronics can be operated with a medium electronic system. The analysis compares data wirefree personal factor affect performance in different applications. The system is classified according to the individual factors and test the hypothesis using. The t- test and F- test were statistically significant at the 0. 05 level. Knowledge Understanding personal factors in terms of gender has no effect on the effectiveness of the journal. Electronics Level Comments Attitude In addition Overview does not affect the performance of electronic records. Level of feedback Job performance was classified according to personal factors in terms of gender. The electronic registries were significantly Different at the 0.05 level.

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)