The purpose of this study is to produce the soil improvement materials from food waste and water hyacinth by using a dehydration process. The experiments were divided into two parts : 1) the study of the optimum temperature and time for converting food waste and water hyacinths to soil improvement materials by determining the temperatures of 100 °C 150 °C and 200°C in the periods of 1 hour 2 hours and 3 hours respectively 2) the study of nutrient content in the materials before and after mixing into the soil for 5 days. The soil used in the experiment was sampled from Sai Ma Subdistrict Nonthaburi Province. The parameters used to evaluate the ability to improve the soil quality were soil moisture pH electro conductivity total nitrogen total phosphorus total potassium and organic matter. The results showed that the optimum temperature for drying the food waste was 150°C for 2 hours and the optimum temperature for drying the water hyacinth was 200°C for 3 hours. When the materials were mixed into soil it found that the soil drainage was improved. Mixing the materials into soil could increase the pH value from 5.2 to 5.4 and increase the electrical conductivity from 0.72 mS/cm to 14.78 mS/cm. Besides the plant nutrients including Nitrogen phosphorus and potassium also increased after adding soil improvement materials.

Special Project Study on Invention Tray with pedestal (Phan-Poom) released the smell from the cocoon. Have a purpose to study the process of producing Phan Tray with pedestals releasing scents from silk cocoons and to study consumer satisfaction Towards the invention Tray with pedestal released the smell from the cocoons. In which a special project studier conducts studies and collects relevant information the data obtained was designed to sketch design. Release the scent from silkworm in 3 styles which are SKETCH DESIGN - A SKETCH DESIGN -B and SKETCH DESIGN -C so that 3 experts will consider the styles of the 3 Phan tray. Phan Based on comments of experts After that I brought Phan to inquire. Satisfaction of target group from 50 individuals the data were analysed using frequency percentage and average values with the analysis results as follows Design and process for making Phan Bush release the smell from cocoons the results showed that Most experts agree that the suitable silkworm varieties for Phanpanrote hybrid silkworm varieties were the large yellow silkworm cocoons because the large yellow silkworm cocoons were large. And easy to peel separate each colour clearly Natural colour cocoons and the components of the Phan Bush should be fabricated from silk cocoons. Satisfaction of the target group towards the product of Phan-Poom invention releasing the scent from the cocoons Product Found that the respondents were satisfied with the suitability of the yellow silk cocoon Pairote Maipradit averaged 4.56 at the highest level. In terms of value and usage they were satisfied in using in various ceremonies with the average value of 4.58 at the highest level. Price satisfaction 4000 baht with an average of 4.02 the highest level. And the distribution locations were satisfied in the online market with an average of 4.64 at the highest level.

The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.

The purpose of this research was to 1. To know the effect of practicing the nine squares table on physical fitness of students of Rajamangala University of Technology Phra Nakhon 2. To compare the physical fitness of Rajamangala University of Technology Phra Nakhon students before and after the training by using a nine square table. The population used in this research was students studying physical education. individual sports or team sports in the academic year 2019 who were healthy not sick were able to receive physical fitness tests and practice nine squares of 30 people divided into a control group of 10 people an experimental group that used a nine square grid size 60X60 centimeters amounting to 10 The experimental group used nine squares size 90X90 cm 10 people. The duration of the experiment was 8 weeks 3 days a week one hour each time. Physical fitness tests were performed before the experiment at week 4 and week 8 and the results were analyzed by statistical method mean standard deviation one-way analysis of variance. Repeated one-way covariance analysis The results showed that 1. After 8 weeks of experimentation it was found that the nine squares training of the 60x60 cm grid training group and the 90x90 cm grid training group improved the average 3-minute steps up and down than the control group. significantly at the .05 level. 2. The results of the nine grid training of the 60x60 cm grid training group found that after 8 weeks of experimentation the mean stepping up and down of 3 minutes within the 60x60 cm grid training group was better than before and after 4 weeks of the experiment. There was a significant difference at the .05 level. 3. The results of the nine grid training of the 90X90 cm grid training group found that after 8 weeks of experimentation the mean stepping up and down of 3 minutes within the 90X90 cm grid training group was better than before and after 4 weeks of the experiment. There was a significant difference at the .05 level.

This research is to test the fatigue endurance of the material by using end bending of specimen. The testing material is S45C steel and forming to the standard size for testing. The specimens with a diameter of 8 mm required a different bending moment. It was found that the large bending moment affects the fatigue of the specimen. The specimen quickly damaged due to the high bending stress and there were a small number of load cycles. If the bending moment acting on the specimen was reduced to the bending stress decreased and the number of load cycles increasing. It was shown that the bending stress and the magnitude of the bending moment affected the fatigue of the material. Also the appearance of damage marks of the specimen will have a flaw around the fracture surface. Then the flaw will be enlarged until the specimen will be damaged by fracture.