The objectives of this study is to increase efficiency of steam boiler 2.5 ton per hour which used liquid petroleum gas LPG as fuel. bringing heat recovery inside boiler chimney stack to preheat feed water with technology heat Exchanger Economize. Taking the economizer with its pipe length of 1000 mm and 62 mm diameter for 64 pipe is a cross flow with staggered tube to increase water temperature before entering the boiler pass to deaerator The study is carried out to compare the differences and savings of the feed water temperature steam boiler efficiency and fuel consumption between having the economizer installed and uninstalled. reference to study The result after installed the heat exchanger economizer the feed water is passed into steam boiler deaerator higher temperature from 38.30°C to 67.20°C which leads to increase efficiency of steam boiler from 81.59 % to 85.65 % meaning that the fuel consumption of steam boiler will be reduced 4.97 %

In the rubber situation The problem has accumulated. All sectors are mobilized. The idea is to solve the problem of falling rubber prices. Or the output overflow. Overpriced The rubber growers. Have been affected by the same. This is a problem that many sectors. Trying to find a way out Research or development Products that can be used to produce rubber. It is another way to alleviate the suffering of farmers. The characteristics of rubber processing. There are many types of rubber raw rubber rubber and rubber. And have specific properties in themselves. The obvious is flexibility. Rubber quality in each production source is not equal. It is a problem of creating products with many components of rubber. But many of the products do not require the quality of the rubber. The problem is less. Such as shockproof materials in various packaging. Especially the material inside the packaging. For glass and ceramic products Only flexible features are needed. The rubber coating on the material has been invented many experiments. Be it on wood on fabric etc. as well as paper. But rubber coating on paper. To use for such purposes. It is made to be shockproof material by means of the pump in the packaging. There is no such trial. Researchers have the idea to study and develop the process. Cushioning material from rubber coated paper. To be suitable for packaging applications for glass and ceramic products. With regard to the ability to actually use. Value for money. Industrial production The satisfaction of the consumer. And the standard of packaging. The researcher found that. Applying the varnish on three variables and mixing the three compounds results that if the coating is applied on a material with a resilient property it will increase the elastic properties of the material. Corrugated paper is particularly suitable because the rubber can be inserted into the corrugated paper inside the corrugated paper. The test results are very good. Satisfaction I found that the content provider is very satisfied with the format and usage. But in weight it is also a problem because of the water that makes the weight of the packaging. The researcher should consider that the weight of rubber latex should be improved.

The purpose of this research are to : 1) Study personal factors of tourists 2) study purchasing behavior on handcraft products of tourist 3) Study the marketing mix factors used to make a purchase decision 4) Find the relationship between personal factors and purchasing behavior 5) Comparison of the importance of marketing mixfactors used in decision making to buy handicraft products in Samut Songkhram Floating Market. The samples were 400 Thai tourists who came to visit and purchase handicraft products in Samut Songkhram Floating Market. The instruments used included: Statistical questionnaire used in data analysis viz frequency percentage mean standard deviation Pearson Chisquare t-test and ANOVA. Statistical analysis by used computer program. The finding reveal that 1) Most of the tourists are females aged 21 to 25 years old. They have a bachelors degree and most of them are students with monthly average income less than 10000 baht 2) The tourists have behavior of purchasing for handicrafts first is a metal product. The purpose or the reason to decide to buy the product is to use it yourself to purchase a product once a month. Most tourists decide to purchase immediately when they see the product. The average price is approximately 51 - 100 Baht. Tourists decide to purchase by themselves. 3) Tourists focus on the marketing mix factors used to make a purchase at the highest level and when considering each side found that there are 3levels at the highest level. Sort by descending from the average is product marketing and pricing. Tourists focus on distribution at a high level. 4) Relationship between personal factors and purchasing behavior on handicraft products of tourist Samut Songkhram Floating Market found that gender age education level occupation and monthly income were correlated with the purchas in g behavior of tourists in Samut Songkhram Floating Market at the level of 0.5. and 5) Comparison of the importance of marketing m ix factors used in decision making to buy handicraft products in Samut Songkhram Floating Market found thatgender educational levels and occupations of the tourists are important to the marketing mix used in the decision to buy handicraft products in Floating Market Samut Songkhram Province is different. The age and average income per month of different tourists are important to the marketing mix used in the decision to buy handicraft products in Floating Market Samut Songkhram Province is not different at the level of 0.05.

The present research has the following objectives: 1) To examine the needs for short course training in home economics 2) To develop the short course curriculum in Home Economics in accordance to the needs of the members of Baan Pho Jaa Elderly Club and 3) To examine the satisfaction of the training in Home Economics for the members of Baan Pho Jaa Elderly Club Bang Namjuerd Muang District of Samutsakhorn Province. The samples selected for the research are the total number of 30 members of Baan Pho Jaa Elderly Club Bang Namjuerd Muang District of Samutsakhorn Province who have shown their interest in the program as well as had the capability to be trained. The research instrument is a questionnaire developed by the researcher and a training curriculum for the short course training in Home Economics. The data are analyzed in frequency and percentage. The findings are as follows: The members of Baan Pho Jaa Elderly Club showed the need to be trained in Home Economics with crispy rice noodle with spices tapioca dumpling with shiitake and salted duck egg with herbs respectively (43.33% 23.33% and 16.67%). The research developed the training curriculum accordingly using Taba’s instruction of curriculum development as consisting of 4 modules: i) an introduction to cooking ii) basic ingredients culinary instruments and cooking techniques iv) making crispy rice noodle with spices and v) package designing and calculating selling prices. The six-hour session of training took place at Baan Pho Jaa Medical Centre on Saturday – Sunday at 09.00 – 12.00 hrs and 13.00 – 16.00 hrs. The results of the training are as follows: i) the trainees showed an overall working skill at a good level ( X = 2.70) ii) the outcomes were evaluated and fell at a good level ( X = 2.83) and iii) the satisfaction of the trainees was considerably good ( X = 3.99).

The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that the product using1:10.05 of boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of brown sugar to the juice weight was accepted most in all aspects: appearance color flavor taste texture(mouth feel) overall preference; the mean scores were 7.46 7.53 7.73 7.63 7.55 and 7.68 respectively. This indicated that the product was very much and most accepted. The lightness (L*) the greenness (a*) and the yellowness (b*) were at 18.34 -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was 6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no physical or chemical change. All the microorganisms found did not exceed the Ministry of Public Health standard 2013. One hundred grams of the product contained 24.00 kcal 5.79 g carbohydrate 0.22 g protein 0.80 g fiber 8.40 g calcium 0.20 g iron and 14.00 mg iodine 84.00 sodium μg 1056.04 μg beta-carotene 360.00 μg phenolic compound of Alice and 1160.00 μg chlorophyll. The consumers’ test result indicated that most consumers accepted the product at the moderate level; and 94% of them were interested in buying at 20 baht per 180 ml glass bottle of the product