This research aims to develop the natural-rubber floor tiles mixed with high fineness ethylene vinyl acetate plastic wastes (EVA plastics) from the factories. The study use natural-rubber STR 20 at 100 phr with various contents of EVA plastics (e.g. 0 5 10 20 40 and 80 phr) and then mixed with chemical substance at constant ratio include zinc oxide at 5 phr stearic acid at 2 phr mercaptobenzothiazole at 0.5 phr diphenyl guanidine at 0.2 phr and sulfur at 3 phr. The samples are ground by two-roll mill and formed by compression molding at 150 degree Celsius with 30x30x0.2 cm of dimension. The properties of the natural-rubber floor tiles are tested under ASTM standard. From the results it is found that the natural-rubber floor tiles mixed with 10 phr of EVA plastics is the suitable ratio for using as the rubber floor tiles in building. This ratio can increase the hardness tensile strength and wear resistant properties and decrease the density and thermal insulation properties when compare to the natural-rubber floor tiles without EVA plastic.

Study of Natural Dye from Golden Shower Pod for Development of UV Protection on Textile Product aimed to examine natural dyes obtained from Golden Shower Pod to produce naturally dyed fabrics as products. According to the research it was found that cationic additives which were soaked in a ratio of 20 grams per liter and boiled at 100 degrees Celsius for 20 minutes could help enhance the intensity of fabric dyes and the mordant used in this research which was soaked after dying was copper (ll) sulfate at concentration of 10 grams per liter for 30 minutes. According to appropriate tests the value of ultraviolet rays was excellent the dye fastness to artificial sunlight was moderate the abrasion was very good the dye fastness to acidic perspiration was good the dye fastness to alkaline perspiration was less and the dye fastness to water was good. According to the questionnaires returned it was found that the sample was interested in knitted apparel products most demands in the shade were darker tones and the apparel design concept chosen was mini dress with 1960s vintage style by matching dark and light brown of natural dyes of Koon pods. According to the assessment of satisfaction towards the products made from UV-resistant fabrics it was found that the form of products that are suitable to wear everyday was highest (58 percent) the form of the products that are appropriate for women in the age range 20-30 years was highest (66 percent) the arrangement of light - dark dyes of fabrics was highest (42 percent) the appropriateness of colors of embroidery threads was highest (58 percent) the appropriate relationship between patterns colors of embroidery threads and colors of fabrics was highest (76 percent) the appropriate placement of patterns was highest (40 percent) the appropriate size of patterns was highest (48 percent) the appropriate rhythm and continuity of patterns was highest (36 percent) the overall usability of products made from natural dyes that can block ultraviolet radiation was highest (82 percent) the appropriate relationship between embroidery patterns materials and fabrics was highest (12 percent) and the products (apparel) that can be worn at any occasion was highest (52 percent).

The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product (3) the suitable seasoning powder for tapioca cracker fortified with Khlu leaf extract and finally (4) to study of physical chemical nutritional qualities as well as (5) consumers acceptance in the seasoned tapioca cracker fortified with Khlu leaf extract. The results showed that a basic recipe for tapioca cracker making was 57% tapioca flour 4% sugar 2% finely chopped garlic 2% salt 1% pepper and 34% boiling water as considered from sensory evaluation. The appropriate concentration of Khlu leaf extract was the mixture of water and fresh sliced Khlu leaves at a ratio of 1: 0.5. This ratio was given a preference score greater than 1:1 and 1:1.5 (p?0.05). After that three seasoning powders were added to the crackers fortified with Khlu leaf extract. It was found that the Tom yum seasoning powder tended to be obtain the highest sensory scores than those of the samples seasoned with paprika and algae seasoning powder (p?0.05). The final formulation of the seasoned tapioca crackers fortified with Khlu leaf extract contained fat protein dietary fiber and carbohydrate contents approximately 40.50% 1.49% 2.01% and 51.10% respectively. According to the consumer test (100 consumers) the seasoned tapioca cracker fortified with Khlu leaf extract was accepted as the novel and delicious product. Moreover 92% of consumers decided to buy the product containing 60 g in the plastic bag with the price of 30 Baht.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

The purpose of this project is to study and develop the products group basketry Detail Ratchaburi province. For evaluation and customer satisfaction in product are Usage patterns bag of woven bamboo. The researchers have collecting relevant information And interview 50 customers who come to shop for basketry detail products in Ratchaburi Province. Researchers verify the integrity of the research. Assessment and monitoring rating According to criteria set and points to a statistical method based on the analysis by the program Finished and presented in a table format to sort for which complete data. Research of this results and concluded that they should see to study and develop the products Group basketry detail in Ratchaburi province. To increase sales of bag products to be more interesting And convey the identity of Ratchaburi province. for generate income for the community in Yanghak Sub-district Pak the district Ratchaburi province. In a new Format that is different from the original format to suit. the needs of the group and identity of Ratchaburi province. product is haversack handbag sling bag and pencil bag.