Border crossing trade can an important role in the competitiveness of Thai products in neighboring countries as Thailand has a geographical advantage that connects with neighboring countries making border trade an important part of generating revenue for the country. Thailand - Malaysia border trade study showed that the transit process took a long time resulting in a waiting truck at the checkpoint causing traffic jams and the congestion and congestion of the customs. As a result the average waiting time of the system takes up to 264.19 minutes per trip and transportation cost from 7141.87 baht per trip by reducing the waiting time from the process to 13.41 minutes per trip it was found that the transportation cost was 6975.16 baht per trip (Decrease of 166.71 baht). Reduction the transportation costs and waiting times enhance the potentiality and the competitiveness of border crossing

The objective of this study was to construct the black pepper prices forecasting model by 4 statistical methods: Box-Jenkins method Holt’s exponential smoothing method Brown’s exponential smoothing method and damped trend exponential smoothing method. Time series of monthly black pepper prices which were gathered from the website of the Office of Agricultural Economics during January 2005 to December 2018 of 168 observations were divided into 2 datasets. The first dataset had 156 observations from January 2005 to December 2017 for constructing the forecasting models. The second dataset had 12 observations from January to December 2018 for comparing the accuracy of the forecasts via the criteria of the lowest mean absolute percentage error (MAPE) and root mean squared error (RMSE). Research findings indicated that for all forecasting methods that had been studied the most accurate method was damped trend exponential smoothing method (MAPE = 6.5773 RMSE = 10.3775)

The objectives of this research is for study of Quality Control in accordance with Quality Control Standard No.1 (TSQC1) and Audit Quality test the difference of Quality Control in accordance with Quality Control Standard No.1 (TSQC1) and Audit Quality test the relationship and positive impact of quality control of audit firm in accordance with Quality Control Standard No.1 (TSQC1) with Overview Audit Quality of Big 4 and Non-Big 4 Auditing Firms. This research is done by give out questionnaires and in-depth interviews method which used populations of 228 auditors certified by the Securities and Exchange Commission in Thailand by receiving 115 replied questionnaires which considered as 50 percent and using Descriptive Statistics T-test Statistics Pearson’s Correlation Coefficient and Stepwise Multiple Regression Analysis The results say that Quality Control in accordance with Quality Control Standard No.1 (TSQC1) in overview and individual element of Big 4 and Non-Big 4 Auditing Firms completely applied. Big 4 Auditing Firms have higher average than Non-Big 4 Auditing Firms highest average is for ethical requirement. Audit Quality both in overview and individual element Big 4 and Non-Big 4 Auditing Firms completely applied. Big 4 Auditing Firms have higher average than Non-Big 4 Auditing Firms highest average is for clearness. From test hypothesis of quality control of auditing firm in accordance with Quality Control Standard No.1 (TSQC1) of Big 4 and Non-Big 4 Auditing Firms is according to assumptions by having differences in all elements while Audit Quality is according to assumptions only one element which is clearness no difference in statistical significant. Quality Control in accordance with Quality Control Standard No.1 (TSQC1) has relationship and positive impact with Audit Quality and from prediction equation find that enhance of audit quality of auditing firm should emphasize to Quality Control in accordance with Quality Control Standard No.1 (TSQC1) in engagement performance and ethical requirement.

The aim of this research is to design a prototype of a male dummy chest for motorcycle crash tests. The primary criteria discussed in this study are based on the unique features of Thai ergonomic body sizes with an age range of the highest fatal rate and the fundamental design of the Hybrid III 50th percentile male crash test dummy. A comprehensive experimental study of crash behavior of the prototype undergoing axial compressive loading is performed using the mutual procedure of cadaveric chest testing. For design criteria the largest chest deflection of 80 mm the maximum acceleration of 38.47g and the absorbed energy of 178.369 Joules are considered in the experiment. The obtained results show a good agreement with the experimental data of other researches in which the capability of the energy absorption depends on impact velocities. In addition the energy absorption capability of this prototype can accurately assess an injury level under AIS 3+. For this reason the first prototype of a male chest dummy is particularly suitable for an assessment of a lower serious injury level in a motorcycle crash test.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.