This article presents texture analysis of crispy snack products by using Acoustic Emission (AE) to measure sound that occurred when the products were chewed or broken. This technique has currently gained great interest from food scientists. A sound emitted from food was found to be related with microstructure and crispness. Measurement of sound emitted from food when it was chewed consists of three main steps: 1) Apply force on piece of food with a texture analyzer; 2) Detect sound signal with an acoustic envelop detector; and 3) Interpret the collected data of mechanical force and acoustic emission.

The objectives of this research are to construct and determine the quality and efficiency of a simple vibration experiment package. This experiment package design was based on free body diagram of content and main knowledge analyzed from behavioral objectives. Quality of the experiment package was assessed by 12 experts in 4 aspects which included theoretical sheet experimental sheet exercise sheet and experiment device design. The efficiency evaluation was performed by a sample group of 18 students. The exercise sheet was done by the students after finishing each teaching topic and examination sheet was done after finishing all teaching topics. Results showed that quality of the constructed simple vibration experiment package was in a high level of 4.8. Efficiency of the experiment package was 80.47/81.85 which was higher than specified in the research hypotheses. Therefore the experiment package could be applied to teach in any classroom with high students learning outcome.

This research aims to develop a web-based instruction (WBI) applied in the computer technology course. The proposed WBI composed of the following components: lessons of the computer technology course pre-test and post-test exam: determining the effectiveness of the proposed work and user satisfaction questionnaires. It is also evaluated a study achievement and a usage satisfaction by using efficiency and effectiveness test of lessons and satisfaction test of users. In this work users are the second year students in major of Computer Technology Faculty of Science and Technology Rajamangala University of Technology PhraNakhon for 30 students. For experiments the results show that its efficiency is 80.13/83.67 which are met the standard criterion 80/80. In addition the study achievement scores of students who studied the proposed WBI are also higher than students who studied with ordinary courses at the statistical significant level 0.05. Furthermore an average of students’ satisfactions score is 4.20 which determines students satisfy with the proposed WBI at a high-level. Finally it can be concluded that the proposed WBI is effective.

The purpose of this research was to study the white resist printing with colour resistant material from flour of wild taro (Colocasia Esculenta (L.) Schott) and using reactive pigment and natural dyes as dyestuffs. Five formulas of printing pastes were applied to light cotton thick cotton and silk fabrics by the use three techniques nauely Silk screen (White resist and colour resist methods)stencil and batik. The optimal ratio of colour resistant materials from flour of wild taro were compose of 20 grams flour of wild taro 32-36 ml. water 30-34 ml. sodium chloride 10-13 ml. calcium hydroxide and 1-4% vegetable oil. The viscosities of printing paste from five recipes were shown in the rage between 559.9-671.9 Centipoise. All five recipes can resist dyestuffs and also easy to remove the flour of wild taro. The pattern at resist printing area of fabrics shows sharpness and whiteness. The colour fastness to washing water and perspiration on cotton and silk fabric results were ranging between poor to fair level when using reactive and natural dyes as dyestuff. However the fastness property of pigment dye shows medium to good level. The colour fastness to rubbing is shown to be in range of 4 to 4-5 for all recipes. The ratings of colour fastness to light in terms of colour change are fair to good (4 to >6).