This research aim to study process methods of the operation of pig farmer know ledge and understanding in application of accounting software of pig farmer group. Analing of problems and obstacles and factors that lead to success (success factor) of using accounting software. Sample are willing to give (provide) accounting information and apply for accounting software found that process method of the operation of pig farmer by chosen the healthy breeder and sire. After that take the breeder and sire which are selected to mating take care and nurturing of the 4 months pregnant breeder. After the birth of pigs take it to pigsty for 25 days. After that move them to the fist sty for 30 days and move them the second stay for 95 – 100 days. The application of accounting software could save data and evaluate from financial report and more convenience farter it suitable (collect) for decision making on time and valuable. Problem and obstacle are 1)Lack of knowledge to pig farmers about basic knowledge of computer. 2) The limitation of software is complicated The suggestion of this research is should be trained personnel to achieve specialization.

The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan .The total amount of coconut fiber production level of 3% as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ? 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muanproducts Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.

The research is conducted how to learning and to play chess by making program Computer Assisted Instruction (CAI) to delivery of learning materials and documentation to 1000 schools in area responsible of the Office of The Basic of Education to stimulating activities and learning Thai chess. Exploring the need of young chess players the researcher gathering information by using questionnaire. The quantitative research based on a population sample. The third of the popularity are young people aged between 7-12 years youth aged 12-18 years and young people aged more than 18 to 22 years. The results showed that schools in the north to meet the highest rate of 87.18 percent compared to young chess players do in Thailand mostly young men. The 71.75 percent of the youth in learning to play Thai chess through the ages between 7-12 years old 36.00 percent were in elementary school. The 39.25 percent of the most experienced and know to play is 58.00 percent. The recommendation and comment on the online chess the average levels of good. The people who had experience after playing online chess score average level of very good. Which indicates that playing thaichess through learning this research has been used to do chess players and much wider. Improve playing skills. Be the number of ideas and Thailand culture in the young group of players.

The objectives of this research were to study the travel destination in South East Asia and travel motivation of European tourists. Survey research methodology was exploited by distributing questionnaires to sample group of 400 tourists which 198 were returned. Then descriptive statistic parameters including frequencies percentages means standard deviations and inferential statistics included a t-test one-way ANOVA Person’s Correlation Coefficients and Cronbach’s Alpha were employed to analyze the data with .05 significance level. The result of the research reveal that the first 5 tourist destination ranking of South East Asia country were Thai Vietnam Cambodia Indonesia and Malaysia. The result indicated that there are non-significant differences in both of travel motivation mean of European tourist which result also found the significant relationship between push and pull motivation.

The purpose of this research is to estimate the affects of water content (27 37 and 47 % wet basis) cooking time (1 3 and 5 hr) at 110oC and germinating time (24 36 and 48 hr) on chemical composition structure and properties of germinated purple rice flour. A Box-Behnken design under the response surface methodology was performed to optimize their composition. Rajamangala University of Technology Lanna Nan was research place. Results demonstrated that germinating time had no significantly effect on protein and lipid content but resulted in increasing crude fiber and decreasing carbohydrate and amylose content with increase in germinating time. Scanning electron micrographs (SEM) revealed the presence of polyhedral shape and agglomerations. Birefringence was evidenced. Pasting properties of germinated purple rice flour showed an increase in the pasting temperature but a decrease the peak viscosity breakdown final viscosity and setback (p<0.05) as germinating time increased. Modified rice flour were increase in carbohydrate and amylose content and decrease in protein lipid ash and fiber as water content and cooking time at 110oC increased. Change in birefringence of starch granule after heating at 110oC was examined by a polarized light microscope. SEM showed the presence of creak surfaces and agglomerations. The swelling power of germinated purple rice flour decreased with increase in cooking time. The solubility at 85oC of germinated purple rice flour was increased in each level of water content.