The objectives of this research are 1) to develop the printing pattern from Art Nouveau on hemp fabric by way of screen printing 2) to design the womanfs working attires by using hemp fabrics for printing the pattern from Art Nouveau 3) to study the satisfactions of samples who are women in working age in Bangkok Metropolitan area: Sat horn and Bangkok toward the womanfs working attires with Art Nouveau pattern printed on hemp fabrics. The sampling group is women in working age ranging from 25 to 35 years in Sat horn and Bangruk Areas Bangkok Metropolis in number of 384 persons. Instruments used are Questionnaires and womanfs working attire prototype in number of 9 models. Data analysis statistics are percentage mean and standard deviation. Actions are carried out by studying the concept of Art Nouveau in order to design the printing patterns in 3 designs consisting of butterfly design flower design and creeper design for screening on hemp fabrics and tailoring them into womanfs working attires in the style of dress jacket and skirt of 9 models.

The purpose of this research was to study the knowledge and nutritional selfcare of elderly people trends to Dementia Case study : Phra Nakhon Sri Ayutthaya District Phra Nakhon Sri Ayutthaya Province and to determine the relationships between personal factors nutritional knowledge perception of physical health status and dietary intake behaviors in these people. The subjects of this study were 122 elderly peoples in this area The medthodology was the assessment interviews of personal factors nutritional knowledge perception of physical health status and dietary intake behaviors. The statistical methods used in this study were the percentage mean value standard deviation Chi-square The study found that 78.7% of the sample was female less than 65 years of age 75.4% of the sample held no regular job and 69.7% were primary school graduate. Test results of Thai Mental State Examination : TMSE showed most of the evaluation criteria of suspected dementia were 21.52 points which were less than 23 points Most samples had good perception of physical health status had good perception of dietary intake behaviors. Comparison of relationship between genders and perception of physical health status and between geners and perception of nutitional knowledge were found to be associated. Compare (5) the relationship between the level of the subjects of education and knowledge of nutrition were found to be associated. Compare the relationship between the level of the samples of behavior in food consumption were found to be associated.

This research aimed to study the basic recipe of Pumpkin Snack. The Randomized Completely Block Design (RCBD) was used to evaluate the sensory property appearance color flavor taste texture and overall liking. 40-testers and 7-Point Hedonic Scale were used. The study found that the first basic recipe had the highest scores in overall satisfaction. The 3 ratios of Cassava Starch and Pre-Germinated Brown Rice flour were 40:60 50:50 and 60:40. It was found that the 60:40 had the highest average scores. 3 Levels of Frying time at 180 degrees Celsius were 5 10 and 15 seconds. It was found that frying 10 seconds had the highest average scores. Quality color texture (Crispness) and chemical composition were found that 9.11 N Brightness (L*) 36.70 Red (a*) 8.71 Yellow (b*) 33.71 aw 0.53 Moisture 0.72% Fat 7.30% Protein 9.51% Ash 7.05% Crude fiber 1.96% and Carbohydrates 73.42%. The production cost of Pumpkin and Pre-Germinated Brown Rice Snack is 100 Bahts per kilograms or 4 Bahts per serving.

The objectives of the research werw 1)to study the creative level of Prathomsuksa 5 students who take constructivism learning 2)to com[pare the creativity of Prathomsuksa 5 students learning of the constructivism form with those learning of the normal form 3)to study the satisfactions towards learning in accordance with the constructivism form of Prathomsuksa 5

The development of dried water chestnuts is aimed to study the appropriate concentration of calcium chloride for preparation of water chestnuts before drying process; a proper duration for drying process by using hot air oven; the comparison of drying processes between solar dried-oven and hot air oven; and the use of dried water chestnuts for Thai dessert products. The research result can be summarized that the concentration of calcium chloride solution is 0.25% that yield the best quality for water chestnuts which had 0.63 water activity (aw); 3.47 moisture content color value of (L*) 62.38 (a*) 4.82 (b*) 35.66; and 0.79 specific density. It also yields the best quality to rehydrate water chestnuts comparing to their previous condition. A proper drying duration of water chestnuts soaking in 0.25% calcium chloride by using solar dried-oven at different duration of drying. Dried water chestnuts dried at 9 hours and average dehydration temperature 50-55 Celsius had 0.31 water activity (aw); and color value of dried water chestnuts is of bright red with (L*) 80.14. Also the brightness of rehydrated water chestnuts decreased to (L*) 58.30 and firmness (Newton) to 68.70. By using hot air oven the study of a proper duration of soaking water chestnuts in 0.25% calcium chloride indicated that drying for 3.5 hours of drying time water chestnuts had highest moisture content while drying for 4.5 hours had the least moisture content. Therefore decreasing of moisture content depends on the drying duration with different methods. The study also found that dried water chestnuts using solar dried-oven had less water activity (aw) and moisture content than those using hot air oven. Moreover dried water chestnuts from solar dried-oven had brightness value (L*) less than those from hot air oven; but dried water chestnuts from solar dried-oven had more reddish yellow than those from hot air oven. Also there is similarity of specific density of water chestnuts from both drying methods. For rehydration of water chestnuts color values of these 2 methods are similar. However color which is similar to fresh water chestnuts is resulted by drying water chestnuts with hot air oven; and the brightness (L*) of water chestnuts texture increases. Also value of (a*) and (b*) of water chestnuts from hot air oven are more reddish yellow. Meanwhile firmness (Newton) from drying with hot air oven is able to maintain strength or firmness of water chestnuts. Percentages of water chestnuts absorption are similar between two drying methods. The sensory test of Thai pudding using dried water chestnuts indicated that there is no statistically significant at 95% level of average scores in the terms of color smell taste dried texture and overall acceptance. The result of microbial analysis from dried water chestnuts found that there is no microorganism. In addition the result of raw material cost calculation showed that drying 1 kilogram of fresh water chestnuts yielded 108 grams of dried water chestnuts. The total cost of production is 48.43 Baht per kilogram.