A study of the representation of masculinities in GM magazine advertisement in Thailand is a qualitative research. This study aims to (i) explore the cultural power dynamics that articulate the formulation of Thai masculinities and (ii) to investigative the themes of Thai masculine representations that represented in the Thai society. This study is a qualitative research. As a result the transnational/capitalist masculinities are the global hegemonic form of masculinities that articulates the local forms of Thai masculinities found in the GM advertisement magazines from 2013 to 2017. By which due to the global cultural flow of Neoliberalism that influences the local Thai consumer culture shaping the Thai ideal masculine forms to appealing consumers to make a purchasing decision. As can be seen from the prevalence of the stereotypes of men that portray in the advertisements. Alongside this there are eight themes of masculinities found in this study. There are such as (i) Hedonistic Man (ii) the Successful Capitalist Professional/Working Man (iii) Domestic Patriarchy (iv) Self-Care/Anxiety Man (v) Loyal Man (vi) Ageing Man (vii) Social Responsible Man and Unreliable Man.

Most of ethanol production processes are limited by low ethanol production rate and recyclable problem of ethanologenic organisms. In the present study Saccharomyces cerevisiae TISTR 5339 entrapped in an aqueous mixture of alginate and pretreated-bagasse was used for ethanol production of immobilization parameter of yeast cells consisting of amount of bagasse and alginate concentration on ethanol production were investigated. The results showed that increase in alginate concentration and the amount of bagasse can increase structural strength and reduce deterioration of bead. The optimal condition of immobilization was 1.0% (w/v) bagasse and 2.5% alginate. Ethanol yield (Yp/s) ethanol production rate (Qp) and efficiency of fermentation (Ey) obtained from the bagasse-alginate immobilized yeast cell was 3.39±0.72 g/l0.14±0.03 g/l/h and 70.98±14.08% respectively. The ultrastructure obtained from SEM illustrated that S. cerevisiae TISTR 5339 was well incorporated within the bagasse-alginate matrix. Moreover the bagasse-alginate immobilized yeast cells were reusable at least 5 times with Ey higher than 50% of 1st round of fermentation. Therefore the pretreated bagasse-alginate immobilized yeast cells is an alternatively interesting techniques with effiiciency for ethanol production in the future.

The article “King’s wisdom for the development in higher education Institution” aims to follow in the footsteps of the King Bhumipol Aduyadej Rama 9 and to be grateful for the mother land the application the King’s wisdom to be framework for the development in higher education plan in accordance with the 15 years long-term plan N๐. 2 (BE 2551-2565) and the National Economic and Social Development Plan N๐. 12 (BE 2560-2564) which adheres to the guideline “philosophy of sufficiency economy.” The results of the analysis of the King’s wisdom in accordance with the framework of the Higher Education Development Plan and the National Economic and Social development Plan for the development of four main missions: men working goals and organization. Summary King’s wisdom is a science of development that can be develop in every area perfectly in science technology research and innovation by focusing on people as the center with developing people to have knowledge skill social responsibility with ethics and morality to be a perfect person in order to be ready to live in a modern world and world trend which being aware of moderation reasoning and having good self-immunity and not abandoning the cultivation of morality as well as being able to live happily and living together in peace.

This research titled “People saving status for pre-aging readiness” was aimed: 1) to study people saving status for pre-aging readiness 2) to study saving management conditions on people saving significance awareness incomes expenses and welfares in order to arrange the pre-aging readiness and 3) to study the situational factors and saving characteristics attitudes and behaviors influence in people saving status for pre-aging readiness. The quantitative research methodology was conducted the close-ended questionnaires were used as a tool for data collection and analysis results were presented in descriptive statistics. Samples used were the 360 pre-aging participants in Bangkok metropolitan with 40-59 years of age. Non-probability (Purposive) sampling and the basic statistics were used in analysis for frequency percentage mean standard deviation and inference statistics. Research findings suggested: 1) people saving status for pre-aging readiness in overview was in medium level the highest average was knowledge of proper professional skills for pre-aging people the next lower was family financial management and the lowest average was saving knowledge for earning more incomes. 2) saving management condition in overview was in large level the highest average were incomes and expenses the next lower was people saving significance awareness and the lowest average was welfare and 3) the situational factors and saving characteristics attitudes and behaviors have influenced in people saving status for pre-aging readiness.

The potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects cancer chemoprevention and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels i.e. 5 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein fiber ash energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).