Thailand’s gem and jewelry industry is widely considered one of the greatest potential markets in the world. One of the important processes is producing the body jewellery or casting. The lost-wax castingtechnique is a popular technique used widely. However it can also be a source of many defects such as porosity tarnishing incomplete form filling and water stain. There is not finding causes of problems affecting the cost of production labor energy and time increased. This research aims to study the production problems and deficiencies of work piece in the actual work from10 casting industriesto identifying and preventing all these problems. This study will be helpful to entrepreneurs gems and jewelry industry to use as guidelines to prevent defects reduce waste reduce production costs and improve the casting process for the piece even more quality. The study found that most of the production process is the main the machinery / equipment and material problems the problem of secondary respectively by this process the main problem is the casting and foundry molds the injection and the candles prototype and mold making rubber the order is a minor respectively work piece for defects in castings are very common a flaw was found in the specimens I have a 6 specimen defects found in wax and defects found in rubber molds and prototypes the defect occurs in each style be caused by a wide variety of cases. Problems encountered in this study the most hole of the shrinkage problem problem of casting porosity the hole of the bubble the cracking problem the cast is not full the problem is the ceiling.

The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50% 75% and 100% by weight of wheat flour. Design the experimental by RCBD (Randomized Complete Block Design) for the nutritional value of twist stick product. The quality of senses; color smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9 points (9-point hedonic scale) by 30 experimenters and duplicate an examination. The average was computed and the variance was analyzed by ANOVA. Difference of averages were compared by LSD (Least Significant Difference)

The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko Mao-Kang (Thai baked custard) Shung–Ha-Ya (Thai streamed custard) Toa-Pap Krob-Kim Ka-Nom-Tom Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey which were developed by dried sweet bael fruit Curcuma powder Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.

The objectives of the research to gain an understanding of satisfaction feedbacks and needs of the users of knowledge management website of the Faculty of Mass Communication Technology Rajamangala University of Technology Phra Nakhon as well as to develop a proper knowledge management website. This research is a survey-based research which questionnaires are used as research tools. The research sampling consists of 256 lecturers students and staffs of the Faculty of Mass Communication Technology. Statistical methods used are average percentage standard deviation t-test Oneway ANOVA LSD chi-square and multiple regression analysis. The research findings are as follow: 1. Different demographics of the target group do not make much difference in satisfaction level. Factors such as sex status within the faculty age education monthly income and communication devices used do not effect user satisfaction. This fact does not correspond with our assumption. However there are some aspects that coincide statistically with our other assumptions for example age effects satisfaction level of website design while education effects satisfaction level of data utilization. 2. The access of knowledge management website is related to the utilization satisfaction. The relationship can be explained as follow: The access frequency of the Faculty of Mass Communication Technology’s knowledge management website has the maximum correlations of 10 while picture has 4 correlations which are device used for website access internet usage location usage time and access frequency of the website. Feedbacks and needs for website development has the maximum correlations of 4 in term of access frequency. In-depth knowledge has the maximum correlations of 2 in term of website development which are internet usage experience and access of knowledge management website. 3. Knowledge of the target group relates to the satisfaction feedbacks and needs of the knowledge management website development which can be explained as follow: Opinions and satisfaction in knowledge management site • Best Equation y = 1.457 +0.332 (faculty knowledge) +0.259 (knowledge attention) • Standard Equation ZY = 0.346 Z(faculty knowledge) + 0.264 Z(knowledge attention) Opinions and needs in the development of knowledge management site • Best Equation y = 1.391 +0.379 (faculty Knowledge) +0.235 (knowledge attention) • Standard Equation ZY = 0.386 Z(faculty knowledge) + 0.234 Z(knowledge attention)

This research aims to solve the basic knowledge problems of undergraduate students who study Calculus 1 for Engineers in the Faculty of Engineering Rajamangala University of Technology Phra Nakhon. Basic Mathematics tutorials are conducted in order to improve their knowledge which leads to increase the efficiency of learning the Calculus 1 for Engineers. The basic mathematics lessons are designed and their efficiency is assessed in the tutored group using the 60/60 criteria. The pretest and posttest are assigned to both tutored and tutorless groups as well as the tutored student satisfactions with thedesigned lessons and the Calculus 1 for Engineers are conducted. The result shows that the efficiency of the designed lessons is 76.60/64.67 which is higher than the criteria; hence they are proper to be used. For the treatment group the posttest grades are higher than the pretest grades significantly (.05) with the effectiveness of 34.67. The comparison of the learning achievement for the Calculus 1 for Engineers shows that the grades of the tutored group are higher than the grades in the tutorless group significantly (.05) as well. The student satisfactions for both the designed lessons and the Calculus 1 for Engineers are at the levels of good and very good.