The purpose of this study were to conduct and to evaluate the effectiveness of Automotive service technician The research procedure starting by collect and study document : research paper international occupational standard (Oklahoma Department of Career and Technology Education) and competency needed in Motorcycle Mechanic suggested by 7 person who working in this field. All data will be referred for behavior objectives list and learning materials design such as information sheet practice operation sheet for experience skill training evaluation sheet with evaluation criteria which clearly listed topics. The sample group in this study was 19 PAJAMANGALA UNIVERSITY OF TECHNOLOGY PHRANAKHON Faculty of Industrial Education in academic year 2 0 1 7 . Pre-test will be given before training steps according to the manual. The students will do the test after each training topic. At the training end Post-test will be given and student final assignment will be evaluated by 5 experts. The Pre-test and Post-test scores will be statistical mean difference test. The research results found that the student final assignment competencies evaluation in percentage mean score was 87.55/94.66/85.13 that higher than 80/80/80 about the expectation. The test percentage mean score after training each topic was 92.11 that higher than 90 about the expectation. The percentage mean score difference test between before and after training was significant at statistical level .01 and the after training score was higher than before training score.

The objectives of this research are to study the production step proper ratio physical properties mechanical properties and thermal insulation of concrete blocks mixed with waste ceramic powder. The ratios of concrete block mixed with waste ceramic powder include Portland cement type1: quarry dust: waste ceramic powder equal to1: 6.8: 0.2 1: 6.7: 0.3 1: 6.6: 0.4 1: 6.5: 0.5 and1: 6.4: 0.6 by weight. Water per cement ratio are 0.6 by weight. The concrete block samples were castedby the general production as same as the ordinary concrete blocks and were tested follow TIS.58. From the results the best amount of waste ceramic powder which put into concrete block is 1: 6.7: 0.3 of ratio. The proper ratios of waste ceramic powder can decrease the density or weight and increase the thermal insulation efficiency of concrete blocks. However the high amounts of waste ceramic powder effect to decrease the mechanical properties concrete blocks that are lower than TIS.58 standard.

This research aims to develop the coconut coir ceiling board mixed with natural latex. The 6 ratios of gypsum plaster: coconut coir: sodium silicate: natural rubber: tap water are equal to 1: 0.15: 0.03: 0.00: 1 1: 0.15: 0.03: 0.01: 1 1: 0.15: 0.03: 0.02: 1 1: 0.15: 0.03: 0.03: 1 1: 0.15: 0.03: 0.04: 1 and 1: 0.15: 0.03: 0.05: 1 by weight. The ceiling boards were produced by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of coconut coir ceiling board mixed with natural latex followed the TIS 219-2009 standard (gypsum plasterboard) including: breaking load nail pull resistance deflection water absorption density thermal conductivity coefficient and real usage. From the results 1: 0.15: 0.03: 0.03: 1 ratio is the most suitable ratio of coconut coir ceiling board mixed with natural latex. This developed ceiling boards can reduce the quantity of coconut coir waste and get the good thermal insulation ceiling board products.

The purposes of this research were to developed the tea Product from Ya Nang Melientha suavis and safflower. The objective was to study the optimum drying conditions of Ya Nang tea leaf and Melientha suavis 2) to study the optimum ratio between Ya Nang tea leaf and Melientha suavis and Safflower in the tea formulation and 3) to study the acceptance of Ya Nang tea products with Melientha suavis and safflower flowers from consumers It was found that the suitable drying time of tea leafe was 4 h at 60o c with moisture content lower than 10% that was in agreement with standard. The proper ratios between Ya Nang Melientha suavis and Safflower such as 100:0:0 60:20:20 60:30:10 and 60:10:30 were evaluated the sensory properties by 30 panelists. It was found that the highest acceptability sure was found in formulation 3. In addition the DPPH radial scavenging activity and phenolic content were 66.51 μM Trolox/ml and 14.46 mg GAE/ml respectively for the accepted tea formulation. For the consumer test (120 consumer) the data relating to product interest acceptability and antioxidant properties were 59.20% 96.70% and 75% respectively. This results indicated that tea Ya Nang Melientha suavis and Safflower is accepted by consumer.

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.