The objectives of the study titled “Dialect Preservation and Transference : Lao Khrung Dontoom District Nakhonpathom Province” were 1) to study about Lao Khrung language in Dontoom Nalon Pathom 2) to collect the local language information and to write manual “How to study Lao Khrurng?” for schools and other educational institutes in Dontoom Nakhon Pathom. In addition the project aimed 3) to conserve inherit and distribute Lao Khrung to remain in the society with qualitative research methodology. The scope of this research was at Ban Tung Phak Good Dontoom Nakhon Pathom (Lao Khrung Community area). The findings showed that the local language “Lao Khrung” was similar to the voice of Laotians in Luang Pra Bang which was the original homeland of Lao Khrung people in Dontoom. The written forms or alphabets could not be found in Lao Lhrung it had only the spoken language for communication. The sounds in Lao Khrung changed in many ways such as Sound Change Metathesis Sound Shifi Deletion Addition and Assimilation. Lao Khrung language was divided into 10 types including day time number animal flower tree vegetable and fruit characteristic body disease relatives occupation cloth decorations and miscellaneous. The study found that Lao Khrung had different consonant sounds tones words sentences and final particles from other Laotian people who immigrated into this area at the same time. Especially the final particles were much contrastive; they were used as a question a request and an affirmative sentence in the same sentence. Which type of these sentences were used depended on situation intimate status seniority respect social status intention mood and context in each conversation. Transmission inheritance and remaining of Lao Khrung resulted from learning from parents grandparents and elder people from daily routine being familiar with communication and practicing by imitation. The findings showed that conservation and inheritance of local language should be supported restored preserved to study and to collect the information of local language in order to stimulate local people to realize the importance of local language; the local course should also be made. Additionally the local scholars’ capabilities should be developed and supported to express out. Thus the inheritance restoration and transmission to the next generation help preserve and remain Lao Khrung in the Lao Khrung community onwards.

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

The propose of this research present a comparative study of the Reliability Improvement of Electrical System for Electric Mass Rapid Transit Train which describes in term of the power supply efficiency including voltage imbalance that could indicate how much the electric power quality is being more or less. The electrical system to be used in the Mass Rapid Transit system has 4 types of connection between three (3) phases of Metropolitan Electricity Authority (MEA) transformer and station transformer which is Single phase V-Type Scott and Le- Blanc to be considered for the different transformer connections type could be carried out and resulted in the most unbalanced in power supply as well as properly solution for power supply mitigation of voltage imbalance. From foregoing the data analyst was discovered that a single phase connection could cause the most unbalance voltage but on the other hand Le-Blanc connection is the least unbalance which could be reduced the impact on the Mass Transit Train and increase the credibility of consumers in order to continuity implement service usage.

The purposes of this research are to study the success rate of reaching homestay service standards of Ban na Khun Saen homestay then compare with other Thai standard homestays and suggest the strategies for providing the cultural services to make Ban na Khun Saen homestay to reach Thai homestay standards. The research performed qualitative research from 27 sampling population and 14 supporters who provide homestay service throughout the country from the department of tourism Ministry of Tourism and Sports. The researcher used questionnaire as an instrument to obtain quantitative information as well as a focus group interview and in-depth interview to obtain qualitative information then processed those information with statistical software package to analyze the percentage frequency distribution mean and ranking The statistical analysis found 13 strategies consisting of 58 indicators and compare to actual of Ban na Khun Saen homestay service as follows Strategic services of Ban na Khun Saen is in the suitable level The research found the there are 8 strategies which are A. Homestay service strategy consisting of (A1) location and readiness of homestay. B Food and beverage service strategy C. Strategic planning for safety service D. Hospitality Strategy for service providers which are cultivate the core value of service-mined hospitality consisting of (D2) In light of Hospitalities greetings and readiness of customers to join homestay activities. E. Strategy for travel advisory services. F. Strategy in natural resources and environmental services. G. Strategy in cultural services. G. Strategy in cultural services. H. Strategy for providing quality service and product value. I. Strategy in managing homestay services that could be categorized into (I1) Management. (I2) Services The poor level and needed to improve from the research has found that there and 3 strategies which are D. Hospitality Strategy for service provider consisting of (D1) Instilling values Have faith in service I. Strategy in managing homestay services that could be categorized into (I1) Management (I2) Services. The crisis situation which are 2 strategies which are A. Strategy in homestay service (A1) Location and readiness of homestay. J. Strategy for information services. Service strategies to Compile with Thailand Homestay Standards : A Case Study of Na Khun Sean Homestay in Suan Phueng Ratchaburi Province uses methodology indicated by the result of 13 strategies and 58 indicators to “reserved”or “maintaining” and “develop” or “improve” for the better result and eliminating crisis.”