Aluminium alloys was used in the automotive parts industry increased for compensate steel parts material due to its lightweight and good surface. Since aluminium alloys are there relatively low mechanical properties although they can be deformed easily but the major limitation is their low formability. Especially the less bending radius which is often bending surface damaged easily. In the present work five-difference ratio of sheet thickness and bending radius for study to the bendability of cold rolled aluminum alloys AA6016 at low bending radius. The bending test by Air-bending method according to ISO 7438: 2010. To compare the results every 15 degrees. The mechanical behaviour surface roughness microstructure and damage evolution in the fillet region were analysed by experimental research. The experiment clearly showed that the Spring-back angle and bendability tend to decrease as the bending angle and material thickness increase. Due to the high tensile stress on the bending surface it effected to the surface roughness increases rapidly and led to the damage on the specimen bending surface. The initial cracks occur on the middle of the outer surface curvature and propagation in the shear plane pattern to the middle of the sheet thickness along the grain boundary. This is the consequence of plastic deformation by bending test.

The objectives of this research were to study cellulose fiber extraction from rice straw with sodium hydroxide in various conditions (with 5 1 0 and 1 0 % of sodium hydroxide at room temperature 60ºC and 90 ºC for 0.5 1 2 and 3 hours) and to study rice straw nonwovens preparation by the wet-laid process. Oil wicking ability oil absorption ability air permeability morphology and physical properties of prepared nonwovens were investigated. It was found that the optimal condition for cellulose fiber extraction from rice straw was 5% of sodium hydroxide at 90 ºC for 2 hours. At this condition the cellulose fiber yield of 2 2% and the fiber length of 1 . 9 6 cm were obtained. The oil wicking ability and oil absorption ability of rice straw nonwovens increased when weight per unit area increased. Therefore oil absorbed into gaps between fibers of the nonwovens by capillary effect. Moreover the nonwovens could wick and absorb virgin palm oil better than fried palm oil because virgin palm oil has a lower viscosity than fried palm oil. The viscosity increased from derived lipid and other substances which dissolve and disperse increasing after frying food. The results indicated that the rice straw nonwovens had oil absorption ability.

. In this study examination of label information physical and microbiological qualities was performed in 30 clear-plastic and 3 opaque-plastic bottled drinking water products distributed in city municipality of Ubon Ratchathani. Results showed that 12 clear-plastic (36%) and 3 opaque-plastic (9%) bottled drinking water samples had no expiry date on the product labels which were discordant to the criteria for drinking water in sealed containers imposed by the Ministry of Public Health of Thailand no. 383 (2017). Odorless appearances of all drinking water samples were observed. Values of pH in 4 clear-plastic (12%) and 3 opaque-plastic (9%) bottled drinking water samples were in the ranges of 6.21±0.00–6.29±0.03 which were below the allowable limit (pH 6.5–8.5). All bottled drinking water products contained numbers of total coliform and fecal coliform bacteria less than 2 MPN/100 mL and were devoid of E. coli. Therefore based on the quality of clear-plastic and opaqueplastic bottled drinking water products distributed in city municipality of Ubon Ratchathani 1 5 samples (45%) did not meet standard for drinking water in sealed containers declared by the Ministry of Public Health of Thailand (1981 and 2017) owing to no expiry date labeled on the products and pH value below 6.5.

The purpose of this study is to develop video media and find the effectiveness of practical fruits vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students satisfaction towards video media of practical fruits vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good with an average score of 4.80 and a standards deviation of 0.18 The overall video quality is in very good condition an average score of 4.62 and a standards deviation of 0.42 which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80 the students satisfaction towards video media of practical teaching fruits vegetable carving and banana leaf overall all subjects were in the highest criteria with an average of 4.72 and standards deviation 0.48

The study of the requirements for opening thinking and problem solving course uses a questionnaire method from a sample of 160 people from all 9 faculties. Using a QR code questionnaire/link with students of Rajamangala University of technology Phra Nakhon. To analyze the basic statistical results (percentage mean standard deviation). The research results were found that the student’s opinion on the teaching of thinking and problem solving course had a total average of 4.10 (high opinion level). By means of descending mean as follows problem solving had the highest average value at 4.26 followed by creativity thinking future thinking applied thinking critical thinking analytical thinking strategic thinking analogy thinking integration thinking synthetic thinking conceptual thinking and critical thinking.