Development of learning materials teaching in courses architecture and computer learning are intendes to create learning materials technology by launching the HP Reveal prepared in the form of AR (Augmented Aug) reality. Develop a video lesson prepared with audio lectures.

The objectives of this special project were to product travel documentary of the National Museum in Suphan Buri Province and study of the satisfaction of thevisitors from 200 tourisms by using the questionnaire. The statistics to analyze data was frequency percentage average and standard deviation (S.D.) The result shown that the tourisms had high levels of satisfaction to the travel documentary of National Museum Suphan Buri Province.

Food for children from broken to lose the wheat was in frozen chocolate cake from jasmine rice flour and substitute of yolk by mucilage of Basil seeds The study of chilled Mucilage. It was foundthat the tasting testers rated the preference in the formulation using freeze-thawed grapefruit seed for 2 days and then studied the physical qualities. Texture there was a statistically significant difference (p≤0.05) Product image it was found that the tasting testers rated their preference at 650 watts maximum temperature and then studied the physical qualities.of the texture quality. There was a statistically significant difference (p≤0.05) and chemical quality analysis. Moisture protein fat ash coarse fiber and carbohydrate content And fiber content More than market products Consumers accept the product of frozen chocolate cake from Jasmine Rice Flour and substitute Egg Yolk with Basil Musk Seed up to 99%. Flour crepes broken rice from Riceberry Add the rice Rice berry crepes deduct 50 percent broken rice from Rice berries are brighter and more reduced. Since Rice Rice berries are dark purple broken. Crepes made from rice Rice Rice Rice used Danbury Danbury deduct 100 percent brightness is reduced. Part of the red crepe of rice and broken rice berries increased statistically significantly (P≤0.05) possibly due to broken rice Rice berries are dark purple. Crepes rice broken rice with red berries that last weekend. The rice Rice Berry deduct 100 percent of the volume of baking products crepes of rice and broken rice 3: 1 1.5 and 2 percent by weight the color of Waterloo activity. The crepes of rice and broken rice berries. The color brightness (l *) and the water activity. The difference was statistically significant (P≤0.05) with crepes rice broken rice baking berries on volume increased from 1.5 to 2% of tests consumers found that consumers are women the highest percentage. 72 percent of consumers admit to produce only 74 percent Cream filling from broken rice The quality of the fiber Mucilage from Basil Seed from fresh and dry. not different Rate of soluble fiber from Mucilage from Basil Seed dry with moisture. with humidity ≤10% and aw not exceeding 0.6 packed in bags foil dose of 5 g as a physically similar to polyester Milliken Lake. e live in an amount of 20 g ratio of 1.7 the ratio of flour rice Berry: corn starch cream filling from broken rice mites Berry level (percentage) 100 0 panelists to rate the passion in every aspect of it. the best Thus the comparison of the physical and chemical qualities of rice with cream filling was broken spokes berries. Rice cracker The ratio of riceberry in Rice Cracker products non oil the panelists to rate the preference formulas with a ratio of stickey rice riceberry between 80: 20 percent: Most of the improvement of the production process Rice Cracker appropriate to Rice Cracker still there. Cooked and puffed as well not fried. Meet the news but that it looks no different from Rice Cracker a used frying process produces original Rice Cracker to shorten the cooling down from the previous two days then the kind of the icing on the right. rice Cracker products for enhancing the access of oil that has been sprinkled on cereal as scores of color flavor and taste than the formula used pineapple compote and toasted coconut. The microbiological quality of a product. Detected microorganisms less than 102 CFU/g and detected yeast and mold less than 10 CFU/g .

In this study natural rubber latex/chitosan (NRL/CT) composites were prepared by latex mixing. The effects of chitosan on latex properties and physical Properties of NRL/CT composite films were focused. It was found that there was no significant change in the latex properties with increasing CT content. Increasing CT contents of 0.5 to 8.0 phr caused the rising of 300 % modulus of the NRL/CT composite whereas the opposite trend was found for tensile strength and elongation at break. The antimicrobial efficacy of the chitosan-incorporated rubber was slightly enhanced from that of the non-chitosan rubber. By comprehensive consideration CT content suitable for antibacterial gloves according to Thai industrial standards (TIS 1056-1: 2013) was 1 phr. For other latex products that require high modulus and antibacterial activity such as tubing pillow foam rubber nipple and catheter CT could be used at higher contents from 2 to 4 phr.

The aim of this study was to investigate the microbiological quality of milk-shaked drinks including Bacillus cereus Escherichia coli Salmonella spp. Staphylococcus aureus yeast and molds in unsealed containers sold in market fair roadside and stall around Mahasarakham university. The analytical results revealed that microbiological quality of 30 samples of milk-shaked drinks in unsealed containers that did not pass the criteria of department of medicine ministry of public health Thailand were 50 % of total samples. Bacteriological counts of Bacillus cereus Escherichia coli Salmonella spp. And Staphylococcus aureus of milk-based drinks that did not pass the criteria were 13.3 10 13.3 and 10% of total samples respectively. Yeasts and molds counts of milk-based drinks that did not pass the criteria were 3.3 and 30% of total samples respectively. Microbiological contamination of milk-shaked drinks was related to the hygiene of the shop and the supplier. It was found that the location of stall which high dust particles and animal carriers also contributed to the contamination of microorganisms. Moreover the hygiene of the supplier may cause the milk-shaked drinks to be contaminated with microorganisms.