This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.

This study aimed to 1) selects the basic recipe for the Breadsticks; 2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD) was used to evaluate tests in sensory property appearance color flavor taste and overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1000 grams yeast 10 grams salt 7 grams milk powder 30 grams water 600 grams sugar 100 grams shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran were 5 10 15 and 20 percent. It was found that the 5 percent sample had the highest average score. It was found that the average scores were brightness value L* was 54.11 red value a* was 8.58 yellow value b* was 20.54 cripiness value was 4.80 Newton hardness value is 37.20 Newton. Consumer acceptance study using general public found that consumers accepted breadsticks enriched with riceberry rice bran 94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran. Nutritional value off the enriched product was higher than basic recipe breadsticks

The objectives of this research were to: 1) study the conflict management methods of school administrators under South Bangkok School Group and 2) compare conflict management methods of school administrators classified by school administration experience and school sizes. The research populations were 58 school administrators under South Bangkok School Group. The research instrument was a five-scale rating questionnaire asking about conflict management methods of school administrators under South Bangkok School Group. The statistics for data analysis were frequency percentage mean standard deviation and compare mean difference by t-test and Analysis of Variance. In case of significant difference Scheffe method for pair test was used. The research revealed that 1) the conflict management methods of school administrators under South Bangkok School Group as a whole was at high level. Considering by methods found that they were all at high level arranging from high to low level were compromising smoothing confrontation withdrawal and forcing. 2) comparing the conflict management methods of school administrators under South Bangkok School Group classified by school administration experience as a whole found that there was no difference. Comparing by methods found that confrontation and smoothing were different at .05 level of significance. Classified by school sizes found that the conflict management methods were not different. 3) In depth interview of 12 school administrators concerning 5 methods of conflict management methods they advised that school administrators should have administration skill using appropriate methods for solving the conflict situation at occurring point and be fair to all concerned.

The purpose of this descriptive research was to study the information learning forms of students in Rajamangala University of Technology Phra Nakhon in Thailand 4.0. The sample was 380 students of Rajamangala University of Technology Phra Nakhon studying the first semester of academic year 2018. The research instrument was a questionnaire. The results showed that the students used information learning forms at a high level. Considering each item the students used information to generate the most reports. The students used information for relaxation and entertainment doing homework and knowledge exchange respectively. The students needed quality and specific content characteristics the source of information respectively. Most students required the information source that identified the source of the information or bibliographic information written from the authors direct experience compiled data from various sources and up-to-date information respectively. Most students required content from academic or scholarly authors comments or ideas and the concept or conclusion of the story. The students needed information learning forms in pictures on websites and YouTube respectively

Nowadays the measurement technologies are continually growth in advanced. These can be seen in the developed and developing countries that research and develop the products which support the consumer behavior and/or country economy ic growth. However some advanced products are very expensive such as pH meter. Therefore this thesis develops the pH meter which allows the acid-base test of the water and it can be supported the agriculture. The proposed pH meter is included the pH pen sensor temperature sensor water level sensor. The proposed meter can measure the acid-base of the water by sending SMS alert signal via GSM module to the mobile phone of the farmer. As can be seen this thesis can prevent and solve the effect of the high acid-base of the water that possibly flows into the agriculture farm via using SMS alert signal of the mobile phone of the farmer.