The purpose of the study is as follows : 1) to collect and study Thai floral art in wedding ceremony 2) to produce the digital media namely Thai floral art in wedding ceremony 3) to survey the satisfaction of the target group towards the media. The data is collected and analyzed form 50 persons of the target group. And the results on the media satisfaction as a whole are highly rated (4.02) when considering each category the satisfaction is highly rated from highest level to lowest level as follows : interesting contents 4.30 comfortable steps to do themselves 4.22 well sequences 4.18 revealing conservative media 4.16 pict continuity and presentation duration 4.08 special technics pictures speed motion and narration 3.96 sound effects on the media 3.88 clearly motion picture 3.82 leagible letter design 3.80 and suitable picture size 3.70

The study was aimed to investigate environmental conservation conscience and related knowledge of Business Administration undergraduates at Rajamangala University of Technology Phra Nakhon. It was also intended to examine the relationship between the environmental conservation knowledge and the students’ environmental conservation conscience. The samples were 208 fourth year students studying in the second semester of at the Faculty of Business Administration in 2013. The data were collected through the questionnaire regarding the environmental conservation conscience and related knowledge and were analyzed by the frequency distribution percentage distribution standard deviation t-test and One – Way ANOVA. In case of 0.05 statistical differences was found Scheffe’s method was applied for adjusting significance levels in a linear regression analysis to account for multiple comparisons as well as Pearson Product Moment Correlation statistically significant at 0.05 level. The result showed that Business Administration undergraduates highly displayed their environmental conservation conscience and related knowledge and moderately related (r = 0.407) and statistically significant at level of 0.05.

The using of ground coffee wastes from industries to develop the cement board is an objective of this research that can solve the air pollution problems from smell and spreading of ground coffee wastes. The ratio of Portland cement type1: fine sand: tap water is equal to 1: 0.5: 0.416 by weight and the ratios of Portland cement type1: ground coffee wastes include 1: 0.05 1: 0.06 1: 0.07 1: 0.08 1:0.09 and 1: 0.10 by weight (6 ratios). The production of cement board uses the pressure casting in temperature 30 – 35 degree of Celsius and controls 0.75 g/cm3 of density. The testing of cement-bonded fiberboard properties follow the TIS 878-2537 standard (cement bonded particle board: high density). From the results 1: 0.05 is the most suitable quantity of cement: ground coffee wastes which mixed in cement board. This cement boards can reduce the ground coffee wastes by using as aggregate to produce the construction materials.

This research aims to develop the cement board from coconut shell ash. The Portland cement type1: fine sand: tap water ratio is equal to 1: 0.4: 0.33 by weight. The 5 ratios of Portland cement type1: coconut shell ash include 1: 0.12 1: 0.13 1: 0.14 1: 0.15 and 1: 0.16 by weight. The cement board production uses the pressure casting in normal temperature (30 – 35 degree of Celsius) and controls the 0.75 g/cm3 of density then test the properties of cement-bonded fiberboard follow TIS 878-2537 standard (cement bonded particle board: high density). From the results 1: 0.12 is the most suitable ratio of cement board from coconut shell ash. This developed cement boards can reduce the quantity of coconut shell ash waste and have the good thermal insulation.

Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.