This research is a study of the Mekong Basin Craft. To develop new product models to increase commercial value. Study on handicrafts and the Mekong River Basin. To bring identity to the design of decorative products. Combined with the use of contemporary Thai art to help design to enhance the product. The study of home decor from the Mekong River Identity Model from Interviews with Design Experts Conclusion on the production and design of the model that the researcher has given the expert to determine whether it is appropriate. Researchers have adapted the style of home decoration. The manufacturer can actually model. A questionnaire on the style of home decoration 100 people which results as follows. Functional front Average 4.6 was the most comfortable. Average safety was 4.75. The average design was 4.7. Overall satisfaction was at the highest level.

This research aims to study phytochemicals and potential of Mapok (Parinari anamense Hance) extracts to inhibit germination and growth of Barnyard grass (Echinochloa crus-galli) a common weed in the rice fields. Organic solvents extracted the part of fruits barks and leaves of Mapok included hexane ethyl acetate and methanol. Crude extracts compose of fruit hexane extract fruit ethyl acetate extract fruit methanol extract bark hexane extract bark ethyl acetate extract bark methanol extract leaves hexane extract leaves ethyl acetate extract and leave methanol extract. Crude extracts were tested of phytochemical tested of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition of Barnyard grass. Leaves ethyl acetate extract showed highest inhibit germination and growth of Barnyard grass The leave ethyl acetate extract was separated by column chromatography to yield nine fractions (F1 – F9 fraction) and tested inhibit germination and growth repeating. The results showed that 1. The crude ethyl acetate extracts from the bark of Mapok at a concentration of 3000 ppm showed the highest inhibited percentage of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition. 2. Fraction F8 of leaves ethyl acetate extract showed the highest inhibited percentage of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition.

To Improvement the power factor is very important. Because the costs are increased or reduced. To Improvement the power factor the higher the value it is necessary to buildings offices and industrial buildings or the fact that the industry needs real power. And reactive power source to operate. This research presents the design and construction of reactive power factor control. Which amounted to 6 working order by the first sequence is divided into three three-phase electrical power system and three consecutive singles phase by active power different. first1 is reactive at 5 kVAr second 2 and third 3 are reactive at 2.5 kVAr forth 4 fifth 5 and sixth 6 precious marine active 0.83 kVAr control. the power factor controller that controls RG3-12 pay Oval active in various sequences. As a result when not equipped with reactive power compensation software to control the power factor. This makes the flow of the high and low Power Factor schedule. When equipped compensate reactive power source to power factor control. Single-phase motor 1 kW and light bulb 1640-watt making the current decline of 14 amps rest 12 amps of the power factor increases from 0.5 to 0.929. When connected to three-phase motor with 2 kW 0.8 2.2 flow down from 2.360 rests 0.942 amps of power factor value up from 0.308 to 1.0.

This research Development and packaging design contemporary to develop the image and add value to the community : Case Study production catfish basket Phatthalung. The researcher designed and developed 3 types of packaging. The result of questionnaire survey on catfish production. Home Phatthalung Province Packaging and production costs Targeted demand for packaging products for catfish. Ban Thai Noi Community Phatthalung in the form of paper box with 3 handles. It has a distinctive beautiful look strong for the gift. And easy to transport.

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.