The objectives of this research are to select basic recipe for bread sticks fine proper amount of raw salted egg white to add to bread sticks study acceptance of bread sticks enriched with raw salted egg white and to study the change in amounts of protein in basic recipe of bread sticks and the raw salted egg white added one. The products were evaluated by sensory method regarding color odor taste texture and overall acceptability using 9-poin Hedonic scale. These bread sticks enriched with raw salted egg white used the egg white left over from the egg yolks used in the making of Chinese pastry (Kanom Pia) This research found the recipe to be best accepted. The study of proper amount of raw salted egg white at 5 10 and 15 percent added to the basic recipe found that 10 percent of raw salted egg white received the highest acceptance. Consumers accepted 10 percent raw salted egg white enriched bread sticks at the highest level of 37.5 percent. The study of protein content of raw salted egg white enriched bread sticks were a little higher than the basic recipe. Keyword : Bread Sticks Raw salted Egg white

The research aimed 1) to develop the product of floral arrangement on pedestal made of Sanoh Hangkai (jointvetch / Aeschynemene Indics L.) with paper mache technique and 2) to study the target group’s satisfaction with floral arrangement on pedestal product made of jointvetch with paper mache technique. The result found that five specialists had a high satisfaction level to the second method of combining jointvetch with tissue from toilet paper. Mean of satisfaction level was 4.00. Fifty people in target group had a high satisfaction level on developing the floral arrangement on pedestal product made of jointvetch with paper mache technique. Mean of satisfaction level was 4.89 4.84 and 4.66. The details were as follows: 1. The specialists satisfied the study of the second method of combining jointvetch with tissue from toilet paper and had the overall comments about its features with the mean at 4.00 (high level). Mean of the material’s tenderness was 4.60 (highest level). The balance of the material was 4.10 (high level). The toughness of the material was 4.06 (high level) and the material’s softness was 3.50 (high level). 2. The satisfaction level of fifty people in target group to the development of floral arrangement on pedestal product made of jointvetch with paper mache technique showed that they satisfied the floral arrangement in rice-grain shaped on pedestal with its highest mean at 4.89. Mean of satisfaction level on the floral arrangement on pedestal with applied Thai style was 4.84 (highest level) followed by the floral arrangement with joss sticks and candles on pedestal which was 4.66 (highest level).

The purposes of this research were to make artificial wild orchids from joint-vetch to imitate the natural one. Researchers studied joint-vetch dyeing Thai wild orchids forming from joint-vetch Thai wild orchids selecting by considering appropriate appearance shape and composition and five experts gave the opinions on the chosen researched orchids. The development of wild orchid product from joint-vetch was transferred to housewife’s group artificial flower entrepreneur and interested people in Phra Nakhon Si Ayutthaya province. The satisfaction of the research product was investigated from 60 target groups. The research’s results were: The appropriate types of Thai wild orchid were Ueang Matchaanu (Purple Bauhinia) Chang Iyares (Rhynchostylis retusa (L.) Blume) Ueang Sae Mon (Dendrobium bellatulum Rolfe) Ueang Sainamkrung (Dendrobium parishii) and Leuang Junthaboon (Dendrodium friedericksianum Rchb. f.). They were made into Thai wild orchid box Thai wild orchid bouquet Thai wild orchid garden in the glass and Thai wild orchid bouquet decoration. After the target groups attended the knowledge and technology transfer training course the investigation found was as follows: Most participants 73.33 % were female and 26.76 % were male. Most participants (33.33%) were in the 41-50 years age category and 26.66% were in the 21 – 30 years age group 21.66% were in the 31 – 40 years age group 10 % were more than 50 years old and 8.33% were younger than 20 years old. 33.33 % of the participants were famers 20% were freelance and merchants 16.66% were students and 13.33% were civil servant officers. The overall satisfaction of the participants after attending the training course was at the high level (4.73). Other aspects were found that the average mean (4.68) of the instructor was at the highest level. The average mean (4.74) of the facility was at the highest level. The average mean (4.71) of the product was at the highest level. The average mean (4.35) of the understanding was at the high level. The average mean (4.73) of the knowledge application was at the highest level.

Nutritive values moringa leaves meal were evaluated and compared with luecaena leaves meal which has similar chemical compositions in order to use moringa leaves meal as broiler chicken feed ingredient. Thirty 3-week old chickens were divided into 3 groups of 10 birds (5 males 5 females) each. Each chicken was randomly fed with experimental diet that was composed with cassava powder (for endogenous nitrogen analysis) powdered moringa Leaves meal and powdered luecaena Leaves meal. The chickens were raised individually in metabolic cage where feed and water were provided ad libitum and both feed intake and feces weight were recorded. Experimental diets and excreta were sampled and subjected to proximate analysis for chemical compositions and gross energy. T-test comparison was used for statistical analysis. Results indicated that nutrients utilization of moringa Leaves meal (utilization percentage of dry matter organic matter protein crude fiber nitrogen free extract energy and metabolizable energy) were higher than those of luecaena Leaves meal (P<0.01). However there was no statistical difference (P>0.05) between moringa Leaves meal and luecaena Leaves meal in utilization percentage of ether extract. Moreover usable energy of moringa leaves meal was also higher than that of luecaena leaves meal (p<0.01). Therefore moringa Leaves meal could be one of potential feedstuffs for use in broiler diet production.

The purposes of this research were to make artificial wild orchids from joint-vetch to imitate the natural one. Researchers studied joint-vetch dyeing Thai wild orchids forming from joint-vetch Thai wild orchids selecting by considering appropriate appearance shape and composition and five experts gave the opinions on the chosen researched orchids. The development of wild orchid product from joint-vetch was transferred to housewife’s group in Phra Nakhon Si Ayutthaya province. The satisfaction of the research product was investigated from 60 target groups. The overall satisfaction of the participants after attending the training course was at the high level (4.73). Other aspects were found that the average mean (4.74) of the facility was at the highest level. The average mean (4.73) of the knowledge application was at the highest level. The average mean (4.71) of the product was at the highest level. The average mean (4.68) of the instructor was at the highest level. The average mean (4.35) of the understanding was at the high level.