จำนวน Repository ( 156 )
Process and form of reed mat for development of thai contemporary art furniture design
The study of Reed mat making process and develop the design into a Thai contemporary furniture style. This research is an experimental type and the research designs various functioned furniture. The inspiration come the shape of petal of lotus blossom. The lotus blossom petal’s shape has been one of a characteristic of Thai painting for a longtime. Artists from the old day got this inspiration from nature and the curve and the soft outline of pattern represents the warmth and kindness of Thai people. Therefore the soft outline is the beginning of this design which comes in 3 types. Each type has its own functions but share a lotus blossom petal as an inspiration. First type is the couch second is the arm chair and last is an end table. From a questionnaire about the function of the reed mat the statistic shows the average number on the couch is 4.39 and that is good. The couch is the best choice to be developed into reed mat material furniture due to the strongest structure and heavy load capability. The reed mat already is a mat to lie on; just shaping it into a curve according to Ergonomics theory and it will become a very comfortable couch. This is one way to improve the function in Thai contemporary furniture. Because of the satisfaction average number is at 4.57 which are the highest score; the couch is the best candidate to be applied into more contemporary furniture with Thai art character
การวิจัยปัญหาในงานหล่อและการพัฒนาแนวทางแก้ไขปัญหาในงานหล่อเครื่องประดับสมัยใหม่
Thailand’s gem and jewelry industry is widely considered one of the greatest potential markets in the world. One of the important processes is producing the body jewellery or casting. The lost-wax castingtechnique is a popular technique used widely. However it can also be a source of many defects such as porosity tarnishing incomplete form filling and water stain. There is not finding causes of problems affecting the cost of production labor energy and time increased. This research aims to study the production problems and deficiencies of work piece in the actual work from10 casting industriesto identifying and preventing all these problems. This study will be helpful to entrepreneurs gems and jewelry industry to use as guidelines to prevent defects reduce waste reduce production costs and improve the casting process for the piece even more quality. The study found that most of the production process is the main the machinery / equipment and material problems the problem of secondary respectively by this process the main problem is the casting and foundry molds the injection and the candles prototype and mold making rubber the order is a minor respectively work piece for defects in castings are very common a flaw was found in the specimens I have a 6 specimen defects found in wax and defects found in rubber molds and prototypes the defect occurs in each style be caused by a wide variety of cases. Problems encountered in this study the most hole of the shrinkage problem problem of casting porosity the hole of the bubble the cracking problem the cast is not full the problem is the ceiling.
Design and construction of floating house to produce current by waterwheel
Research this project invents for design and build the water turbine produce the electricity by set up the equipment produces the electric current from water energy flows from the nature which be new choice for Thailand in using energy pays back. then born the idea in energy water lead flows in the tide comes to use is born the advantage The water turbine has produced the electricity that does designing and establish to compose 3 part importance be the part of water buoy water turbine part is the pin wheel that is made of the iron each have a draught 30-40 centimeter group part carries round which compose the gearwheel yes carry round and a transmitting belt carry round . From pin wheel test produces the electric current that establishes to induce float in a river already record seek feeling numb fire efficiency reaches to open 220 AC notgood but 12 DC good and use inverter to 220 v. AC
Productivity improvement of washing tables by setting standard time: a case study of stainless manufactories
The purposes of this research are to study and improve the productivity process of washing tables by setting standard time a case study of stainless manufactories. Nowadays the manufacturers don’t know the production capacity. That leads to the problems of manufacturers’ work control and late product delivery to the customers. The study is proposed to improve work procedures by designing operation process chart (OPC) the setting of operation stations Operation process chart time (OPC TIME) and finding the standard time in product manufacture. As for the operation process and the standard time setting the research revealed that the standard time of welding station in assembly process for the frame table sink tap nozzle high neck sink flick and welding station of all assembly parts were the first the second the third and the fourth respectively. The researchers’ suggestions were to add 2 welding machines and 2 workers in assembly process so as to work more efficiently so that it can decrease the total processing time from 855.24 minutes/set to 645.91 minutes/set or 24.47 % reduction.
การใช้แป้งกล้วยเป็นสารให้ความคงตัวในไอศครีมกะทิ
การศึกษาการใช้แป้งกล้วยเป็นสารให้ความคงตัวในไอศกรีมกะทิ เนื่องจากต้องการเพิ่มมูลค่าให้กับกล้วยน้ำว้า ซึ่งเป็นผลไม้ของไทย จากการทดลองได้ทำการศึกษาปริมาณการใส่แป้งกล้วยในไอศครีมกะทิ 4 สูตร 1.5 4 7.5และ 9 กรัม พบว่า ผู้ทดสอบชิมให้การยอมรับสูตรที่ 3 ซึ่งมีการเติมปริมาณแป้งกล้วยปริมาณ 7.5 กรัม จากนั้นได้ทำการวิเคราะห์คุณภาพทางกายภาพ พบว่า ไอศกรีมมีค่าความหนืดเท่ากับ 705.43±6.16 cps ค่าโอเวอร์รัน 47.60±0.11 % ค่าการละลายที่เวลา 30 นาที มีค่าเท่ากับ 25.50±0.12 % ส่วนการวิเคราะห์คุณภาพทางเคมี พบว่า ไอศครีมมีค่าความเป็นกรด-ด่างที่ 5.98±0.02 และมีค่าของแข็งที่ละลายน้ำได้เท่ากับ 20.50±0.43 องศาบริกซ์ จากการวิเคราะห์คุณค่าทางด้านโภชนาการของไอศครีมกะทิแป้งกล้วย พบว่า หนึ่งหน่วยบริโภค: 1 ถ้วย (100 กรัม) คุณค่าทางโภชนาการต่อหนึ่งหน่วยบริโภคโปรตีน 1.78 กรัม ไขมัน 6.06 กรัม คาร์โบไฮเดรต 18.94 กรัม ความชื้น 72.76 กรัม เถ้า 0.46 กรัม ไอศกรีมกะทิแป้งกล้วยมีอายุการเก็บ 3 วัน ในสภาวะอุณหภูมิ-20 องศาเซลเซียส โดยตรวจพบปริมาณจุลินทรีย์ที่ทำให้เกิดโรค และทำให้อาหารเน่าเสียในปริมาณที่ยอมรับได้