This study the research aims to study the adoption of web development using Open Source. Educational authorities Tambon Administration Organization Lop Buri province. This is the outcome of the preparation of the technical service. The workshop website development using Open Source in annual budgets 2015. To study the factors affecting the adoption of web development using Open Source. This data can be used as a guide to agencies Tambon Administration Organization. Can be used to develop the web site. This is consistent with the teaching of the courses internet and intranet. In order to improve the teaching and learning of students. Contribute to the development and redevelopment of the site to be more efficient. The research is a survey research. To be applied to develop the site. Using Open Source Technologies The results of the research Such applications can be made to work with real targets Tambon Administration Organization Lop Buri province. The research was done to evaluate the acceptance of website development using Open Source. Found that users were satisfied with the program at a high level.

The research on the factors influencing demand in information technology skill development for the management of Halal food database of medium and small business enterprises in Thailand was aimed (1) to study factors influencing the needs to develop skills in using information and (2) to examine the consistency of the causal model with empirical data. The variables studied included the independent variable the availability of database industry and the connection to external organizations and the dependent variable the needs to develop skills in using information for the management of Halal food database of medium and small business enterprises in Thailand. Quantitative empirical research was conducted. The research instruments were questionnaires developed to collect data from 350 sample Halal food entrepreneurs. The statistics used in this study included the frequency percentage average standard deviation structural equation model and qualitative research. It was found that the model was well consistent with the empirical data. The Chi – Square (χ) value was 198.935 at the degrees of freedom (df) of 169 with the probability p-value equal to .057 and chi - square relative (χ22/df) of 1.177. The index of harmony (GFI) was equal to 0.951 and index root mean square of the remaining standards (SRMA) was 0.039 with the accuracy in estimating the parameters (RMSEA) equal to 0.025. In addition it was also found that that the variable of the availability of database industry and the connection to external organizations had positive impact on The need to develop skills in using information technology to manage the database of Halal and medium-sized businesses in Thailand. The findings suggest the entrepreneur to focus on variables such as the availability of database industry and the connection to external organizations which would lead to The need to develop skills in using information technology to manage the database of Halal and medium-sized businesses in Thailand

This research has a purpose. To study the readiness of information technology to support educational communication in the ASEAN community of Rajamangala University of Technology Phra Nakhon This research is quantitative research with a questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon (40 students). The researcher conducted severalstatistical analyzes including Frequency Percentage and Mean. For the information technology system of the university the classroom is used regularly 70% followed by 30% and the use of intelligent classroom at the Faculty of BusinessAdministration has two rooms only 50% There are only 25 per cent usage for internet accounts.There were 24% of respondents regularly used followed by some 16%. Some respondents said that the Internet was relatively frequent and Wifi does not cover 65% of the networked Internetservices followed by 35% of IT systems. Up to 35 percent indicate that the problem of IT use still hinders the respondents. IT services are available for IT professionals. Respondents are using social media in addition to searching for knowledge. Then there is the use of Facebook Youtube that is constantly searching for new knowledge from the mediawhich is used regularly 50% and use some 50% as well. Learning and sharing online learning resources such as e-learning with foreigners. 55% use the regular use 30% use the online media and 56% use Facebook Online You Tube Live.regular Secondly 14%. Information Technology Infrastructure Services to support communication in the ASEAN community respondents were satisfied with the use of other devices. To access the system. There are 70% access to the university on a regular basis and other services are available. For research and research purposes. Long distance conferencing via LAN and Wifi is upto 70% and some have access to campus network with VPN up to 65%.

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.

Admittedly a disc brake plays an important role in the auto part industry since it concerns directly with safety. Therefore the wide range of disc brake has been designed in order to develop its heat ventilation. There are two physical kinds of brakes: front-vented disc brake and backvented disc brake. As a result such difference affects directly to the heat ventilation which is a vital factor of the brake’s capability. The project team recognizes its importance and tries to create the test to find out the temperature diffusion of the disc brake with the hope to evaluate the coefficient of the heat convection varied by the temperature changing in both kinds of brakes under the forced heat convection in the steady condition. However the steady heat conduction and radiation value will not be counted because it is insignificant. The JASO C406: 2000 Standard is adopted as a guideline in the test. The outcome coefficient of heat conduction will be used in the simulation via the Finite Element Method (FEM) in order to study the temperature diffusion and heat ventilation of both kinds of brakes at each temperature level. Consequently the experimental work reveals then the heat convection coefficients of both kinds are unidirectional. The heat convection coefficient of the front-vented disc brake is 4.40 % in average higher than that of the back-vented disc brake. From the simulation the front-vented disc brake can ventilate the heat better than the back-vented disc brake at 3.02 % in average. It can be summarized that the front-vented disc brake has more temperature difference than the backvented disc brake. Hence the front-vented disc brake likely gets more stress from the temperature than the back-vented disc brake and might be damaged during the operation more than the another type.