This research aimed to determine the optimal sand mold mixture’s ratio by using return sand bentonite water content and new sand component. Then the properties of the mixture according to the standards of American Foundrymen’s Society include the ability of compactability moisture content permeability and green compressive strength. This study applied mixture experiments and response surface methodology to determine an optimal sand mold mixture components condition. After the experiment and linear programming it indicated that the condition was at return sand (95.5387 %) bentonite (1.130102 %) water content (2.331196 %) and new sand (1 %). The green sand mold has compactability (58.37923 %) permeability (73.80148 %) moisture 6.5 % and green compressive strength (0.53 Kg/cm2). At this condition the cost is 11.31579 baths per kilogram.

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. Thus this project has designed a back-vented brake disc which is difference the current one (front-vented) and tried 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 back-vented 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. Therefore this is tendency that the back-vented is safer than the front-vented brake disc for usage.

Nowadays the majority of environment problem is pollution of vehicle including the noise of engine combustion. For this reason this thesis aims to compare and study the parameters which affect noise reduction on exhaust pipe. Not only reduce the noise pollution but also maintain the efficiency of the engine. These two substances must be considered. Therefore the researcher emphasized to study the parameters on 3 types of muffler with an equal volume: direct reverse and offset type of mufflers. Initiated by data collection the pressure and the velocity in muffler at the speed of engine at 1000 RPM (slow-running engine mode) and 4000 RPM (maximum running engine mode) were investigated. The data were applied into the program that called “SolidWorks” in order to study parameters. In this step the relation between the pressure and velocity of exhaust were represented. In addition the muffler models were selected to manufacture and test by the standard of The Department of Land Transport. As a result there are two major parameters of the muffler. Firstly the metamorphism of the exhaust gas flow direction pleasurably causes the lower noise at the speed of engine at 1000 RPM. Besides an increase of the flow gas distance can diminish noise at the speed of engine at 4000 RPM as well. However this muffler models were tested under the working mode of catalytic device that is standard equipment for automotive vehicles.

The objective of this research was to design the maternity clothes on various occasions and to explore the satisfaction of wearing the maternity clothes among pregnant women. The methodology is begin with designing the maternity dress with five collections. For each collection has three ind of particular maternity dresses. All of them will be sent to a specialist for decide and pick up the best one of each collections. Then the best of them is going to be cut out and bring to ask the satisfaction. A sample of this Quasi Experimental Research were drawn from 200 of the pregnant women with over 3 months of gestational age in Chonburi Hospital and Somdej Sriracha Hospital. They will tend to have a shape enlargement of Breast Lumbar Wrist and Ankle swelling. The researchers used data analysis with statistic of Percentage and Mean. The study showed that the pregnant women who have 13 to 24 weeks of gestation are in the majority of samples. They have ages 26 to 30 years with low level of undergraduate education degree. Most of them are doing a personal job and have a monthly income of 15000 to 20000 THB. The reasons of purchasing maternity cloth are colorful and design with the beautiful pattern. They also provide comment and suggestion that the maternity cloth should add more styles such as Casual dress shirt and pant. So that it can be worn on various occasions.The majority of samples have Mean and the level of satisfaction of all wearing the maternity clothes at High range are second third fourth fifth and the first one has percentage of 3.76 3.69 3.65 3.59 and 3.54 respectively.

This research is the designing of chef apparel in order to appropriate with their tasks in Thai kitchen. The objective of this research are to design the appropriate chef apparel to work in the Thai kitchen and study the consumer satisfaction of apparel designing for the chef in Thai kitchen. Starting from sketching chef outfits. There are 60 styles from 15 styles of each category. For example hat chef jacket scarf and napkin. There are 5 sketches selection of each category by specialist. Therefore researchers set in to five outfits for sewing and survey the satisfaction amount 200 random sampling using 100 customers at Central Pinklao and 100 Thai kitchen chefs or Thai food business investor. The assessment and questionnaire was analyses through statistical and percentage to demonstrate in table. The study result in consumers’ satisfaction with regard the designing of chef apparel in order to appropriate with their tasks in Thai kitchen found that were mostly 59.5 percentages’ samples as male and 39 percent in an age range between 46 years. There are 50 percent of samples was professional chef sample with 47.5 percent of Bachelors degree and 33 percent of receiving monthly income from 30001 baht upwards. From the mostly research of consumer used to take the service in restaurant with a chef uniform was 90 percent. The 94 percent of opinions about Thai identity not show in chef uniform and also they agree with Thai identity in chef uniform 96 percent. The analysis of the satisfaction of consumers to the appropriate chef’s uniforms design with the chef’s performance in the Thai kitchen The analysis results showed that the overall images of all design as follow the first design is number 2 average in 31.04 in the highest level of satisfaction. Next the second design is number 3 average in 4.16 in the satisfaction level. Then the third design is number 4 average in 4.15 in the highest level of satisfaction. The fifth design is number 5 average in 3.92 in the high level of satisfaction and the last design is number 1 average in 3.29 satisfaction level was moderate.