This research aimed to study powe generation from heat loss strove by thermoelectric generator unit. As cooking with a gas stove can cause heat loss between the stove and the cookware this heat loss from gas stove can be converted into the electricity. For the experiment the researcher used a gas stove model KB5 installed with thermoelectric plate model TEG1-241-1.4-1.2 connected in a series to the power of 4 modules. Then experimental conditions of the gas pressure in the gas strove were set at 0.1 0.2 0.3 0.4 0.5 and 0.6 kg/cm2 respectively while the amount of mixed air was constant during the experiment. The results showed that when the gas pressure was at 0.6 kg2 the temperatures of the hot side and cold side of the thermoelectric generator was equal 250.5oC and 65.5oC respectively. Lt also generated the highest electric power of 53.3 watts. The power conversion efficiency was 5.3% at 38.1 Volts with 1.4 Amperes. In addition when electric was connected to a thermoelectric generator unit with 12 VDC 7-watt LED bulb the gas pressure in the gas stove were set at 0.3 0.4 0.5 and 0.6 kg/cm2 respectively was affected by the difference between the heating temperature and the cold temperature in the range of 185o C that could lighten up LED bulb.

A case study was conducted to design construct and test a thermosiphon economizer for increasing the temperature of feed water by using waste hot water. The simulation of the thermosiphon economizer (heat exchanger) for the establishment of the optimum size was performed using the thermos-economical method. The thermosyphon was made of a total of 80 copper tubes (outside diam.19.05 mm) with evaporative adiabatic and condensation lengths of 300 10 and 300 mm respectively. The working fluid was R-134a filling ratio was 50% by evaporative volume and the thermosiphon was arranged in a staggered form. In testing performance flow rate of the inlet hot water was set at 10 L/min and the controlled inlet temperature of cold water at 25oC. The average flow rate of the cold water was set at 5 7 and 10 L/min respectively. Results showed that the maximum of rate of heat transfer from the condenser section occurred at the flow rate of the cold water of 10 L/min. When test the inlet temperature of hot water of 4555 and 65 o C were used at the inlet volume flow rate of cold water of 10 L/min maximum heat transfer rates from the condenser 4626 8260 and 8790 W were achieved. Moreover the outlet temperature of the cold water which was initially 25o C changed to 311 34 and 37o C respectively. Therefore increasing the outlet feed water temperature reduced energy consumption. The effectiveness of the thermosiphon economizer with the inlet temperatures of hot water of 45 55 and 65o C was 0.47 0.48 and 0.49 respectively.

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

This research Designing and Textile Materials Decorating for Apparels with Film Innovation. The objective is to study the use of film innovation and finishing materials for textiles. To design and decorate costume products with innovative films. This is a great way to showcase your knowledge and technology design and decorate your textiles for innovative costumes. The research instruments were 3 product designs and a satisfaction questionnaire for trainees. The samples used in the research were 12 randomly selected randomized individuals at the Faculty of Home Economics. Rajamangala University of Technology Phra Nakhon By analyzing data To find the average and average values. Summarize results in tabular form. And writing The tools used to collect data were: 1) three types of costume design namely jacket and skirt 2) three types of costume designs 3) On August 13 2018 at the Faculty of Home Economics Rajamangala University of Technology Phra Nakhon. 1) Film innovation The material is made of polymer. Chemical composition Polyvinyl alcohol It is a thermoplastic with special properties. Biodegradable And fire like paper. It can also be dissolved in water. The embroidery machine is easy to emboss but does not make the fabric thick or hard. Embroidery Machine And its easier to pull off than paper. When embroidered. When to use the costume can be washed normally. Because the film will react with the decomposition of the film with water. By soaking the warm water. Allow the film to dissolve for 15 minutes. 2) Design and decorate the costume products with innovative film. Then 3 innovative products were developed namely shirt jacket skirt. 3) Technology Transfer A workshop was held on August 13 2018 at the Faculty of Home Economics. Rajamangala University of Technology Phra Nakhon Most participants were satisfied at the highest level in all questions.

This research aims to study the personal factors. Behavior and Marketing Communications on the behavior of the History tour of tourists in Bangkok Thailand. The hybrid research Is Quantitative Research 400 samples. Questionnaires were used to collect data. The statistics used in the analysis were percentage mean standard deviation. Chi-square test the level of statistical significance .05. And Qualitative Research In-depth interviews in finding consensus and conflict between management Museum. Marketers Museum Visitors to the museum and the results of quantitative research. The results showed that: 1) Most of the respondents aged 15-25 years old single female student with a bachelors degree. The average income per person is not more than 7000 baht monthly income of an average family 15000-30000 baht and living in Bangkok. 2) Most of the planned tour. Most holiday weekend. The main objective is to study the first year of the museum tour 1-2 times a tourism model is geared experience. Each tour takes 2-3 hours. 3) Behavioral marketing communications planning travel. Time to travel the main purpose of tourism the number of times in one year tourism model. The level of significance. 05. The results of the research showed. The most consistent hypothesis testing with quantitative research. Keywords : Marketing Communications Travel habits History Museum