The study the process and the format form of this reed Reed aims to develop products to furniture design in line with the contemporary art Thailand. The study experimental research. Study of processes and Style woven reed Chantaboon. Chanthaburi. Which has a long history. Caused by from direct experience. With features Kok locally grown and therefore environmental factors that contribute to the wisdom. Local culture and the development until the present. Reed led the development of the furniture The research design of this furniture furniture design with a difference. The concept is inspired by the shape. Have been inspired by a lotus petal pattern of Thailand which is a art that reflects the uniqueness of Thailand. The heirloom since ancient .Artists have been inspired and influenced by the natural form of the lotus pattern Thailand. Shapes express feelings the warmth of lines that are curved gently to the beginning of the design classified into three model with a different front where and functional model 1 is the chair and a half sitting half. sleep model 2 is a single chair and model 3 is a table of the available display model that has been most satisfactory. A model that supports the arts and culture of Thailand which shaped the development of the modern era to into the present. In the core of the design model 1 half sitting half reclining chair is a form that is suitable for reed Chantaboon development in furniture design most With the properties of the reed for the bed coverings. This feature is be used to modify the design to accommodate the bed adapted to the surface waves. A smooth curve which can help to massage the back of the sleep to relax and sleep well. Combined with the properties of the reed. It is promoting of Use most benefit.

The purposes of this research were to design contents build both document-based and electronic-based teaching materials and find out the students’ satisfaction towards the use of ASEAN Economic Community related lessons for English writing courses. The sample group consisted of two 30-student sections of totally 60 third-year undergraduate students majoring in English for International Communication faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. After they had tried using the lessons did the document-based exercises answered the first questionnaire tried the electronic-based exercises and answered the second questionnaire their data were analyzed and revealed as follows. 1. The analysis of the first questionnaire revealed that the students’ average satisfaction towards the English writing content lessons was in the highly middle level with 3.15 out of 5 points or 63 per cent. 2. The analysis of the first questionnaire also revealed that the students’ average satisfaction towards the English writing document-based exercises was again in the highly middle level with 3.38 out of 5 points or 67.67 per cent. 3. The analysis of the second questionnaire revealed that the students’ average satisfaction towards the English writing electronic-based exercises was in the high level with 3.65 out of 5 points or 72.98 per cent. In comparison there was a difference of 0.27 points or 5.31 per cent between the students’ satisfaction towards the electronic-based exercises and that towards the document-based exercises implying that the students preferred the electronic-based exercises to the document-based exercises.

This research is designing and construction an apparatus of deflection of fixed end beam under uniformly distribution load. SolidWorks program is used for structure designing and CosmosWorks program is used for strength of structure analysis. Deflection and strain of beam were compared with the result of mathematical model according to function stress principal. Error of mathematical model result does not exceed 10%. Therefore this apparatus can be used as prototype and produced for education purpose.

Management of education that corresponds with community culture and creates awareness in cultural conservation must base on the study of human lifestyle and various dimensions of relationship between human and community; namely social structure plan body of knowledge mindset and method of knowledge transfer in the community. Thus the Textile and Fashion Knowledge Center was established to create achievement as an inspiration theme The core concepts of the framework was to be a self-learning center that developed social learning processes and created bandwagon effect that encouraged personal interest. It would create learning society increase motivation that encourages people to access knowledge source participate in educational processand learn on cultural basis.

The objectives of this research were 1) to study the Thai chefs attitudes toward Thai cuisine chef apparel 2) to study the designing of Thai ornamental pattern and suitable colors of embroidery thread for embellishment on Thai cuisine chef apparel 3) to study the design of embellishment of Thai ornamental pattern on Thai cuisine chef apparel. The sample used were the chefs who are the members of Thai Chef Association working in Thai cuisine of restaurants and other shops located within Bangkok metropolitan and circles. The total numbers were 300. Tool used was a questionnaire divided into 3 sections. The first section was the questions about general information of the chef status. The second one was the section concerning attitude and basic data on chef apparel featuring inspecting lists 6 and 14 items respectively. The last one was 40 items asking about the chefs opinion in order to rate the agreement characterizing as estimated measurement. The statistical tools used to analyze were percentage. means and standard deviation. Consequently the apparel chefs wanted was formed. After that 5 Thai ornamental patterns were designed and layout the decorative design on 10 chef apparels with embroidering by 9 colored embroidery threads. In order to select the suitable design 7 experts consisting of experts on fashion design and experts on Culinary Art. Food Science and Education cooperatively answering the questions of visual satisfaction using 9 -points Hedonic ScaleQuestionnaire. The analyzing of variation was used One Way ANOVA and differential analysis of means used Duncans New Multiple Range Test at significant 95%. The result is that most chef are women 69% and men 31% age range 21-30 years of age 92.67% earning between 10000-30000 baht per month 85.53% holding Bachelor degree 90.00% working experience in food 1-5 years 89.00% most of them are assistant chef 48.00%. Most chefs knew the priority of apparel used while working is consist of shirt pant apron and head wear. They must be white and can be suitably useful for working which affected the hygiene for chef food cooked. On the part of the beauty of the apparel embroidering Thai ornamental pattern is considered as middle rank of priority. The desirable chef apparel was apparel with one pocket on the right side of jacket breast and another one on the right side of jacket waist. The sleeves are type of three quarter. In the front of jacket is double-breast that fully overlapping style round neck line Chinese collar and middy length apron with a cincture. The designing of Thai ornamental pattern is found that Kan Tor Dork pattern has got the most satisfactory score at 7.397?1.306. On the part of designing of embroidery thread colors 7: the embroidery thread color number 6083 6055 and 6087 has got the most satisfactory score at 7.086?1.687 which is the most: that is the ornament which is used the color of Sand Blonde and Muted Yellow. The designing of laying out the ornamental pattern on the apparel is found that the type number 8 has got the most satisfactory score at 8.00?0.817. It is the type of apparel which was designed by using straight line going from the middle of the left shoulder to the waist making acute angle and then apparel to the arm continuing to the round of the sleeves and finally ended at the seam on inner arm. For apron the ornamental pattern used parallel line and transverse lines on the apparel. Whose end meets the edge of front fold at the edge of the apron and then paSSing through on the back those lines passed to meet the edge of the right side of the apron.