The purpose of this research is to study directions to Eco-tourism Business Management: Mahanakorn Floating Market Bangkok The first sample consisted of 150 Members of the local community. The second Sample were 385 tourists who visited Mahanakorn Floating Market. Yamané calculation formula was applied for the research. The data were analyzed by using Frequency Percentage Mean Standard Division t-test One-Way ANOVA and Correlation. The results indicated that: 1. The local community had different opinions on directions for Tourism Development in Bangkok: Mahanakorn Floating Market in terms of management process and participation was more than statistic 0.05. But sex age education and occupation non different opinion. 2. Educational levels and income per month of the local community significantly affected view directions tourism for development of Bangkok: Mahanakorn Floating Market overall and about zoning with statistical significant the research also found that monthly income influence viewpoint on directing for tourism development of Bangkok: Mahanakorn Floating Market. Market overall in terms of participation at statistical level 0.05 within area different opinion was more than statistic 0.05. And income per month of local community has different opinion. The participation was area different was more than statistic 0.05 3. The opinions of the local community had different opinions on directins for tourism development in Bangkok: Mahanakorn Floating Market in terms of area management process and participation was more than statistic 0.05. And were area management process and participation were related positively.

The purposes of this research are to study water and electricity consumption behavior of the students to study understanding of water and electricity saving and to compare the difference of water and electricity consumption behavior classified as personal characteristic of the students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. This research was descriptive research. The sample group used in the research was the students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Size of the sample group was specified to be 325 people by stratified sampling. The tool used in data analysis was questionnaire divided into 3 parts including part 1: questions regarding general details of a respondent part 2: questions regarding knowledge of water and electricity saving consumption the students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and part 3: questions regarding water and electricity consumption behavior of the students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The statistics used in data analysis consisted of frequency percentage mean standard deviation and hypothesis testing using t-test and ANOVA (Analysis of Variance) for testing parallel difference by LSD method. The research result found that: 1. The level of water and electricity consumption behavior of the students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon was overall in the moderate level. 2. The level of understanding and knowledge regarding water and electricity saving of the students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon was overall in the moderate level. 3. The comparison of different behavior of water and electricity consumption specified according to personal characteristics could be summarized that the students having different gender class and major had identical water consumption behavior and the students having different gender class and major had identical electricity consumption behavior. On the other hand the students having different major had statistical significance in electricity consumption behavior at 0.05

The studies of Dietary Fiber Supplement by coconut flour from coconut Wastes Oil Extraction process in Bakery Product was investigated Production of coconut flour from coconut wastes oil extraction drying at 55 ° C for 12 hours and then grinding to powder gave the off-white fine powder. The chemical compositions of coconut flour were 57.70 % carbohydrate 29.4 % fat 6.23 % moisture 5.20 % protein and 1.48 % ash by dye weigh. Butter cake making experiment by substitution of wheat flour with coconut flour at 5 % of wheat flour weigh which has the highest sensory scores comparing butter cake with the control found that increase dietary fiber 1.34 g. /100 g. The majority of the tested consumers (92%) accepted butter cake with 5 % of coconut flour substitution. Muffin making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing muffin with the control found that increase dietary fiber 2.34 g /100 g. The majority of the tested consumers (81%) accepted muffin with 15 % of coconut flour substitution. Cornflake cookie making experiment by substitution of wheat flour with coconut flour at 20 % of wheat flour weigh which has the highest sensory scores comparing cornflake cookie with the control found that increase dietary fiber 3.54 g. /100 g. The majority of the tested consumers (94 %) accepted cornflake cookie with 20 % of coconut flour substitution. Butter cookie making experiment by substitution of wheat flour with coconut flour at 10 % of wheat flour weigh which has the highest sensory scorescomparing butter cookie with the control found that increase dietary fiber 3.04 g. /100 g. The majority of the tested consumers (94 %) accepted Butter cookie with 10 % of coconut flour substitution. Frozen cookie making experiment by substitution of wheat flour with coconut flour at 20 % of wheat flour weigh which has the highest sensory scores comparing cookie with the control found that increase dietary fiber 4.02g. /100 g. The majority of the tested consumers (93 %) accepted 20 % of coconut flour substitution. Butter bread making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing butter bread with the control found that increase dietary fiber 2.22 g. /100 g. The majority of the tested consumers (75 %) accepted 15% of coconut flour substitution. Whole wheat bread making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing whole wheat bread with the control found that increase dietary fiber 2.09 g. /100 g. The majority of the tested consumers (79 %) accepted 15 % of coconut flour substitution. Pie crust making experiment by substitution of wheat flour with coconut flour at 15 % of wheat flour weigh which has the highest sensory scores comparing pie crust with the control found that increase dietary fiber 2.91 g. /100 g. The majority of the tested consumers (82 %) accepted 15 % of coconut flour substitution.

Image enhancement is one of using in various digital signal processing areas. Advances in microcontrollers DSP boards and computers have been developed traditional algorithms to improve the quality of the resulting image. This paper aims to present the contrast enhancement using weighted bi-histogram equalisation. In additional this technique must use two weighted factors which is calculated by the histogram distribution ratio. Likewise an original image will be equalised by the modification of the probability density function of the gray levels. As the experimental results the contrasts of resulting images are improved for robot vision implement and human perception including absolute mean brightness error (AMBE) limitation.

The purpose of this research was to study the basic needs of hand-woven cotton fabric with natural dyes the Nan Mon Chae Son group in Lampang. The research instruments were interviewing and evaluation form. The sample were 100 people. The statistic of this research was percentage. The findings revealed that there were different kinds of hand-woven cotton fabric with natural dyes such as scarves bedspreads towels tissue boxes hats bags clothes and pieces of cloth. The design of a luggage storage of heat and hand-woven cotton fabric with natural dyes the Nan Mon Chae Son group divided to 5 groups 25 patterns. The design of mother bag was appropriate at 82% the design of children bag was appropriate at 80% The design of lady bag was the most appropriate at 90% the design of health bag was appropriate at 82% the design of travel bag was appropriate at 81%. The recommendation from evaluation group are as follows. It should make a new products (13 evaluator). It should use the leather for bag handles and decoration (3 evaluator) It should develop the light fastness of fabrics which made from hand weave and natural dye. (4 evaluator).