This research aims to study the using basalt rock fragments to develop as interlocking block product. The mixture ratios of Portland cement type1: basalt rock fragments are 11 : 6 1 : 6.5 1 : 7 1 : 7.5 and 1 : 8 by weight and water per cement ratio was 0.6 by weight. The interlocking block samples are cast in 10 x 20 x 10 cubic centimeter of dimension with manual compression molding machine. The interlocking block samples were tested in accordance with TCPS 602-2547 standard which subjected for the interlocking block. The results show that the weight compressive strength and thermal conductivity of interlocking blocks with high quantity of basalt rock fragments are lower than interlocking blocks with low quantity of basalt rock fragments while that the water absorption of interlocking blocks with high quantity of basalt rock fragments are higher. From this research the medium and small enterprises could choose the proper ration for the interlocking block production mixing basalt rock fragments as per requirement.

The purposes of this survey research were to study (1) personal factors (2) student’s breakfast consumption behavior (3) the relationship between student’s personal factors and breakfast consumption behavior (4) ) relationship between knowledge of breakfast consumption to breakfast consumption behavior of student’s who were studying at College of Hotel and Tourism Rajamangala University of Technology Srivijaya Trang campus.Sample group was undergraduate Students studying in the 1st semester 2015 academic Year total 250 persons instrument were questionnaires. Percentage Mean Standard Deviation and Chi Square were used in data analysis. Research result found that Students had medium knowledge of breakfast consumption. Students breakfast consumption behavior was medium. When each question was examined fair medium and good were found. Students personal factors which are sex age year of study person who student stayed with had no relationship with students breakfast consumption behavior. Students knowledge of breakfast consumption had positive relationship with students breakfast consumption behavior at statistically difference of .05 significance.

This research aims 1) to study for perception of Information Technology and Tool Usage in RMUTP e-learning (Food Service Industry Sophomore Student) 2) to guide for creating good Instruction Medias and learning support in e-learning for learners. From those aims Researcher has collected sample data of Food Service Industry Sophomore Student that using sampling method of certain populations by 85 samples. Using questionnaire types for close ended question and open ended question and analyzing social science data with statistics analysis program. Study for Percentage Mean Standard Deviation and Hypothesis Testing (T-test) by presenting results in Descriptive Statistics Table and collecting data between April-June 2016. The research found that most learners have been female 18-19 years old and learned in senior high school (M.6) Food Service Industry Sophomore Student’s Usage Behavior for e-learning that the overview is as follows : experience of e-learning usage at the high level by 44 persons frequency of e-learning usage (time/week) that have frequency of e-learning at the highest level 3 times per week by 36 persons and reason of e-learning usage at the highest level that being convenience for assignment submission by 30 persons Food Service Industry Sophomore Student’s Perception of Information Technology and Tool Usage in RMUTP e-learning found that presented for 2 sides Information Technology Usage in e-learning by overall perception of learners at the high level and Tool Usage in e-learning by overall perception of learners at the high level

Now is a great time to be an entrepreneur as there are many solar business opportunities to develop. The market for solar products is growing quickly over last year so now this market is helping people get the most from the sun. The market and can be a great source of ideas for usage in the home and with your business. To measure efficiency of the solar energy in Thailand we have installed and tested the solar cell to detect and record the voltage electric current electric power temperature on the solar cell outdoors and check factors related to efficiency of the solar cell when high temperature and efficiency of the solar cell in various weather conditions. The following is the summary of average Wattage and used the Cumulative Sum Control Chart techniques. The Resulting research shows the direct current electric supply below: Solar cell “A” current distribute 85.78 W Solar cell “B” current distribute 81.19 W Solar cell “C” current distribute 95.65 W The temperature on the solar cell can be seen below: Solar cell “A” is 53.88 °C Solar cell “B” is 53.68 °C Solar cell “C” is 52.79 °C Summary of result is the solar cell “C” has highest electric power and the least temperature and this solar cell “C” suitable for use in Thailand. This research results is only relevant when deciding which solar cell to select

This research studies the development of fabric garland with fragrance addition technology by investigating the method of covering microcapsule fragrance on fabric which is the material of making garland. The result of the study shows that: The study of covering gelatin on polyester fabric shows that the small amounts of gelatin applied on polyester lower the strength of the fabric which is not suitable for marking garland. Due to the requirement of the strength in making garland by folding fabrics and passing them through thread into round shape lacking of the strength causes the difficulty for the making process. Gelatin provides stiffness and hardness to the fabric which is easy to form into various shapes. Before adding fragrance the result of stiffness test shows that the fabric has bending length of warp yarn at 5.9 centimeters and weft yarn at 4.1 centimeters; however after adding fragrance bending length of warp yarn is at 2.7 centimeters and weft yarn is at 1.9 respectively. Then the efficiency of covering microcapsule fragrance on fabric is tested by Scanning Electron Microscope (SEA). After adding fragrance the result shows that: (1) the numbers of microcapsule are higher (2) microcapsules form in round shape and (3) the size of microcapsules are similar. However after 30 day of applying microcapsule to the fabric it shows that (1) the numbers of microcapsule are lower and (2) microcapsules are not in complete round shape due to the deterioration. For the process of making garland with nonmicrocapsule and microcapsule fabric it demonstrates that microcapsule fabric does not impact the process of making garland but it adds the value for fragrance addition which is able to be considered as added value.