This thesis was an analysis of the significance of angle of inclination and the thickness of the armor plate on the penetration resistance of bullets on aluminum and stainless steel armor plates determined by the finite element method. In this study the information results obtained from actual firing of bulletproof armor and the finite element simulation according to NIJ 3 standards were compared to create a pattern of bulletproof and bulletproof armor using the SolidWorks program. The simulation model of the armor shooting was created by the Ansys/Explicit Dynamics program. The bullet material was 7.62 mm tungsten carbide (WC). There were three plate types used in the simulation were made of different bulletproof armor materials: 1) stainless steel SUS304 using for the plate thickness of 5 6 8 10 14 20 30 40 45 and 55 mm. 2) aluminum AL7075 using for the plate thicknesses of 6 8 10 and 20 mm. Additionally 3) tungsten carbide using for the plate thicknesses of 6 8 and 10 mm. Each of these plates had a width x length of 300 x 300 mm. The simulation models were divided into two types: Type 1 a simulation firing at one plate at a time. Type II a simulation firing at two layered plates stacked together without any gaps between plates. The front and the back plates made of stainless steel and aluminum respectively or tungsten carbide and stainless steel respectively were determined. The angles of firing at bulletproof armor were set at 0 30 and 45 degrees. The output results were that in Type I the stainless-steel plate with a thickness of 30 mm or more could resist the penetration of bullets. However in Type II 2 stacked layers of the armor plates using the front stainless plate with a thickness of only 20 mm and the back aluminum plate with a thickness of only 8 mm could provide the same constructive results as those of tungsten carbide and stainless steel plates for the front and back plates with both thickness setting at 16 mm. All of them showed the resistance of the penetration to the bullets. More observation was that the increases in angles as a result enhanced more resistance of the bulletproof plates to bullet penetration.

This research article aimed to investigate the Gharavasa-dhamma IV which appeared in the royal guidance of His Majesty King Bhumibol Adulyadej the Great. The sample was The Royal Guidance of His Majesty King Bhumibol Adulyadej the Great about religion and morality book of the Department of Religious Affairs (Ministry of Culture 2009). Gharavasa-dhamma IV principle in Buddhism which was defined in Dictionary of Buddhism by Phra Bhramagunabhorn (P.A. Payutto) (2015) was the conceptual analysis framework. The study is based on the documentary research and presented through analytical description. The study found that the royal guidance of His Majesty King Bhumibol Adulyadej the Great can be classified into 3 groups: civil servant youth and Buddhist association with the young Buddhists association. according to the royal guidance literally conformed Gharavasa-dhamma IV was found a total of 21 words of Sacca [truth and honest] 22 words of Dama [taming and training oneself] 15 words of Khanti [tolerance ; forbearance] and 21 words of Caga [generosity]. However in some Royal Guidance there were more than one characteristic as well of Gharavasa-dhamma IV. The royal Guidance therefore has aimed on people to know how to be a good citizen in society for the benefit of People in nation and for their happiness.

The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0 10 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g. the moisture ash protein fat and carbohydrate was 39.64 0.69 5.33 5.70 and 55.38 % respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38 brightness (L*) 10.27 red (a*) 36.25 yellow (b*) 3421.50 respectively Hardness 0.85 g force Springiness 86.25 % Chewiness 1314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers 90 % of them accepted in this product.

This research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0% 5% 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color aroma overall taste and overall liking it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4 respectively.