งานวิจัยนี้นำเสนอการสร้างตัวตรวจจับไร้สาย (Wireless sensor) แบบอัตราต่ำ (Low rate) ที่มีขนาดเล็กราคาไม่แพง ภายในมีส่วนประมวลผล ส่วนติดต่อสื่อสารและส่วนตรวจจับ (Sensing Device) เพื่อใช้ในระบบการเฝ้าสังเกต และตรวจจับการเกิดน้ำท่วม โดยนำมาใช้กับเครือข่ายตรวจจับไร้สาย (Wireless sensor networks : WSN) ข่อจำกัดของตัวตรวจจับอยู่ที่พลังงาน ระยะทางในการติดต่อสื่อสาร และความสามารถในการประมวลผล แต่จะทำงานร่วมกันเป็นเครือข่ายขนาดใหญ่ เพื่อตรวจจับเหตุการณ์ที่ต้องการในพื้นที่ขนาดใหญ่ ที่มีการเข้าถึงลำบากหรือต้องเสี่ยงภัย มีการรับส่งข้อมูลจากจุดตรวจจับ (Sensor Nods) แต่ละจุดรวบรวมและส่งต่อข้อมูลเพื่อนำไปประมวลผลหรือใช้ในการเตือนภัย ในขั้นต้นของการทดลองจะสร้างโนด และหาเปอร์เซ็นต์ของการรับส่งระหว่างโนดหลัก และโนดย่อย

This research presents the development of a low rate wireless sensor. Wireless sensor networks are cheap and comprised of a small fully autonomous processing communication and sensing devices. The purpose of this study is to develop the system for monitoring and flood warning. They will work with wireless sensor network (WSN) system. WSN has been restricted power supply communication distance and low computing power. But they will work with network in vast area send and receive raw data from each sensor node. It has the ability to cooperatively collect data and retransmit in order to process or alert. The first step of the experiment is creating main node and sub node in flooding area and finds transmission of data between them.

Research this project invents for design and build a cooking oven Machine to press coconut oil to work continuous and were to create and efficiency validation of Machine for built. Start to scrape continuous bring it to cooking oven set 60 ํC. use cooking oven mean 20 minute per coconut 2 kilograms open it to Machine to press coconut oil to product to work continuous. The result of design and build a cooking oven Machine to press coconut oil to work continuous. There are tools product coconut oil to work continuous 24 hours. By ratio 4 liter per hour.

Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad dressing which was obtained from steam tofu was accepted than soft tofu. The steam tofu cause decreased the viscosity of the salad dressing. The salad dressing was obtained from 20% of steam tofu gave a good sensory quality. Modified starch could be used as ingredient for replacement of oil in salad dressing processing. Addition of modified starch also increased the viscosity of the salad dressing. The modified starch could be added as ingredient to 2-3% and could be kept more than 4 weeks at temperature 5 ± 1 C ํ The salad dressing which obtained from steam tofu technology was transferred to 30 panels. The trainee majority groups were female 86.67% 15-24 years old 50% the occupation were employees 36.66% and income 10001-15000 baht. The training process was evaluated by trainee the satisfaction was the most appropriate (x = 4.7) (83.2%)

The purposes of this research were To study knowledge.consumption behaviors The increasing weight and relations of food consumptions and the increasing weight of woman with first pregnancy who received prenatal care at Prajomkloa Hospital Phetchaburi Province by using questionnaires use to collect date. Date analysis use the number percent mean Pearson correlation (r) The 3 best known level of the knowledge and avoidance of drinking alcohol. avoidance any beverage that contain caffeine. milk is the best drink the 3 least know and brown rice contain more vitamins than polished rice infants had low intelligence because of iodine deficiency and the pregnancy woman should have many snacks during the day. Best consumption behaviors of woman are avoidance of alcohol and energy boosting drinks taking medicines as doctor ordered and drinking milk is good for wellness. Negative behaviors are. food consumption depends on the consumer satisfaction. avoidance of any strong spicy food and eating half-cooked food. Increasing weight of woman the level is 7.92-12.52 kilograms. The result of formulation found that the knowledge about food consumption relates to the increasing weight no relation between the food consumption and the increasing weight.