The purpose of this research was to: 1) to study the Thai Khon dress. 2) to design and develop the printed pattern for the casual wear in a graphic style using the unique Thai costume. 3) to study consumer satisfaction of develop of the printed patterns for casual wear in graphic by using the identity of the costume Khon Thai. The instruments used in this study were 27 patterns 27 styles 9 pattern prototype products and a satisfaction questionnaire. The samples were students and staff aged between 20-40 years at Rajamangala University of Technology Phra Nakhon (Chotiwat Center) used 345 purposive sampling methods. The method of determining the size of the sample by Taro Yamane method was at a level of confidence of 95% and the assumption was that the individual factors were different the level of satisfaction with the printed pattern for the casual wear in the graphic format different to inquire and analyze different personal factors. The research found that the samples were 20-25 year old female single status bachelor’s degree students with less than 15000 baht. There were reasons to choose a printed outfit for casual wear or printed outfit: from personal favorite aesthetics modern style with the frequency of purchase every 3 months. The agenda of wearing was a common opportunity price less than 500 baht per person and with the decision to buy by oneself. The design of printed motifs inspired by Thai Khon costumes with the highest level of satisfaction was the monkey print. The satisfaction with the printed pattern of casual shirt (TOP): the highest level of satisfaction was the monkey printed motif the second was the giant and then the leading actor and actress respectively. The satisfaction with the printed pattern of casual shirt (BOTTOM): the highest level of satisfaction was the monkey printed motif the second was the giant and then the leading actor and actress respectively. The satisfaction with the printed pattern of casual wear (DRESS): the highest level of satisfaction was the monkey the second was then the leading actor and actress and the giant respectively. The differences in personal factors on the satisfaction of printed patterns for casual wear in graphic form were by gender age occupation average income and different education as well as the satisfaction to printed patterns for casual wear with different graphical styles.

This research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out using the acceptance scores on appearance color smelling viscousness smoothness overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance color smelling viscousness smoothness overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.

This study aimed to 1) selects the basic recipe for the Breadsticks; 2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD) was used to evaluate tests in sensory property appearance color flavor taste and overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1000 grams yeast 10 grams salt 7 grams milk powder 30 grams water 600 grams sugar 100 grams shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran were 5 10 15 and 20 percent. It was found that the 5 percent sample had the highest average score. It was found that the average scores were brightness value L* was 54.11 red value a* was 8.58 yellow value b* was 20.54 cripiness value was 4.80 Newton hardness value is 37.20 Newton. Consumer acceptance study using general public found that consumers accepted breadsticks enriched with riceberry rice bran 94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran. Nutritional value off the enriched product was higher than basic recipe breadsticks

The purposes of this research were to study to rank the needs and find solutions of RMUTP environment management on undergraduate students’learning development of RMUTP environment management on undergraduate students’learning development. This study is a survey research and the samples were 385 students. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D.) t-test modified priority needs index: PNI modified. The results demonstrated that : (1) The overall mean scores of the reality and expectation of RMUTP environment on students’learning are statistically different at 0.01.(2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors

This research is to study and develop natural pulp materials for packaging. This is the agricultural waste. To benefit commercially To build capacity and capability in economic development and environmental conservation Is the creation of packaging work Formed in sheets and shapes using natural materials such as mulberry paper pineapple paper. And banana paper Then design and create the packaging. To test the properties. According to the standard packaging. They also sought satisfaction in the form and use of natural pulp materials. Include the packaging according to the case study. Research indicates that When developing pulp quality The banana paper can not be printed. Can print lines. But screen printing is not suitable for banana paper. Foil printing case when mulberry paper and pineapple paper Foil printing Printing lines Can be done well on mulberry paper and pineapple paper. Death images can be printed on all three types of paper but the screen is not good. Sealing material from natural pulp onto corrugated paper. From the test it was found that the amount of adhesive that was suitable for sealing was between 20-30 mg. If the adhesive was less than 20 milligrams only mulberry paper was sealed. The amount of glue at 50 milligrams is the amount of glue is too high causing all three types of paper to rot. Because of the adsorption of glue to the pulp. Packaging material from natural pulp. Fold of banana paper that does not pass the test. The banana paper is high in strength. When folding the packaging causes the pulp to split along the crease. Can not be molded. Evaluation of the satisfaction with the form and use of packaging materials from natural pulp. It was found that the average value of paper pulp suitable for packaging materials from natural pulp was the most agreeable paper. Secondly paper shreds are very popular and the last one is banana paper. Moderate agreement