The objective of this research was to compare the study achievement on Thai Government and Politics of Higher Technical Certificate students of Rajamangala Institute of Technology Poh Chang Art Campus based on the teaching techniques. The total of 49 Poh Chang art students of the 2nd Semester 2002 academic year were simple random sampled and then randomly divided into 2 grcJps; 20 students for the experimental group and the rest for controlled one. The learning-centered teaching technique was used for the experimental group whereas the standard teaching technique was for the other. This research was nonrandomized control group pretest-posttest design. The research tool were the measurement for study achievement teaching plan of StudentTeams-Achievement division: STAD) and the group observation form for collecting the qualitative and quantitative data. Statistics applied for quantitative data analysis was ANCOVA (One-Way Analysis of Covariance) with the pretest score as the covariate. Interpretation was used for qualitative data analysis. The findings revealed that 1.There was a significant difference between the study achievement of the students at the level of 0.05 based on teaching techniques. 2.The experimental group had a better team working performance.

The effect of grinding on the chemical and physical properties of rice husk ash was studied. Four rice husk ashes with different finenesses i.e. coarse original rice husk ash (RHA0) RHA1 RHA2 and RHA3 were used for the study. Ordinary Portland cement (OPC) was partially replaced with rice husk ash at 20% by weight of binder. The water to binder ratio (W/B) of the mortar was maintained at 110%±5% with flow table test. Specific gravity fineness chemical properties compressive strength and porosity test of mortars were determined. The differences in chemical composition of the rice husk ashes with different finenesses from the same batch are small. The use of RHA3 produces the mortars with good strength and low porosity. The strength of the mortar improves with partial replacement of RHA3 in comparison with normal coarse rice husk ash. The use of RHA3 results in a strong and dense mortar which is due to the better dispersion and filling effect as well as an increase in the pozzolanic reaction.

The objective of this study was to determine the effects of malate level and yeast in concentrate on ruminal fermentation and digestibility of nutrients in heifers. The results revealed that rumen fermentation ruminal microorganisms and digestibility of nutrients were significantly different (P<0.05) as affected by malate level and yeast. In conclusion the combined use of concentrate containing high level of cassava chip at 70%DM with malate at 1000 g and yeast at 2000 g in concentrate could improve rumen fermentation and digestibility of nutrients in dairy heifers.

The objective of this research was to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate probiotic microbes in the production of yoghurt ice cream to ensure maximum survived probiotic microbes. In this research two fat substitutes Purity SM 100 and CRYSTAL texTM 648 were used to substitute skim milk in the standard formulas in order to study numbers of survived probiotic microbes and to test the sensory acceptance. For the sensory acceptance it was found that the probiotic yoghurt ice cream containing 20% Purity SM100 is acceptable at the maximum significance (p ≤ 0.05) because its flavor and taste was better than other samples as well as the best overrun with statistical significant differences (p ≤ 0.05). However by addition of both fat substitutes at different concentrations pH values of probiotic yoghurt ice cream products did not have statistical significant differences (p ≥ 0.05). When Lactobacillus acidophilus Bifidobacterium and Streptococcus thermophilus microbial starters were added into the probiotic yoghurt ice cream using both fat substitutes in place of skim milk at ratios of 10% 15% and 20% respectively under a storage condition of -20oC for 4 weeks it was found that types and amounts of fat substitutes affected the surviving rate of probiotic microbes in the product with a statistical significance (p ≤ 0.05). The addition of fat substitutes Purity SM100 and CRYSTAL texTM 648 at all concentration levels made probiotic microbes survived in the product which illustrated that both fat substitutes used in above experiments could encapsulate probiotic microbe cells. The survived probiotic microbes were in the range of 107 – 108 CFU/ml in comparison to the probiotic yoghurt ice cream with the standard formula without the addition of fat substitutes that has survived probiotic microbes of only 106 CFU/ml.

The purposes of this research were 1) to study the effect of short message service via mobile telephone on Sufficient Economy Philosophy of undergraduate students at Rajamangala University of Technology Thanyaburi 2) to study the students’ opinions to short message service via mobile telephone on Sufficient Economy Philosophy of undergraduate student at Rajamangala University of Technology Thanyaburi. The experiment group was 30 undergraduate students at Rajamangala University of Technology Thanyaburi in Educational Technology academic year 2007. The data were analyzed by percentage mean standard deviation and t-test. The research findings were as follows: 1) It was found that the post-test score learning was statistically higher than pre-test scores at level .01. 2) It was found that the students’ opinions to short message service via mobile telephone were in a good level.