The objective of this project Photocopying Document Management System managed photocopying requirements of employees in Faculty of science. This system can used to track and manage photocopying tasks and store photocopying requirements. Moreover the system can summarize total number of paper usage and calculate statistic of user’s satisfaction. The Photocopy Document Management System is a web application which is developed by using PHP and MySQL. The overall of Photocopying Document Management System user’s satisfaction is at the greatest level which is the total average at 4.79 and the standard deviation at 0.12. the system can perform all of expectations.

The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla cocoa and coffee with the Randomized Randomized - Complete Block Design (RCBD). The sensory quality then was evaluated for visual appearance color odor taste texture and overall preference by rating the 9 - Point Hedonic Scale by 80 participants who were teachers and students Program in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The variance was analyzed by the Analysis of Variance (ANOVA) and the difference of Mean was analyzed by the Duncan’s New Multiple Range Test (DMRT). The data was analyzed by computer program. Based on 3 formulas of high energy nutrient jelly it was found that cocoa had the highest preference score with the preference score for visual appearance color odor taste texture and overall preference of 7.55 7.57 7.87 7.52 7.25 and 7.45 respectively which were considered as be in the medium level. The analysis of variance and comparison of statistical differences were found that for the taste was not statistically significant difference in three formulas. For the visual appearance color odor texture and overall preference were statistically significant different at 95% confidence level. From studying the nutritional value of high energy jelly nutrition. Found that high energy nutrition jelly at 100 grams. Providing complete energy and nutrients With 96.74 kilo calories of energy. Provide nutrients 4.97 grams of protein 13.05 grams of carbohydrates and 2.74 grams of fat per 100 grams of consumption which affects health. Health can be used as a supplement or substitute in patients with malnutrition or elderly people who suffer from anorexia to get enough energy and nutrients to meet the needs of the body

The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0% 20% 40% and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling) color taste and overall preference at a moderate level of preference with mean scores of 7.85 8.17 7.85 7.75 and 7.87 respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were the differences in appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0% 20% and 80% formulas in terms of color flavor taste texture (softness) and overallikng preference with mean scores of 7.60 7.51 7.69 7.58 and 7.63 respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise crumbling) over 0% 40% and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were statistically insignificant differences in appearance (rise crumbling) flavor taste texture (softness) and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.

The shrinkage of plastic was caused by the shape of the product and the type of plastic used in the injection. The plastic shrinkage difference was resulted from the temperature used in melting the injection speed mold cooling and different injection surroundings. These led to unknown exact value of plastic shrinkage and the trial and error work has been done. As a result of trial and error work the injection products were not in the determined size. This research aims to find the percentage of plastic shrinkage according to standard test ASTM D955 from (Amorphous Thermoplastic) (Acrylonitrile Butadiene Styrene ABS). The findings showed that square specimen size 60x60x2 mm measured from vertical perpendicular to flowing direction the shrinkage was at 0.86% the shrinkage was at 0.59% when measured from flowing direction and the thickness expanded at 20%. For the rectangular specimen size 12.7x127x3.2 mm measured from vertical perpendicular to flowing direction the expanding was at 0.16% the shrinkage was at 0.88% when measured from flowing direction and the thickness expanded at 14.86%. The circular specimen size 100x3.2 mm the shrinkage was at 1.26 when measured from vertical perpendicular to flowing direction the shrinkage measured from flowing direction was at 0.82% and the thickness expanded at 13.23%

This research titled “People saving status for pre-aging readiness” was aimed: 1) to study people saving status for pre-aging readiness 2) to study saving management conditions on people saving significance awareness incomes expenses and welfares in order to arrange the pre-aging readiness and 3) to study the situational factors and saving characteristics attitudes and behaviors influence in people saving status for pre-aging readiness. The quantitative research methodology was conducted the close-ended questionnaires were used as a tool for data collection and analysis results were presented in descriptive statistics. Samples used were the 360 pre-aging participants in Bangkok metropolitan with 40-59 years of age. Non-probability (Purposive) sampling and the basic statistics were used in analysis for frequency percentage mean standard deviation and inference statistics. Research findings suggested: 1) people saving status for pre-aging readiness in overview was in medium level the highest average was knowledge of proper professional skills for pre-aging people the next lower was family financial management and the lowest average was saving knowledge for earning more incomes. 2) saving management condition in overview was in large level the highest average were incomes and expenses the next lower was people saving significance awareness and the lowest average was welfare and 3) the situational factors and saving characteristics attitudes and behaviors have influenced in people saving status for pre-aging readiness.