The purposes of this research was to study’s students’ learning achievement and to study’s students’ satisfactory towards a Video Program instruction. The population of 30 students who studies the introductory physics at Faculty of Science and Fisheries Technology in the 2nd semester academic year 2011. There were three instruments used for collecting data. The instrument include of Dynamic Physics on the Methods of Teaching by Video Program the pretest–posttest questionaires to investigate learning achievement the students’ satisfaction check–list. The statistic employed for data analysis were percentage mean standard deviation (SD) and t-test dependent samples. The results showed that the study’s students’ learning achievement progress after using a video program were higher at the .05 level and the students’ satisfaction towards a Video Programinstruction were generally high (M = 4.23 SD= 0.42). From this research Videos Program could be used to study in other topics of physics or other subjects later.

The purposes of this research was to create the metacognitive learning activities for measuring the problem solving performance of 30 students who studies the introductory physics. The researching instruments composed of 6 parts: was included three kinetic lesson plans forms for recording students’ behavior forms for metacognitive measurement in solving physics questions forms for measuring the problem solving skills at students in answering questions and form for measuring the students’ performance in answering physics questions. The results showed that the instruction was conducted in 5 steps first planning for problem solving second identifying third executing fourth monitoring and the last evaluating problem solving that 23 students (76.67%) of students passed the physics problem solving ability test criterion of 60 % of the full marks which showed that the students had to develop physics problem solving ability.

The objectives of this research were to study the information seeking method and problems of students at Rajamangala University of Technology Srivijaya Trang Campus the Faculty of Science and Fisheries Technology. The population in the study included 185 fourth year students who conducted a term-paper. The questionnaires were used to collect data and Cronbach’s alpha was 0.83. The data were analyzed by descriptive statistics (frequency percentage and standard deviation). The results showed as follows. Students rated that the university library was the Institutional information resource at the highest level. They mainly used the electronic resources. Students preferred to used the information written in Thai most. The modernity of information was mostly between 1-5 years. Students normally searched for the information 3-5 times a week. There were 3 main problems in seeking information: language was their barriers information was not matched with their needs and information resources were insufficient.

Superheated steam drying has gained more attention due to its absence of oxidative reactions and high drying rate. This research involved drying of ground fish slices using superheated steam. The influences of superheated steam temperature (120 130 and 140 ?C) and thickness of ground fish slices (1.3 and 2.2 mm) on drying kinetics and quality attributes of dried fish slices were studied. Effective moisture diffusion coefficients (Deff) of the ground fish slices dried at different conditions were also investigated. From the experimental results it was seen that an increase in drying temperature and a decrease in thickness of ground fish slices led to faster moisture reduction. In terms of qualities it was found that the lightness value (L-value) decreased. However the redness value (a-value) percentage of shrinkage hardness and toughness values increased when the thickness of ground fish slices and superheated steam temperature increased. Moreover it was also found that the Deff of the ground fish slices increased with the increase of superheated steam temperature and thickness of ground fish slice.

The objectives of this research were to study the changes in the moisture of ground fish slices during drying with superheated steam combined with hot air and to compare the physical properties (in terms of color hardness toughness and shrinkage) as well as sensory evaluation of dried fish slices. Two drying methods were performed (i.e. superheated steam drying at 140 ?C combined with hot air drying at 110 ?C (SSD+HAD) and hot air drying at 110 ?C combined with superheated steam drying at 220 ?C and hot air drying at 110 ?C (HAD+SSD+HAD)). The ground fish samples were produced at sizes of 50?50?1.3 and50?50?2.2 mm (WDH). The samples with the initial moisture content of around 205-215% dry basis were dried until the final moisture content of about 20% dry basis. Results showed that the samples with 1.3 mm thickness had shorter drying times than those with 2.2 mm thickness. The samples dried by SSD+HAD and HAD+SSD+HAD were similar in the drying time. In term of qualities it was seen that the lightness of dried samples decreased but the hardness toughness and shrinkage percentage of dried samples increased when the samples thickness increased. Dried samples obtained from SSD+HAD had higher lightness hardness and toughness but had lower percentage of shrinkage than those obtained from HAD+SSD+HAD. Moreover it was found that dried samples obtained from HAD+SSD+HAD had the highest sensory scores.