This research aims to develop the cement board from coconut shell ash. The Portland cement type1: fine sand: tap water ratio is equal to 1: 0.4: 0.33 by weight. The 5 ratios of Portland cement type1: coconut shell ash include 1: 0.12 1: 0.13 1: 0.14 1: 0.15 and 1: 0.16 by weight. The cement board production uses the pressure casting in normal temperature (30 – 35 degree of Celsius) and controls the 0.75 g/cm3 of density then test the properties of cement-bonded fiberboard follow TIS 878-2537 standard (cement bonded particle board: high density). From the results 1: 0.12 is the most suitable ratio of cement board from coconut shell ash. This developed cement boards can reduce the quantity of coconut shell ash waste and have the good thermal insulation.

Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

This research was a study of energy management in public building. The goals of this project are to decrease energy consumption and to enhance energy management system of the building. Regarding the energy survey the building lights are turned on for 24 hr. per day in order to satisfactorily serve the customers. In the study it was found that the energy consumption of electric light on the fourth floor roof can be reduced by changing the light “Floodlight MH. 4x250W” to be “High bay LED 4x150W” For the merit this project can save the energy around 6632570 baht per year and switching towards high-efficiency lanterns and replacing FL. T8 light bulbs installed in the walkways with FL. T5 models. This reduces lighting cost by 361425 baht per year. Moreover the energy management system was analyzed by using SWOT Analysis. As a result we observed the barriers to communication must be overcome to promote energy conservation. One approach is to increase the performance through the use of communication strategies within organizations. This method will help align employees understanding and participating in activities of conserve energy.

A research study as Natural Dye Controlled and Applied to Karen Pattern Styles was divided to 2 main studies. The first was natural dye control by varying the condition amount of auxiliaries and mordanting process. The second study was developed and applied the natural shade color to the Karen patterns and using questionnaires as the tool for measure the customer satisfactions level. The results distributed to the target. All the results transferred to the target group at Bann Yang Nam Klad Tai Phetchaburi province. Natural dyed controlling was found the condition was reflect to shade of dye especially the primary condition of natural dye. Almost studied dyes were good using the primary condition as acid condition for Arceanut plam and Butterfly Pea the neutral condition for Sappan tree core of jack fruit tree and Ebony tree. However Curcumin was good dyeing in acid condition whereas the primary condition as neutral. The amount of auxiliary as salt was effect to deep of dye shade. The optimize stage was ranging about 10-20 g/l. Addition the pre mordanting was a good results for this research cause of forming the Chelate ring to bonding between dye and substrate. The natural dye applied into the Karen pattern was shown the modern style pattern and vast application for using and design products. The customer acceptances were good to excellent. The content distributed to the group thus it made a new knowledge occupational and immediately usage.

This research had an objective to research and development the garments and accessory products from Karen Woven Fabric. There were 3 product types as dress:D shirt:S and accessory:A what they were 15 styles/type. This research was survey research that used the Index of item-Objective congruence questionnaires (IOC) as the major tool. Addition the computer graphic aided was used to design the products under the design principle. The results showed the good level consumer responsibility. The consumer favored of the products followed: for dress was D8 > D7 > D3 > D5 > D1 > D4 > D2 > D10 > D11 > D6 > D14 > D10 > D13 > D12 > D15 for shirt was S8 > S7 > S3 > S5 > S1 > S11 > S10 > S9 > S1 > S4 > S6 > S14 > S13 > S15 > S12 and accessory was A5 > A2 > A4 > A1 > A3 > A11 > A6 > A7 > A10 > A14 > A15 > A8> A9 > A13 > A12. Moreover the whole satisfactions level of the consumer for all products in term of the useful modern style Karen conservation style and color theme were good. All of results were transfer to the target group at Bann YangNamkladtai school Phetchaburi province. The transfer group was satisfied and gain the worth knowledge. This cognition was a way for building the career and produces the commercial products in the future.