This applied research want to study the factors affecting the student‘ learning achievement instudying Data Structure and Algorithm. The samples were selected by stratified random sampling 93 students from 121 students who studied in semester 2/2009 by using questionnaire. The statistics used were descriptive statisticst-testOne way ANOVAPearson correlation and multiple regression at the significance level of 0.05. The findings revealed that the mean of grade point average was 2.69 their average midterm scores were 22.47 out of 35. The successful were grade point averagefair expectation of knowledgeand future application.The factors affecting student’s achievementwere basic knowledge of programmingmidterm scores studied resource and facilities. In addition the 2 year programme’ average midterm scores were higher than the 4 year programme ranging from 1.11 to 5.34 at the significance level of 0.05. The forecasting equation for learning achievement is

The purpose of this research is to estimate the affects of water content (27 37 and 47 % wet basis) cooking time (1 3 and 5 hr) at 110oC and germinating time (24 36 and 48 hr) on chemical composition structure and properties of germinated purple rice flour. A Box-Behnken design under the response surface methodology was performed to optimize their composition. Rajamangala University of Technology Lanna Nan was research place. Results demonstrated that germinating time had no significantly effect on protein and lipid content but resulted in increasing crude fiber and decreasing carbohydrate and amylose content with increase in germinating time. Scanning electron micrographs (SEM) revealed the presence of polyhedral shape and agglomerations. Birefringence was evidenced. Pasting properties of germinated purple rice flour showed an increase in the pasting temperature but a decrease the peak viscosity breakdown final viscosity and setback (p<0.05) as germinating time increased. Modified rice flour were increase in carbohydrate and amylose content and decrease in protein lipid ash and fiber as water content and cooking time at 110oC increased. Change in birefringence of starch granule after heating at 110oC was examined by a polarized light microscope. SEM showed the presence of creak surfaces and agglomerations. The swelling power of germinated purple rice flour decreased with increase in cooking time. The solubility at 85oC of germinated purple rice flour was increased in each level of water content.

Study the chemical structure of the bioactive compound extracted from the leaves of the Ficus hispida Linn with extraction techniques Sequential Extraction using three organic solvents hexane ethyl acetate and methanol . Phytochemical examination testing antimicrobial activity of crude extracts and fraction of methanol extracts with the four species of microorganisms Vibrio cholerae Staphylococcus aureus ATCC 25923 Streptococcus mutans ATCC 27175 Vibrio paraheamolyticus and to determine the molecular structure of compounds. The results showed that 1. Crude methanol extract of the leaves of the Ficus hispida Linn show inhibitory microbial species more than crude extracts of hexane and ethyl acetate . 2. Testing antimicrobial activity of methanol extracts fraction was found to inhibit microbial highest F5 show. 3. The molecular structure of compounds crystals are colorless mp. 188-195 0C. Research should further study the molecular structure and biological activity of bioactive compounds in other areas including anti-cancer Antimalarial and antioxidant activity of different parts of the study. The roots leaf flower and fruit seeds to plant information for the selection and to further develop research in the next commercial.

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