The objectives of this research are to develop the knock down house to create the knowledge to test the properties to construction the prototype and to transfer the technology of easy transport knock down house for sufferer. The load and resistance factor design (LRFD) method was used to design the structure. From the design and testing the easy transport knock down house for sufferer is the square shape building with gable roof. The building size 4.00 x 4.00 square meters and height 2.40 meters which has 16.00 square meters of usable area and 1.20 meters of gable roof height. This knock down house can separate the usable area into 2 parts include bedroom and toilet. The cost of material is 125000 Baht per unit or 7812.5 Baht per square meter. The 6 wheel truck can transport this knock down house. The safety factor (S.F.) of this knock down house equal to 1.86. Moreover the knowledge can register the copyright names “The drawing of easy transport knock down house for sufferer” and draft the research paper names “The easy transport knock down house for sufferer” that are the way to transfer technology to target group.

In this study pH physical and microbiological qualities of clear and opaque plastic bottled drinking water produced in Buriram Province Thailand were investigated. Samples of bottled drinking water (N=22) were 8 clear plastic bottles and 14 opaque plastic bottles. Results showed that pH value of all samples were in a range of 6.04 ± 0.03 to 7.61 ± 0.01 in which 7 samples were not acceptable according to the criteria for drinking water in sealed containers declared by the Ministry of Public Health of Thailand. Coliform bacteria in all tested samples were less than 1.8 MPN/100mL and none of E. coli was detected. Therefore consumers of bottled drinking water produced from Buriram province should be aware of health safety because some drinking water products were unacceptable in terms of pH value.

The purpose of this research was to construct the appropriate forecasting model for the export values of alcoholic beverages using three-time series analysis methods including Box-Jenkins method damped trend exponential smoothing method and combined forecasting method. Time series data from the website of Office of Agricultural Economics with total 199 months from January 1998 to July 2014 were used and divided into two series. The first 192- month data from January 1998 until December 2013 were used to build the forecasting models and the last 7-month data from January to July 2014 were used to compare the forecasting method accuracy via the criteria of the lowest mean absolute percentage error and root mean squared error. Research findings indicated that for all forecasting methods that had been studied combined forecasting method was the most accurate method and this model was when and represent the single forecasts at time t from Box-Jenkins method and damped trend exponential smoothing method respectively.

The purpose of this research was to construct an appropriate forecasting model for the export quantity of frozen and chilled chicken using three time series analysis methods including Box-Jenkins method Holt’s exponential smoothing method and damped trend exponential smoothing method. Time series data from the website of the Office of Industrial Economics with total 130 months during January 2004 to October 2014 were used and they were divided into two series. Fristly 120 months from January 2004 to December 2013 were used to build the forecasting models and lastly 10 months from January until October 2014 were used to compare the forecasting methods accuracies via the criteria of the lowest mean absolute percentage error and root mean squared error. Research findings indicated that all forecasting methods that had been studied damped trend exponential smoothing method were the most accurate method and showed the forecasting model as where m represented the number of periods to forecast ahead with the starting value was January 2014 (m = 1).

The objective of this research is to investigate microstructure and mechanical properties of brass welded by diffusion welding process. The diffusion welding (DW) of brass welded over lap joints bonding parameters were pressure at temperature 500 650 and 800 0C contact pressure of 12 MPa and holding time for 60 minutes respectively. The microstructure mechanical properties and behaviour during bonding were investigated. The results show that in weld zone (Bond Line) diffusion of atom the brass significantly. The mechanical properties after diffusion welding process increased higher temperature