The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi) Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) that are usually found in Bo-klue district Nan province. These three fresh water fish tofu were compared with tofu from Threadfin bream (Nemipterus hexodon) that was a commercial raw material of fish tofu. The fish tofus were experimented on 1) physical attributes 2) chemical compositions and 3) sensory preference. The physical attributes of color size amount of air bubble and firmness were studied. The results showed that lightness (L) of tofu from Pla Pluang Hin and Pla Jad was higher than Pla Mum and Threadfin bream. Threadfin bream tofu showed the highest redness (a*). There was not difference in the yellowness (b*) of all fish tofu. The sizes of the air bubbles in four fish tofu products were between 1.3 to 1.6 mm. which was 80% of air bubble amounts found in a square centimeter. The firmness of all fresh water fish tofu was lower than Threadfin bream tofu. The Percentage of moisture ash fat and protein contents were between 74.2 to 75.7 2.1 to 3.2 0.5 to 3.6 and 21.1 to 25.5 percent respectively. The sensory attribute acceptance of three types fresh water fish tofu were not significant to Threadfin bream tofu. The products were accepted at level of moderate to high preference.

The research about behavior and using instrument for search data through the Google Website of the elderly in Bangkok which the results of research can summarize by following: most of the representative samples were female 204 people and mainly education in undergraduate there was trade career and private business average income per month between 20001 – 30000 THB. with the knowledge and skill to use the computer in the middle level. And has a personal E-mail address which mainly uses the Internet for a period of less than 5 years and now living with the family their hobby after retirement is planting trees. They had learned to use computer from the family’s members. And in the attitude towards the search data through the Google Website has found that the representative sample’s attitude towards the search data through the Google Website at a high level. In the behavior of using has found that the most of use the Google Website for 1 – 2 years and in using of instrument for search data has found that the use of search data through the Google Website at a low level.

The objectives of this research had to study and compare the problem and obstacle of freshmen student who had studying achievements lower than 2.00 in 3 aspects: the student teaching and studying environment aspect variable classified by sex and major. The research group was the freshman students of the Faculty of Science and Fisheries Technology Rajamangala University of Technology Srivijaya Trang Campus and their studying achievement lower than 2.00. Interviewing was used the research material. The results showed as following: Problems and obstacles which had the most effected to the research group was the student espect for example basic knowledge living adjustment of student lack of motivation and enthusiasm to learn as well as teaching and studying aspect for example lecturer’s inadequate teaching methods respectively. Comparison between problem and obstacle of freshmen student who having studying achievements lower than 2.00 classified by sex and major was found that the different of sex had no statistical significant difference in all and each aspects. In addition the different of student’s major had no statistical significant difference in all aspect. Contrast to in each aspect the studying environment aspect was found statistical significant difference at the level of .05.

The purposes of this research were: 1) to develop Web-Based Instruction (WBI) on “Kingdom of Ayutthaya and Kingdom of Thonburi”กusing student team achievement division technique; 2) to evaluate if the WBI meets an 80/80 efficiency criterion; 3) to compare the students’ learning achievements by pre-test and post-test; and 4) to examine student satisfaction towards the WBI. The sampling group selected by purposive sampling was 25 primary education (grade 5) students in the second semester of academic year 2012 at Wattrithosathep school in Phra Nakhon district Bangkok. The research instruments consisted of two unit of WBI; a learning achievement test administered before and after the learning; and the evaluation form of the student performance. The statistical tests employed to verify the efficiency of the WBI were the E1/E2 efficiency index and t-test. The research result revealed that the efficiency of the developed web-based instruction (WBI) was 84.00/82.80 which was higher than standard criterion 80/80 and comparative of student’s achievement it was found that the student achieved learning progress significantly level of .05. Finally it was found that the learners opinion after using the developed web-based instruction (WBI) was very satisfactory.

This research aims to study the process of puffed Job’s Tears in order to decrease its frying process so that Job’s Tears could be aerated by cooking in a microwave oven. The optimum processing conditions for producing puffed Job’s Tears include soaking them for 22 hours at ambient temperature followed by steaming them at pressure 15 lb/in2 for 20 minutes. Finally the Job’s Tears was dried in the tray dryer at 60 oc for 3 hours 15 minutes to decrease the moisture content to 11-13 %. The Job’s Tears containing 10 grams in weight was by far the best quality when cooked in a microwave oven at 800 watts for 1 minute 30 seconds. The puffed Job’s Tears snack contained 3.27 % moisture 13.32 % protein 14.63 % fat 67.93 % carbohydrate 0.85 % ash and 1.95 % fiber.