กล่องจากผ้าไทยเป็นผลิตภัณฑ์ที่สามารถส่งเสริมรายได้ให้แก่ครอบครัวและ ชุมชนได้เป็นอย่างดี โดยนำไปทำจำหน่ายได้ทุกเทศกาล หรือเป็นการลดรายจ่ายในครัวเรือน เมื่อจัดทำเพื่อใช้ประโยชน์เป็นของขวัญของที่ระลึกในโอกาสต่าง ๆ ได้ กล่องจากผ้าไทยที่ทำด้วยความประณีต รู้จักเลือกใช้วัสดุอย่างเหมาะสมและคิดค้นรูปแบบใหม่ ๆ อยู่เสมอ จะพัฒนาไปสู่การเป็นสินค้า OTOP ช่วยส่งเสริมเศรษฐกิจ ของชาติได้ต่อไป

This research studied behavior of price clustering in Electronic Trading Transaction and Block Trading Transaction in Thailand Futures Exchange market from SET50 Index Futures using daily closing price data of SET50 index Futures from April 28 2006 to June 302012 Descriptive statistics and quantitative analysis included Chi-square to test Uniform Distribution; Hirshmann Herfindal Index(HHI) to measure price density standardized Range and Excess Clustering to measure price clustering; and Multiple Regression to test behavior of price Clustering. Results showed that the behavior of price clustering in SET50 Index Futures was characterized in the same way. That is the most frequent last two digits were 00 (32.31%) and 50 (13.82%) while other last two digits had the frequency of not greater than 8%. There was more price clustering along with the trading volume. It also found that the opening price the bid-ask spread. And the volatility had positive impacts on price clustering while the closing price had negative impact. For the total retum no impact was found on price clustering at the signicant level of 0.05

The purposes of the study regarding the development of Thai dessert products from used coconut residue are to study about appropriate amount of used coconut residue from oil extraction to study quality of Thai dessert products by using used coconut residue from oil extraction and to study acceptance of consumers towards Thai dessert products by using used coconut residue from oil extraction.

Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in metropolis. The aim was 1.) to study the formular and condition to produce TLHSP by extruder machine 2.) to study the type and quantity of Thai Local Herbs which was added 3.) to study the shelf-life and type of package to keep TLHSP. The study used CRD to design the method and has a stable variable is 1% CaCo3and varies 2 variables are the ratio between a speed of single screw at 3 levels such as 250 300 and 350 rpm and moisture content of raw material at 3 levels such as 15 17.5 and 20. And this research study about the level of grinded sugar (GS) at 3 levels such as 0 3 and 6 g. which at 3 g. the TLHSP had well scores of 7 to 8 (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test) the characteristic for color was 7.37+ 0.01 texture in crisp was 7.33+ 0.01 and overall acceptance was 7.70+ 0.01. Especially odor was 7.63+ 0.01 and taste was 7.38+ 0.03 there were significant differences (p<0.05) with 0 and 6% grinded sugar. TLHSP was well accepted by consumers with 88.00% (By the Central Location Test for questionnaire paper survey). Almost 70% were female 88% had 18-27 years-old 81% were student and 56% hadincome cash < 5001 baht/ months. This study used the extrusion technology to produceTLHSP which the fixed specification fallow as; a speed of single screw was 300 rpm Barrel temperature was 134-165 ˚C 380 Volt 85 amp a diameter in front of machine was 2 mm. a speed of blade 95 rpm and had 2 pieces. And the capacity was 14.4 kg/hr. Therefore aw0.34±0.02 Lightness 60.41 ± 0.16 %extended ratio1.69±0.01 %bulk density 0.15± 0.001. Chemical Properties for %moisture6.60±0.16 %protein 7.88±0.16

The purpose of this research were 1) Development and production of the cotton fabric suitable for use in the kitchen apparel chef Thailand 2) test the suitability of the fabric from the fabric used to make kitchen apparel chef in Thailand. Tools used in the study are the fabrics used to make clothing chef woven pattern 2/1 for 3 structures 1) Cotton100 2) Polyester Microfiber and 3) TR. Being three fabrics to test of the fabric aspects of the durability of color to light color fastness to washing colorfastness to perspiration strength of the yarn yarn number weight yarn yarn twist yarn thickness weaving and resistance to abrasion properties of the fabric the effect of moisture. The quantitative data were analyzed by descriptive statistics from assessment and feedback of chef’s uniforms by the establishment of a laboratory in the kitchen by cooking in Thailand 15 Thailand kitchen. The chefs were wearing 3 sets each 5 days per a types of them for 15 days. Each of chef’s uniform made from the different types of fabrics. Data analysis and interpretation with the average 5 level content analysis and evaluation. Data analysis in descriptive and narrative. The results founded that Chef of food establishments restaurants Hotel and restaurant with 15 people most of the food is the leader in working kitchen (Executive chef) the timetable of working in the evening in the Thai-kitchen from 12:00 to 21:00 o’clock for 5 days a week. It’s about environments of Thai-Kitchen The temperature of the kitchen operations in restaurants and room temperature and after the experimental wear three types of 15 day Chef has been satisfied in sample number 2. It is Micro Fiber fabrics because there is good ventilation not get heat easy to clean fabric good reflect of oil or anti-oil water absorption and drying rate of the normal range. Micro Fiber fabric when Chef wear it not heavy able to wear at all times. The results of the test and analysis Micro Fiber Cloth material that is resistant to very light. The fabric is not easily broken. Strength and abrasion resistance as possible. It is oil on fabric and yarn on the oil splash in the Kitchen. Including the ability to absorb water and the distribution of water as much as possible.