As Financial Knowledge based on Financial Risk Taking: The effects of financial literacy on risk tolerance has been concerned the objectives of this study are to compare levels of perceived risk and levels of financial literacy between two groups which are one who are likely to be good at financial literacy and one who do not and to analyze these linear relationships. This study is a survey research which the research methodology is mixed method. The qualitative data were collected from in-dept interview questionnaire while the quantitative data were also collected from online survey questionnaire. The population is students who enrolled in Bachelor of Business Administration in two main groups which are one who do and do not have financial literacy. The sample is students who enrolled in Department of Finance which represent one who have financial literacy and students who enrolled in Department of Information Technology which represent one who do not have financial literacy. The selection method of the sample is a purposive sampling method which surveyed fundamental financial knowledge financial behavior and perceived risk. The survey method used online survey and constructed in-depth interview. The sample were divided into three groups according to their perceived risks which are risk lovers risk neutral and risk averse. The hypothesis of this study is that there are differences between financial knowledge between sample who assessed their perceived risk themselves and who did them using a survey assessment. The results can be concluded that the population mean between two independent samples is statistically significant at level of 0.10 significance and the population mean between two groups of different methods of perceived risks is statistically significant of differences between those two means at 0.01 significance. Moreover the linear relationship which is correlation of financial literacy and perceived risk self-assessment is 0.175 (0.013) while one which is of financial literacy and perceived risk assessed by a survey is 0.160 (0.023). Thus these hypotheses are statistically significant. The suggestions are 1)financial curriculum should take a course of risk and risk management 2)investors who do not have good in financial knowledge should concern more about their investment including risk 3) investment consultant should assess the risk and perceived risk of consultee and let them know about the risks before making a investment decision 4)government should promote financial knowledge of financial planning cash management and investment allocation and risk diversification.

Effect of sweet basil (Ocimum basilicum L) leaves powder (SBP) (0.25-1.0%) on qualities and lipid oxidation of pork emulsion sausages (Moo Yor) during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with SBP (p<0.05) at day 0 of storage. Samples treated with SBP (0.25-1.0%) had lowr L* value but higher b* value compared to the control samples (p<0.05). With the addition of SBP peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively compared to the control sample (p<0.05) especially when the SBP at high contents were used. Samples treated with SBP had higher hardness compared with control sample during storage (p<0.05). SBP had no detrimental effect on the sensory attributes of sausages. Therefore SBP can be utilized in sausages to enhance shelf life quality.

The objective of this work is to investigate the effects of water injection on performance of 5-stroke SI engine converted from the conventional 4-stroke SI engine.The cylinder head of the 2ndand3rd cylinder was modified and connected to each other to be the ultra-expansion stroke or second expansion stroke (5thstroke). The engine was performed on a dynamometer at different engine speeds and loads of 1500 to 3000 rpm and 25% to 75% of full load respectively. The water was injected during the second expansion stroke (5th stroke). Fuel and air consumptions engine torque rotational speed air/fuel ratio and temperatures of intake air engine oil cooling water and exhaust gas were recorded to use for calculating brake specific water and exhaust gas were recorded to use for calculating brake specific fuel consumption (BSFC) and engine efficiency. The results showed that at low engine speed of 1500 rpm for all loads the water injection improves BSFC and the engine efficiency by 26% and 3.3% respectively. However a large amount of injected water shows insignificant improvement on BSFC and the engine efficiency due to short residence time especially at high engine speed. The deterioration of engine oil can be observed after test. These findings are relevant to engine design or modification especially at low engine speed.

In this study natural rubber latex/chitosan (NRL/CT) composites were prepared by latex mixing. The effects of chitosan on latex properties and physical Properties of NRL/CT composite films were focused. It was found that there was no significant change in the latex properties with increasing CT content. Increasing CT contents of 0.5 to 8.0 phr caused the rising of 300 % modulus of the NRL/CT composite whereas the opposite trend was found for tensile strength and elongation at break. The antimicrobial efficacy of the chitosan-incorporated rubber was slightly enhanced from that of the non-chitosan rubber. By comprehensive consideration CT content suitable for antibacterial gloves according to Thai industrial standards (TIS 1056-1: 2013) was 1 phr. For other latex products that require high modulus and antibacterial activity such as tubing pillow foam rubber nipple and catheter CT could be used at higher contents from 2 to 4 phr.

This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 1020 and 30% (w/w). Texture profile chemical composition and sensory evaluation of brownie cakes were analyzed. The results showed that durian rind powder contained 50% of dietary fiber. Brownie cake with durian rind powder showed significant decreasing of lightness (L*) and hardness while green-red component (a*) blue-yellow component (b*) toughness and cohesiveness values were significantly higher than the control sample (p<0.05). Proximate analysis of the products showed that brownie cake with durian rind powder had dietary fiber higher than control brownie cake sample significantly. At 30% replacing of durian rind powder brownie cake showed 18.2% increasing of dietary fiber as compared with the control sample. The acceptance score including appearance color odor flavor texture and overall scores of all samples in this study were not significant different. Results indicate that 30% of durian rind powder replacing wheat flour is appropriate for making brownie cake. Brownie cake with durian rind powder could be an alternative for food choice of healthy bakery product which are lower calorie (123.73 kcal per serving) and high amount of dietary fiber (6.37 g per serving). Moreover durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further study.