The utilization of agricultural products and unique local Phetchaburi products development was studied by using Palmyra palm as an ingredient of bread at 0 25 30 35 and 40 percent of wheat weight. Test of bread quality included color specific volume density texture and sensory evaluation. It was found that when the percentage of Palmyra palm use increased the levels of yellow (b*) color red (a*) color and density of bread also increased while the bread’s specific volume decreased (p<0.05). Furthermore the change in bread quality also affected the bread’s texture. That is the increased percentage of Palmyra palm made the bread’s hardness and chewiness higher. This corresponds with scores from sensory evaluation. The Palmyra palm could be used as an ingredient in bread making up to 35%. At this level the bread had similar quality and property to general breads but still reserving its local uniqueness. Therefore local resources could be utilized to create additional career and

The objective of this study was to evaluate the phenotypic lactation curve of crossbred dairy cows raised in Phetchaburi and Prachuap Khiri Khan Provinces. Monthly sampling of daily milk yield of 5516 records from 485 first lactating heifers collected by the Biotechnology in Livestock Production Division Department of Livestock Development during the year 1997 to 2003 were used in this study. Monthly sampling of daily milk yield were fitted using Wilmink function (yt=a+bt+cexp-0.05t) to describe the whole and individual curves and estimated lactation parameters (a b and c). All parameters were used to calculate milk yield at day 60 (MY60) 280 (MY280) peak yield (PM) and accumulated 305 days yield (MY305). The results showed that the fixed effects of herd-year-season of calving level of HF blood or genetic provinces and age of calving were significant differences of all traits (P<0.05; a b c MY60 MY280 PM และ MY305). The phenotypic correlations between the considering traits were significant differences (P<0.05). Moreover the study on the nature of lactation curve could describe the lactating abilities and it could represent the others important traits in lactation curve. Therefore these results could guide the farmers to manage their farm and feeding the cattle to be more effective.

The research purposes were design and develop the style of hand-woven fabric with Thai Song Dam style at Khaoyoi District in Phetchaburi Province. It can promote the new design by native woven fabric. There were 3 study issues in this research such as the characteristic of Thai Song Dam native woven Khaoyoi District Phetchaburi Province the attitudes of sample group towards to Thai Song Dam native woven and the requirements for pattern styles of Thai Song Dam native woven clothes. Research tool was a questionnaire what it measured the attitudes and the requirements in the pattern styles of Thai Song Dam native woven clothes. The sampling group was female about 25 -30 years old. The selected sample was female in 25-30 aged. They moderate chosen the native woven fabric for their lifestyle. In addition utilization of native woven was not only developing their personality but it also conserve the nation heritage for keeping the native woven to the next generation. The casual wears were an appropriated style for this research.The design refer to 2014 fashion trend what it used the basis structure and using the quilting style combined with Sinhs tangmo pattern (Laos skirt fabric). The results can make the modern style corresponding to the target group. The main colors were black and blue what it the main color of Sinhs tangmo pattern. Moreover the quilting technique made the opening area and the different view from the other hand-woven clothes. For the results it can apply to design and develop the other native woven fabric style in the future.

The objectives of this thesis were to study 1) Eating knowledge 2) satisfaction in the Food Shops at Queen Sirikit National Institute of Child Health (QSNICH) 3) food consumption behavior 4) T Relationship of eating knowledge and food consumption behavior 5) the correlation between satisfaction in the Food Shops at QSNICH and food consumption behavior. The study was conducted with 315 staffs QSNICH who served in the Food shops at QSNICH. The research instruments used were the personal data questionnaire. Data analysis was presented in frequency average standard deviation and Pearson’s Product Moment Correlation Coefficient. Results indicated that average scores as calculated by mean percent for eating knowledge was shown at good level. Most of the staffs had medium level satisfaction of food shops and the food consumption behavior was shown at sometime level. In terms of the relation of eatting‘s knowledge and food consumption behavior there was no significant associations. In addition the correlation between satisfaction in food shops at QSNICH and food consumption behavior had no significant association. The suggestion for this research was to promot activity to change food consumption behavior to increased eatting healthy food.