At present global warming is a major problem that needs to be addressed and mitigated. The problem arises because human housing construction is increasing. The surface of the soil which is a source of vegetation was scattered by the building. The impact of the construction resulted in higher overall temperatures. This is caused by the heat accumulated in the building material. Particularly for building materials that have been exposed to direct sunlight this has had an impact on the comfort of the occupants in the building. This research is an experiment to make a wall of plants from a tattoo. The natural plant material was planted to study the solar radiation efficiency of the planting wall of the tattooed leaves installed on the test box. Based on the analysis of the data it can be concluded that the test wall covered with vegetation leaves the temperature lower than that of the other walls. Different test walls make different internal and external temperatures. Sun radiation affects the test wall temperature varying according to the amount of sun radiation received. Observed by changing internal and external wall temperatures at different intervals. Use plants to protect the walls to prevent heat by keeping the walls under the shade of the plant. It also radiates heat through the leaves. Leaves are a thermodynamic variable that is cooled down by the evaporation of leaves. Plants on the wall will absorb the water inside to evaporate. The temperature of the tree is cool. When combined with the airflow through the wall the shade will blow the hot air under the leaves and the water vapor from the dehydration process of the plant. The heat from the tree wall to the environment is better. As a result the internal temperature decreased.

This research aims to investigate and test the feasibility of the production of natural teak sheets and study the appropriate production methods. Study physical properties and mechanical properties to compare with industry standard insulation sheet. The ratio of tattoo and hyacinth. 5% 7% 9% of the material were dried at 400 600 800 kg / m3. The results showed that the modulus rupture. Elastic modulus And thickness swelling. It varies with the amount of glue. The nature of the tattoo causes absorption in the material if the density increases the water absorption will decrease. Compared to standard insulation products. The amount of adhesive is 7% of the weight of the material when dry. The density of 800 kg / m 2 is 25 kg / cm2. 140 degree Celsius ruptured modulus and elastic modulus But the thickness of the swelling has not met the criteria. In the next production should be mixed waterproofing in the work.

This research aimed to : 1) study the constructivist teaching method through cooperative learning activities to enable students’ self-instruction 2) to design the cooperative teaching and learning model based on the constructivism for the information literacy and research skills course for the students at Rajamangala University of Technology Phra Nakhon and 3) to develop the constructivist-cooperative teaching and learning instruction to develop critical thinking and learning achievement for the information literacy and research skills course at Rajamangala University of Technology Phra Nakhon. This research used a mixed-method between quantitative research and qualitative research. The data were collected from 30 students using the questionnaire approved by the experts. The in-depth interviewed data from five students who were fast acute and adept learners were analyzed and processed. The computerized statistics were percentage mean and standard deviation. The qualitative data were analyzed for content (Content Analysis). The findings showed that the students had the opinion at a high level about the model of constructivist-cooperative teaching and learning model in the information literacy skills course. Regarding each aspect it was found that the students were extremely satisfied with the constructivist-cooperative teaching and learning model. The following satisfaction lied in the development of the teaching and learning model and the trial of the model conducted with real students to see any potential flaws for further improvement and development of appropriate and effective instruction models. In addition the opinions of the informants were accordant with those of the students. The model should focus on the content and the instruction design. Group works should be used so that students can help each other. Experts in constructivism should play a main role in the development of a constructivist-cooperative instruction model. The constructivist-cooperative instruction model should be implemented with real students. The results can be further used for improvement and development of appropriate and effective instruction models.

The purposes of this research were to developed the tea Product from Ya Nang Melientha suavis and safflower. The objective was to study the optimum drying conditions of Ya Nang tea leaf and Melientha suavis 2) to study the optimum ratio between Ya Nang tea leaf and Melientha suavis and Safflower in the tea formulation and 3) to study the acceptance of Ya Nang tea products with Melientha suavis and safflower flowers from consumers It was found that the suitable drying time of tea leafe was 4 h at 60o c with moisture content lower than 10% that was in agreement with standard. The proper ratios between Ya Nang Melientha suavis and Safflower such as 100:0:0 60:20:20 60:30:10 and 60:10:30 were evaluated the sensory properties by 30 panelists. It was found that the highest acceptability sure was found in formulation 3. In addition the DPPH radial scavenging activity and phenolic content were 66.51 μM Trolox/ml and 14.46 mg GAE/ml respectively for the accepted tea formulation. For the consumer test (120 consumer) the data relating to product interest acceptability and antioxidant properties were 59.20% 96.70% and 75% respectively. This results indicated that tea Ya Nang Melientha suavis and Safflower is accepted by consumer.

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).