The objectives of the research werw 1)to study the creative level of Prathomsuksa 5 students who take constructivism learning 2)to com[pare the creativity of Prathomsuksa 5 students learning of the constructivism form with those learning of the normal form 3)to study the satisfactions towards learning in accordance with the constructivism form of Prathomsuksa 5

The development of dried water chestnuts is aimed to study the appropriate concentration of calcium chloride for preparation of water chestnuts before drying process; a proper duration for drying process by using hot air oven; the comparison of drying processes between solar dried-oven and hot air oven; and the use of dried water chestnuts for Thai dessert products. The research result can be summarized that the concentration of calcium chloride solution is 0.25% that yield the best quality for water chestnuts which had 0.63 water activity (aw); 3.47 moisture content color value of (L*) 62.38 (a*) 4.82 (b*) 35.66; and 0.79 specific density. It also yields the best quality to rehydrate water chestnuts comparing to their previous condition. A proper drying duration of water chestnuts soaking in 0.25% calcium chloride by using solar dried-oven at different duration of drying. Dried water chestnuts dried at 9 hours and average dehydration temperature 50-55 Celsius had 0.31 water activity (aw); and color value of dried water chestnuts is of bright red with (L*) 80.14. Also the brightness of rehydrated water chestnuts decreased to (L*) 58.30 and firmness (Newton) to 68.70. By using hot air oven the study of a proper duration of soaking water chestnuts in 0.25% calcium chloride indicated that drying for 3.5 hours of drying time water chestnuts had highest moisture content while drying for 4.5 hours had the least moisture content. Therefore decreasing of moisture content depends on the drying duration with different methods. The study also found that dried water chestnuts using solar dried-oven had less water activity (aw) and moisture content than those using hot air oven. Moreover dried water chestnuts from solar dried-oven had brightness value (L*) less than those from hot air oven; but dried water chestnuts from solar dried-oven had more reddish yellow than those from hot air oven. Also there is similarity of specific density of water chestnuts from both drying methods. For rehydration of water chestnuts color values of these 2 methods are similar. However color which is similar to fresh water chestnuts is resulted by drying water chestnuts with hot air oven; and the brightness (L*) of water chestnuts texture increases. Also value of (a*) and (b*) of water chestnuts from hot air oven are more reddish yellow. Meanwhile firmness (Newton) from drying with hot air oven is able to maintain strength or firmness of water chestnuts. Percentages of water chestnuts absorption are similar between two drying methods. The sensory test of Thai pudding using dried water chestnuts indicated that there is no statistically significant at 95% level of average scores in the terms of color smell taste dried texture and overall acceptance. The result of microbial analysis from dried water chestnuts found that there is no microorganism. In addition the result of raw material cost calculation showed that drying 1 kilogram of fresh water chestnuts yielded 108 grams of dried water chestnuts. The total cost of production is 48.43 Baht per kilogram.

This research was pre-experiment research of ooe-shot case study type with the objective to study The Effect of Training Program on Art crafts in Banbangkhae Social Welfare Development Center for Older Person. The target populations were 15 voluntarily older persons residing in Banbangkbae Social Welfare Development Center Sooksan Building in 2010 who have been selected by th Center officials that they were in good physical health and able to participate io the activities. Tbe tool used in experiment was Training Program on Art crafts for Older Person. Data collection instruments were consists of Performance Skill Measurement Forms and Satisfaction Questionnaires and data analysis by used descriptive statistics. Result ofthe research found that: 1. Performance skill score of the older persoos were in good level. 2. Their satisfactions to participate in the training on the aspects of the academic field date and time of the training materials and equipments training topics of training were io high leveL

The study objective was to the basic recipe of Ready Made Mee-Krob (Crispy Rice Noodle) sauce were evaluated the sensory property appearance color flavor taste texture and overall acceptability by 7-Points Hedonic Scale. The first basic recipe including sugar tamarind juice lime juice fish sauce shallots bean paste and tomato sauce had the highest scores in overall acceptability. Mee-Krob sauces were packed in retort pouch and stored at room temperature for 90 days. The color-values (L* a* and b*) of the product were decreased while the viscosity and pH of the product were increased during storage. The microbiological shelf life of Mee-Krob sauce were assessed. The microbial population remained under 10 CFU/g for 90 days. Consumer acceptance testing was a passive measure to indicate the acceptance of the product by Home Use Test. The consumers gaving a high degree of product acceptance indicated that the product was well accepted.

The objective of this research is to study and find the relation between the attitudes towards hone economics profession of students of the faculty of home economics Technology Rajamangala University of Technology Phra Nakhon personal factor internal factor and external factor. the sampling group having been used is 310 undergraduate students of the faculty of home economics Technology Rajamangala University of Technology Phra Nakhon acquired by statified random sampling. tools used are questionnaires; data analysis by using descriptive statistics and inferential statistics.