This research is presented by the designing and constructing test package that are divided into three types; the liquid insulator solid insulator and gas insulator. These materials are provided by in country in order to construct the test package for the results of expected to have at least error. This leads to reliability and validity in this study. The design of the liquid insulator of test package was conducted by the standard IEC 156 in which the material tested used oil transformer. Additionally its solid insulation was the range of catching objects and adjusting using the sheet of bakelite. Furthermore its gas insulation used acrylic was consisted of gas inside oxygen of pressure at 2 Bar. Three types of test could be supplied AC high voltage to test package causing of breakdown via insulators. After that taking note the value of breakdown was the liquid insulator of test material at 29.86kV its solid insulator at 36.32kV and its gas insulator (oxygen) at 48.40 kV

The objective of this research was to isolate plant growth promoting rhizobacteria from Wedelia trilobata (L.) A.S. Hitchcock rhizosphere and preliminarily test their plant growth promoting properties such as nitrogen fixation siderophore production phosphate solubilization and indole-3-acetic acid production. Forty-seven bacterial isolates were obtained including 26 isolates of gram positive 18 isolates of gram negative and 3 isolates of actinobacteria. After that 8 isolates (including BWTM1_MSU BWTM2_MSU BWTM5_MSU BWTM6_MSU BWWM6_MSU BWWM8_MSU BWWM9_MSU and BWWM16_MSU) were selected for studying on root colonization and plant growth promoting properties under aseptic condition. The results showed that BWTM5_MSU had the evident on the promotion of plant growth with the most percentage of rice seed germination (63.33%) high level of root and shoot length with 6.11 cm and 3.89 cm respectively. As a result the root and shoot fresh weight was as high as 9.56 mg and 11.33 mg respectively. It also correlated with the highest production of indole-3-acetic acid up to 421.29 ug/ml. The root colonization was studied by counting rhizobacteria isolate BWTM5_MSU from rice rhizoplane and rhizosphere with presented bacterial number at 9.67x106 CFU/g root and 1.64x10 10 CFU/g soil respectively.

This project was to design and development of indigo dyeing bag for men. The objective were to study the pattern and type of bag in order to get a new one and allow consumers to choose more that it were a folk wisdom that had a long time. There was an own identity and the villagers occupation. Setting it inspired in the pattern design from the overlapping curves of mountains. The color tones used in the set of indigo dyed bag design were to use cool tones. The materials used to make the bag consist of indigo dyed fabric genuine bull leather zipper mesh fabric adhesive fabric elastic magnetic button lining and pincer string bag lock. The bag strap used nylon string fabric to strength. The opinion assessment to the backpacks chest bag waist bag and belt bag from the indigo dyed fabric in Sakon Nakhon province. The sample group responded the following questionnaire: Bringing the indigo fabric to make the suitable product was the most 59 percent. The suitable materials were the most 42 percent. The suitable product shape was the most 55 percent. The suitable colors were the most 64 percent. The durability usage was the most 52 percent

The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0 5 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results showed that increasing of durian rind the texture of the tart dough before baking hardness toughness and cohesiveness increased. After tart dough baked hardness and toughness increased. Both the tart dough before and after baking decreased lightness (L*) and yellowness (b*) increased of redness (a*) and water activity (aw) of baked tart dough has decreased. The durian rind tart contained increased of moisture protein ash and crude fiber. As of fat and carbohydrate are decreased. For sensory evaluation in acceptance color odor taste flavor texture and overall the tester accepted like very much at 15% of substitution durian rind powder with wheat flour.