The objectives of this special project were to investigate three basic formulas of Using black cincau water in Kanom Kee Noo and to study the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water at 0% 20% 40% and 80%. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in Foods and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Data collected were analyzed to determine mean (x̅) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using Least Significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). Data were analyzed through statistical software packages. The results of studying three basic formulas of Kanom Kee Noo indicated that tasters preferred the first formula over the second and the third formulas in terms of appearance (rise and crumbling) color taste and overall preference at a moderate level of preference with mean scores of 7.85 8.17 7.85 7.75 and 7.87 respectively. For the second formula over the first and the third formulas in terms of flavor at a moderate level of preference with mean scores of 7.45 respectively. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were the differences in appearance (rise crumbling) color flavor taste texture (softness) and overallikng preference with a statistical significance level of 0.05 The results of studying the content of black cincau water as partial substitute for water in Kanom Kee Noo with different four proportions of black cincau water showed that tasters preferred the 40% black cincau water formula over 0% 20% and 80% formulas in terms of color flavor taste texture (softness) and overallikng preference with mean scores of 7.60 7.51 7.69 7.58 and 7.63 respectively. The tasters had a moderate level of preference. The tasters preferred 20% black cincau water formula in terms of appearance (rise crumbling) over 0% 40% and 80% formulas with mean score of 7.67. The tasters had a moderate level of preference. When ANOVA and statistical comparison were considered there were statistically insignificant differences in appearance (rise crumbling) flavor taste texture (softness) and overallikng preference with a level of 0.05. There were the differences in color with a statistical significance level of 0.05.

The purpose of this project is to produce a versatile sewing table for the shirt room. To explore user satisfaction The sample group used in this experiment was 10 garment sewing business operators with the sample group being able to use the multipurpose sewing table for the shirt room for 3 days. The questionnaire evaluated the satisfaction with the use of the table. Multi-purpose sewing for the shirt room. Statistics that use frequency percentage mean standard deviation The results of the satisfaction evaluation in the size and materials that are suitable for use found that the use of suitable materials for use is satisfied at a high level with an average of 4.8 a versatile sewing table is appropriate. For use at a high level with an average of 4.5 The structure of a versatile sewing table is strong with an average value of 4.1 The useful side in the use of a versatile sewing table helps increase the space. In which the work is satisfied at a high level with an average of 4.8 the use of appropriate level adjustment satisfaction is at a high level with an average of 4.5 applications can be an accessory to create patterns The satisfaction was at a high level with an average value of 4.5 Convenient foldable use was satisfied at a high level with an average of 4.4 Usage can be an accessory for paving and cutting cloth. Not With satisfaction at a high level with an average of 4.4 The beauty of the versatile sewing table is beautiful suitable is satisfied at a high level with an average of 4.8 bars the main measurement unit inches and centimeters are the font size. And the color is clear beautiful suitable satisfied at a high level with an average of 4.7 the format and size of a versatile sewing table is beautiful suitable satisfied at a high level with value Average 4.4

This research aims to: (1) develop the training curriculum development for enhancing skills in general ability ( 2) evaluate the effectiveness index of the training curriculum development for enhancing skills in general ability and 3) study the samples’ levels of satisfaction. The samples in to study were 10 senior students in regular program. The research instruments included the training curriculum development for enhancing skills in general ability an evaluation of congruence a knowledge and skill test a questionnaire on training satisfaction. The statistics used were the effectiveness index percentages mean standard deviation and paired – sample T test. The results revealed that the training curriculum development for enhancing skills in general ability were highest level appropriation ( X = 4. 67) showing that it was possible for further use. From the pre and post tests on the knowledge and skill testing the trainees different score showed that there was improvement among the trainees at the significant level of . 05. The questionnaire result showed that the trainees were highest satisfied.

Most of ethanol production processes are limited by low ethanol production rate and recyclable problem of ethanologenic organisms. In the present study Saccharomyces cerevisiae TISTR 5339 entrapped in an aqueous mixture of alginate and pretreated-bagasse was used for ethanol production of immobilization parameter of yeast cells consisting of amount of bagasse and alginate concentration on ethanol production were investigated. The results showed that increase in alginate concentration and the amount of bagasse can increase structural strength and reduce deterioration of bead. The optimal condition of immobilization was 1.0% (w/v) bagasse and 2.5% alginate. Ethanol yield (Yp/s) ethanol production rate (Qp) and efficiency of fermentation (Ey) obtained from the bagasse-alginate immobilized yeast cell was 3.39±0.72 g/l0.14±0.03 g/l/h and 70.98±14.08% respectively. The ultrastructure obtained from SEM illustrated that S. cerevisiae TISTR 5339 was well incorporated within the bagasse-alginate matrix. Moreover the bagasse-alginate immobilized yeast cells were reusable at least 5 times with Ey higher than 50% of 1st round of fermentation. Therefore the pretreated bagasse-alginate immobilized yeast cells is an alternatively interesting techniques with effiiciency for ethanol production in the future.

The research aims to investigate the possibilities of crushed oyster shell (OS) not have to go through the process of burning as a substitution cement for concrete blocks. The cement was replaced with crushed oyster shell not process burning (OS) at 0% 10203040 and 50% by the weight of the binder. After that the concrete blocks were tested to determine the compressive strength and moisture absorbed of the concrete blocks cured for 7 142856 and 90 days The result showed that the compressive strength of the concrete blocks which replaced cement with OS (at the proportion of 10% by the weight of the binder) at 28 days had the compressive strength and water absorbed accordance with the TIS 58-2533 on non-load bearing concrete blocks.Moreover the concrete blocks which replaced cement with OS at the proportion of 20 % and 30 % had the compressive strength equivalent to 28 days compressive strength of TIS 58-2533 standard at 56 and 90 days respectively and decreased when the percentage in addition to OS in concrete blocks of 40 and 50 %. Tested results also showed that the water absorbed of concrete blocks increased when the percentage of replacement of OS in binder increased at 10 20 30 40 and 50%. The economical of concrete blocks it has manufactured unit cost is 2.60 baht. Whereas the concrete block containing crushed oyster shell at 10-30% it has manufactured unit cost at 2.12-2.44 baht respectively.