The research aimed to examine the relationship between attitude towards self-employment in Home Economics careers of students in Faculty of Home Economics Technology from Rajamangala University of Technology Phra Nakhon and personal factors family factors and supportive factors. The sample of this study were 310 undergraduate students in Faculty of Home Economics Technology from Rajamangala University of Technology Phra Nakhon. This research is divided sampling level. A questionnaire and test were used for data collection. The data were analyzed using descriptive statistics and inferential statistics. The study showed that 1. The attitude towards self-employment in Home Economics careers of students in Faculty of Home Economics Technology from Rajamangala University of Technology Phra Nakhon was at a moderate level. 2. The study program classroom atmosphere the interpersonal relationship between students and teachers the interpersonal relationship between students and peer group and parents’ expectation were correlated with attitude towards self-employment in Home Economics careers of students in Faculty of Home Economics Technology from Rajamangala University of Technology Phra Nakhon significantly. Gender education class major in Home Economics grade point average parents’ education parents’ occupation family monthly income and knowledge on self-employment were not related to attitude towards self-employment in Home Economics careers of students in Faculty of Home Economics Technology from Rajamangala University of Technology Phra Nakhon.

Probiotic is a micro organism that is useful for human bodies and can help creating balances for human intestinal system. The objective of this research is to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate Probiotic microbes in the production of yoghurt ice cream to ensure maximum survived Probiotic microbes. In this research two fat substitutes Purity SM 100 and CRYSTAL texTM 648 were used to substitute skim milk in the standard formulas in order to study numbers of survived Probiotic microbes and to test the sensory acceptance. For the sensory acceptance it was found that the Probiotic yoghurt ice cream containing 20% Purity SM100 is acceptable at the maximum significance (p ≤ 0.05) because its flavor and taste was better than other samples as well as the best overrun with statistical significant differences (p ≤ 0.05). However by addition of both fat substitutes at different concentrations pH values of Probiotic yoghurt ice cream products did not have statistical significant differences (p ≥ 0.05). When Lactobacilluss acidophilus Bifidobacterium and Streptococcus thermophilus microbial starters were added into the Probiotic yoghurt ice cream using both fat substitutes in place of skim milk at ratios of 10% 15% and 20% respectively under a storage condition of -20oC for 4 weeks it was found that types and amounts of fat substitutes affected the surviving rate of Probiotic microbes in the product with a statistical significance (p ≤ 0.05). The addition of fat substitutes Purity SM100 and CRYSTAL texTM 648 at all concentration levels made Probiotic microbes survive in the product which illustrated that both fat substitutes used in above experiments could encapsulate Probiotic microbe cells. The survived Probiotic microbes were in the range of 108 – 109 CFU/ml in comparison to the Probiotic yoghurt ice cream with the standard formula without the addition of fat substitutes that has survived Probiotic microbes of only 106 CFU/ml.

The purposes of this research was to study and to compare the students’ satisfaction of the school lunch project in Demonstration School of Suan Sunandha Rajabhat University classified by gender age grade levels and amount of participation in the school lunch project. A sample of this research was 297 students selected by stratified sampling Research instrument was the questionnaire. The data were statistically analyzed in terms of frequency percentage mean standard deviation and t-test for dependent samples. The results of the research indicated that : 1. The satisfaction of most girls from grade levels 1-3 and amount of participation in the project were at high level in all aspects of food services place equipment cost and personel. 2. The satisfaction of students with different genders ages grade levels and amount of participation toward the school lunch project was significantly different at 0.05 level.

The purposes of this research were 1) the comparison of tie-dye methods; Binding technique folding technique and stitching technique and 2) three kinds of fabric dyed; cotton linen and rayon comparison and 2 pattern design groups; geometrics and naturalistic patterns. There are 8 motifs were used; quadrangle trianglecircle heart form flower leaf butterfly and worm. The research tools were used; The assessment for 15 connoisseurs (connoisseurship model). Data were analyzed by the statistical package for the social science program and using mean percentage standard deviation one-way ANOVA and chi-square.The result of the study were that binding technique had mean 4.20the second was stitching technique had mean 4.10 and the last was folding technique had 3.69. The result of the tie-dye technique suitability comparative ranking for massproduct that the best technique is binding. The second was stitching technique and the last was folding technique. In this study there were comparative in 5 parts as follows 1.tie-dye method 2. pattern design 3. colour of fabric dyed 4. overall image of fabric dyed 5. capability of techniques.Binding technique folding technique and stitching technique on Cotton were much points in tie-dye method and capability of techniques. Binding technique and stitching technique on Cotton were much points in pattern design and overall image of fabric dyed. Binding technique and stitching technique on Linen were much points in 5 parts. Folding technique on Linen were much points especially in tiedye method and capability of techniques. Binding technique and stitching technique on Rayon were much suitable in 5 parts. Folding technique on Rayon were much especial points in 5 parts except overall image of fabric dyed. Comparison of three kinds of fabric and two pattern groups were that cotton linen and rayon fabrics in geometrics and naturalistic patterns had average the best in binding technique. To compare tie-dye techniques and fabrics and pattern groups had different for some parts statistically significant at level of .05

The research of development Fancy yarn from Banana fiber and cotton fiber blend to seek Ratio of Banana fiber and cotton fiber to sliver by ROLLER CARD was found that Blending Banana fiber and cotton fiber at 20 : 30 30 : 40 40 : 60 and 50 : 50 to able to spin as sliver. Due to the quantity of Banana fiber there are quantity of yarn less than or equal with cotton fiber it made both fibers can cling together. In the parts of the suitable sliver laying direction to contain to the GAREBO YARN TUBE was found that the suitable laying direction to contain to the GAREBO YARN TUBE to find that the suitable Sliver laying direction is the longwise laying direction of GAREBO YARN TUBE because Sliver laid down orderly and was not overlay so it can easy draw thread and continues spin yarn. About Ratio and weight of sliver in GAREBO YARN TUBE that was affect to Fancy yarn spinning as SLUB YARN was found that the qualification of thread for seeking yarn twist yarn strength and Elongation (Percentage) of Banana Fiber: cotton Fiber 20:80 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 10.8 (Newton) of sliver 40 grams mean 6.27 and Elongation (Percentage) of sliver 30 grams mean 4.45. Banana Fiber : cotton Fiber 30:70 was found that the weight of Sliver 30 grams have yarn twist (turn/inches) mean 10.9 (Newton) of sliver 30 grams mean 7.68 and Elongation (Percentage) of sliver 30 grams mean 4.93. Banana Fiber : cotton Fiber 40:60 was found that the weight of Sliver 40 grams have yarn twist (turn/inches) mean 10.5 (Newton) of sliver 20 grams mean 6.20 and Elongation (Percentage) of sliver 40 grams mean 4.76. Banana Fiber : cotton Fiber 50:50 was found that the weight of Sliver 20 and 40 grams have yarn twist (turn/inches) mean 10.9 (Newton) of sliver 30 grams mean 6.07 and Elongation (Percentage) of sliver 20 grams mean 5.09. Banana Fiber : cotton Fiber 60:40 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 11.2 (Newton) of sliver 40 grams mean 5.34 and Elongation (Percentage) of sliver 40 grams mean 4.57.