This Research is to Study the Development of 6k White Gold Alloys for Jewelry Production. The Influence of Admixtures on Mechanical Properties was Investigated (Tensile Strength and Hardness) of 6k White Gold Alloys at Various Composite Ratios. The Results of the Experiments Show that the Chemical Composition of 6k White Gold Alloys is Slightly Different when Compared with the XRF (X-ray Fluorescence Spectrometers). Compare the pre and Post-Melting Quantities. Test results of Mechanical Properties of Test Pieces. The Tensile Strength of the 6k Gold Alloy is 25% Au+46%Ag+8%Cu+3%Zn+18%Pd The Highest Value was 1.14 kN / mm2 the Lowest Percentage was 64% and the Hardness was 259.87HV. The Result of this Test is that the Mechanical Properties of the Material are Brittle Material. When the Mold is Formed the Fracture and Forming will be Difficult. 25%Au+42%Ag+12%Cu+3%Zn+ 18%Pd 25%Au+50%Ag+4%Cu+3%Zn+18%Pd and 25%Au+54%Ag+0%Cu+3%Zn+ 18%Pd Tensile Strength in the Range of 0.66-0.70 kN / mm2 Percentage of Elongation in the Range of 84-90% and Hardness of 277.60 244.60 and 186.73HV Respectively. The Mechanics will Show that the Alloys of White Gold 6k 25%Au+54%Ag+0%Cu+3% Zn+18%Pd Have Similar Tensile Strength. The Maximum Percentage of Elongation is 90% and the Minimum Hardness is 186.73HV. It is Suitable for Forming because it has Ductile Material. This is a Good Mechanical Property in the Metal Forming Machine.

The purpose of this research was to investigate the factors affecting internet usage of the general public in Linthin Thong Pha Phum District Kanchanaburi province. Analyzes of opinions on factors affecting internet usage. When classified according to the social characteristics and norms of Internet users. Personal factors Motivation and ability of the person to exchange knowledge. Confidence factors system security privacy and the benefits of using. It was found that the opinions on satisfaction were at the high level. And when the value of the entertainment. The opinions on satisfaction were at the highest level.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour for rice flour has been accepted and 3) to study nutrition and nutritional value between the standard formula Hin Fon Thong dessert. With development of Hin Fon Thong dessert partially substituted riceberry rice flour has been accepted. This study aimed to develop a more nutritious dessert to answer modern needs and to conserve custom through old Thai dessert. Experts in various related aspects were interviewing. Method of preparation was adapt using scientific principle to produce a dessert as close to the original recipe as possible. It was further developing through the use of riceberry rice flour in place of rice flour which was the main ingredient of the dessert. Acceptability was test when varying ratio between riceberry rice flour and rice flour were used. Four levels of rice flour and riceberry rice flour were 75:25 80:20 85:15 and 90:10. Sensory test used the 9 - point hedonic method The results showed that : The top score is the 85:15 with the lowest score was at 8.03 and the highest score was at 8.33. The analysis continues to test on the general public with other components: taste product design and willingness to buy the product. By using percentage statistics. Average score was over 50:100. The survey shows that most people moderately like the dessert. It was recommended that it should slightly reduce the sweetness should be slightly reduced. By comparing the original rice flour Hin Fon Thong and the new 85:15 ratio of riceberry rice flour Hin Fon Thong the difference is the in oreased amount of highly nutritious substances like vitamin E beta carotene omega - 3 folate polyphenols tannins gamma - original. and antioxidants gained from the new riceberry rice flour recipe. Calculated from the INMUCAL Nutrients program Therefore one unit that is suitable for the riceberry rice Flour Hin Fon Thong is 5 - gram or equivalent to 1 piece.