This research aims to develop the gypsum refractory board mixed with corn leaf coir. The 5 ratios of gypsum plaster: corn leaf coir: tap water: sodium silicate are equal to 1: 0: 1: 0.03 1: 0.100: 1: 0.03 1: 0.150: 1: 0.03 1: 0.200: 1: 0.03 1: 0.250: 1: 0.03 และ 1: 0.300: 1: 0.03 by weighted. The gypsum refractory boards were produce by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of gypsum refractory board mixed with corn leaf coir followed the TIS 219-2009 standard (gypsum plasterboard) included: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1: 150: 1: 0.03 is the most suitable ratio of gypsum refractory board mixed with corn leaf coir. This developed gypsum refractory boards can reduce the quantity of corn leaf waste and get the good thermal insulation gypsum refractory board products.

The purpose of this study is for 1.) Study the proper quality of whey protein and sweetener in gummy jelly 2.) Study about nutrition value of reduced calorie gummy jelly fortified with whey protein 3.) Study consumer acceptance of reduced calorie gummy jelly fortified with whey protein by assessing from sensory and physical quality and chemical composition. The results showed that the proper quality of whey protein is 20 percent and the sweetener ratio (sugar:xylitol) is 0:100. The testers gave the scores for consumer acceptance on the appearance color smell taste texture(elasticity) and fondness of the products and the scores are 7.44 7.14 6.90 7.64 7.90 and 7.76 respectively. The chemical composition analysis in 100 grams gave the energy 261.60 kilocalories carbohydrate 88.57 grams protein 9.84 grams fat 0.09 grams and fiber 0.54 grams Consumer acceptance of reduced calorie gummy jelly fortified with whey protein from 120 people the results show that who knew gummy jelly and had it before is 93.4 percent who knew whey protein and had it before is 37.5 percent who thought the reduced calorie gummy jelly fortified with whey protein is interesting product is 35.9 percent who accepted the reduced calorie gummy jelly fortified with whey protein is 99.1 percent who would accept the reduced calorie gummy jelly fortified with whey protein if it gives lower energy than general gummy is 97.5% and who will buy the Reduced sugar gummy jelly fortified with whey protein is 97.5%

The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla cocoa and coffee with the Randomized Randomized - Complete Block Design (RCBD). The sensory quality then was evaluated for visual appearance color odor taste texture and overall preference by rating the 9 - Point Hedonic Scale by 80 participants who were teachers and students Program in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The variance was analyzed by the Analysis of Variance (ANOVA) and the difference of Mean was analyzed by the Duncan’s New Multiple Range Test (DMRT). The data was analyzed by computer program. Based on 3 formulas of high energy nutrient jelly it was found that cocoa had the highest preference score with the preference score for visual appearance color odor taste texture and overall preference of 7.55 7.57 7.87 7.52 7.25 and 7.45 respectively which were considered as be in the medium level. The analysis of variance and comparison of statistical differences were found that for the taste was not statistically significant difference in three formulas. For the visual appearance color odor texture and overall preference were statistically significant different at 95% confidence level. From studying the nutritional value of high energy jelly nutrition. Found that high energy nutrition jelly at 100 grams. Providing complete energy and nutrients With 96.74 kilo calories of energy. Provide nutrients 4.97 grams of protein 13.05 grams of carbohydrates and 2.74 grams of fat per 100 grams of consumption which affects health. Health can be used as a supplement or substitute in patients with malnutrition or elderly people who suffer from anorexia to get enough energy and nutrients to meet the needs of the body

This research project presents about the design and construction of a five-phase generator for producing magnetic force along the shaft axis that there are various important elements which should be considered in the processes of the design and construction such as flux per pole number of poles number of turns rotor speed and winding coefficient of coils. The experiment result is found that the five-phase axial flux permanent magnet generator along the shaft axis can produce DC voltage by the efficiency without load and with load. Furthermore this contribution can be used to produce electricity with other renewable energy such as electricity from wind energy.

This research is to study in heat transfer of hot water tank from an air conditioner which is a cylinder type and has a hot water pipe around the tank. It is used for finding a position and a pattern of distribution of the hot water pipe around the tank in the highest heat transfer condition. The study uses the cylinder of hot water tank filled 45 liters of 25 oC water. An experiment separates in 3 positions of pipe wrapping which are the bottom the center and the top of the tank. Then 80 oC of hot water run thought the hot water pipe which is wrapped around the tank for 120 minutes. The result of the experiment shows that tubing position that causes the highest heat transfer is at the bottom of tank. Pipe wrapping at the bottom of the tank has the heat transfer higher than the top of the tank at 30%. Furthermore this experiment studies in spacing of hot water pipe. There are 3 types for testing which are spacing hot water pipe as one time two times and three times of diameter of pipe. The result illustrates that spacing the hot water pipe can significantly increase the heat transfer. The heat transfer of spacing the hot water pipe in three times of diameter of pipe is higher 5.8 % than spacing in one times. In addition this research is to study in the effect of turbulent flow on the heat transfer by installing agitator in order to stir water in the tank. The result is that water stirring in the tank for increasing the heat transfer is not effective for investment because the energy using for stirring is higher than the enhanced heat transfer