The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes roasted chili paste lohng reuua paste Tamarind chili paste. study physical properties and chemical properties of product and consumer test studies in cassava products affective. in order that transfer technology of development products to the community. The study process to destroy cyanide in cassava before to use in products of pastes. The steaming process in cassava is the low dose of cyanide 18.9 ppm. Studies using cassava to produce 4 types of pastes. The average score of tha dang pastes supplement of cassava 15 percentage in terms of appearance color taste texture and overall liking. The average score was 7.20.7.30.7.00.7.20 and 7.50. This is a preference at a moderate level. Sensory evaluation of roasted paste supplement of cassava 40 percent in terms of appearance color taste texture and overall liking. The average score was 7.86 8.05 7.79 7.86 7.71 and 7.79 This is a preference at a moderate level. Sensory evaluation of lohng reuua paste supplement of cassava 10 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.30 6.70 7.00 7.50 7.30 and 7.25. This is a preference small and medium-like. Sensory evaluation of tamarind paste supplement of cassava 20 percent in terms of appearance color aroma taste texture and overall liking. The average score was 7.40 7.15 7.15 7.20 7.20 and 7.50. there is a preference moderate inclination. When all 4 types of products were tested for physical chemical and microbiological. we found increasing the amount of cassava in products has affect the color of the products and increase of fat and fiber in the products. All 4 types of cassava products of biomass are no harmful by Thai Industrial Standards Institute. The study on consumer acceptance of the products cassava paste the 4 types. The consumers test responded to the questionnaire were female. The age of the respondents is 21-30year and occupation of the respondents are students. Most of the revenue will be at 10001-15000 baht. The consumers liking the product in rate like very much to like most and accept all 4 types of cassava products. Most consumers buy for storing themselves including buying as souvenirs. The price of products in consumers agree on the price of 35 baht.

The objective of this research is to study the suitable production process in the production of Pad Thai sauce Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the main ingredient. To study the quality of this finished three sauce products from pineapples. And to study the consumer test of pineapple sauce products. The results of the development of a suitable recipe for Pad Thai sauce production. From the evaluation of the sensory quality of Pad Thai sauce (9 points Hedonic scale). It was found that panelist accepted the appropriate amount of pineapple juice in the production of Pad Thai sauce at 30 % in all attributes in terms of appearance color smell taste texture and overall liking with an average score of 8.08 7.83 7.93 8.15 8.05 and 8.13 respectively which was at a high level of preference. Sensory evaluation of crispy rice noodle it was found that 75% of pineapples accepted for the source production in terms of appearance color smell taste texture and overall liking. With an average score of 7.89 7.79 7.88 8.03 7.98 and 7.93 respectively which are in the high level. Sensory evaluation of three mixed flavor sauce. It was found that panelist accepted 100 % pineapple sauce using pineapple juice in terms of appearance color aroma taste texture and overall liking. With an average score of 8.35 8.04 8.25 8.22 8.15 and 8.24 respectively which is in the high level. The results of the study of the quality of Pad Thai sauce crispy rice noodle sauce and mixed three flavors sauce that use pineapple juice as the main ingredient found that increasing the amount of pineapple juice affects the pH value of the products. All 3 types of sauce with the pH value are in the acid range. The microbial quality of all 3 types of sauces has passed the standard of community product standards set by the Ministry of Industry. The results of the consumer test on pineapple sauce products. The majority of consumers are female. Most of them are between 19-29 years old and in the age of 40-49 years. In education the majority of consumers had a bachelors degree. Regarding marital status most of the respondents are married. In a career most of them have a daily occupation and government service/state enterprise. Most of the income of the consumer is less than 20000 baht. Consumers like the characteristics of 3 types of instant pineapples sauce products at the most like to most level. And most consumers are accepting all 3 types of pineapples sauce. If available most consumers buy because of the ease of use/ reduction of the process. The price of 3 kinds of ready-made sauce products from pineapples accepted by consumers at the price of 50 baht/bottle.

This study Motorcycle Tourism Potential of Kanchanaburi Province aims to study the motorbike tourism potential of Kanchanaburi. And suggestions for motorbike tourism development in Kanchanaburi Province. The research employed a quantitative research. The research sample was 400 tourists who travel by motorbike in Kanchanaburi tourist attractions. The research tools was a questionnaire with open-ended questions. The data is described by frequency percentage and standard deviation. Most participants were male 30-39 years old had obtained a bachelor degree managed private businesses and earned income of naked motorcycle. The results of the research indicate that opinions about motorcycle tourism potential in Kanchanaburi Province ranked from the highest to the lowest potential is travel cost Presentation and information view and the biker challenge of the route Security facilities of motorcycle tourism policy tourist attractions people motorcycle group and motorcycle club and marketing. Suggestions on motorcycle Tourism development in Kanchanaburi. There are 8 points: price control public relations adding motorcycle rest area ensure safe travels adding motorcycle tourism services establish regulations related to Motorcycle tourism conservation of tourist attractions and Promote activities in Motorcycle group.

The purpose of this research is to study the relationship between spiritual intelligence and competencies of Thai professional accountants. Questionnaires were collected from 401 Thai professional accountants who attended the training with the Federation of Accounting Professions under the Royal Patronage of His Majesty the King. This research used partial least squares structural equation modeling (PLS-SEM) to study the relationship between spiritual intelligence and competencies of Thai professional accountants through the mediating variables including role of work-life balance work stress self-efficacy and job satisfaction. The results showed that spiritual intelligence has a positive relationship in statistical significant with competencies of Thai professional accountants which can be explained by the role of self-efficacy and job satisfaction. Except for work-life balance and work-stress they are 2 of 4 variables that do not have any positive relationship in statistical significant with spiritual intelligence. Furthermore the results showed that competencies of Thai professional accountants have positive relationship in statistical significant with job performance. This research is the first study that provides empirical evidence about the relationship between spiritual intelligence and competencies of Thai professional accountants. This study helped to confirm previous studies about the relationship between spiritual intelligence and competencies in personnel in the organization again. We will be able to used as a guideline for developing competencies with spiritual intelligence for Thai professional accountants. Furthermore we will obtain new knowledge for educational institutions in Thailand at various levels in opening relevant courses in order to prepare students to be professional accountants in the needs of organizations and ASEAN. They can confidently adjust to be professional accountants in accordance with the standards increase job performance in the era 4.0 with confidence and sustainability.

The research project on The potential of Siphonodon celastrineus Griff traditional medicinal plants of Thailand for treatment from local wisdom knowledge lead to the development of sustainable use with the objective of studying the botanical phytochemical and biological activity of the Siphonodon celastrineus to create confidence in the use of S. celastrineus in herbal medicine by using the bark leaves and fruit of the S. celastrineus to extract with 3 types of solvents. Each of hexane ethyl acetate and methanol respectively from low to high polarity. All nine extracts will be extracted. Preliminary examinations for phytochemistry Antioxidant activity by DPPH radical scavenging assay and quantitative determination of phenolic compounds by Folin-Ciocalteu method and antimicrobial activity were tested. The research found that. 1. The extract of the results of the methanol layer of the S.celastrineus shows a reduction in the amount of 11-diphenol-2-picrylhydrazyl (DPPH) had the highest EC50 equal to 31 mg/ml. The amount of phenol compounds found that the extracts from the methanol extract of S. celastrineus contain the amount of phenol. The highest concentration of 95.23 mg GAE / g dw 2. Extract from the bark of the S. celastrineus with methanol showed the best inhibition of the growth of Vibrio paraheamolyticus with the MIC value of 15.60 mg/ml. The extracts of the S. celastrineus leaf extracts with hexane showed the best inhibition of the growth of Vibrio cholerae with the MIC value equal to 31.25 mg/ml and leaf extracts with ethyl acetate showed the best inhibitory effect on the growth of Vibrio cholerae with a MIC value of 31.25 mg/ml and the extract of the fruit with ethyl acetate to inhibit the growth of Vibrio paraheamolyticus most with MIC equal to 15.60 mg/ml.