The effJct of four levels of sugar to coconut milk on the qualities of Khaci Niew Kaew was found that as slgar increased the lightness of Khao Niew Kaew decreased. The color of Khao Niew Kaew wa~ light green. The overall likeness of Khao Niew Kaew were moderately at 30 :40 of sugar to ~oconut milk .The study on Khao Niew Kaew with the level at 20 and 30% ofsticky rice was found that as the sticky rice increased it was likely that the lightness increased.The color of Khko Niew Kaew was yellow~green. The hishest score of the likeness of Khao Niew. Kaew was mOdkratelY at the level of 30 %. For the study of shelf-lives of Khao Niew Kaew for 15 30 and 45 bays it was stored in refrigerator (DoC) and Thawing in the room temperature(30+2°C) for 10 minutes and heat by microwave (with 30% of power) for 45 50 and 60 seconds. The SLdY was found that Khao Niew Kaew stored for 30 days with 30% of power from microwave for 90 seconds was accepted. Khao Niew Kaew was dark green and increasingly hard. The result of the study was moderately accepted.

The objectives of this special project study were to produce and develop an augmented reality storybook for children Boon Long in the City and measure user satisfaction of augmented reality story technology books for children Boon Long in the City. Using a after augmented reality storybook for children Boon Long in the City was created and validated. The book was put to test with a sample group of 30 aged between 3 - 6 years old obtained by a convenient random sampling technique. A set of questionnaires was used to collect data. After statistical analysed data results show overall satisfaction of the book at a high level with a mean of 2.85 a standard deviation of 0.35

Product Development by Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons. The objective is to study the basic formula of macarons The amount of Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons to study the right type of Macarons filling and to study the chemical composition of macarons using white kidney bean powder instead of almond powder. A baseline formula which was selected from the sensory test results using a 9-level favorability scoring method found that Jetnipats macaron formula (2013) was accepted by sensory testers in terms of smoothness Macarons pied color smell taste texture and overall preference. Selected base formulations were developed by using white kidney bean powder to substitute almond powder in macaron recipes at the substitution levels of 20 30 and 40 percent of almond weight. It was found that the characteristics of macarons obtained when replacing almond powder with more white kidney bean powder resulted in darker macarons. The brightness (L*) decreased the redness (a*) and the yellowness (b*) increased (p≤0.05) when testing the sensory quality. It was found that the sensory testers accepted macaron using 20 percent white kidney bean powder instead of almond powder over the 30 and 40 percent substitutes in all attributes. Macaron products that used white kidney bean powder instead of almond powder at 20 percent had sensory quality scores for smoothness macaron pied color smell taste texture and overall liking were 8.70 8.50 8.26 8.60 8.63 8.50 and 8.50 respectively which were in high liking level. And sensory testers rated their preference for a white bean macaron filled with chocolate ganache over a marmalade filling and buttercream filling Because the smell of chocolate ganache masks the unique smell of white kidney beans. And the bitter taste of chocolate ganache can also help reduce the sweetness of the macarons. Chemical composition studies have shown that replacing almond powder with white kidney bean powder can also reduce the fat content of macarons.

The objectives of this study were 1) produced a virtual reality monster game 2) Evaluate the suitability of the virtual reality monster’s world game and 3) Evaluate the player satisfaction of the virtual reality monsters World game using. There were two groups of samples the first were a group of 3 qualified experts divided into VR experts character design and print media. The second sample was a group of virtual reality Monster World game players aged 18-39 years. People who like VR games fear that people who have never played VR games such as those over 40 may have motion sickness or severe dizziness. The age limit for people who had never played VR and the recognition of people with shock due to heart disease were obtained using a specific method of a questionnaire. Analyzing the data for mean and standard deviation. The results showed that the overall assessment result was at the appropriate level (𝒙̅ =3.85 S.D.=0.56) and the printed media assessment result was at the high level with a bad value (𝒙̅ = 4.38 S.D.=0.47) result. Of the players who were satisfied with the Monster World game the evaluation results were in the appropriate level (𝒙̅=4.38 S.D.=0.56).

Problem with the development of performance for racing cars. When a car is without a front wing and rear wing it will affect the racing car unstable. So we had an idea to study and design the front wing and rear wing for installation on a student formula racing car to increase efficiency the racing car turning when is compared with the racing car without front wing and rear wing. In operation. First plan the implementation of the project. Then study subject content such as Computational Fluid Dynamics Fluid Mechanics Aerodynamics TSAE competition rules and steps to using the SOLIDWORKS Program. We use SOLIDWORKS to compare the aerodynamic performance of each front and rear wing and analyze the results. Flow Simulation using the SOLIDWORKS Program We have got Flow Simulation performed on the front wing and rear wing of 1 2 and 3 elements. In terms of flow simulation we use a 50 km/h wind speed to hit the front and rear wings. The results showed that the front wing and rear wing when assembled with a car. We have studied and selected the angle of attack that has the highest life coefficient to be assembled on the Student Formula Racing Car. The Front Wing and Rear Wing are 2 elements of the Front Wing and 2 elements of the Rear Wing. They have a Drag Coefficient of 0.38 and a Lift Coefficient of 0.30.