This research aims to develop the ceiling board mixed with coconut coir. The 5 ratios of gypsum plaster: coconut coir: sodium silicate: tap water are equal to 1 : 0 : 1: 0.03 1: 100: 1: 0.03 1: 150: 1: 0.03 1: 200: 1: 0.03 1: 250: 1: 0.03 และ 1: 300: 1: 0.03 by weight. The ceiling boards were produced by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of ceiling board mixed with coconut coir followed the TIS 219-2009 standard (gypsum plasterboard) including: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1 : 1 5 0 : 1: 0.03 is the most suitable ratio of ceiling board mixed with coconut coir. This developed ceiling boards can reduce the quantity of coconut coir waste and get the good thermal insulation ceiling board products

This research is aimed at studying the development of strong and high strength fiberboard from coconut fiber and corn plant. This is the second consecutive year by using natural latex. To enhance thermal insulation performance. By using the cement ratio: fine sand: coconut pulp: corn fiber: water: surfactant: surfactant is 1: 0.2: 0.0125: 0.0375: 0.3: 0.03: 0.04 by weight Then add natural rubber latex at cement ratio: 5: 1 ratio of natural rubber latex: 1: 0.05 1: 0.10 1: 0.15 1: 0.20 and 1: 0.25 by weight tested in accordance with TIS 878- 2537 on cement slabs. : High density the test results show that the ratio of 1: 0.05 is the fiber cement ratio. The most appropriate the amount of natural latex said. Can make fiber Cement sheets. Best compression and bending strength. And has passed the standard TIS 878-2537 cement fiberboard developed this can help reduce the amount of natural latex is very high. And have a good thermal insulation properties

The objectives of this research are; 1) To compare the nutrition knowledge of metabolic syndrome patients before and after was educated by 3 methods as follows: Educate by nutrition manual using Educate by suggestion and Educate by telephone; 2) To compare the nutrition knowledge differences of metabolic syndrome patients classified by 3 educated methods: nutrition manual suggestion and telephone using. Nutrition manual and Questionnaires were analyzed. Statistics which was used in analysis are Frequency Percentage Mean Standard Deviation t-test F-test and Scheffe’s Method. The results show the comparison of the results of the differences in knowledge of nutrition in metabolic syndrome patients as classified by 3 educational method found that metabolic syndrome patients’ nutritional knowledge between those who were educated by nutrition manual use only those educated by suggestion and those educated by communication device differed statistically significantly at a .05 level. Using Scheffe’s Method the multiple comparison test of nutrition knowledge of metabolic syndrome patients as classified by educational method found that the metabolic syndrome patients who were educated using the nutrition manual had a greater understanding of nutrition than the metabolic syndrome patients educated by suggestion. Moreover metabolic syndrome patients who were educated using the nutrition manual had a greater knowledge of nutrition than the metabolic syndrome patients who were educated using a communications device.

This research aims to design and construct small-scale angular rotary macadamia nut cracker machine using angular rotary striking mechanism. The proposed machine can crack 3 sizes of macadamia nuts - 17-22 mm 23-28 mm and 29-34 mm diameter with no need for separation size before feeding into the machine. Results of the experiment showed that the proposed angular rotary macadamia nut cracker machine could be used exactly as designed. Its average efficiency in separating sizes before cracking was 83% with overall productivity of 7.75 kilograms per hours. With regard to cracking process it was found that weight of the cracked macadamia nut was 29.75% of the whole macadamia fruit. The other 70.25% was weight of the shell. Furthermore it was also found that regarding quality of the cracked macadamia nuts the whole-nut quality was 39% the half-nut quality was 44% and the broken- nut quality was 17% respectively.

The study and Development for Furniture design by Coconut shell.. By giving priority to the use of natural materials in the development of products designed to replace the use of other types of wood with deforestation and the period of The study on Coconut shell. furniture design and furniture design and analysis to develop and test data from design professionals. To develop improvements in the production of prototype and test applications. To analyze and draw conclusions The piece consists of three pieces of furniture two seater sofa 160 cm wide and 80 cm long piece of 1 year and 1 sofa seat width 80 cm long and 80 cm 2. The research and development to design furniture from Coconut shell. can be found to develop products for the furniture to be used effectively. Can be developed to suit the use and beauty of natural forms.