Nowadays one of the automotive engineering is conductivity of brake pads playing a role in friction coefficient which means safety of customer. Thus thermal properties have been improved using composited materials. This project aims to study the heat capacity behavior of 3 different brake pads which are supported by the company Compact International (1994) Ltd. For experimental works temperature based on brake condition was simulated from 05 to 003°C at 5 MPa of pressure. By standard JIS D4413 testing condition of pressure was referred. The heat capacity values of brake pads are calculated under the temperature conditions. As a result of testing brake pad made of copper or high metal powders result in relatively low heat capacity. On the other hand brake pads containing fiber and a large amount of fillers result in an increased heat capacity and stability in various temperature conditions. The heat capacity varied according to the operating temperature. In addition the lubricant contained in the brake pads affects the higher heat capacity and stability at various temperatures.

Nowadays one of the automotive engineering is conductivity of brake pads playing a role in friction coefficient which means safety of customer. Thus thermal properties have been improved using composited materials. This project aims to study the conductivity behavior of 3 different brake pads which are supported by the company Compact International (1994) Ltd. For experimental works temperature based on brake condition was simulated from 200 to 400°C and cooled down from 400 to 200°C at 1 5 and 8 MPa of pressure respectively. By standard JIS D4413 testing condition of pressure was referred. The non-linear of conductivity value are calculated from the temperature under steady state condition. As a result of testing there are several of parameters effecting on the non-linear conductivity value. The brake pad that is a mix of high-fiber affects the fluctuation of thermal conductivity. At the same time lubricant in the brake pad cause the stability of conductivity value in different temperature range at the same pressure. On the other hand the brake pad mixed hi-copper inspires the narrow range of conductivity value in different pressures at the same temperature. Moreover the conductivity value as a mention is inversely proportion with the coefficient of kinetic friction.

The purposes of this study were to investigate the heat transfer and the vibration characteristics caused by front and back vented brake disc which had physically different shapes affecting braking distance. In accordance with the theory of heat transfer the heat transfer rates of two types of brake disc were different and played an important role in the deformation during usage. The single dynamometer was conducted to the experimental work as an engineering tool with boundary conditions according to JASO C406 standard. One degree of freedom (DOF) acceleration signals on the brake caliper were analyzed. The results obviously discovered that the back vented brake disc was able to reduce the vibration up to 43.5% comparing to the front vented brake disc in case of the braking temperature 200C initial breaking speed 50 km/h and the hydraulic pressure of 4 MPa. Besides the hydraulic pressure at 4 MPa generated the maximum vibration. Furthermore the initial braking speed and the braking temperature were also the important factors. Regarding braking distance results the results of the experimental work obviously discovered that the back vented brake disc created braking distance shorter than front vented brake disc. Besides there were important factors as braking temperature hydraulic pressure and initial speed of braking. Especially the high braking temperature caused an increase of deceleration and a decrease of braking distance. Moreover the high hydraulic pressure produced a deduction of braking distance and an increase of deceleration. Finally the initial speed of braking directly varied to the braking distance

The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of the cookie product from oat power and the acceptance of the customer about the Whole Grain cookie product by having 40 testers which are students in faculty of technology home economics Rajamangala University of Technology Phra Nakhon. There are 5- ponit hedonic scale questionnaire. The comparison of the average uses Duncan’s New Multiple Range Test (DMRT) The tasting result found that the amount of oat power that has been used instead of wheat flour 100 percent has the most acceptances. When study about the nutrition of the Whole Grain cookie products from oat powder found that it found that they provide 68.64 Kcal carbohydrate 5.20 grams protein 1.48 grams and fats 5.33 grams. Then study more about the acceptance of Whole Grain products from oat powder. It found that the customers were satisfied with Whole Grain product from oat powder at good level and the customers accept the products from oat powder about 97.5 percent.

Presently greater consumers pay their attention to Western desserts increasing the popularity of bakery. This is true for Tuile which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour egg white icing sugar vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance color flavor taste texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color flavor taste and overall preference with mean scores of 8.00 8.03 8.05 and 8.13. When ANOVA and statistical comparison were considered there were the differences in appearance color flavor taste texture and overall preference (crispness) with a confidence level of 95%.