The potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects cancer chemoprevention and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels i.e. 5 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein fiber ash energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).

The purposes of this research are : 1) effectiveness of teaching of multimedia teaching materials Basic Subjects Inventions About Artificial Flowers for students of Home Economics Saowabha Vocational2) a study of student is satisfaction with teaching of multimedia teaching materials Basic Subjects Inventions About Artificial Flowers for students of Home Economics Saowabha Vocational and 3) the assessing is possibility and the usefulness of the medium of teaching of multimedia teaching materials Basic Subjects Inventions About Artificial Flowers for students of Home Economics Saowabha Vocational. The population of the study is that students of Home Economics Saowabha Vocational 1st year about 19. The instruments used in this research include multimedialearning assessment tests and questionnaires. The statistics used in this study include E1 / E2 average and the standard deviation. The research found that as follows: 1) students were evaluating during the study a performance fee equal to 80.68 and the assessment report. The performance was 85.74 indicating that the medium of instruction multimedia performance was in accordance with the specified criteria. 2) Student satisfaction with teaching the basics of multimedia creationThe flowers were ; 2.1) the invention of paper roses student was satisfacting the high level.The first two items in order from most to least found that the side with the highest mean score. The media was inferior to the benefits they were receiving from the media and the minimum content. 2.2) Artificial flowers from tissue paperstudent has been satisfacting the high level the first two items in order from most to least found that the side with the highest mean score. The benefits were receiving by the media followed by the media minimum and content and 3) the assessing possibility and the benefits of will have been learning the basics of multimedia creation. The Artificial Flowers Overall were experts opine that appropriate possibility and helpful the high level.

Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking appearance color aroma taste and texture at a high level. The 4 butter recipe has higher brightness redness and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels percent of 5 percent of 10 percent of 15 and percent of 20 of the total weight. It was found that panelists accepted the formula 2 percent of 10 in overall liking appearance color aroma taste texture to a high level. Supplementation withn increasing amount of Perilla seed brightness red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product which are percent of 40 percent ofm 50 and percent of 60 of the weight of butter. It was found that testers accepted

The purposes of the study on internal factors affecting employee team working at a real estate company listed on the stock exchange were to 1) organization internal factors of employees working at a real estate company listed on the Stock Exchange of Thailand 2) employees’ team working at a real estate company listed on the Stock Exchange of Thailand and 3) factors affecting employees’ team working at a real estate company listed on the Stock Exchange of Thailand. The research data were collected from a questionnaire and statistically analyzed by percentage mean (σ) standard deviation Spearman rank correlation coefficient test and stepwise regression analysis of independent variables on dependent variables. According to the research (1) the general data analysis revealed that most population of the real estate company listed on the stock exchange was female 62 persons accounting for 55.4% 66 persons aged 31-40 years of age accounting for 58.9 % 89 persons accounting for 79.5% holding bachelor degrees and 55 people accounting for 49.1 % having less than 3 years’ work experience. (2) As for the results on the analysis of the organization internal factors it was found that internal factors within the organization were at high levels. When considering individually it could be categorized in descending order as follows Values (μ = 4.27) Skills (μ = 4.25) Personnel (μ = 4.20) Structure (μ = 4.20) Management ( μ = 4.18) System ( μ = 4.17) and Strategy ( μ = 4.04) respectively. (3) Concerning the team working factors the overall result was at a high level. When viewing individually in descending order it was revealed as follows: Cooperation ( μ = 4.20) Communication (μ = 4.11) Correspondence (μ = 4.10) Creativities (μ = 4.06) Continuous improvement (μ = 4.01) respectively. The organization internal factors in terms of values personnel skills and management affected on team working of employees at a real estate company listed on the stock exchange with statistical significance at the level of .05

The objectives of this study is to increase efficiency of steam boiler 2.5 ton per hour which used liquid petroleum gas LPG as fuel. bringing heat recovery inside boiler chimney stack to preheat feed water with technology heat Exchanger Economize. Taking the economizer with its pipe length of 1000 mm and 62 mm diameter for 64 pipe is a cross flow with staggered tube to increase water temperature before entering the boiler pass to deaerator The study is carried out to compare the differences and savings of the feed water temperature steam boiler efficiency and fuel consumption between having the economizer installed and uninstalled. reference to study The result after installed the heat exchanger economizer the feed water is passed into steam boiler deaerator higher temperature from 38.30°C to 67.20°C which leads to increase efficiency of steam boiler from 81.59 % to 85.65 % meaning that the fuel consumption of steam boiler will be reduced 4.97 %