The research of strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 was aimed at studying 1) strategic accounting information systems of technology and targeted industry groups to Thailand 4.0 and 2) factors related to strategic accounting information systems of technology and targeted industry groups to Thailand 4.0. The questionnaires were constructed as a research tool for collecting data from 400 entrepreneurs in technology and targeted industry groups. The data was statistically analyzed by frequency distribution percentage mean standard deviation and multiple classification analysis: MCA. The research findings indicated that most entrepreneurs in the technology and targeted industry groups were in food agriculture and biotechnology. Their capital to run business at the present time was between baht 1000001-1500000. The average number of employees was 4.75. They had income of baht 5000001-7500000 per year. Most of them employed companies or organizations to develop their own accounting information systems and their practicable period was 7.61 years. The capacity accounting information systems was totally at high level ( =3.64). Also the usability of accounting information systems was totally at high level ( =3.67) whose data collection was at =4.00 data processing at =3.66 data controlling at =3.53 and information generation at =3.51 respectively. The hypothesis testing results at statistical significance of 0.05 showed that the capacity of accounting information systems was the vital factor relating to data collection data processing data controlling and information generation and the annual income of entrepreneurs in strategic accounting information systems to Thailand 4.0 was related to data collection data processing and strategic accounting information systems to Thailand 4.0.

This research aims to study perception and understanding about being a digital university and to study and analyze the factors that affect digital university. There are benefits to be given as a guideline in determining the direction of university operations in line with future change conditions. And it is a way to develop a university into a digital university. Population used in this study was 1250 people from staffs at Rajamangala University of Technology Phra Nakhon. The sample consisted of 339 questionnaires. Collected data were analyzed using the frequency distribution percentage mean and standard deviation. Initially the researcher has studied factors that affect the development of the university into a digital university based on data and theories. After that the researcher conducted a survey with the sample group. The results showed that : 1.People who have ever perceived information about being a digital university about 74.04%. Overall the response correctly was 78.73% on average and more than 3 items were correct in 5 items totaling 228 persons representing 90.84%. 2) Opinions on the factors affecting the development of the university into a digital university as a whole was classified in a high level the average was 4.18. When considering each aspect showed that the significant factors in a highest level were the management of the organization the average was 4.26 and the structure of digital technology within the university the average of 4.25 respectively. Significant factors in a high level were personnel average 4.15 and teaching quality were 4.07 respectively. When considering each item showed that the significant factors in a highest level were 1) the efficiency of the Internet and wireless internet 2) the support budget 3) the digital skills of the personnel in the operation. And the ability of teachers to use digital technology in their teaching and 4) Classroom / Laboratory Supported for Digital Technology. Therefore universities should: 1) Give importance to knowledge building and attitudes. Accurate to prepare personnel for a digital university. The cover every unit in the University to encourage adaptation to ready for change to be a digital University. 2) And set policies that are digitally linked to all university visions and strategies; The Including to clear operational framework linked to the mission. 3) Manage the digital structure of the digital system in a systematic and current develop high-speed internet and high-speed wireless internet to provide stability and signal coverage for all areas of campus. 4) There are many of IT personnel who are knowledgeable enough to meet the needs of university departments. IT staff must be able to provide advice modify or facilitate the use of IT to personnel and students. 5) There should be a technology-based curriculum. To provide students with the skills to use a variety of technologies. Can be used in the occupation and the labor market. In addition should also develop a classroom that supports digital technology to keep pace with the changing world society.

This research aims to develop the coconut coir and fiber indoor acoustic and thermal insulation boards mixed with natural latex. The 5 ratios of coconut coir: coconut fiber: natural rubber were equal to 0.1: 0.9: 0.1 0.1: 0.9: 0.15 0.1: 0.9: 0.2 0.1: 0.9: 0.25 and 0.1: 0.9: 0.3 by weight. The indoor acoustic and thermal insulation boards were produced by knitting the coconut coir and fiber spraying the natural latex and heat compressing. The properties testing of indoor acoustic and thermal insulation boards included the density test water absorption test tensile strength test thermal conductivity test sound protection efficiency test and real usage test. From the results 0.1: 0.9: 0.15 ratio is the most suitable ratio of coconut coir and fiber indoor acoustic and thermal insulation board mixed with natural latex. The natural latex which putted in these indoor acoustic and thermal insulation boards can reduce the water absorption and increase tensile strength and sound protection efficiency.

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.

The results of the experiments were found that the temperature of the castings was higher than that of the silver alloys. The workpiece temperature is 500C the workpiece is good 26%. The workpiece is 74%. The temperature is 550C. The workpiece is 26%. The workpiece is 74%. The temperature is 600C. The workpiece is 40%. The workpiece is 60%. The workpiece is a fin. There are many factors that cause fins on the workpiece. Use of low-strength mortar In addition the use of excessive compression or heat transfer resulting in the expansion and shrinkage is not equal. This causes the cracking of the metal water to expand at a temperature of 650 ° C. The fine specimen 56% of the workpiece loses 44%. This temperature results in the smallest workpiece caused by the uneven surface. Cause of the cooling rate in each part of the casting is not equal. And at 700 degrees Celsius it is best to cast silver ornaments with pink color because the results show that the work is minimal. There are 70% good work piece 30%