The purpose of the application of watermelon rinds for bakery products is to study an appropriate amount of used watermelon rinds in four of bakery products such as cookie bar fruit cake Eclair with vanilla cream and coconut tarte. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed. The use of watermelon rinds in syrup added in cookie bar at 10% 15% and 20% of all total ingredients weight was found that the testing persons favored the cookie bar added watermelon rinds in syrup at 15% of all total ingredients weight. There are of favorite score in appearance color smell taste food texture and overall at 7.70 7.90 7.85 7.90 7.80 and 7.80 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of cookie bar added watermelon rinds in syrup at 100g. were consisting of energy 436 Kcal carbohydrate 57.10g. protein 6.10g. fat 20.40g. moisture 15.20g. and ash 1.24g. physical quality of water activity (AW) as 0.80. The use of watermelon rinds in syrup substitute cherry in fruit cake at 50% 75% and 100% the testing persons favored the watermelon rinds in syrup substitute cherry in fruit cake at 100%. There are of favorite score in appearance color smell taste food texture and overall at 7.40 7.90 7.95 8.00 7.90 and 7.75 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds in syrup substitute cherry in fruit cake at 100g. were consisting of energy 330 Kcal carbohydrate 63g. protein 6.08g. fat 5.93g. moisture 23.70g. and ash 1.31g. physical quality of water activity (AW) as 0.78. The use of watermelon rinds added in Eclair with vanilla cream at 20% 40% and 60% of vanilla cream weight was found that the testing persons favored the Eclair with vanilla cream added watermelon rinds at 20% of vanilla cream weight. There are of favorite score in color smell taste food texture and overall at 8.50 8.40 8.40 8.00 and 8.10 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of Eclair with vanilla cream added watermelon rinds at 100g. were consisting of energy 190 Kcal carbohydrate 28.80g. protein 4.24g. fat 6.40g. moisture 59.70g. and ash 0.82g. physical quality of water activity (AW) as 0.97. The use of watermelon rinds substitute coconut in coconut tarte at 50% 75% and 100% the testing persons favored the watermelon rinds substitute coconut in coconut tarte at 75%. There are of favorite score in appearance color smell taste food texture and overall at 8.05 7.85 7.70 7.65 7.70 and 7.60 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that appearance color taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds substitute coconut in coconut tarte at 100g. were consisting of energy 167 Kcal carbohydrate 27.80g. protein 1.78g. fat 5.38g. moisture 64.30g. and ash 0.69g. physical quality of water activity (AW) as 0.78. This research was found that the appected consumers in four of bakery products because of this products is add-value and using local ingredient from agriculture in this country. From the technology transfer of bakery products from watermelon rinds to community the results showed that the majority of participants were female with an average age ranging from 21 to 30 years old. Overall satisfaction level towards this project was high and respondent opinions towards trainers were high.

This research aims to study the properties of natural rubber STR 20 at 100 phr with various contents of coir (e.g. 0 5 10 20 40 and 80 phr) and then mixed with chemical substance at constant ratio. After that the samples are ground by two-roll mill and formed by compression molding at 150 degree Celsius. This leads into the coir reinforcement natural rubber plate of dimension 30x30x0.5 cm. The properties of the natural rubber plates are tested under ASTM standard. From the results it is found that increasing in coir then the properties of resilience and density are improved at every mix ratio. However the tensile strength tear strength and wearing are increased at some certain value of coir. The samples give no water absorption at every mix ratio. The results from this research indicate that it can develop into the rubber floor tiles and rubber wall tiles for furnishing the buildings in natural style.

This research aims to develop the Para-rubber floor tiles mixed with ethylene vinyl acetate plastic wastes (EVA plastics) from the factories. The study use Para-rubber STR 20 at 100 phr with various contents of EVA plastics (e.g. 0 5 10 20 40 and 80 phr) and then mixed with chemical substance at constant ratio include zinc oxide at 5 phr stearic acid at 2 phr sulfur at 3 phr mercaptobenzothiazole at 0.5 phr and diphenyl guanidine at 0.2 phr. The samples are ground by two-roll mill and formed by compression molding at 150 degree Celsius with 30x30x0.2 cm of dimension. The properties of the Para-rubber floor tiles are tested under ASTM standard. From the results it is found that the Para-rubber floor tiles mixed with 10 phr of EVA plastics is the suitable ratio for using as the rubber floor tiles and rubber wall tiles in building. This ratio can increase the hardness and wear resistant properties and decrease the density and thermal insulation properties when compare to the Para-rubber floor tiles without EVA plastic.

This research aims to produce scrap page kaolin of brick construction. The kaolin clay ratio of 100: 0 80:20 60:40 50:50 40:60 20:80 and 0: 100 by volume Add mixed with rice husk and rice 15 percent by weight A total of seven ratios. According to standard tests or TIS. 77-2545 ordinary story brick building. The moisture content and water absorption is increasing. While density Thermal conductivity resistance flexural and compressive strength tends to decrease. The best ratio of 80:20 by volume with compressive strength 43.16 kg / cm 2 and 24.93 percent water absorption. Criteria standard of TIS. 77-2545 requiring compressive strength not less than 35 kg / cm2 and water absorption must not be higher than 25 percent. Can be used in the manufacture of brick construction including building decorative wall can be developed into products. Because skin color and beautiful

The aims of this study are (1) the adapting of women’s wear in holding inventory to a new product (2) the study of the satisfactions of women who are 25-35 years old in Bangkok about the adapted women’s wear in holding inventory. The tools for study are the questionnaires and the prototypes to accidental survey 302 women who are 25-35 years old in Bangkok and being the members from buying products of Boutique Newcity Public Co. Ltd. The fist of methods sketching of the adapted holding inventories (shirts skirts and pants) with Ruffles Godets and Transfer Printing to selection by the 5 specialists. Then adapting the top 5 selected styles. Finally surveying and analysis of the samples with percentage mean and standard deviation. The result of the study shows that most women from the sampling are single and have education in Bachelor Degree. Their occupations are in private sector with salary range between 10000 –20000 bath. Their favourite shopping place of women’s wear is department stores and buying of top 3 are pants dress and blouse. The first reason for them to buy the products is the interesting design. The overview of adapted products shows skirts are the first favourite with mean value of 3.13. Shirts are the second favourite with mean value of 3.09 and pants are the last favourite with mean value of 3.07. The conclusion of the developed women’s wear are favoured medium level.