This study aims to investigate on the adjustment of texture and indigo dye using natural substance on Sisal fibre. Temperature time period conditions of texture adjustment process and ombre dying techniques on braided Sisal fibre are used as focal factors of the study. To elaborate further the proper condition to alter braided Sisal fibre is by using softening agent and Surfactant each for 5 grams per litre at the temperature of 50 degree Celsius for 30 minutes as a result the tensile strength of the processed fibre has been reduced compared to the pre-processed ones. After the adjustment process the fabric will be dyed in natural indigo dye with 5 distinctive pigment concentrations of 20 30 40 100 and 200 grams per litre respectively. The colour fastness to washing is at good to high level while artificial light fastness is at an excellent level (level 8). The colour fastness to rubbing under dry condition of the deepest pigment (of 200 grams per litre) indigo-dyed braided Sisal fibre simmered with Sodium Hydroxide and boiled with softening agent and Surfactant is at low level and the colour fastness to rubbing under wet condition of the deepest pigment (of 200 grams per litre) indigo-dyed braided Sisal fibre simmered in Sodium Hydroxide and boiled with softening agent and Surfactant is relatively low to average. Thus it indicates that the softening agent could adjust Sisal fibre and its texture to be smoother and natural indigo dye could be adapted to dying Sisal textile as well.

The purposes of this research were to 1. Study the effects of ballroom and Latin American dance training on physical fitness 2. Compare the effects of ballroom dancing and Latin American dance training on physical fitness. The samples were 30 undergraduate students of Rajamangala University of Technology Phra Nakhon 15 male students and 15 female students. They were equally divided into 3 groups of 10 students. Each group consisted of 5 male and 5 female students. Group 1 was the control group; group 2 performed ballroom dancing and group 3 performed Latin group dance. The experiment took 8 weeks 3 days a week one hour each time. The physical fitness tests were tested before week 4 and week 8 and the obtained data were statistically analyzed in terms of means standard deviation one-way analysis of variance analysis of one-way covariance with repeated measurements. The research results were as follows: 1. After the 8 weeks of the experiment it was found that the dance practice of the ballroom dancing group and Latin American dance practice group made the average of 1 minute lifting 1 minute ground pushing and 3 minutes step-up. It was significantly better than the control group at the .05 level. 2. As for the ballroom dancing practice within the ballroom dancing group it was found that after the 8 weeks of the experiment the average of 1 minute floor push and 3 minutes step up and down. It was significantly better than before the experiment and 4 weeks after the experiment at the .05 level 3. The results of Latin American dance training showed that after 8 weeks of experiment the mean of 1 minute lifting and 3 minutes of step-up and down was significantly better than before the experiment and after 4 weeks of experiment at the .05 level.

1. To study the personal factors of Diploma students in Ubon Ratchathani Vocational College 2. To study the knowledge about healthy food consumption of Diploma students in Ubon Ratchathani Vocational College. To study the healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 4. To study the relationship between personal factors and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 5.To study the relationship between knowledge about healthy food and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College amount 313 students.The instrument used in the research is the questionnaire. The statistics used for data analysis is frequency percentage and chi-square values and sampling by method of landscape The results revealed that. 1) Most of the students are female aged between 18-20 years they are studying in the first year Department of Business Administration. They live in a dormitory Ubon Ratchathani Province they get money from their parents 51-100 baht and the index is in the normal range. 2) Most students have knowledge about healthy food. The index is in good. 3) The objective of consuming healthy food is for health. The types of health food that are most commonly consumed are fruits and fruit products. Frequency of consuming healthy food 3-4 times per week. The average cost of consuming healthy food is 51-100 baht per time and receiving health food news from YouTube. Where to buy healthy food is the fresh market / night market. The most popular healthy food items are fruit salads and soy milk. 4) The relationship between personal factors and healthy food that gender is correlated with the frequency of consumption of healthy food. Field of study housing characteristics and money received from parents per day correlated with the cost of consuming healthy food on average per time and the statistical significance is at the level of .05 5)The relationship between knowledge of healthy food and healthy food consumption found that there is a relationship between the frequency of healthy food and the cost of healthy food consumption per time and the statistical significance is at the level of .05

The purposes of this research were 1) to develop the model of group process Learning. 2) to compare the learning achievement between before and after learning from the group process Learning 3) to study the satisfaction of students of group process Learning in Thai for Presentation Course of the Students at Rajamangala University of Technology Pha Nakhon. This is an experimental research. The sample is 30 students in 1st year undergraduate in tourism major by purposive sampling who studied Thai for Presentation Course in the first semester (2019) at faculty of Liberal Arts Rajamangala University of Technology Pha Nakhon. The research instruments used in the experiment were 4 sets of group process learning management plan 1 set of achievement test used before and after learning and 1 set of student satisfaction questionnaire for group process Learning. The results were as follows : 1. The development of The group process learning using 4 sets which included small group process learning brainstorming group process learning discussion group process learning and the presenting group process learning was developed and applied in teaching and learning Thai for presentation course After the application the program was evaluated and it was found that the Index of Item Objective Congruence (IOC) of the evaluation of the quality of the group process management learning reached at 0.67. The Index of Item Objective Congruence (IOC) of achievement test reached at 1.00. And the Index of Item Objective Congruence (IOC) of the satisfaction reached at 1.00.

This research aims to study the need to open Master’s Degree Faculty of Liberal Arts Rajmangala University of Tehnology Phranakorn and to advise the management of Master’s Degree Program. This study applied a mixed method (a quantitative and qualitative research design). Data were collected by questionnaires and interviewed questions from two groups of participants. The first group comes from 300 participants who graduated in Social Science field interested people and Master’s Degree in Faculty of Liberal Arts stakeholders. The other is from 18 participants who are lecturers knowledgeable and skilled people in English Literacy and from Tourism and Hotel Business sectors. It was found that: 1. All participants preferred Independent Studies which study 30 credits in compulsory and elected subjects and 6 credits in independent study subject to Research Program. Participants in Tourism Major credited on in class lecture procedure and preferred single major program while participants in Hotel and English Major chose outside university and international lecturers and integrated subjects program. 2. Participants in Tourism preferred such curriculum structure 12/6 credits of Thesis or IS 21 credits of Compulsory Subject and 3/9 credits of Elected Subject. Participants in Hotel and Tourism Major agreed to have paper examination to enter to the degree rather than other processes and chose twilight course to study however participants in English Major preferred considering candidate experiences and supported to study on the weekends. 3. Participants in Tourism admired the whole course payment while the others preferred scholarship for conducting the research. When asking about advantages of the programs participants from the interview agreed that they are essential in improving work lives. The researchers also found that the number and the qualification of lecturers responsible for each program are not suitable to open the degree. They have to be merged such as Tourism and Hotel.