The objective of this research project is to transfer the knowledge and skills of making extirpative orchids from mulberry -pulp paper for decorating home or souvenir to the housewives of Department of Veterinary and the third agricultural division Department of Veterinary Thai Army and the interested people at Amphoe Mae Rim in Changwat Chaing MaL This project processes these activities as follow: 1. Studying basic data of designing and making orchids for many kinds of ornaments 2. Surveying the need to train from target population 3. Making the training course 4. Making prototypes for the training course 5. Preparing media and documents for this course 6. To train the target group and 7. To evaluate the training course and methodology. The sampled population of this process transferring the knowledge and skills of making extirpative orchids from mulberry -pulp paper includes the housewives of Department of Veterinary and the third agricultural division Department of Veterinary Thai Army and the interested people at Amphoe Mae Rim in Changwat Chaing Mai (88 adult persons sampling by completely random sampling method). Research instruments are the training course the questionnaire for evaluating the training course and the training procedures. Descriptive analyses (percentage and mean) are conducted to this work.The results of this work show that all of trainees are women (100%) age between 40 49 years (31.82%) and most of trainees were housewives (73.87%). Evaluation of the training course and methodology finds that objectives structures contents and activities of this course are more suitable level. The opinions about materials and documents using for this course and the training room are more and the most suitable level. The training procedures are the most suitable level. The assessment of expert (preparing to lecture the knowledge about contents of the course the skillful making of products. and ability to transfer the knowledge to answer the questions and to give advice) are the most suitable level. The comment from trainees is they continuously want to train courses that could actually bring back the knowledge and skills to do the occupation.

The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0% 40% 50% and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance color odor texture and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The data was verified by mean Analysis of Variance (ANOVA) and then compared the mean difference at a 0.05 confidence level by using Duncans New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour tapioca flour arrowroot flour soybean oil and water was 27.25% 1.63% 1.63% 4.09% and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance color odor texture and overall preference. The mean values were 7.80 7.40 7.27 7.67 and 7.93 respectively at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai it was found that the tasters accepted 40% by weight of rice flour in terms of appearance color odor texture and overall preferences. The mean values were 8.60 8.20 8.40 8.33 and 8.67 respectively at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study.

The objectives of the study titled “Dialect Preservation and Transference : Lao Khrung Dontoom District Nakhonpathom Province” were 1) to study about Lao Khrung language in Dontoom Nalon Pathom 2) to collect the local language information and to write manual “How to study Lao Khrurng?” for schools and other educational institutes in Dontoom Nakhon Pathom. In addition the project aimed 3) to conserve inherit and distribute Lao Khrung to remain in the society with qualitative research methodology. The scope of this research was at Ban Tung Phak Good Dontoom Nakhon Pathom (Lao Khrung Community area). The findings showed that the local language “Lao Khrung” was similar to the voice of Laotians in Luang Pra Bang which was the original homeland of Lao Khrung people in Dontoom. The written forms or alphabets could not be found in Lao Lhrung it had only the spoken language for communication. The sounds in Lao Khrung changed in many ways such as Sound Change Metathesis Sound Shifi Deletion Addition and Assimilation. Lao Khrung language was divided into 10 types including day time number animal flower tree vegetable and fruit characteristic body disease relatives occupation cloth decorations and miscellaneous. The study found that Lao Khrung had different consonant sounds tones words sentences and final particles from other Laotian people who immigrated into this area at the same time. Especially the final particles were much contrastive; they were used as a question a request and an affirmative sentence in the same sentence. Which type of these sentences were used depended on situation intimate status seniority respect social status intention mood and context in each conversation. Transmission inheritance and remaining of Lao Khrung resulted from learning from parents grandparents and elder people from daily routine being familiar with communication and practicing by imitation. The findings showed that conservation and inheritance of local language should be supported restored preserved to study and to collect the information of local language in order to stimulate local people to realize the importance of local language; the local course should also be made. Additionally the local scholars’ capabilities should be developed and supported to express out. Thus the inheritance restoration and transmission to the next generation help preserve and remain Lao Khrung in the Lao Khrung community onwards.

The objective of this study is to inspect the basic formulas of Chor-Muang pre-mix flour using the substitution of rice flour and general glutinous rice flour with riceberry flour and Leum Pua glutinous rice flour The substitute of fal in the formulation with coconut milk powder was also investigated. In additien the qualifies of Chor-Muang prepared from premix flour were evaluated. It was found that the highest acceptable score was observed in the formula 2 .The suitable content of coconut milk powder was 27.78 and the color aroma taste texture overall acceptability score were 7.22 6.98 740 7.36 7.02 and 7.48 respectively. For the semi-instant flour for Chor-Muang in the study analyzed for the substance-quality in the product it was affirmed that all no microorganisms were found water activity (aw) value was 0.47 the moisture content of 7.73 percent and the ash quantity of 0.15 percent were found.

Thailand destination image and national stability confidence become an important factor determining leisure destination for international tourists. Hence in 2015 Tourism Authority of Thailand has launches ‘Discovery Thainess’ campaign to enrich Thailand brand image become a quality leisure of global destination. United Kingdom and Australia tourists become a target group of the study. As reported by UNWTO Tourism Highlights (2017) these countries were ranked on the 4th and 8th international biggest spender in global tourism market. United Kingdom contribute of US$64 billion to global tourism industry and US$27 billion from Australian tourists. Thus targeting on these biggest spender and attractive them to visiting Thailand destination is the strategy needs to enhance of national income. The aim of the study is to investigate the perception of British and Australian tourists regarding to Thailand destination image destination satisfaction and destination loyalty. The results of the study shows most of British tourists perceived Thailand destination image as ‘relax destination’ while Australian view as ‘Amazing Thailand’. British tourists have discover Thainess experience on Thai massage/spa and Thai food cooking become the must thing to do in Thailand while scuba diving is the Thainess experience don’t miss via Australian tourists’ eye. Thailand tourism image is the most important factor to predicting British and Australian tourists’ satisfaction and also lead to destination loyalty. The focus group interview data show that Bangkok is the popular destination choses by British and Australian tourists. The study highlight Bangkok brand power city into five attractive characteristics defined by Tokyo brand power in order to make Bangkok as a premium tourist destination like ever. The result show that Bangkok is the safe place and comfortable delicious food culture culture diversity and fancy nightlife that make them ‘love Bangkok’. Thus they have a good travel experience in Thailand and definitely they will suggest Thailand to their friend and family.