The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer as well as to collect the knowledge of food ingredients and cooking methods in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources two types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods (84.62%) and dessert (80%) and main dish was at a moderate level (54.55%) Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (45%) and the potential in main dish was at a low level (59.60%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish.

The Potential of food crops in the Phraek Nam Daeng community Amphawa Samut Songkhram province for food security and sustainable use of biodiversity Local plants were tested phytochemical composition antioxidant activity antimicrobial activity and nutritional analysis. The results showed that phytochemical composition of local plants most of the cardiac glycosides tannins and antraquinones. Acanthus is the highest antioxidant activity Kloe and Hnampugda respectively. Antimicrobial activity of both Gram-positive bacteria. Gram- negative bacteria and yeast is very low.The nutritional value is the maximum on each side The amount of water is Phak Protein is Acanthus Fat is Hnampugda fiber is Kloe and carbohydrate is Hnampugda.

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

Currently transport has played an important role in everyday life resulting in huge traffic jams caused by big city streets and pollution problems from global warming to global temperatures are rising. Since humans are creatures that prefer comfort in all areas which contrasts with the higher temperatures of the Earth. Currently the use of air conditioning a lot. To modify the temperature is reduced in the range 2 3 to 25 degrees Celsius makes people feel comfortable. However the use of air conditioning in the car cabin cooling efficiency can be increased to a higher level than it is by cooling the refrigerant. The aim of this research is to test and compare the performance of car air conditioning systems usually equipped with a heat exchanger. Using water from the condensation of evaporator as a medium for heat transfer. By installing the equipment at the outlet of the condenser. This causes the temperature of the refrigerant is low. The pipe lengths in the equipment from the calculation of 1 .2 meters and copper lines that increases the length of the tubes was calculated to compare with a length of 1.6 meters to test the speed of the compressor 1000 1500 2000 and. 2500 rpm and a wind speed of 20 35 and 50 kilometers per hour. The results of experiment found that the temperature refrigerant equipment decreased from an average of 1.6 degrees Celsius the pipe length of 1.2 meters and 1.6 meters of pipe temperature drops 1.8 degrees average temperature attended Eva sufficiently reduced operator. It increases energy efficiency ratio averaged 6.68% of the pipe length 1.2 m and 22.24% at a length of 1.6 meters as well as to increase the coefficient of performance of the air conditioning system. 6 .6 9 % of the pipe length of 1.2 meters and a length of 1.6 meters at 22.4% with the key factor in optimizing the cars air conditioning system. Making the refrigerant from the condenser the temperature drops to pull heat out of the cabin through evaporator higher.

This research focus on 1) education identity group herbal processing commu¬nity BUNTAMSUE Community in Phetchaburi to innovative design package 2) to form packaging group herbal processing community innovative design package to pro¬mote the tour creative (creative tourism) link tourist attraction in the neighborhood province petchburi 3) to test the satisfaction of consumers who have to the product packaging community community BUNTAMSUE Community in Phetchabur that have been developed 4) to create the learning process together to transfer the wisdom using agricultural crops with a local to optimize the sample is the public to shop for health in the supermarket Golden place branch Rama 9 number of 334 people divided by the survey draft design is at a time 167 people and expert printing design packaging and materials 5 and tool operators research 1) questionnaire the first comment design draft for the samples to use as a guide to design body work package and assess the quality step work package design 2) questionnaire satisfaction survey for the samples with a draft of the package herbal Thailand “herbal Fa Ta Lai Jone Capsule herbal Ka Min Chan Capsule and Ma Rum Capsule” the data were analyzed using how to sum up operators with the lectures mean and standard deviation findings summarized as follows: (1) sample to pay attention materials used in the production packaging herbal Thailand materials type plastic experts and sample to pay attention to form and materials of the package set a1 / LOH 3 a package herbal Thailand the most use plastic materials 63 people percent 37.70 (2) effect of assess the design of the package herbal Thailand overall found that the samples comments to form set a1 the evalua¬tion of design in the high level with an average equal to 3.76 3.76 s.d. = 0.69) has a spherical easy-to-use lid weep and the site label use printing process 4-color design in accordance with the regulatory to produce a clear used patterns graphics media to “herbal” logo of the product to reflect the English view the delicacy colors used as a couple color with color or color of the paper make sense natural