The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry beetroot spinach. Pumpkin and millet in different KhanomLeumKleun3 levels.Planning of randomized complete block (Randomized Complete Block Design RCBD) applied to the evaluation of sensory quality in appearance. Color smell taste texture and overall by means of taste was rated as 9 level (9 - Point Hedonic Scale) analyzed the average. Analysis of variance Analysis of Variance ANOVA and compared the difference of the average by statistical software. The study of the mulberry supplementinKhanomLeumKleun at the level of 10% weight of pastry. Recognized in the appearance color smell taste and preference by the overall average score 7.80 7.70 and 7.58 7.56 7.56 respectively. The texture the taste the level of 5% by the score 7.36 when analyzing variance. Comparison and contrast it was found that the appearance of color smell taste texture overallno statistically significant difference at the 0.05 The study of usingbeetroot supplement in KhanomLeumKleunat the level of 15% residuary bequest weight of pastry. Recognized in the appearance color smell taste texture and overall by the score 8.24 7.89 7.90 and 8.00 8.00 8.24 respectively. When analyzing the differences found in the appearance color smell taste texture and overall liking. The difference is statistically significant at 0.05. The study of usingspinach supplement in KhanomLeumKleunat the level of 10% residuary bequest weight of pastry.Recognized in the manner of appearance texture smell The taste and preference for overall scores 7.41 7.05 preference and 7.51 7.55 7.58 Respectively and the panelists accepted in color at the level of 15% average 7.21 preference when used to analyze the variance and compared the difference in statistics. It was found that the texture taste and preference overall. There were significant differences at the level of 0.05.

“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5% 10% and 15% and Latte flavor; 10% 20% and 30% added into Kalamae dessert. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 30 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’ new multiple test through the prefabricated program. The results reveal that a supplement of 5% of germinated brown rice 3 in1 supplement into Kalamae dessert was accepted by the tastes with average scores of odor criteria taste and overall appreciation being 7.62 7.72 and 7.85 respectively. For a supplement of 10% of germinated brown rice the color and texture of the products were approved with a score of 7.89 and 7.70. Analysis of variance and compared differences are statistically at 0.05. As for the evaluation of additional latte favor the outcome demonstrates that 30% of Latte favor was the most satisfying to examiners with average scores of color odor criteria taste and overall appreciation which accounted for 7.83 7.75 7.70 7.85 and 7.92 respectively and only analysis of variance and compared difference of color and smell are statistically at 0.05.

The experiment on using of different levels fishes condensate as feed contain in climbing perch (Anabas testudineus Bloch). To study on growth rate (SGR) feed conversion ratio (FCR) protein efficiency ratio (PER) and survival rate of climbing perch. The diets contained 40% protein and 3200 Kcal/Kg (DE) in all formulas with varying levels ; 0 25 50 and 75% of fishes condensate replacement of fish meal respectively and compared with pellet feed (formula 5). The diets were given for 10 weeks to fish which the initial average weight were 4.43+0.14 g. The result showed that the SGR FCR PER and survival rate of climbing perch was 25 percentage of fishes condensate (formula 2) gave highest growth performance as SGR 0.72+0.16 (%/day) and PER 1.12+0.22 were significantly different (p<0.05) with 0 75 and 50% respectively but not significantly different from the control feed (formula 5). All of the feed formulas showed no effect on survival rate (p>0.05).

The research is conducted how to learning and to play chess by making program Computer Assisted Instruction (CAI) to delivery of learning materials and documentation to 1000 schools in area responsible of the Office of The Basic of Education to stimulating activities and learning Thai chess. Exploring the need of young chess players the researcher gathering information by using questionnaire. The quantitative research based on a population sample. The third of the popularity are young people aged between 7-12 years youth aged 12-18 years and young people aged more than 18 to 22 years. The results showed that schools in the north to meet the highest rate of 87.18 percent compared to young chess players do in Thailand mostly young men. The 71.75 percent of the youth in learning to play Thai chess through the ages between 7-12 years old 36.00 percent were in elementary school. The 39.25 percent of the most experienced and know to play is 58.00 percent. The recommendation and comment on the online chess the average levels of good. The people who had experience after playing online chess score average level of very good. Which indicates that playing thaichess through learning this research has been used to do chess players and much wider. Improve playing skills. Be the number of ideas and Thailand culture in the young group of players.

This research aimed to develop a flock of Thai indigenous chicken namely Chee with pure white feather in order to meet the requirement of domestic consumption and export of meat chickens. The genetics on growth must be improve with egg production was no affected. The selections were continuously done for 5 generations. Each generation 30 sires and 50 of 16 week old females were obtained. At suitable age 6 weeks after first egg laid the artificial inseminations were arranged twice weekly with 1: 5 of the male and female proportion. Eggs were collected to hatchery in the 3 consecutive weeks followed with the 2 week skips. Before the next AI of reciprocal cross the 3 groups were bred and 3 generations each. The newborn chickens from hatchery of each generation were weighed and the other measurements were done at the 4 weeks intervals. The data of weights at 16 week old chickens and breast widths were used to calculate for breeding value. The BLUP (Best Linear Unbiased Prediction) was a selection tool to select high selection index for replacement herd of each generation. For the females the 300 day egg productions were added. It was found that from the 1st to the 5th generation the average of 16 week old chickens were 1225.99 1265.86 1461.94 1326.16 and 1439.36 gram respectively. The average body weight gain was 213.37 gram and the average daily gain was 12.85 gram. The 16 week breast widths were 5.46 5.90 5.54 5.56 and 5.65 centimeter respectively. The ages of first egg laid were 211.30 178.66 175.83 171.91 and 171.10 day respectively. In the 5th generation egg production started about 40 days earlier than the 1st generation. The first egg weights were 1390 1426 1467.61 1446.33 and 1529 gram respectively. Egg productions at the 300 day old were 36.38 38.28 40.29 42.42 and 45.58 eggs and it could provide 9 eggs more than 1st generation.