The purposes of the research were to develop the design and the package of fabric garlands and to survey the satisfaction from the sample group towards the products. The data were collected from 14 experts and sample group of 100 people. The instruments used in collecting data was a questionnaire. And the data was analyzed by frequency percentage and standard deviation. And the findings were : 1. The third design of the product was the most suitable and interesting for the products’ development. Because the beauty and the difference of those designs gave the garlands’ diversity. 2. The packages’ design could be more appropriate in square shape the color should be cream gold in ordinary or tracery style including the color of package’s fabric lining should be in cream. 3. For the satisfaction of the target group towards the product it was found that overall they were fond of the design at the highest level having mean of 4.24. They preferred the garlands’ loveliness at the highest level having mean of 4.26. And they liked the value and the usefulness of the product at the highest level having mean of 4.29.

This research has the objectives to study basic recipe of snow skin mooncake to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow skin mooncake flour stuffed with sweetened bean filling adding banana flour. From the study results it is found that a test of the basic recipe of snow skin mooncake using 40 tasting persons who are instructors in Food and Nutrition Food and Nutrition Science and Food Service Industry by using method of giving score according to 9-point hedonic scale; it is found that the tasting persons gave favorite score to the third recipe of snow skin mooncake from moderate level to high level (7.49-7.99). After that the study was conducted to study the appropriate amount of banana flour in snow skin mooncake stuffed with sweetened bean filling by using banana flour replacing some part of flour in three different levels namely 40 60 and 80 per cent of all flour ingredient; it is found that at 80% the tasting persons recognized it from moderate level to high level (7.49-7.53). When the researcher brings the results to conduct variance analysis and find statistical difference it is found that the characteristics in the aspects of overall color taste texture and favorite do not have the difference with significant level at 0.05. When the period in waiting period of banana flour replacing some part of flour in Snow Skin Mooncake stuffed with sweetened bean filling in different periods was conducted at 3 levels namely 30 60 and 90 minutes it is found that at 90 minutes the tasting persons recognized from moderate level to high favorite level (7.51-7.78). When the researcher brings the results to conduct analysis in statistical difference it is found that the characteristics of appearance smell taste and texture do not have difference with statistical significant level at 0.05. As for the overall color and favor they have difference with statistical significant level at 0.05.

The purpose of study had the following objectives 1) to produce food handbook for chronic kidney disease patients. 2) to test effectiveness of the food knowledge handbook. 3) to compare knowledge before and after learning the handbook on food for chronic kidney disease patients. The population of this research were 100 chronic kidney disease patients who were tested at the kidney center of Galyani Vadhana Siriraj hospital age between 40 – 59 years. The population were randomize age sample through purposive sampling. The tools were food knowledge handbook and knowledge measurement form participant were tested for nutrition knowledge before learning the handbook. The knowledge was analyzed using mean and standard deviation. Difference between the averages was measured by the standard deviation (t-test) The study showed that the handbook contains knowledge of diet therapy for chronic kidney disease. The handbook was 80.00/83.40 effective comparing to the standard 80/80 specified. Result of the knowledge after learning the handbook was higher than the result before learning significantly different statistically at 0.05

The objective of this study was to khet design by using Thai pattem created on cotton clothes using Thai Khet creation: warp yarn in thousand comb with tightly strengthened cloth while welf yam with hardness together Thai Khet on Thai cotton pattern Traditional Thai Khet waving machine to be adapted by adding front floating hardness pattern hardness wood stepping new pattern weaving plan plotting Thai pattern and making color signals on graph prior khet pattern creation which one graphs column replaces one warp yarn when khet designing have been finished then the following step is desinged plane weaving. The results of the study showed that: there is suitable continuing Thai pattern on cotton cloth: Kanook pattern follows Krajang Ta Ooy pattern and Prajamyam pattern to be combined as graceful delicacy pattern and innovation transferred into Danchang District Supanburi Province.

The objective of this research is to produce the T-Bar. The mixed Gule Phenol-cyanate to made ceiling Plate-Bar plate from the agriculture process’s waste. The researcher brought physic nut plant to produce T- BAR plate for interior building. It was tested based on Thailand industrial standard (TIS 876-2547) for determination of moisture content density absorption and expansion when soak in water as well a cohesion and perpendicular surface tension flexural resistance and modulus of elasticity . at The results show that suitable size material should not thicker than 2 centimeters. The experiment of ratio between physic nut plant and phenol cyanide resin at 90:10 and 92:8. It was found that suitable proportion of physic nut pant and phenol cyanide resin was 92:8. The temperature used for compression was 120o C. The appropriate density prior to the compression plate was 0.80 g/cm.3 The average moisture content of materials before compression was 8.88%. The suitable compression was 151 lb/in?. The moisture content of the product was 7.64% The density was 0.818 g/cm.3 The expansion value after soaking in water for 2 hours was 8.02% and water absorption was 14.22%. Inner bond was 0.55 MPa. Flexibility was 22.44 MPa. and mordulus was 2112MPa.The result of testing complied with the Thailand Industrial Standard (TIS 876-2547).It was concluded that physic nut plant can be used as raw material to make T- Bar plate for interior building