An automated production of traditional liquor by cooling method is presented in this paper. Thai traditional liquor is a product of One Tombon One Product (OTOP) and it was refined using traditional method. That is boil the fermented rice that obtained from fermented sticky rice with leavening and then condense the steam in coolant tank until receive the 35 degree distilled liquor. The entire production process is mainly base on worker’s experience which cause the uncertainty of production time and the alcohol percentage is not constant. In this paper we have developed the automatic distillation by using microcontroller to control the production process. The digital thermometer and limit switch are used to check temperature and water level (maximum-minimum) inside coolant tank respectively. And temperature in the coolant tank is controlled to vary slightly between 38-40 degrees. When the temperature inside the coolant tank is higher than a certain threshold the microprocessor instructs to solenoid valve and water pump to drain hot water and to pump cold water into tank respectively. So the temperature inside coolant tank is constant. An automated production of traditional liquor by cooling method was fabricated and experimented with community at Banlang Mueang Lampang. The results show that the proposed method has the volume of liquor rather than the original method. In 100 minutes the proposed method has distilled liquor 10 liters while the original method has 8.4 liters. And alcohol percentage is constant at 35 degrees.

The cobalt catalysts (cobalt content by weight: 7% 10% and 15%) and cobalt-nickel bimetallic catalysts (cobalt-nickel content by weight: 3.5%-3.5% 5%-5% and 7%-7%) were studied in dry reforming of methane for hydrogen and syngas production. All catalysts were synthesized by the wetness impregnation method. The dry reforming of methane was carried out at 700oC atmosphere pressure using a mixture; CH4 and CO2 in ratio 1:1. The result showed that the good activity and stability depend on metal content in catalysts and the combined 2 metals as bimetallic catalysts. The optimum amounts of catalysts are 10wt% Co for mono-metallic catalysts 75%CH4 and 75%CO2 conversion and 7wt% Ni-7wt% Co for bimetallic catalysts 87%CH4 and 89%CO2 conversion.

This research aims to study participatory learning process to strengthen rural communities through Leaung Rice 11 production which promotes self-reliability and capability of the communities. This is a participatory action research (PAR) with farm experimental methods. It demonstrates a model to empower community which allows members to identify problems discuss find commitment and approve incoming development. Researchers here are therefore facilitators helping people in the community to achieve effective production of Yellow Rice 11. After providing sufficient information about Leaung Rice 11 production the main problems identified is a high production cost with chemical fertilizer being abundantly used causing health and environment problems to the community. This results in a solution of choosing organic Yellow Rice 11 production that is harmless and friendly to the environment. Despite co-operative learning and problems identification locals also get an opportunity to plant Leaung Rice 11 with organic fertilizer and Effective Microorganisms (EM) as a model to safe cost. It is obvious that rice production is also increased (737.69 Kilogram per Rai). Moreover production cost decreases to 1227.50 Baht per Rai per family. This research provides the community ability to analyze self-problems and potentiality under modern research methodology; problems identification solution identification experiment process co-operative learning data collection data discrimination data analysis and data application.

This research aimed to utilize by-products from small- scale and medium-scale Industries to produce 3 products. The first was formulate pasteurized milk juice beverages (PMJB) consisted of 10%reprocessed milk 45%pineapple juice 45%lychee juice 0.55%HM pectin and 1%sugar. Pasteurization at 72C 15 s kept at 6?1C 8 days. PMJB has 2.8%protein 2.1%fat 8.8%carbohydrate 0.021%Ca and 65.3 Kcal. The second product was cracker added ?-carotene from carrot. The chemical specification was 3.15% moisture 5.03% protein 8.07% fat 65.12% carbohydrate 5.42% ash and 3.15% fibre. The Third product was accessories which use from sisal rope

The purposes of this research were to make artificial wild orchids from joint-vetch to imitate the natural one. Researchers studied joint-vetch dyeing Thai wild orchids forming from joint-vetch Thai wild orchids selecting by considering appropriate appearance shape and composition and five experts gave the opinions on the chosen researched orchids. The development of wild orchid product from joint-vetch was transferred to housewife’s group in Phra Nakhon Si Ayutthaya province. The satisfaction of the research product was investigated from 60 target groups. The overall satisfaction of the participants after attending the training course was at the high level (4.73). Other aspects were found that the average mean (4.74) of the facility was at the highest level. The average mean (4.73) of the knowledge application was at the highest level. The average mean (4.71) of the product was at the highest level. The average mean (4.68) of the instructor was at the highest level. The average mean (4.35) of the understanding was at the high level.