The objectives of this research are to study the production step proper ratio physical properties mechanical properties thermal insulation and sound insulation efficiency of concrete blocks mixed with coconut shell ash. The ratios of concrete block mixed with coconut shell ash include Portland cement type1: quarry dust: coconut shellash which equal to 1: 6.8: 0.2 1: 6.7: 0.3 1: 6.6: 0.4 1: 6.5: 0.5 and 1: 6.4: 0.6 by weight. Water per cement ratio are 0.6 by weight. The concrete block samples were casted by the general production as same as the ordinary concrete blocks and were tested follow TIS.58. From the results the best amount of coconut shell ash which put into concrete block is 1: 6.7: 0.3 of ratio. The proper ratios of coconut shell ash can decrease the density or weight and increase the thermal insulation and sound insulation efficiency of concrete blocks. However the high amounts of coconut shell ash effect to decrease the mechanical properties concrete blocks that are lower than TIS.58 standard.

The purposes of this research were :1) to construct the achievement test in The Development of Principles of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students 2) to assess the quality of test in the aspects of validity item discrimination item difficulty and reliability Research and Development; R&D was used for research method. There were 4 step as follows: 1) Research to study the basic data and need of achievement test construction 2) Development to construct the achievement test 3) Implementation to tryout the achievement test and 4) Evaluation to assess and revise the achievement test after that bring to create the normalize of achievement test sample of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students enrolled suubjects Principles of Food and Nutrition Acedemic Years 2559 on 30 peoples. Tools for use in researching the achievement in Principles of Food and Nutrition kinds 4 choices 100 items. The findings were as follow: 1.The development of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition which constructed 100 items results revealed that the test gained content validity value index balance during 0.67-1.00 2.Quality of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition. Achievement test Principles of Food they also have the difficulty (P-value) of 0.15-0.80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 achievement test Nutrition they also have the difficulty (P-value) of 0.15-0.80 80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 T48.00-80.89

The purpose of this study was physical and chemical analysis of watermelon seeds (waste) the markets Study of optimize replacing watermelon seeds (waste) by peanuts in thai foods process and consumer acceptability indicated of products. Result showed that physical and chemical analysis of watermelon seeds (waste) the markets as follows : Aw =0.37±0.06 L* a* b* value 60.88±0.13 10.65±0.05 and 41.02±0.06 respectively and moisture content 1.19% protein content 10.97% fat content 0.22% crude fiber content 6.48% ash content 3.26% and carbohydrate content 77.88%. Result showed that the best formula was mussaman curry was replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour be similar to product in markets and less than fat content 1.65 times protein content and ash content more than 1.59 2.65 respectively.The shelf life meagerly 2 months and consumer acceptability like moderately mussaman curry powder and mussaman curry product. Result showed that the best formula was kao tung na tang crispy rice sticks and shrimp dipping replacing watermelon seeds (waste) by peanuts 100%. Product have orange yellow colour more than product in markets. And more than fiber content and protein content 1.31 1.51 times less than fat content and ash content 1.24 1.32 respectively. The shelf life meagerly 2 weeks and consumer acceptability like moderately product. Result showed that the best formula was panaeng curry powder replacing watermelon seeds (waste) by peanuts 100%. Product have bright orange colour. The shelf life meagerly 4 months and consumer acceptability like very much product. Result showed that the best formula was sai kow griep pag mor replacing watermelon seeds (waste) by peanuts 100%. Product have dark brown more than product in markets. And less than moisture content fat content and fiber content 2.17 6.61 and 6.46 times more than carbohydrate content and ash content 68.24 4.10 respectively. The shelf life at -18 ๐C and consumer acceptability like moderately product.

Fresh coconut syrup is a product from coconut spadix which has unique sweet taste and odor. Due to its short storage life it is usually processed into palm sugar. Development of new product from fresh coconut syrup would add more value by using it to produce crispy jelly. A suitable formula selected as a basic formula used 42.11 percent of refined sugar 56.14 percent of water and 1.75 percent of jelly powder. The basic formula was adjusted by calculating amount of water and soluble solids. Then a study was conducted to determine suitable amount of refined sugar heating period and drying temperature. It was found that a higher ratio of refined sugar and heating period led to increased concentration level of the mixture. As a result the crispy jelly had higher amount of sugar chips on the jellys surface and higher level of hardness. The highest score given by testers was for crispy jelly which used a ratio of fresh coconut syrup and refined sugar at 1:0.6 and 1:0.8 heating period of 5 minutes. Drying crispy jelly at higher temperature resulted in decreased drying period and higher degree of hardness. Drying at 70 degree Celcius produced crispy jelly with good quality which received the highest likeness score from testers. A study that kept crispy jelly in plastic box for at least 8 weeks showed that the tested condition could effectively maintain good quality of the crispy jelly.

The optimal pretreatment condition of coconut husk by physicochemical methods for biogas production was investigated. The coconut husk was dried and ground into powder (~0.1 nm) and was then determined for chemical contents such as cellulose hemi-cellulose and lignin respectively. The chemical contents of cellulose hemi-cellulose and lignin were 35.67±2.02 7.41±0.69 and 40.82±0.62 w/w respectively. After pretreatment with 4 different methods the results showed that the pretreatment of sodium hydroxide 30 % (w/w) gave the highest chemical contents of cellulose hemi-cellulose and lignin with 43.30±0.03 33.69±7.48 and 27.36±0.03 w/w respectively. As for the biogas production the result showed that the ratio of coconut husk to cow dung of 1:4 with C:N ratio of 23:1 gave the highest cumulative biogas of 442.6 ml for 30 days. Methane and carbon dioxide contents were 46.1 and 23.1 %. Moreover the removal percentages of the total solids (TS) volatile solid (VS) suspended solids (SS) and COD were 69.3 32.5 50.0 and 58.4 % respectively. The coconut husk could be used as an alternative material for the application of biogas production with cow dung in the near future.