This research aims to develop the natural-rubber floor tiles mixed with high fineness ethylene vinyl acetate plastic wastes (EVA plastics) from the factories. The study use natural-rubber STR 20 at 100 phr with various contents of EVA plastics (e.g. 0 5 10 20 40 and 80 phr) and then mixed with chemical substance at constant ratio include zinc oxide at 5 phr stearic acid at 2 phr mercaptobenzothiazole at 0.5 phr diphenyl guanidine at 0.2 phr and sulfur at 3 phr. The samples are ground by two-roll mill and formed by compression molding at 150 degree Celsius with 30x30x0.2 cm of dimension. The properties of the natural-rubber floor tiles are tested under ASTM standard. From the results it is found that the natural-rubber floor tiles mixed with 10 phr of EVA plastics is the suitable ratio for using as the rubber floor tiles in building. This ratio can increase the hardness tensile strength and wear resistant properties and decrease the density and thermal insulation properties when compare to the natural-rubber floor tiles without EVA plastic.

This research is intended 1) to study situation and trend of merit-based incentives development of Thai film business for promoting creative economy. 2) to present developing innovation model of merit-based incentives in Thai film business for promoting creative economy. The key informants consisted of the public department and relevance to Thai film business groups. The entrepreneur in Thai film business and relevance business including related to Thai film business in ASEAN groups intellectual persons and marketers; 17 persons in total with the selection through purposive method. The research was conducted the future research method using the Delphi technique involving three-round questionaires as a research instrument. The descriptive statistics including median interquartile range (IR) for desired agreement and consensus answer of key informants. The research result found that: 1. In the first objective consisted of 1.1 To set up the film industry development institution in promoting merit-based incentives in Thai film business for promoting creative economy. 1.2 To create strategic development on film production to building potential and competitiveness world class in promoting merit-based incentives in Thai film business for promoting creative economy. 1.3 To create strategic promotion on inbound and outbound market in promoting merit-based incentives in Thai film business for promoting creative economy. 1.4 To create strategic promotion on private sector in film education development on supported promoting merit-based incentives in Thai film business for promoting creative economy. 1.5 To create strategic promotion and development to Thai film art preserve on supported merit-based incentives in Thai film business for promoting creative economy. 2. In the second objective from the above research finding & led to the presentation model approach in innovative developing model on merit-based incentives in Thai film business for promoting creative economy as follows; to set up the film industry development institution on supported merit-based incentives in Thai film business for promoting creative economy must in the patterns of public organization in leading to 4 post strategic concerned to strategic promotion on film and video industry. It as to proceed value creation on creative economy development by using content leading marketing and to establishing Thainess popular culture through media practicing for world connectivity could led to Thai film acceptance.

The objective of this project work was to study and develop of womens clothing from Khu Bua Jok fabric at Ratchaburi province. The research instrument was a set of questionnaires comprising checklist for the clothing prototype for 5 patterns. The statistics used to analyze the data were frequency percentage and standard deviation. Answered by 25-35 years old ladies whom were student and income 15000 baht per month and undergraduate. Their opinion were high level to this products were be develop in sewing technique knowledge as scored as 4.09 in decorate material as scored as 3.63 and in suitable pattern as scored as 3.61. There were commented such as these Blouse designs scored sewing technique knowledge know how support other people to use this fabric apply ladies blouses by use this fabric this fabric were suited to make ready-wear developed more pattern and they were known the Khu Bua Jok fabric as medium scores as 3.36 3.10 3.06 3.01 2.83 2.64 and 2.34 respectively. This products were to comment for each factors; The pattern no.4 was the most suitable the most suitable material was pattern no.2 the best sewing technique was pattern no.2 and no.4 the best decorating was pattern no.4. The evaluated comment scored for pattern no.4 no.2 no.1 and no.5 were high as scored as 3.74 3.68 3.63 and 3.62 respectively but the pattern no.3 was scored medium as scored as 3.58 out of 5.

The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product (3) the suitable seasoning powder for tapioca cracker fortified with Khlu leaf extract and finally (4) to study of physical chemical nutritional qualities as well as (5) consumers acceptance in the seasoned tapioca cracker fortified with Khlu leaf extract. The results showed that a basic recipe for tapioca cracker making was 57% tapioca flour 4% sugar 2% finely chopped garlic 2% salt 1% pepper and 34% boiling water as considered from sensory evaluation. The appropriate concentration of Khlu leaf extract was the mixture of water and fresh sliced Khlu leaves at a ratio of 1: 0.5. This ratio was given a preference score greater than 1:1 and 1:1.5 (p?0.05). After that three seasoning powders were added to the crackers fortified with Khlu leaf extract. It was found that the Tom yum seasoning powder tended to be obtain the highest sensory scores than those of the samples seasoned with paprika and algae seasoning powder (p?0.05). The final formulation of the seasoned tapioca crackers fortified with Khlu leaf extract contained fat protein dietary fiber and carbohydrate contents approximately 40.50% 1.49% 2.01% and 51.10% respectively. According to the consumer test (100 consumers) the seasoned tapioca cracker fortified with Khlu leaf extract was accepted as the novel and delicious product. Moreover 92% of consumers decided to buy the product containing 60 g in the plastic bag with the price of 30 Baht.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.