Today used of smartphone or mobile phone are popular for users who eager in new technology. Smartphone are similar to a small notebook that have many kinds of functions of mobile phone. Android is the popular operation that used in smartphone and mobile phone because it can be used to increase abilities with many applications that suitable with phones.

This research was aimed at studying 1) an outcome of the Continuing Professional Development (CPD) for Thai business bookkeepers under the Accounting Act B.E.2543 (2000) for Asean Economic Community and 2) an evaluation of the Continuing Professional Development (CPD) for Thai business bookkeepers under the Accounting Act B.E.2543 (2000) for Asean Economic Community in terms of casual relationship of knowledge and attitude with practice. The questionnaires were constructed as a research tool for collecting data from 398 Thai business bookkeepers. The data was statistically analyzed by SPSS version 16.0 and AMOS version 6.0 with frequency distribution percentage mean standard deviation and Structural Equation Modeling: SEM. In regard to the outcome of the Continuing Professional Development (CPD) the research finding indicated that the sample group had knowledge for the Continuing Professional Development (CPD) at high level ( =0.77). Their attitude was agreeable to the Continuing Professional Development (CPD) ( =3.63). Also they had practice on the Continuing Professional Development (CPD) at adequate level ( =0.74). In regard to the evaluation of the Continuing Professional Development (CPD) for Thai business bookkeepers under the Accounting Act B.E.2543 (2000) for Asean Economic Community in terms of casual relationship at a statistical significance of 0.05 the research finding indicated that knowledge and attitude had casual relationship with practice on the Continuing Professional Development (CPD) under the Accounting Act B.E.2543 (2000) for Asean Economic Community and knowledge had casual relationship with attitude of the Continuing Professional Development (CPD) under the Accounting Act B.E.2543 (2000) for Asean Economic Community. Furthermore this developed casual relationship model used for evaluating the Continuing Professional Development (CPD) for Thai business bookkeepers under the Accounting Act B.E.2543 (2000) for Asean Economic Community was created consistently with empirical data and had ability to predict at good level and acceptably because the correlation was 81.6% which its acceptance was more than 40%.

Factors influencing the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries This research aims to analyze the variables associated with factors that influence the development of a transport tourists with eco-friendly to accommodate the opening of the ASEAN logistics and to ensure the consistency of the model. Use research methods and quantitative surveys with empirical data. Contain variables with empirical data. The seven variables include factors such as the availability of resources. Factors Tour Reliability factor Environmental factors Factors of personnel quality of life. And factor shipping costs This study used quantitative research. By empirical research Questionnaires were used to collect data. The executives in the business sector in land transport of 410 people. Results show that The research also found that the availability of resources. Factors of environmental services. Factors of personnel quality of life Product Evaluation The direct positive influence on potential providers of transport tourists with eco-friendly reliability and exceptional factors. A summary of the recommendations to the land transport business in Thailand should have a transportation management system by introducing environmentally friendly transport tourists. Used in the business which would be good for the corporate image and showcase its social responsibility for the public sector should take strict measures for organizing transport by truck to the environmental standards increased.

The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that the product using1:10.05 of boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of brown sugar to the juice weight was accepted most in all aspects: appearance color flavor taste texture(mouth feel) overall preference; the mean scores were 7.46 7.53 7.73 7.63 7.55 and 7.68 respectively. This indicated that the product was very much and most accepted. The lightness (L*) the greenness (a*) and the yellowness (b*) were at 18.34 -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was 6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no physical or chemical change. All the microorganisms found did not exceed the Ministry of Public Health standard 2013. One hundred grams of the product contained 24.00 kcal 5.79 g carbohydrate 0.22 g protein 0.80 g fiber 8.40 g calcium 0.20 g iron and 14.00 mg iodine 84.00 sodium μg 1056.04 μg beta-carotene 360.00 μg phenolic compound of Alice and 1160.00 μg chlorophyll. The consumers’ test result indicated that most consumers accepted the product at the moderate level; and 94% of them were interested in buying at 20 baht per 180 ml glass bottle of the product

This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic dehydration process with 30 40 and 50% of syrup (sucrose solution). This method led to the highest appearance color and flavor scores as accessed by the consumer. Therefore the slow osmotic dehydration process was selected for further study relating to the ratio between salt and malic acid (3:2 3:3 and 2:3 of syrup weight). The result show that no differences in appearance color flavor and texture scores were found among treatments however the sample treated with salt and malic acid in the ratio of 3:3 obtained the highest taste score. Thus the suitable process to produce the osmotically dehydrated banana peels was slow process with salt and malic in the ratio 3:3. According to the shelf life study the sample (100g) packed in metallic foil still compiled with Thai community standard of fruit and vegetable products during 12 weeks of storage under 25-30 °C. In addition the consumers also accepted the selected osmotically banana peel product.