This research is a qualitative research. The objective is to study and analyze information about The pattern of Pha Sin Tin Jok (Traditionally Sarong )Thai Yuan Saraburi cloth including the changes and the existence of the Thakok Thai Sarong Saraburi in the present (2017 - 2018). Using the concept of social and cultural change and the theory of globalization concepts for analysis. Research area is Mueang District and Sao Hai District Saraburi. The research population is Weaving sarongs Sarong user and local sages. Analytical study issues are Clothing culture in Thailand Saraburi Promotion from the government Pha Sin Tin Jok (Traditionally) Sarong Thai Yuan Saraburi style and pattern weavers and wisdom transfer. The research results are Saraburi is a province where Thai Yuan people from Chiang Saen Chiang Rai province Settled in the reign of King Rama I of Rattanakosin Due to war and have inherited the lineage until now. In Sao Hai District Saraburi is the district where most Thai people live and has a unique Lanna cultural foundation Whether language lifestyle food and beliefs In the folk textile Has a unique pattern that has been passed down for over 200 years. Clothing culture in Thailand Saraburi There is also a conservative costume. Especially on special occasions The pattern of Pha Sin Tin Jok (Traditionally Sarong )Thai Yuan Saraburi cloth remains the same style. From the era that migrated from Chiang Saen In addition there are other sarong fabrics that are used in everyday life namely woven sarong muk kai and kan. There is a succession of sarong weaving wisdom from the generation to the present most of which are woven with flowers. In the ancient pattern there is a conservation of ancient Pha Sin Tin Jok Thai Yuan Saraburi by re-woven according to the original pattern from the ancient Thai sarong that remains in Saraburi. Pha Sin Tin Jok Thai Yuan Saraburi has been promoted by various government agencies. There may be changes in the times that have changed with the adaptation to various product designs or the application of sarong work to the era. The existence of Thai people in Saraburi has seen the value of wisdom in their ethnicity. Together with promotion from various sectors That encourages Thai people to be proud Inspired in the conservation of Thai culture and arts. The establishment of Thai Folk Culture Hall in Saraburi The new weaving of the Sarawak sarong from the ancient Pha Sin Tin Jok Thai Yuan Saraburi style Including the floating market That shows the existence of the Thai culture of Saraburi living.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

At present the climate is changing due to changing environment. Industrial pollution Smoke from the traffic of cars on the road. Dust from the burning of forests etc. This change makes the climate change rapidly. Affect the temperature rise. In addition the temperature changes also affect the air pressure is changing as well. By the temperature relationship Atmospheric pressure and wind direction change dramatically in the climate such as wind storm precipitation and wind direction. This research is a forecast of air pressure and wind. To analyze the precipitation Wind and storm in the future. This is a summary of wind rain and storm in Southeast Asia including Thailand. The mathematical model used for forecasting is the Global Climate Model which is a powerful model. The initial condition of the forecasts was from the Intergovernmental Panel on Climate Change (IPCC) and the European Center for Medium Range Weather Forecasts (ECMWF) and after forecasting examined or measured the accuracy of the forecasts by Lyapunov exponent (LE) is the most commonly used forecasting method and is the basis of other methods of forecasting accuracy. In addition it is also used to measure the accuracy of the forecast is Finite time Lyapunov exponent (FTLE). Forecasting results show that the initial conditions used in forecasting result in atmospheric pressure and wind direction varying according to different starting conditions. So the temperature the air pressure and the winds cause the rain and the climate change.

This research aims to study the properties of local plants Phraek Nam Daeng community for the development of a herbal drink and development drink herbal tea. Local plants used in the study was Khlu (Pluchea indica (L.) Less). The leaves Khlu tested phytochemical composition antioxidant testing by testing their ability to reduce the amount of chemicals 11-diphenyl-2-picrylhydrazyl (DPPH) tests the amount of phenol used Folin-Ciocalteus reagent nutritional analysis and the amount of cellulose and developed the herbal drink tea. The research found that 1. Phytochemical composition of Khlu leaf is mainly flavonoids and tannins anthracnones. 2. Extracted from the leaf extract with methanol showed the ability to reduce the amount of substance 11-Diphenyl-1-picrylhydrazyl (DPPH) was the most abundant. Fresh leaves dried leaves and dried leaves were 30 days values at 131.23 ± 1.42 127.55 ± 1.03 and 125.90 ± 1.28 μg / ml respectively. 3. Extracts from the leaf extract with methanol showed the highest phenolic content as follows: fresh leaves dried leaves and dried leaves for 30 days were 84.91 ± 0.54 82.44 ± 1.09 and 81.01 ± 1.25 mg GAE / g dw respectively. 4. The optimal conditions for the process of making Khlu tea is a temperature of 70 °C for 7 hours. The score of sensory evaluation in terms of appearance color aroma flavor (astringent) and overall were 7.37 ± 1.22 7.23 ± 1.16 6.97. ± 1.30 7.00 ± 1.14 and 7.63 ± 1.10 respectively.

This research study the effect of pozzolanic materials on light weight concrete by replacement cement with fly ash and Meta kaolin which affect the properties of concrete by using pumics aggregate. Coarse in aerated concrete and consider mechanical properties. Aerated concrete replacement cement by fly ash 20% 35% and 50% respectively and meta-kaolin is replaced. From the results it was found that the compressive strength of light weight concrete at 28 days w/b = 0.55 was higher than that of every 14 days of cement and cement cement replacement by fly ash 50% highest value compressive strength. More than all the ingredients replaced with fly ash and Meta kaolin. When considering the flexural strength of replacement cement with 10% by Meta kaolin the maximum flexural strength of 80 ksc was higher than that of control concrete and all other ingradient. Experimental tensile strength at 28 days result found that replacement cement by fly ash at 35% gave the highest tensile strength of 28 ksc and gave higher tensile strength than all other ingradient. From the impact strength test at age 28 days it was found that the replacement cement 35% by fly ash gave the highest impact strength of 92.00 joule than the 20% and 50% respectively and higher impact strength than that of all kaolin. Except for control concrete.