The aim of this research is to study the varieties of weight density distribution affect to the center of mass and vehicle stability. The weight density distribution tester was designed and changed the position of mass. Base on the center of mass is main points of vehicle stability. On the other hand FMCSA standard was applied to field test for considering of the brake performance and vehicle stability. The results of research discovered to the mass distribution on horizontal plane and fixed position Y1 are absolutely influence under an increasing 50 kilograms of mass condition. For the mass distribution on longitudinal plane and fixed position Z2 and Z3 are affected to the increasing of mass 100 and 150 kilograms respectively. Otherwise under an increasing of mass 200 and 250 kilograms there is non-influence to the weight density distribution. In term of the braking performance it’s depends on the lateral mass distribution especially the center position of mass installed on longitudinal and horizontal plane and close up on the front axle (Y2). For the vehicle stability results the position (Y2) is the highest influence for yaw rate and sideslip. Otherwise the position (Y3) or the position of mass installed on longitudinal plane and nearly at the left wheel on the rear axle. Additionally wheel lock-up condition was appeared on the front axle only. Because the behavior of the weight distribution on front axle was decreased lead to mass distribution on longitudinal plane.

Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts processing were surveyed and ranked. Top 5 of difficulty processing were Kanom Kasornlamjeak Kanom Krok Kanom Beaung Thai Kanom Thong Ekk and Kanom Jamongkut. Kanom Kasornlamjeak consists with wrap flour and filler which made from coconut. The process of wrap flour is complicate. Flour mixing time (20 30 and 40 min) was studied. Increasing mixing time improved wrap flour forming. The sensory evaluation result showed that Kanom Kasornlamjeak with flour mixing time 20 min got a good preference score from the panelists. Kanom Krok consists with rice flour and coconut milk. The characteristic of Kanom Krok is crispy flour and forming. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness of Kanom Krok. Kanome Krok with 1.0% lime water received the highest preference score. Kanom Beaung Thai consists with casing flour and filler. The important characteristic of Kanom Beaung is crispy casing flour. The concentration of lime water (0.5 1.0 and 1.5%) was studied. Increasing lime water concentration increased crispiness and hardness. The sensory evaluation result showed that casing flour with 1.0% lime water got a high preference score. Coconut milk and wheat flour are the important ingredients in Kanom Thong Ekk. They were mixed and stirred until smooth paste to press in a plastic mold. Cooking temperature; 60 65 and 70C were studied. Increasing temperature increased oil separation and gelation. Kanom Thong EKK with cooking temperture at 65C received the highest preference score.Kanom Jamongkut is a Thai dessert that the shape looks like a crown. Watermelon seeds are the most important ingredient which are coated with sugar syrup and composed to be a crown. The amount of watermelon seeds coated with sugar were studied which were 50 100 and 150 seeds per batch. Increasing watermelon seed per batch to coat it with sugar syrup it did not look like a crown. Sensory evaluation result showed that 50 watermelon seeds coated with sugar received highest preference score.

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

This study a knowledge formation research had objections to study (1) the basic information about the demand in occupational training by the retired of Rajamangala University of Technology in Bangkok and its vicinity and (2) the occupational training curriculum for the retired. The elderly that retired for Fiscal Year B.E. 2555 be affiliated with Rajamangala University of Technology in Bangkok and its vicinity such as Rajamangala University of Technology Thanyaburi Rajamangala University of Technology Krungthep Rajamangala University of Technology Tawan-ok Rajamangala University of Technology Phra Nakhon Rajamangala University of Technology Rattanakosin and Rajamangala University of Technology Suvarnabhumi Nontraburi Center were the population of this research. Sample consisted of 65. A questionnaire was used to collect data and statistical software was used to compute the percentage. The experimental results showed that the most of the respondents were not self- employed after retirement (9.385 %) but they wanted to be self- employed (69.25 %). The aims of training were adding new experience real-life applications and self- employment respectively. The training courses which the retired needed were “Dim sums” “Cookies” and “Thai crafts” respectively. The most of subjects wanted to make field trips at the interesting business (58.33 %) and take training courses about E-commerce (31.25 %) and marketing knowledge (10.41 %). The training courses would operate four days between 8.30 am and 16.30 pm and take three days for training activities and one day for field trip. Training locations were the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and the business respectively. For expense factors it would charge the cost of materials but not training fee. For the factors promoting to achievement the most of respondents wanted to have the distributors (39.85 %) the source of investment funds (22.91 %) and the counseling agencies (10.41 %). The retired of six universities were interested in 3 occupational training courses namely the culinary job training courses for “Dim sums” “Cookies” and “Flower works and Banana Leaf Crafting for business” respectively. The complete training curriculum was organized by developing structures and elements of the training curriculum which comprised principles objectives aims duration structures explanation of each subject training guidelines devices result measurement and evaluation model and curriculum application guidelines.

This research has the objectives to study about level of virtue and ethics and to compare virtue and ethics of students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon categorizing according to personal factors. This research is descriptive research. Sample group used in this research comprised students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The sample group comprised 321 students. The research took samples by using stratified sampling. Tools used in data analyzing are questionnaires divided into three parts Part 1 : questions on personal background ; Part 2 : questionnaires on behavior regarding virtues and ethics of students ; part 3 composed of questionnaire regarding opinion on virtue and ethics of students including students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Statistics used in data analysis included frequency percentage mean standard deviation and in testing of hypothesis using t-test statistics and ANOVA to analyze variance testing difference in pair by LSD methods. The research result found that 1. The research result found that level of behavior in virtue and ethics of students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon in the overview the behavior was in very good level (x= 3.96). When the criterion It is in a very good level of 4 parts. Include The behavior in virtue and ethics in the aspect of pressure factors (x= 3.84). The behavior in virtue and ethics in the aspect of nourishing factors (x= 4.10). The behavior in virtue and ethics in the aspect of arresting factors (x= 3.84); the behavior in virtue and ethics in the aspect of supporting factors (x= 4.08). 2. Comparing difference of the behavior in virtue and ethics of students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon categorizing according to personal factors; the result was that students having different genders residence description and occupation of parents did not have different behavior in virtue and ethics. Students studying in different class levels and having different study result; had different behavior in virtue and ethics with