Promotion of handicrafts in the field of natural dyes in the country. Increase the potential of the community and use the strengths of the cultural community. way of life and wisdom by finding ways to develop textile products by using creative textile innovations based on local wisdom in sustainable community areas To add added value to products in the ECO PRODUCT and ZERO WASTE product groups from the aforementioned concept To conserve plant genetics that exist throughout the country. The researcher therefore studied the process of dyeing fabrics by natural methods. By taking natural ingredients that are locally available and transforming them into environmentally friendly home products. This research is to study the natural dyeing of cotton fabric from Kasalong core. have a purpose Study on the effect of dyeing and the use of adjunctive agents in natural dyeing from Kasalong kernels. To develop dyed fabric products from Kasalong core and to pass on the knowledge and technology of developing dyed fabric products from Kasalong core for the general public. The result of dyeing cotton with natural dyes from Kasalong core. Four types of adhesives were used at a concentration of 20 percent as tamarind juice lime juice lime juice ash water and to test the washing fastness and sunlight resistance with the AATCC standard. The results can be summarized as follows. 1. The results of the study found that from the extraction of color from Kasalong kernels and then filtered with cloth. The color water extracted from Kasalong essence is brown. and when left for 24 hours the water color is dark brown and in this research using hot dyeing methods. 2. The result of dyeing cotton with natural dyes from Kasalong core without mordant using was found to yellow-brown but after washing the color intensity on the fabric fades slightly. 3. The result of dyeing cotton with natural color from Kasalong core. It was found that after washing the color intensity on the fabric was moderately fading. 4. The color measurement L* a* b* found that when the dye was measured in the CIELab system L* = 26.81 a* = 33.33 b* = 45.69 dL = 0.36 and dE*ab = 0.85 water. The resulting color from Kasalong will be reddish yellow. 5. Make the research prototypes as 10 of bag products. 6. Conducting technology transfer by organizing workshops dyeing course and sewing durating of the workshop for students and the general public was 1 day. Most of the participants had the highest level of satisfaction in all questions.

The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.

Nitrogen is an essential nutrient for plant growth. When the plants have been grown for a long-term effect to decreased nitrogen in soil and insufficiency of the plant growth. One biological method for increasing the nitrogen content in soil is utilize of free nitrogen-fixing bacteria Azotobacter. Therefore the objective of this research was to search natural material suitable for Azotobacter fixation. The 10 natural materials were observed physical structure and investigated the ability of natural materials for Azotobacter fixation. The results showed that water hyacinth and bagasse stalks were fixed the Azotobacter of 2.43x108 and 1.94 x108 CFU per gram of each natural material respectively. After that the selected fixed Azotobacter of water hyacinth and bagasse stalks were studied the growth of Brassica Chinensis. This experiment was designed to 4 treatments. The first treatment was mixed of water hyacinth stalks and the Azotobacter. Second treatment was mixed of bagasse stalks and the Azotobacter. The third treatment was the Azotobacter only. The last treatment was soil only. The results indicated that the average of plant growth include height leaf number root length fresh weight and dry weight of the mixed of water hyacinth stalks and the Azotobacter had significantly higher growth rates than other treatments. The total nitrogen was also increased 1.4 fold in the soil. All results suggest that the water hyacinth stalk is alternative for the fixation of the free nitrogen-fixing bacteria Azotobacter as induce nitrogen in the soil and plant growth promotion.

This paper presents a mathematical simulation to compared to operations a small distributed photovoltaic power plant in the distribution system. Practices transmission of electric power by small distributed solar energy With the PVSyst and IEC 61724 mathematical modeling programs the main objective was to study the % performance ratio photovoltaic power plants 5.95 MWp connected in the distribution system of the Provincial Electricity Authority voltage level 22 kV. Therefore this paper is presented as a mathematical simulation compared to operations a small distributed photovoltaic power plant in a distribution system. The results of the study show that the operation of small distributed solar power plants increases the efficiency to be able to produce the maximum electricity and continuously. The system was able to produce the highest power of 8954.9 MWh/year and had an average annual efficiency ratio of 77.84% receiving the highest solar radiation intensity and the highest annual total energy output of approximately 1837 kWh/m2

Research on Restaurant Demand for Seniors in Bang Sue Dusit and Phra Nakhon Districts Bangkok The objective was to study consumer behavior of the elderly. Food demand for senior citizens in Bang Sue Dusit and Phra Nakhon districts Bangkok The population used in this study were 400 elderly people in Bang Sue Dusit and Bangkok areas. The survey instrument was a questionnaire. The statistics used were frequency frequency percentage mean standard deviation. Two-group mean difference test and One-way ANOVA Analysis of Variance. The results of the study found that most of the respondents were female. Age between 60 - 69 years marital status Most of them are working as government pensioners. and earn less than 10 000 baht. An analysis of the behavior of the elderlys restaurant use revealed that the elderlys behavior of using the restaurant when they are together with their family. The type of restaurant that the elderly use the most is national restaurant. The frequency of using the restaurant for the elderly most of the time. The elderly will go to the restaurant on Saturday - Sunday. The elderly tend to use the restaurant 2-3 people at a time. Access to restaurants more than 501 baht or more. Results of the analysis of restaurant needs for the elderly. Classified by service marketing mix it was found that the elderly had demand for restaurants classified by service marketing mix. Overall its at a high level. The elderly had the highest level of need for physical characteristics followed by personnel at the high level. and the price is at a high level respectively. The results of the hypothesis testing of restaurant demand for the elderly and demographic characteristics revealed that gender age and income were different. There are different restaurant needs for seniors. Analysis of 4Ps marketing strategy the shop must focus on producing fresh clean products and the food must be beneficial to the health of the elderly. and clear beverages suitable for the elderly in choosing to order food. Location the shop must have a convenient location for the elderly marketing promotion Organize promotional activities according to various festivals to meet the needs of the elderly. and clear beverages suitable for the elderly in choosing to order food. Location the shop must have a convenient location for the elderly marketing promotion Organize promotional activities according to various festivals to meet the needs of the elderly. and clear beverages suitable for the elderly in choosing to order food. Location the shop must have a convenient location for the elderly marketing promotion Organize promotional activities according to various festivals to meet the needs of the elderly.