This research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out using the acceptance scores on appearance color smelling viscousness smoothness overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance color smelling viscousness smoothness overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.

The development of loincloth at Ang-Hin Chonburi Stone Basin is to study the pattern of hand-woven cloth and to develop hand-woven cloth products. The area of study cloth loincloth and products of cloth loom hand Chonburi to be developed into a bag product. The results showed that. The information will be used to develop the luggage bag product three patterns of plaid pattern were studied Include Nok Ka Ta pattern Sai Pla Lai pattern and square pattern. The unique colour of the weaving group for design the bag has been developed in a variety of styles and functionalities that can accommodate five types of adolescent behavior. From the focus on the use of working age to study the behavior of the use of existing luggage and increase the usefulness of the use of behavior all models are versatile. Both can be transported for tourism can be inserted. There is a selection of materials other than loincloth to create a variety of materials including sewing so that the parts of the bag are strong especially the ear piece which requires heavy weight and is often damaged before. The first Choosing colors in cool colors. The majority of the sample chose Include Nok Ka Ta pattern (42.5%); they answered that cool tone loincloth was the most suitable tone for producing bag product(65%); the design was the most important factor affecting the purchase decision(60%); the sample mostly used bag when they worked (70%); the useful life of each bag was 2-3 years ( 52.25%); the sample decided to purchase the new bag because the old one was damaged (45%); the most wanted item for the sample was tote bags (42.5%); the suitable material to produce the bag product was leather (61.25%).

The purposes of this research were to developed the tea Product from Ya Nang Melientha suavis and safflower. The objective was to study the optimum drying conditions of Ya Nang tea leaf and Melientha suavis 2) to study the optimum ratio between Ya Nang tea leaf and Melientha suavis and Safflower in the tea formulation and 3) to study the acceptance of Ya Nang tea products with Melientha suavis and safflower flowers from consumers It was found that the suitable drying time of tea leafe was 4 h at 60o c with moisture content lower than 10% that was in agreement with standard. The proper ratios between Ya Nang Melientha suavis and Safflower such as 100:0:0 60:20:20 60:30:10 and 60:10:30 were evaluated the sensory properties by 30 panelists. It was found that the highest acceptability sure was found in formulation 3. In addition the DPPH radial scavenging activity and phenolic content were 66.51 μM Trolox/ml and 14.46 mg GAE/ml respectively for the accepted tea formulation. For the consumer test (120 consumer) the data relating to product interest acceptability and antioxidant properties were 59.20% 96.70% and 75% respectively. This results indicated that tea Ya Nang Melientha suavis and Safflower is accepted by consumer.

This research aims to develop the natural rubber and ethylene vinyl acetate (EVA) plastic floor tile with flame resistance property. The 6 ratios of natural-rubber STR 20: zinc oxide: stearic acid: sulfur: mercaptobenzothiazole: diphenyl guanidine: EVA plastic: antimony trioxide were equal to 100: 5: 2: 3: 0.5: 0.2: 20: 0 100: 5: 2: 3: 0.5: 0.2: 20: 20 100: 5: 2: 3: 0.5: 0.2: 20: 40 100: 5: 2: 3: 0.5: 0.2: 20: 60 100: 5: 2: 3: 0.5: 0.2: 20: 80 and 100: 5: 2: 3: 0.5: 0.2: 20: 100 by weight or phr. The samples are ground by two-roll mill and formed by compression molding at 150 degree Celsius with 30x30x0.2 cm of dimension for 4: 29 to 5: 19 minutes. The properties of the natural-rubber floor tiles were tested under ASTM standard. From the results it was found that the natural rubber and ethylene vinyl acetate plastic floor tile with flame resistance property was the suitable ratio for using as the rubber floor tiles in building and extinguished a fire by themselves. The antimony trioxide effected to increase the density hardness and thermal conductivity and decrease the tensile strength tear strength and wear resistance properties of the natural rubber and EVA plastic floor tiles

This research aims to develop the gypsum refractory board mixed with corn leaf coir. The 5 ratios of gypsum plaster: corn leaf coir: tap water: sodium silicate are equal to 1: 0: 1: 0.03 1: 0.100: 1: 0.03 1: 0.150: 1: 0.03 1: 0.200: 1: 0.03 1: 0.250: 1: 0.03 และ 1: 0.300: 1: 0.03 by weighted. The gypsum refractory boards were produce by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of gypsum refractory board mixed with corn leaf coir followed the TIS 219-2009 standard (gypsum plasterboard) included: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1: 150: 1: 0.03 is the most suitable ratio of gypsum refractory board mixed with corn leaf coir. This developed gypsum refractory boards can reduce the quantity of corn leaf waste and get the good thermal insulation gypsum refractory board products.