This research aims to study the application of coconut meal and corncob fiber as high density cement-bonded fiberboard. The cement: fine sand: coconut meal and corncob fiber: water ratio is equal to 1: 0.2: 0.05: 0.3. The fibers are taken from coconut meal and corncob that 5 ratios are used to all of fiber mixing. The fiberboard production use casting in normal temperature. Resulting the CN75 ratio (coconut meal and corncob fiber is equal to 0.0125: 0.0375) is suitable ratio which pass TIS 878- 2537 standard (cement bonded particle board) and has good physicalproperties mechanical properties and thermal insulation.

A study on developing textile products from fiber lemongrass has been carried out aimed at processing yarn from lemongrass fiber developing textile fabrics such as clothing hats and shoes and teaching product design and technology to a community. Lemongrass leaves were processed with chemicals to produce a fiber lemongrass then spun to 100% lemongrass yarn with large unsmooth surfaces the used to produce handbag hats and shoes. However for garment fabrics the researchers developed the lemongrass yarn for weaving by mixing cotton in a 60:40 ratio to produce hand-woven cloth. Using hand-woven folk wisdom the Takfa community in Nakhon Sawan produced natural dyes from Bengal Almond leaves a performed surface finishing for a smoother touch. After weaving lemongrass fiber cloth gives off a lemongrass odor but this fades gradually. The physical properties of lemongrass fiber cloth are then tested for strength resistance and abrasion. Processing lemongrass cloth fiber to textile products enables us to produce various products such as clothes bags and hats. In passing technology to the community the residents recognized the advantages and benefits of using the fabric. Further research should investigate mixing lemongrass fibers with other natural fibers improved fiber durability luster of the fiber to increase fiber value or using lemongrass fiber for household products.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.

This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

This research aims to study the application of kaolin with coconut meal plywood from corncobs and durian peel in concrete masonry unit wall for increasing effective heat protection and lightweight. The ratio of cement type 1: kaolin is equal to 1: 60 by weight. The kaolin is replaced by fiber include coconut meal fiber corn cob fiber durian peel fiber with 1.67% 3.33% and 5% by weight of kaolin. The kaolin concrete block mixed with fiber sample size is formed to 6.9 x 39 x 19 centimeter with the hydraulic compactor. The samples tested in physical and mechanical properties follow the TIS 58-2533 standard. Resulting their fibers can reduce the density thermal conductivity and compressive strength and increase the changing length and water absorption of kaolin concrete blocks. The kaolin concrete block without fiber has highest compressive strength followed by the kaolin concrete block mixed with corn cob fiber the kaolin concrete block mixed with coconut meal fiber and the kaolin concrete block mixed with durian peel fiber has lowest compressive strength respectively. However their fibers have possibility to be composite materials to reduce weight of kaolin concrete blocks.