Develop a prototype of the smart bin for supporting solid waste management at the source. The objective is to develop the functionality of the smart bin to meet the requirements of users. A body design of the smart bin prototype made from plastic with a lid size 25 cm. x 36 cm. x 48 cm. the total volume of the smart bin was 31.5 kg and using ARM STM32F4 series micro controller to control the functions of the smart bin. There is a sensor to measure the temperature and humidity. Ultrasonic level sensor Infrared distance measuring sensor and weight sensor with load cell data display controlling the opening and closing of the smart bin by servo motor. A Smart bin prototype can show the amount of waste. Moreover the level of waste and the weight of the waste inside were showed. The smart bin was showed relative temperature and humidity values inside a bin. The optimum distance to the reflective object of the sensor for opening and closing the smart bin was in the range of 20-50 cm. The Smart bin lid provided approximately 7-9 seconds to maintain the status to lid open representing an average time of 7.4±0.9 seconds. This research will help promote waste management at the source and effectively benefits to solve the problem of waste accumulation in place.

Printing Design Reflects of Identity Wisdom Pha Jok Tai-Yuan Weaving for Toward Value Added on Tourism Products that reflects the identity of the wisdom of the capital provinces and to design a product from the souvenir provinces to add value to the travel groups with a trademark of the broad trade a trademark of the brown trade an application of the transmitters of the transmitters Data analysis uses descriptive data analysis in combination with statistical data to analyze pattern data and use the data obtained to develop patterns that reflect the identity of Pha Jok Tai-Yuan Ratchaburi together with the survey of satisfaction of the sample consisting of entrepreneurs. design of fashion and fabric motifs. The number of five people includes consumers and tourists in the Kubua community at Wat Kholong Suwankhiri. Ratchaburi City (100 people) with printed patterns and souvenirs developed to increase the value of tourist goods The study found that the Pha Jok Tai-Yuan pattern in Ratchaburi province has unique patterns that can be divided into two groups: the main pattern and the assembly pattern. The two groups are applied to the design of the modern but unique pattern of the Pha Jok Tai-Yuan pattern in Ratchaburi province. The souvenir product from the sample satisfaction survey found that the samples were satisfied with the development of prints and product patterns. The development of patterns can reflect the identity of the pattern is average overall satisfaction 𝑿̅ = 4.28 . To promote the tourism of the community and the development of local products to inherit the wisdom of local products to be produced as souvenir products to help the community earn more revenue from selling products.

This research is aimed to propose an ontology-based framework for generating multiple-choice questions that can evaluate students’ knowledge in the analytical level. The questions generated from this framework could encourage students to apply relative concepts from the lesson they learn to produce different paradigms for solving the same problem. The experiment of this research demonstrates an implementation of the framework. A structure of a question set from the framework comprises a problem and an initial solution in the question phrase and multiple choices including one correct choice and three distractors. The experimental results show effectiveness of the questions constructed based on this framework in terms of distractors that can reveal students’ misconceptions. Also difficulty and discrimination indices – P-scores and D-scores used in the experiment show that in a range of difficulty the generated questions can reveal strength and weaknesses of students in the groups of high and low learning performance. Eventually this research suggests how the proposed framework could be used as a foundation for automatically generating questions in a knowledge-evaluation system.

The objectives of this : 1) to study the operating conditions of Thai restaurant business operators under Steve Cafe & Cuisine. 2 ) To study the internal and external factors related to the operation of Thai restaurant business operators under Steve Cafe & Cuisine. 3 ) To study strategies for adapting to new normal for survival in the operations of Thai restaurant business operators under Steve Cafe & Cuisine. 4 ) To compare strategies for adapting to a new normal for survival in the operations of Thai restaurant business operators under Steve Cafe & Cuisine classified by operating conditions and 5 ) to determine the relationship between strategies for adapting new normal for operational survival with the internal and external factors related to the business operations of Thai restaurant operators under the Steve Cafe & Cuisine. The population of 50 includes business owners executives managers supervisors restaurant employees and 350 consumers who choose to use the service of 3 branches of Thai Steve Cafe & Cuisine located in Bangkok namely Dhevet branch Rama VI branch and Phan Fa branch. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation one-way ANOVA and statistical correlation coefficient. The results of the research found that 1 ) most of the respondents restaurant business located in Dhevet has been in business for 5 to 10 years. It is a large business (more than 20 tables) and the number of employees is more than 15 people. while having sales of 300000 baht per month or more. Curry is the restaurant’ s bestselling dish. The main customers of the restaurant are both Thais and foreigners. 2 ) The restaurant business pays attention to internal factors related to the overall business operation at a high level. When considering each aspect in descending order it was found that the aspect with the highest average was marketing followed by location and the least was personnel. 3 ) The restaurant business pays attention to external factors related to the overall business operation at a high level. When considering each aspect in descending order it was found that the highest mean was the legal factors followed by customers and the least was competitors. 4 ) The restaurant business focuses on the strategy of adapting to a new normal for survival in the overall operation at a high level. When considering each aspect in descending order it was found that the highest mean was the products followed by the price and the least. was process. 5 ) Restaurant businesses with different operating conditions emphasize the strategy of adapting to a new normal for survival in the operations of the Thai restaurant business under Steve Cafe & Cuisine were different in all aspects and 6 ) when considering the internal and external factors of the business over all there was a statistically significant correlation with the new normal strategy for survival of the Thai restaurant business under Steve Cafe & Cuisine at. 05 level

This research is to test the fatigue endurance of the material by using end bending of specimen. The testing material is S45C steel and forming to the standard size for testing. The specimens with a diameter of 8 mm required a different bending moment. It was found that the large bending moment affects the fatigue of the specimen. The specimen quickly damaged due to the high bending stress and there were a small number of load cycles. If the bending moment acting on the specimen was reduced to the bending stress decreased and the number of load cycles increasing. It was shown that the bending stress and the magnitude of the bending moment affected the fatigue of the material. Also the appearance of damage marks of the specimen will have a flaw around the fracture surface. Then the flaw will be enlarged until the specimen will be damaged by fracture.