This thesis presents a method of compare the reducing high voltage source more than necessary to the pilot study two plants in case of load near power station the same distance but different. There are 2 methods first method reducing the voltage by adjusting tap transformer. Other method installed by voltage equipment. Regulator in a factory used 2 methods for measured the value of voltage before&after and continued to reduce the voltage until minimum loading that this factory can normal operate. From two trials we found that reducing the voltage by installation voltage regulator/voltage equipment can save more energy cost 10.23% than adjusting tap transformer that can save only 4.66%. And analysis of Specific Energy Consumption (SEC) by reducing the voltage level of the industry. Energy consumption kWh per 1 output (plastic bottles) Then lower from 0.119 kWh per 1 bottle remaining 0.089 kWh per 1 bottle This is in line with the energy analysis that main control electric power.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer as well as to collect the knowledge of food ingredients and cooking methods in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources two types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods (84.62%) and dessert (80%) and main dish was at a moderate level (54.55%) Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (45%) and the potential in main dish was at a low level (59.60%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish.

The Potential of food crops in the Phraek Nam Daeng community Amphawa Samut Songkhram province for food security and sustainable use of biodiversity Local plants were tested phytochemical composition antioxidant activity antimicrobial activity and nutritional analysis. The results showed that phytochemical composition of local plants most of the cardiac glycosides tannins and antraquinones. Acanthus is the highest antioxidant activity Kloe and Hnampugda respectively. Antimicrobial activity of both Gram-positive bacteria. Gram- negative bacteria and yeast is very low.The nutritional value is the maximum on each side The amount of water is Phak Protein is Acanthus Fat is Hnampugda fiber is Kloe and carbohydrate is Hnampugda.

This survey research aimed to study ethics of information uses and ethical perception of Faculty of Liberal Arts’ students Rajamangala University of Technology Phra Nakhon. Sample group that stratified by fields was 309 undergraduates studying in academic year 2015 from Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. The data collecting tool was questionnaire about ethics of information uses of Faculty of Liberal Arts’ students Rajamangala University of Technology Phra Nakhon. The statistic analysis used percentage and standard deviation. The results showed that : 1. Students had totally ethics of information uses in medium level. Its considered each aspect found that students had the most of ethics of information uses in aspect of information dissemination followed by an aspect of information property and information accessibility. 2. Students had totally ethics of information uses in aspect of information accessibility in medium level. Its considered each item found that the most item that students had ethics was that they usually used their user ID and their passwords to log in the university’s internet system followed by they usually used their user ID and their passwords into information searching system in databases. 3. Students had totally ethics of information uses in aspect of information property in medium level. Its considered each item found that the most item that students had ethics was that if they utilized pictures from books journals newspapers to compose their report or to publicize they would cite to sources of pictures. And if they utilized articles from journals newspapers web sites to content analysis as case study they would cite to sources of content. 4. Students had totally ethics of information uses in aspect of information dissemination in good level. Its considered each item found that the most item that students had ethics they usually avoided to use statement or pictures that was contrary to law and social good moral for example; pictures of rove false statement etc. followed by students usually avoided to use statement or picture that showed violation of privacy rights for example ; defamation statement photomontage etc. 5. Students had the ethical perception involved to information uses in medium level. Its considered each item found that the most item that students had ethical perception was that the utilization of others academic papers for being parts of its own study they had to cite sources every time otherwise its considered that was illegal and unethical. Followed by the utilization of other words or other interviews to compose its own report or its own presentations they had to be allowed otherwise its considered that was copyright infringement.

The purposes of this research were (1) to study and (2) to rank the needs of RMUTP environment management on undergraduate students’ learning development as well as (3) to present a proposed guideline to improve RMUTP environment. 343 students enrolling in the first semester of the academic year 2015 were selected with simple random sampling. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D) t-test modified priority needs index: PNI modified and content analysis. The results demonstrated that: (1) The overall mean scores of the reality and expectation of RMUTP environment on students’ learning are statistically different at 0.01. (2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors. (3) A students’ proposed guideline: 3.1 As for physical environment needs for supporting students’ quality of life the highest was more relaxing space. 3.2 As for university facilities to enhance their learning the highest was that learning equipments should be adequate for them. 3.3 As for help and information service public relation and university information for students should be improved at a high level. 3.4 As for curriculum management the study suggested students’ needs for curriculum development to meet current employment demand and to implement effectively at the workplaces. 3.5 As for instructors the highest rank was that instructors ought to understand and listen to students’ needs. They should let students express their opinions.