Deterioration of reinforced concrete deep beam structure caused by chloride is severe andtakes up wide area even though the structure is not exposed to sea water or brackish water. Even the structure which is far from sea water or brackish water is affected by this problem.When the reinforced concreate deep beam structure is affected by chloride steel reinforced inside the structure is corroded resulting in reducing the cross-sectional area of the reinforced steel affecting load capacity deflection and beam failure. If there is no repair or strengthening such capabilities are continuously reduced until it is no longer safe to use the beam. Therefore it is necessary to repair or strengthening the deteriorated structure to be safely used. This research investigated strengthening of deteriorated reinforced concrete deep beam caused by chloride with 4 formats of carbon Fiber sheets to seek guidelines for the most efficient strengthening. The resultshowed that the strengthening by the 4 format of carbon fiber sheet could increase ultimate loadcapability yet could not improve ductility of the deteriorated beam to become close to the beamthat is not deteriorated. The strengthening that could increase the maximum ultimate load capability was the table format strengthening. In addition the strengthening that the carbon fiber making 45 degrees with the length of the beam could best prevent diagonal cracks.

This research aims to study the application of cassava fiber. The fibers are taken from cassava and pineapple Head that 3 ratios are used to all of fiber mixing. The fiberboard production use 130°C of temperature with 20 – 50 kg/sq.cm of compressive pressure with 10 minutes per piece of rate. Their fiberboards have 681 – 724 kg/cu.m of density and 7.1 – 7.6 % of moisture. Resulting the CF 05 ratio (cassava: urea is equal to 0.95:0.13) is suitable ratio which has good physical and mechanical properties.

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.