The purposes of this study were to develop a video presentation about the fashion series of the faculty of textile industry and fashion design for publicize to the Faculty of Testile Industry and issue fashion and to satisfaction to the media audience develop a video presentation on the fashion series of the faculty of textile Industry and Design. The fashion part by using the sample group to evaluate the satisfaction of the media questionnaire was the general public who came to watch the video presentation at the fashion show of the grade 4 students fashion series of the faculty of textile Industry and fashion Design Rajamangala University of Technology Phra Nakhon from 50 people. The data analysis was frequency percentage mean and standard deviation. The study indicated that satisfaction with the video presented on the fashion series of the faculty of textile Industry and fashion Design was at a high level (=4.22). When considering each aspect it was found that content satisfied was at a high level (=4.12) and the presentation aspect was satisfied at a high level(=4.33)

Development of prototype products from waste rice for teenage consumer. The purpose of this study was developing formula and prototype of waste rice for food production. The waste rice could be used as rice in 100% for 3 products such as Khao Tang Rice Crackers and Sticky Rice Coconut Cream. The suitable condition for Khao Tang was using waste rice as 110 g. and seasoning 10%. The result of physical and chemical analysis showed that: products have orange bright color hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 4.02 ± 0.06 20.12 ± 0.05 9.36 ± 0.04 2.58 ± 0.12 4.30 ± 0.11 and 59.62 ± 0.09 respective. The suitable condition for Rice Crackers was using waste rice as 130 g. storage in room temperature at 24 hr. After that place to microwave at 20 sec. %. The result of physical and chemical analysis showed that: products have orange bright color Tom Yum seasoning for delicious hardness cripyness and not rancidity. The percentage of moisture fat protein crude fiber ash and carbohydrate content 6.69 ± 0.03 1.65 ± 0.06 5.23 ± 0.07 0.93 ± 0.13 1.37 ± 0.08 and 84.12 ± 0.05 respective. The suitable condition for Sticky Rice Coconut Cream was using coconut milk (UHT) as 175 g. storage in freeze at 24 hr. After that place to microwave at 30 sec. %. The result of physical and chemical analysis showed that: products have white-yellow bright color softness and coconut sweet taste. The percentage of moisture fat protein crude fiber ash and carbohydrate content 43.55 ± 0.03 6.29 ± 0.02 3.21 ± 0.03 1.20 ± 0.06 0.50 ± 0.09 and 45.24 ± 0.05 respective. The shelf life of 3 products are more than 2 months and consumer acceptability like moderately product.

System of The Provincial Electricity Authority using the grounding wire connected between the cable end and Surge arrester format it is connect the cable from the end of the cable set to the end of the Surge arrester and grounded wire that splits the ground between the cable connecting point and the Surge arrester format it is a separate grounding connecting point to the cable end and Surge arrester on both sides of cable riser pole by Computer program. Resulting from computer analysis and the comparison of line setting found that if setting line lead to ground and join with ending cable line and Surge arrester lead in to line voltage drop less than setting line to ground with separate line and Surge arrester.

Football is a sport that has been the most popular for many years. There are many different levels of competition and there is a tendency to develop more globally At present Thailand has a growing number of professional footballers Having traveled to play more professional football in foreign countries The world ranking of the Thai national team is likely to improve in the future The side cannot support in the future The Football Association of Thailand under the Royal Patronage of Thailand has a plan to build a Thai national football stadium To meet FIFA standards for the development of football to support future competition Therefore a study was conducted to design a 60000 seat football stadium project located at Bang Sue District Bangkok To promote the development of football as a center of activity collecting displaying information about football history Is a learning area Create a unique tourism promotion

The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume. Keyword: jelly Karonda fruit instant fruit juice fiber sorbet ice-cream yoghurt concentrated sauce mixed drink