In FinFET-based VLSI designs heat issues from increase of driving current with temperature and self-heating effect profoundly influence the circuit performance and reliability. This work evaluates the performance of FinFET-based combinational circuits considering BTI stress and thermal effect of supply voltage and frequency variations. The proposed simulation framework is applied to selected benchmark circuits implemented with the 14-nm tri-gate bulk FinFET technology. The experimental results reveal that as temperature increases BTI aging delay increasingly worsens yet it is overridden by performance gain from the increase in driving current. We also prove that BTI degradation is dependent on power supply and frequency through their thermal impacts. Further we introduce a DVFS based power reduction approach that scales down the supply voltage of hot circuits to maintain the performance. The results show that power reduction yielded from the proposed technique is larger for all circuits working at higher ambient temperature (as large as 66% in some experimental circuits working at 20 oC above the baseline ambient temperature) with a slight decrease in BTI degradation.

This research had the following objectives: 1) To compare roasted and fried Sangyod rice grain products. 2) To find proper proportion of puffed Sangyod rice grains to other seeds. 3) To find storage life of puffed Sangyod rice grains mixed with other seeds product. 4) To calculate cost of production of oil free puffed Sangyod rice grains mixed with other seeds product. Results found that physical properties of roasted Sangyod rice grains puffed and expand better than the fried ones. Consumers preferred the roasted grains to the fried oned because less oil was consumed which was good for health. In developing puffed Sangyod rice grain product Consumers accepted the second formular of 50:50 proportion of puffed Sangyod rice grains to other seeds better than the other proportion of 30:70 and 70:30. The results were statistically significant. This formular was used in storage life study. Results found that the product can be kept 7 days at ordinary room temperature Microbial growth was observed every two days. Mold and yeast counts and water activity were studied. No mold nor yeast were found in day 0 water ativity was 0.58. No mold nor yeast were found for 7 days. Cost of production of puffed Sangyod rice grain mixed with other seeds product was calculated. The material cost was 95 Bahts. 30% processing codt was 29 Bahts for 50 pieces of product. The average cost per piece was 2.10 Bahts.

This research was aimed to study the needs for vocational art craft training of Cooperative professional craft group in Nonthaburi Province. A questionnaire was used to explore the needs for art craft training as the career development with its reliability of 0.86. The samples were 30 members of Cooperative professional craft group in Koh Kret Nonthaburi Province in 2017. The results of the study revealed that most of the samples were married female between 31 and 40 years old. Most of them had bachelor degrees and worked as employees. Concerning their needs for vocational art education in each category the highest demand was the training on tissue boxes made by weaving paper which was accounted for 40 % followed by pottery course for 23.33% towel creation course for 20.00% and the least interested was the course of the mobile produced from remnant of cloth accounted for 16.67 %. Regarding daily products the participants liked to attend the courses of making decoupage boxes and present basket decoration which were accounted for 33.33% followed by the origami keychain and the cushion cover courses for 16.67%. Concerning decoration course miniature garden course drew the highest attention for 40.00% followed by fabric artificial flowers for 26.67% picture frame from paper roll course for 23.33% and the lowest interest was flower vase from remnant of cloth course for 10.00%. As for things used in ceremonies the group had the highest needs for Phan Phum training which was accounted for 33.33% followed by Baisri or rice offering course for 30% Krathong or banana-leaf cup course for 20% and the least interested was souvenirs made of cloth for 16.67 %. The training course lasted for 2or 3 days or 50.00%. The training period was on Saturday and Sunday from 8.00 am to 4.00 pm or 60.00 %. The group could apply knowledge for 100%. Additional suggestions were that extra needed training courses included corn skin flowers paper packaging fabric keychain straw flowers loincloth wreaths and gift wrapping. The training time was from 8.00 am to 4.00 pm of garments is minimal. of the training time is 2 - 3 days or 50.00%. or 60.00% of the time. The additional recommendation was that the courses required for further training were flowers from corn husks. Paper packaging Keyring of fabric Flowers from straws flowers wreaths of loincloth wrapped gifts. The training course is 2 - 3 days or 50.00%. The training period is from Saturday to Sunday from 8.00 am to 4.00 pm or 60.00 percent. Target group can apply knowledge to 100.00%. Additional suggestions showed that the training course required for additional training was corn flakes. Paper packaging Keyring of fabric Flowers from straws flowers wreaths of loincloth wrapped gifts.

To Improvement the power factor is very important. Because the costs are increased or reduced. To Improvement the power factor the higher the value it is necessary to buildings offices and industrial buildings or the fact that the industry needs real power. And reactive power source to operate. This research presents the design and construction of reactive power factor control. Which amounted to 6 working order by the first sequence is divided into three three-phase electrical power system and three consecutive singles phase by active power different. first1 is reactive at 5 kVAr second 2 and third 3 are reactive at 2.5 kVAr forth 4 fifth 5 and sixth 6 precious marine active 0.83 kVAr control. the power factor controller that controls RG3-12 pay Oval active in various sequences. As a result when not equipped with reactive power compensation software to control the power factor. This makes the flow of the high and low Power Factor schedule. When equipped compensate reactive power source to power factor control. Single-phase motor 1 kW and light bulb 1640-watt making the current decline of 14 amps rest 12 amps of the power factor increases from 0.5 to 0.929. When connected to three-phase motor with 2 kW 0.8 2.2 flow down from 2.360 rests 0.942 amps of power factor value up from 0.308 to 1.0.

The purpose of this paper is to study a standard recipe for caramel custard substituting Murrah milk for cow’s milk in the standard recipe. Moreover the sweetness of Murrah milk caramel custard was adjusted and examined. Furthermore the nutrition of Murrah milk caramel custard was analyzed and customers’ satisfaction was evaluated using the sensory quality assessment of the 9 - Point Hedonic Scale. The results indicated that the standard caramel custard recipe by Boonyarit (2559) received the most approval. Then cow’s milk was substituted with Murrah milk in the ratio of 100%:0% 50%:50% and 0%:100%. According to the sensory quality assessment the ratio of cow’s milk to Murrah milk (0%:100%) had the most approval. Then the sweetness of Murah milk caramel custard was adjusted by reducing sugar 10% 15% and 20% respectively. The customers’ satisfaction indicated that 20% sugar reduction had the most approval. In addition the nutrition of the original caramel custard (cow’s milk) and the developed caramel custard (Murrah milk) in one serving size (100 grams) demonstrated that the developed caramel custard has higher energy protein calcium and fat than the original carmel custard. The developed caramel custard was tested with 150 participants. The results showed that 45.33% of participants have not known about or tasted the origianal caramel custard before and 56.00% of participants have not known about and tasted Murrah milk caramel custard before. According to the results 81.33% of participants approved of the Murrah milk caramel custard. Also 52.67% of participants agreed that 100 grams per cup of Murrah milk caramel custard is the appropriate amount. Additionally 45.33% of participants accepted the price as 35 baht/100 grams/1 cup. Thus 62.00% of participants will buy Murrah milk caramel custard if it becomes available for sale.