This project were study to Nakhon Si Thammarat embossed pattern to conserve the usage of endure Thai fabric with Jacquard. The purpose of this project were to develop Nakhon Si Thammarat embossed pattern by computer program and to be woven with Jacquard ( JACQUARD) . The extent were the pattern from a woven traditional fabric with loom from Ban Noen Thammang Arts & Crafts Center at Ban Noen Thammang Mae Chao Yuhau Sub district Chian Yai District Nakhon Si Thammarat Province. This project was the qualitative. It used blend method to achieve the objective the study of traditional pattern process and the pattern was designed by a computer program (STITCH) to be able to applied to the Jacquard in order to preserve and promote the innovative usage Thai pattern design that enhanced the ability to weave faster more convenient and using only one weaver that faster than weaving with loom that had many instruction many persons and a lot of time when wove it. This would yield less. Weaving with Jacquard (JACQUARD) was woven to be more productive to be market more to reach more consumers which was conserved to be sustainable for Thai fabric. The result of study Nakhon Si Thammarat embossed pattern and Jacquard process (JACQUARD) to study Mimusops pattern 2 layers cone shaped and brought the design to come down the computer ( STITCH) by studying the patterns and characteristics of the Nakhon Si Thammarat embossed pattern to out graphs and tables were used to make cards. Then brought it to use with Jacquard. It could reduce problems in various areas that were 1. Reduced manual labour in raising heddle that took 3 people held it including weaver while Jacquard (JACQUARD) rose by heddle only one weaver. 2. Reduced time to decrease. 3. Reduce the weaving process with Jacquard ( JACQUARD) . It could be woven continuously and woven patterns could change quickly without raising the heddle or collecting again. The patterns could still preserve the original design to create the Nakhon Si Thammarat embossed pattern were beautifuleye-catching and outstanding including the Nakhon Si Thammarat embossed pattern design by computer program (STITCH) to 120 heddles and could design complex easier. All things that mentioned to help the weavers to more earn income. Consumers increasingly recognized that were the dissemination of Nakhon Si Thammarat embossed pattern to have more use and considered a sustainable conservation of this fabric.

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

Energy is an important factor in the necessity of human life. Many countries around the world are seeking alternative energy sources. To use as alternative energy. Our alternative sources of energy are ethanol which can be produced from agricultural products. Including plants with cellulose components. The ethanol can be mixed with gasoline. It is a new product called gasohol. This research use of fresh water weed Hydrilla is a raw material in the production of ethanol. Hydrolysis sweetening and fermentation. The microorganisms used in fermentation processes the yeast is found Hydrilla through hydrolysis the acid is H2SO4 at 0.5 % . Measuring the concentration of the alcohol concentration of 4.0 % VOL 9 Brix %. The Hydrilla through hydrolysis at alkaline NaOH is at a concentration of 1 % concentration of alcohol concentration was 3.5% VOL 8 Brix %. Hydrilla and the Hydro Delight with distilled water (H2O) to measure the concentration of the alcohol concentration of 5.5 % VOL 12 Brix %. Thus it can be said that Hydrilla is a material that has the potential to produce ethanol for energy alternatives. And used as a source of renewable energy. Instead of using raw materials from food plants. And other energy crops.

This study aims to investigate on the adjustment of texture and indigo dye using natural substance on Sisal fibre. Temperature time period conditions of texture adjustment process and ombre dying techniques on braided Sisal fibre are used as focal factors of the study. To elaborate further the proper condition to alter braided Sisal fibre is by using softening agent and Surfactant each for 5 grams per litre at the temperature of 50 degree Celsius for 30 minutes as a result the tensile strength of the processed fibre has been reduced compared to the pre-processed ones. After the adjustment process the fabric will be dyed in natural indigo dye with 5 distinctive pigment concentrations of 20 30 40 100 and 200 grams per litre respectively. The colour fastness to washing is at good to high level while artificial light fastness is at an excellent level (level 8). The colour fastness to rubbing under dry condition of the deepest pigment (of 200 grams per litre) indigo-dyed braided Sisal fibre simmered with Sodium Hydroxide and boiled with softening agent and Surfactant is at low level and the colour fastness to rubbing under wet condition of the deepest pigment (of 200 grams per litre) indigo-dyed braided Sisal fibre simmered in Sodium Hydroxide and boiled with softening agent and Surfactant is relatively low to average. Thus it indicates that the softening agent could adjust Sisal fibre and its texture to be smoother and natural indigo dye could be adapted to dying Sisal textile as well.

This research aims to study and compare Knowledge Attitudes and Practices of Electronic Documentation Systems. Of the Faculty of Home Economics Technology 117 Students in Rajamangala University of Technology Phra Nakhon classified by personal Factors.The research instrument was a questionnaire with the characteristics of tools and tools forresearch. The questionnaire was designed on the research concept. The characteristics of the questionnaire was closed- end question and open- end question. Descriptive analysis: frequency percentage mean and standard deviation t-test and F-test The study indicated that Knowledge attitude and performance. An electronic record system that affects the effectiveness of Faculty of Technology Home Economics Rajamangala University of Technology Phra Nakhon Personal factors Mostly sexual Female between 25 and 35 years old. Average monthly income 15000 – 25000 Type of Academic Teaching Experienced in work 5- 10 years and most have access. Trained How to use the system of electronic documents. Knowledge Understand about the electronic document system found that the staff of the Faculty of Home Economics. Knowledge in the high level. I know that the electronic system. Useful in the field. Space saving for document storage. The attitude of personnel to the information system. Electronics They found that they had a high level of feedback and a good working relationship with journalists.Electronics can be operated with a medium electronic system. The analysis compares data wirefree personal factor affect performance in different applications. The system is classified according to the individual factors and test the hypothesis using. The t- test and F- test were statistically significant at the 0. 05 level. Knowledge Understanding personal factors in terms of gender has no effect on the effectiveness of the journal. Electronics Level Comments Attitude In addition Overview does not affect the performance of electronic records. Level of feedback Job performance was classified according to personal factors in terms of gender. The electronic registries were significantly Different at the 0.05 level.