This research to examine the structure and mechanical properties of aluminum dross. A research project knowledge the aim is to study the microstructure and the mechanical properties of materials. The research is divided into two parts: 1 . preparation aluminum dross material and 2. to determine the structure and mechanical properties. The material must be washed in preparation contamination and dry then crushed and sifted to 200 mesh. Analyzed the microstructure with SEM which indicated the microstructure. The amount of alumina in aluminum dross grade No.0 has 8 0 percent with a powder aluminum dross grade No.1 is a hunk with crystalline alumina component 85 percent. Aluminum dross grade No. 2 which is a big hunk has crystalline alumina components 9 0 percent. Analysis results indicates that aluminum dross can be applied to other aspects such as to produce bulletproof vests and so on.

The purposes of this research were 1) to study the individual factors of Vocational Certificate students in Kanchanaburi Vocational College 2) to study of the breakfast meal knowledge of the students 3) to study their category of breakfast consumption 4) to study the relationship between the students’ individual factors and category breakfast consumption and 5) to study the relationship between the breakfast knowledge and breakfast consumption of the students. The target group was 285 Vocational Certificate students. The employed research instrument was a questionnaire. The statistical methods used in analyzing the data were frequency percentage mean standard deviation and chi-square. Stratified random sampling was used in this research. The results show the following: 1) regarding the individual factors of the students the main target group is female students aged 16 years in Vocational Certificate Year 1 who study in the Business Computer department; the parents of the main target group are employees; the students receive 50-100 baht per day from their parents; and their Body Mass Index is normal; 2) the students’ knowledge of breakfast consumption was at a very high level; 3) the reasons for their choice of breakfast are convenience and quickness; they prefer one-dish meals; the cost ranges from 31 to 40 baht; meals with little taste were consumed; the place of purchasing is the college canteen; positive influences were the cleanliness of sellers freshness of food and use of ceramic plates; 4) the individual factors had a strong correlation with category breakfast consumption with a significance at the 0.05 level; and 5) the students’ knowledge about breakfast category correlated with their consumption in relation to daily consumption the consumption of blade loin food with crispy mixed or vegetable in a main dish consumption of fast food meal for breakfast drinking a substitute for the meal and consuming snacks for breakfast with significance at the 0.5 level.

This research aims to study the achievement evaluation of CPD program for accountants as required the Department of Business Development. The data were collected from a sample of 200 accountants in Bangkok area who registered with the Federation of Accounting Professions using questionnaire and individual interview. The statistics used for data analysis were Percentage Mean and Standard Deviation. The research found that the respondents were mostly female half of them were 31-40 years old and over 20 years of working experiences and completed a bachelors degree in accounting mostly married status and average salary was 20001-30000 baht per month thus higher than the minimum standard (15000 baht per month). The respondents was rated to be most appropriate as a whole including Lecturer Training Method and Training Curriculum (4.28 points average). In addition the achievement was at a high level (3.84 points average). The curriculum was utilized at the moderate level (3.33 points average). Finally the knowledge utilization was utilized namely in practice 79.50 percent the knowledge transfer to the colleagues 11 percent and the others 5.00 percent and unutilized 4.50 percent.

Electricity Generating Authority of Thailand (EGAT) encountered problems voltage swell from the changes of power system configuration high-voltage 115 kV substation name Lopburi2 to radial. Control Center closed capacitor bank caused the steel industry electric power plants and renewable energy solar tripped themselves out. As a result EGAT loosed of power produced of solar power plants. It also affected confidence in the systems power consumption. EGAT’s necessary to learn from this event. This research was simulation power system modeling of “High Voltage Substation Lopburi2” and grid connection both the system EGAT and PEA with EMTDC-PSCAD for analysis of the voltage swell caused by close capacitor bank at “Lopburi2” substation compared with actual events then calculated the voltage swell occurred at high voltage station linkage. Finally this research presents a method of reduction of their impact of close capacitor bank at “Loburi2” to avoid the voltage swell in the future.

The aim of this paper is to study 1) personal factors 2) food consumption style and 3 ) correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon. This experiment was constructed with 3 8 5 participants who are undergraduate students at Rajamangala University of Technology Phra Nakhon using questionnaires. The participants were stratified random sampling. The result was analyzed using statistics in frequency percentage and chi-square value. The result demonstrated that 1) the major personal factors were 20 year old female sophomore and studied business management. The daily income was less than 2 0 0 baht per day. 2 ) according to the study of food consumption style of students at Rajamangala University of Technology Phra Nakhon it revealed that the main reason to choose lunch was an inexpensive price. Most of participants preferred one dish meals such as stir-fried basil soup fried pork and noodles. On the other hand they chose sausage for fast food and papaya salad for snack. Most of the participants prefered drinking water. The average price was about 51-100 baht each meal. The participants often had lunch at a cafeteria or restaurant in the university. Moreover friends got involved in making decisions regarding meal choices. The main ingredients in the chosen foods were meat and products from meat. 3 ) the correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon proved that the level of education related to frequent chosen lunch menus. The faculty also involved in frequent chosen lunch menus the cost and the location. The daily income correlated to frequent chosen lunch menus and the cost of meal which was statistically significant (P-Value?0.05)