The purpose of this study was: 1) to study personal attributes of menopausal women 2) to study food consumption behavior of menopausal women and 3) to compare food consumption behavior of menopausal women : case study at Tambon Na di Muang district in Samut Sakhon province that classified according to the personal attributes such as age marital status education level occupation average income of family per month body mass index (BMI) and personal disease. The population was menopausal women of 1274 people. They had the ages between of 50-60 years those were living in Tambon Na di Muang district in Samut Sakhon province. Using the method of Multi-stage sampling that classified by proportion of menopausal women and age in accordance with criteria of Taro Yamane (1973) had sample groups of 222 people but the sample groups were actually used as 225 people. The use of tool in this research was a questionnaire. The statistics used to data analysis was the frequency value percentage mean standard deviation t-test and F-test for comparison of food consumption behavior with personal attributes of menopausal women and tested the difference by pair samples using Least Square Difference (LSD) that analyzed the data with computer program. The results were found: 1) most of menopausal women group that had the ages between of 50-55 years marital status was married graduated in primary education level worked as employee that had average income of family per month between of 5001-10000 Bath had a normal standard of the BMI value and most people did not have personal disease. 2) menopausal women had food consumption behavior classifying by number of meals found that had food consumption behavior at breakfast lunch and dinner in the maximum level and consumed in time for supper in the minimum level. A type of food consumption such as fish rice green vegetables fresh fruit and soybean oil they cooked by boiling and deep frying method in high level they cooked a flavorless food in moderate level. 3) menopausal women with personal attributes as occupation and average income of family per month had differed there was food consumption behavior that had statistically significant differences level at 0.05. Personal attributes as age marital status education level BMI and personal disease were differed. There was food consumption behavior that had not statistically significant difference level at 0.05.

Panicum repens is a species of grass. The paper has been made from non-wood materials for long times. This research was used Panicum repens for made grass pulp as non-wood fiber. The influence of alkaline concentrations on properties of pulp from Panicum repens was investigated under room temperature. Alkaline concentration levels were varied at 0% 5% 10% 15% and 20% respectively. Moreover Paper pulp from Panicum repens was observed by scanning electron microscope (SEM). This research has controlled the length of fiber approximately 0.5- 2.5 cm before soaked with alkaline concentration at 1 hour and soak with water for controlled pH value at 7-8. Paper pulp was formed on a sieve. The result showed that color of paper pulp made from Panicum repens was light brown and green. SEM showed that alkaline concentration affects the physical properties of paper pulp. Moreover true density of paper pulp was also investigated in this research.

This study aims to 1) Product development of hand washing liquid soap smell Thai perfume 2) Physical and chemical properties Product of liquid soap hand wash smell Thai perfume and3) Consumer satisfaction survey on smell Thai perfume hand washing liquid soap products A questionnaire on consumers behaviors related to OTOP products was conducted. And smell test to choose the most acceptable smell. With 30 guests There were 3 levels of odor in liquid soap: 0.2 percent 0.5 percent and 0.8 percent. With 5 experts Experimental plot design RCBD (Randomized Complete Block Design) The 9-tailed test was used (9–point Hedonic scale) with sensory tests and use percentage statistics. With Acceptance and satisfaction test and physical properties viscosity color and chemical analysis of alkalinity were analyzed. 100 people were tested for satisfaction. The results indicate that most consumers are mostly female. Think 73.3 percentage. The behavior of consumers in using smell Thai perfume. Liking smell Thai perfume flower scent it thinks 90 percentages. bottle filling 100 cc it think53.3 percentages. And the smell that is most liked is the smell of Pip flowers. The average level of smell is very similar. At the rate of replacement liquid soap to smell the smell Thai perfume. The highest score was the formula 2 /0.5 percentage. Physical Properties of Viscosity stability at 527.4 Point Centrino it is liquid stability on surface very gool. Color values have average brightness (L*) green values (a*) and blue values (b*) is equal to 16.47. The liquid soap is greenish yellow. Chemical qualities in acidity it was found that the pH value was 5-8 (6.20 ± 0.01). Followed by product standards community. Consumers are satisfied with liquid soap products with smell Thai perfume like 50.1 percent in terms of color intensity like 35 percent Is the sole of liquid soap like 62 percent Medium scent like 44 percent Medium Concentration like 69 percent finally not irritating to the skin like 98 percent.

The purpose of this study is for 1.) Study the proper quality of whey protein and sweetener in gummy jelly 2.) Study about nutrition value of reduced calorie gummy jelly fortified with whey protein 3.) Study consumer acceptance of reduced calorie gummy jelly fortified with whey protein by assessing from sensory and physical quality and chemical composition. The results showed that the proper quality of whey protein is 20 percent and the sweetener ratio (sugar:xylitol) is 0:100. The testers gave the scores for consumer acceptance on the appearance color smell taste texture(elasticity) and fondness of the products and the scores are 7.44 7.14 6.90 7.64 7.90 and 7.76 respectively. The chemical composition analysis in 100 grams gave the energy 261.60 kilocalories carbohydrate 88.57 grams protein 9.84 grams fat 0.09 grams and fiber 0.54 grams Consumer acceptance of reduced calorie gummy jelly fortified with whey protein from 120 people the results show that who knew gummy jelly and had it before is 93.4 percent who knew whey protein and had it before is 37.5 percent who thought the reduced calorie gummy jelly fortified with whey protein is interesting product is 35.9 percent who accepted the reduced calorie gummy jelly fortified with whey protein is 99.1 percent who would accept the reduced calorie gummy jelly fortified with whey protein if it gives lower energy than general gummy is 97.5% and who will buy the Reduced sugar gummy jelly fortified with whey protein is 97.5%

The purpose of this study was studied the need to be entrepreneur of Home Economics and compared the difference between the need to be entrepreneur of Home Economics program on Fourth-years undergraduate Students in Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon and personal factor. The sampling groups were fourth-years undergraduate students those were studying in first semester of Academic Year 2017 of 150 people with simple quota sampling. The use of tool was a questionnaire. The data analyses were used to percentage value average standard deviation t-test and F-test. The results of research were found on Fourth-years Undergraduate Students in Faculty of Home Economics Technology at Rajamangala University of Technology PhraNakhon they had the need to be entrepreneur of home economics program there were generally in high level as an average of 4. 06. There were considered as aspects found that the need of power was in high level as an average of 3. 86 the need of affiliation was in high level as an average of 4. 14 and the need of achievement was in high level as an average of 4. 19. The different comparison between the need to be entrepreneur of Home Economics on undergraduate students with classifiable as gender and parent’s occupation or guardian that had statistically significant difference at 0.05. The studied major program of generalization on every aspect was not difference. The experiences of work during the study were not difference of the need of power and the need of achievement and the need of affiliation was statistically significant difference at 0.05.