The objective of this reaearch was to study the appropriarate amount of almond powder instead of wheat flour in 4 different potions: 40 60 80 and 100 % of all wheat flour. And the calculation was done on randomize complete bock design the banana cake for health product nutrition different potion. The calculation was then done by conducting experiments on the characteristic of samples at different in the aspects of color smell taste and the overall liking. There were 40 people that the experiment was conducted by tasting with 5 liking levels (5-point Hedonic Scale). The product acceptance of consumers was then studied on 40 tasters by using the developed questionnaire on consumers’ satisfaction toward the banana cake for health product From the study results it was found that almond powder replacing the wheat flour in the product at 100% was the highest consumer acceptance in the aspect of appenrance color smell taste touch. and the overall liking. From the studies conducted on nutrition it was also found that the banana cake for health net weight 1 pieces has the totle 68.14 calories 5.50 gram of fat protein at 2.60 gram 4.71 gram carbohydrates. Additionally the consumers accepted the 100% almond powder instead of wheat flour

The objectives of this study are (1) to research the behavior of breakfast consumption of Rajinibon senior high school’s students (2) to study their knowledge of breakfast consumption (3) to examine the relationship between their behavior of breakfast consumption and their knowledge of breakfast. The number of samples in this study is 240 Rajinibon senior high school’s students all of whom have been chosen by the method of stratified random of sampling. The tools studied in the research have been divided into two types namely 1) the questionnaire about the behavior of breakfast consumption of Rajinibon senior high school’s students. 2) the research about the student’s breakfast and statistics used analyze its data are frequency value the percentage the average value the standard deviation and the formula of finding the Pearson Chi-Square’s alpha coefficient. The research shows that most students have acknowledged the advantages of having breakfast at moderate level (57.50%) while 52.50% of students have gained its advantages at good level. It can be concluded that there is no relationship in statistical significance between the knowledge of breakfast consumption and the behavior of breakfast consumption of Rajinibon senior high school’s students when tested by the Pearson Chi-Square .

This research work was to study the improvement of toughness of polylactic acid (PLA) and the cost reduction of raw material with addition of untreated and treated oil palm fiber (OPF). The detail of this work was divided into two parts. The first was to find the suitable condition for surface treatment of OPF with sodium hydroxide (NaOH). The second part was to study the effect of untreated and treated OPF contents on the mechanical properties of PLA. For surface treatment of OPF NaOH concentrations and immersion times were varied from 0 to 15 wt% and 0 to 30 min respectively. Aspect ratio (L/D) and surface of untreated and treated OPF were investigated by using optical microscope and scanning electron microscope (SEM) respectively. The result suggested that the most suitable condition for surface treatment of OPF was NaOH concentration of 10 wt% at immersion time of 20 min. Treated OPF was occurred microporous and had more rough as compare to untreated fiber. For the effect of untreated and treated OPF contents on the mechanical properties of PLA it was evaluated by tensile and impact testing. SEM was used for investigation of interfacial adhesion and fiber dispersion. The results showed that tensile modulus and impact strength tend to increase with adding 2.5 wt% OPF content and slightly changed at higher OPF content whereas ultimate tensile strength and elongation at break decreased with increasing fiber content. Surface treatment with NaOH led to enhancement of mechanical properties of composite due to improve interfacial adhesion and fiber dispersion.

The purposes of this research were : 1) to The decision to buy food from the delivery business of Phranakhon Rajabhat University students 2) to study the marketing mix factors used to decide on the purchase of food from the delivery business of Phranakhon Rajabhat University students Phuket Province 3) to ddetermine the relationship between demographic characteristics and food purchasing decision behavior of the students of Phranakhon Rajabhat University and 4) to Determining the relationship between marketing mix and decision-making behavior of food business students in Phra Nakhon Rajabhat University. Samples were students who are studying at the first year of undergraduate level of Phranakhon Rajabhat University students and have bought 400 types of delivery. The instruments used is the statistical questionnaire used in data analysis include frequency value percentage value mean value standard deviation value and Pearson Chi-square. Statistical analysis using computer program. The results showed that: 1) most of the students decided to buy food from KFC. The average cost per session is about 301-400 Baht which will be bought after 7:00 pm on Saturdays and Sundays. To eat with friends the person who influenced the decision to order food is the student who knows about the promotion of food delivery from the Internet. And why decide to buy food delivery. Because the promotion. Or have a promotion 2) the students opinions on the marketing mix used in the decision to buy food from the overall delivery business. Very high when considering each item in descending order the most significant aspect was the distribution channel followed by the product price. And the least is marketing 3) the relationship between demographic characteristics is the gender of the students. And accommodation the decision to buy food from the delivery business of Phranakhon Rajabhat University students was found to be related and 4) the relationship between marketing mix factors: product price distribution channel and promotion. Relationships with decision-making behavior of food business students in Phra Nakhon Rajabhat University statistically significant at the .05 level.

The objective of this project Photocopying Document Management System managed photocopying requirements of employees in Faculty of science. This system can used to track and manage photocopying tasks and store photocopying requirements. Moreover the system can summarize total number of paper usage and calculate statistic of user’s satisfaction. The Photocopy Document Management System is a web application which is developed by using PHP and MySQL. The overall of Photocopying Document Management System user’s satisfaction is at the greatest level which is the total average at 4.79 and the standard deviation at 0.12. the system can perform all of expectations.