This research then has two main objectives. The first objective is to fabrication of bioactive glass ceramics containing BaFe12O19 (BF) crystals has been carried out for the application in hyperthermia treatment. The BaFe12O19 powder was firstly prepared and subsequently mixed with the non-silicate P2O5-CaO-Na2O bioactive glass with various BF concentrations. After that the glass ceramics were produced via a sintering method at 600◦C and their crystal phases were examined by XRD and in vitro test was carried out by soaking in simulated body fluid. Remanence and saturation magnetization and coercivity were deduced from magnetic measurement. It was found that the samples exhibited magnetic behavior which is similar to hard magnetic materials. Our second objective is the effects of sintering temperatures on the physical and bioactivity of SrFe12O19 (SF)-P2O5-CaO-Na2O bioglass ceramics were investigated. XRD results confirmed the existence of the strontium ferrite and calcium phosphate phases. SEM images showed that grain size and hardness were related to density and liquid phase present in the samples. A maximum coercivity value of 3138 Oe was obtained for the bioglass ceramic sintered at 600 ºC. The remanence (Mr) and saturation magnetization (Ms) of the bioglass ceramic sintered at 500 ºC possess the maximum value of 6.35 and 10.64 emu/g respectively. Moreover the apatite was formed on the surface layers of the bioglass ceramics confirming their biocompatibility

The objective of this research were to study 1) General features of economic factor social factor environment factor and personal factor of people in muo-baan Suan-Son community and 2) The influence of economic factor social factor environment factor and personal factor involvement on quality of life of people in muo-baan Suan-Son community. This study was conducted by applying 2 research methodologies. For quantitative approach questionnaires were used to collect data 216 from people in muo-baan Suan-Son community. The data was analyzed by using descriptive statistics and hierarchical regression analysis. With the qualitative approach in-depth interview group discussion structured observation and field notes. The results indicated that 1) Most of people in muo-baan Suan-Son community had low bachelor degree enough income each month satisfied with family over work and community considered that the environmental protection in the community was moderate and the environment in the community was middle clean and enough. 2) The component of factor influence to quality of life of people in Muo-Baan Suan–Son community had health treat family community and welfair.

This investigation aims to developing a recipe for making Gleb-Lum-Duan (Thai shortbread cookies) with black sesame from gluten-free flour by determining the appropriate ratio of glutinous flour to rice flour. According to the results from sensory quality evaluation of 50 panelist who were ordinary people using the nine-point hedonic scale it was found that Gleb-Lum-Duan having the ratio of glutinous flour to rice flour as 40:60 had the highest acceptance rating among the tasters. The results from adding texturizing additives in the gluten-free Gleb-Lum-Duan showed that the tasters panelists gave the highest acceptance rating for Gleb-Lum-Duan which xanthan gum on flavor smell texture (fracturability) and overall preference. For the amount of black sesame added in gluten-free Gleb-Lum-Duan the panelist gave the highest acceptance rating for Gleb-Lum-Duan which included 20% black sesame based on color smell taste texture (fracturability) and overall preference. For color of product the L* a* and b* values were 68.83 0.09 and 6.97 respectively. Increasing the amount of black sesame resulted in increasing a* value and decreasing b* value. The amount of free water differed significantly (p≤0.05). Increasing the amount of black sesame was found to decrease hardness (p≤0.05). Gleb-Lum-Duan with black sesame from gluten-free flour included carbohydrates protein ash fat and moisture of 63.69% 3.01% 0.95% 31.19% and 1.16% respectively. A group of 100 ordinary consumers identified taste and nutritional value of gluten-free Gleb-Lum-Duan mixed black sesame as the most important factors

The objectives of this research are to study the basic recipe of Sane Jan to study the appropriate proportion of pumpkin flour in Sane Jan to study the acceptance of pumpkin four supplemented Sane Jan and to study the amount of Vitamin A in pumpkin four supplemented Sane Jan from the basic recipe by Randomized Completely Block Design (RCBD) and to evaluate the sensory quality of appearance color smell texture and overall liking with 40 testers by tasting of the 9 – point hedonic scale. It was found that the second recipe there are the ingredients of glutinous rice flour 75 grams rice flour 150 grams yolk 100 grams cream 960 grams sugar 500 grams coconut sugar 10 grams and Sandalwood powder 0.5 grams is the highest accepted. Then study the appropriate proportion of 3 pumpkin flour levels which are 50 percent 60 percent and 70 percent. It was found that the amount of pumpkin flour at 60% has the highest average. To study on consumer acceptance of pumpkin flour supplemented Sane Jan 60 percent. It was found that consumers were accepted in excellent level accounted for 75 percent. To study about configuration of chemical found that Sane Jan basic recipe does not have vitamin A and pumpkin flour supplemented Sane Jan has vitamin A for 20.12 percent. It has the difference for 20.12 micrograms. In the basic recipe does not have any yellow color and the pumpkin flour supplemented Sane Jan has color for 1.0 milligrams.

The purposes of this research were : 1) to study the general information of the respondents and marketing mix factors 2) to study on purchasing behavior of fresh flowers from the invention business of consumers in Muang District Phuket Province 3) to study on relationship between general information of respondents and purchasing behavior of fresh flowers from consumer goods business in Muang District Phuket Province and 4) to study on the relationship between marketing mix factors and buying behavior of fresh flowers from the consumer invention business in Muang District Phuket Province. Samples were consumers living in Muang District Phuket and had purchased 400 fresh flowers from the invention business in Muang District Phuket Province. 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 consumers are female between 20 and 29 years old. Have a bachelors degree. Most of occupation is private business such as trade or general contractor. Average monthly income is about 20001 - 30000 Baht. Most of consumers are living in Phuket. Consumers emphasize to the factor of marketing mix. Overall and individual aspects are at a high level 2) Consumers have a reason to buy fresh flowers for use in ceremonial or important events. They choose fresh bouquet of flowers for a price range of 501 - 1000 baht. By buying about 2-3 times a year most consumers will buy red roses. Consumers often buy to congratulate others or make their own buying decisions 3) The relationship between the general information of the respondents viz sex age education level occupation income per month and habitat and behavior of buying fresh flowers from the consumer invention business in Amphoe Muang Phuket Province found that the relationship between all was statistically significant at the .05 level and 4) The relationship between marketing mix with behavior of buying fresh flowers from the consumer invention business in Amphoe Muang Phuket Province found that product price and distribution channels have relationship but Marketing promotion does not have a relationship with behavior of buying fresh flowers from the consumer invention business in Amphoe Muang Phuket Province found that the relationship between all was statistically significant at the .05 level.