The purposes of this research were to investigate (1) the image factors affecting parents’ loyalty on the use of BUB in da POOL swimming center for babies and toddlers and (2) services factors affecting parents’ loyalty on the use of BUB in da POOL swimming center for babies and toddlers. Data were collected through the questionnaire responded by 174 parents of the children and analyzed by the frequency percentage mean and standard deviation to analyze information on image factors and service quality that affected the parental loyalty of children using the BUB in da POOL Infant and Child Training Center. Pearson Product Moment Correlation Pearsons Product Moment Correlation Coefficient and Multiple Regression Analysis were applied to analyze the data. The research revealed that the image influenced the loyalty of children’s parents using BUB in da POOL business with the branding image value of 0.422 and the corporate image of 0.330 influencing the parental loyalty of children using the BUB in da POOL at the highest level. While branding image factor did not affect the parental loyalty of the child using the center. The quality factor influenced the parental loyalty of children using the BUB in da POOL Center at 0.422 of with the reliability of 0.184 and the parents’ attention to the service quality was 0.234 which influenced the parental loyalty. Responding to the parents of children using the service had the greatest impact on the parental loyalty while the factor regarding its compactness of the services and trustworthiness trust did not affect the loyalty of parents of children who used the center for teaching babies BUB in da POOL.

This research aims To study and collect tie dye pattern. And to provide general knowledge of dyeing and textile patterns. There is no way to conduct the research. Related information in the form and method of making tie-dye process. On tie dye patterns by collecting information from documents and online media. And experimental techniques to tie fabric from the design on paper and bound pattern onto the fabric and dye. Then the pattern came prepared Knowledge Base tie dye pattern. In the form of books reports and disc CD / DVD. The results revealed that the tie-dye patterns. Appearing in the textile pattern consisting of natural geometry in depend. There are 2 types of tie-dye pattern patterns and continuous. Discontinuous pattern (pattern) Single-binding motifs. The tied pattern gnarled and Captured and tied fold stitching. Swiping stitched Other materials included in the bundle. Technical tortuous highway triangle triangle stacked square square. Type of pattern is composed of Independent and creative nature geometric patterns. stacked square with 4 slots a rectangle a triangle rocket a two-page independent. Which patterned tied each in a different pattern. Tie a knot button Before capturing Ties And other related materials patterns cannot continue as a single pattern. Tied and folding sewing swiping before the tied is a pattern that continued throughout the fabric. Which can be used for the creations a pattern on the cloth as well. This saves time in Ties pattern. Tied motifs in small quantities But when spread the cloth out of the piece. Pattern appears full fabric. Dyeing has the dye color 2-color with more than 2 colors dip-dyed by whole piece dip dyed the color level. In addition the pattern appears to products that include product type 1. home decoration 2. products clothing. The study pattern with tie-dyed textiles textile products and found that two types of usage patterns of all kinds. Depending on the designer And the purpose of the use of that product.

The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled Riceberry pasteurized milk natural plain yogurt sugar guar gum and xanthan gum. The highest acceptance (9-Point Hedonic Scale) from the panelist showed that broken-milled Riceberry at 10% was proper for this beverage than 5% and 10% (p ≤ 0.05). There was a water soluble solids at 21°Brix with a pale purple. Yogurt odor was stronger than the smell of rice.The viscosity of the product was increased as broken-milled Riceberry increasing. Then study the ratio between yogurt and syrup for drinking yogurt production three different levels were used: 30:70 40:60 and 50:50. The highest acceptance from sensory test showed the best recipe is the formula use a ratio of 50: 50 which pH was 4. 18 soluble solids was 18 °Brix. This drinking yogurt from broken-milled Riceberry had moisture ash fat protein fiber and carbohydrate was found to be 82.28±0.58 0.16±0.15 0.32±0.34 0.07±0.00 0.36±0.04 and 6.81±0.03 respectively. Moreover it was safe with the microbiological properties at 15 days storage at 4±1 ๐C passed quality standards (Notification of Ministry of Public Health. 353/2013).

The purposes of study were to needs of higher education for distance learning of bachelor’s degree in bachelor of home economics Faculty Rajamangala University of Technology Phra Nakhom. The study was a quantitative research were collected by the Survey Research The reseach instruments use questionnaires and attach a structured curriculum Faculty of Economics and Administrative System over the Internet. The Sample of high school students in Ratchaburi Provice.Selected by random sampling is 12 districts from 27 schools with sampling 30 student / school and 2 schools/ District the total sample is 360 people the analysis by analyzing the content (Content Analysis) and then sort Frequency (Frequency) and the percentage is conclusions The results of the study were as follows: Respondents Most of the women 65 percent are studying Mathayom 6 percent to 86.25 and 66.88 percent learning science – math of and a wish to pursue undergraduate up to 95 percent. And interest learning to distance learning with the internet system in home economics Graduate Faculty of Economics and Administrative 42.19 percent unwanted 57.81 percent. As a students studying math-science they can choose to study in the field of science – math in bachelor degree. The filed of business administration of home economics receive to high School Students all plans. The most student want to study in Formal Education. But they are also ready for learning to distance learning with the Internet system. And also that the Departrment of Business Economics is in need of more enterprises. If a graduate or transfer by a parallel course should have a modern flexible and consistent with the context of the learner. Register for free channels and teaching should via the Internet with modern media and effective. The cost of the program is 150000 baht The course of operating hours should be determined three days for 1 semester

The study of the using Wolffia substitute for Pandanus in Kanom Piakpoon the purpose of this study is basic recipes of Kanom Piakpoon and to study the amount Wolffia substitute for Pandanus in Kanom Piakpoon. Used to the amount wolffia in different 4 levels : 0% 50% 75% and 100% of the Pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the characteristic of appear color flavor taste texture (stickysoft) and overall. The characteristic evaluation is scored in 9 – Point Hedonic Scale. There are 80 participants including teachers and thired years students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Pha Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the using Wolffia for Pandanus in Kanom Piakpoon at 75% of the Pandanus weight. Highest every aspect. The characteristic of appear color flavor taste texture (stickysoft) and overall are in the moderate level were different with statistical significant (p≤0.05).