Bags product design from Na Muen Si woven Na Yong District Trang Province which is special project that objective is to study pattern of Na Muen Si woven to bags product design from Na Muen Si woven Na Yong Trang province and study about customer satisfaction this work devide by into 5 step about customer satisfaction and analyze information of student groups Faculty of architecture and design Rajamangala University of technology Phra Nakhon between 20-25 years old from 120 consumer Data were analyzed using percentages and averages. The result of study most consumers are female 62.50% bachelor’s degree 3rd years 29.17% with income 10001-15000 bath per month 52.50% The result satisfied for bags product from Na Muen Si woven Na Yong District Trang Province. It found that most consumers satisfaction was high an average total of 4.21 and when considering the appropriateness of the bag with patterned of Na Muen Si woven found that most consumers are satisfied with the briefcase Bueng Bua pattern. Next is the duffel bag Phi kun pattern.

The study of vegetable-carved processing packed in hermetically sealed container for 5 types of plant e.g. carrot pumpkin radish green papaya and cucumber which carved into rose or leave shape and preserved in acidified-pickle (7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid pH 3.27). The processing were conducted by sanitized carved-carrot pumpkin and radish in peroxyacetic acid solution (80 mg/l 3 min) or dipped in tap water (3 min) for green papaya and cucumber. Then all carved-vegetables were blanched in calcium chloride solution (0.5% 3 min) followed by preserved in acidified-pickle in plastic box with a lid and stored for 4 days at room temperature (25ºC). The results showed that pH and °Brix decreased during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4th days of the storage. Hence carrot and pumpkin were used in the next experiment which preserved in preservative-added recipe (27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite pH 3.39) with hot-filled method in glass bottle. Treatment was compared with carved-vegetables preserved in acidified-pickle and kept at 4oC as the control. The pH of samples of pickle solution carved-vegetables and mixed-sample of both treatments showed lower than 4.6 and °Brix were gradually decreased during storage periods.The appearance of both treatments were maintain good and not different between treatments. Shelf-life of carved-carrot -pumpkin and -radish stored in hermetically sealed container was up to 7 days. Total bacteria count Escherichia coli yeast-molds were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected

This special project aimed to determine the appropriate procedure for extending carved dye radish (CDR) and study the type for coating CDR. From the results radish was carved become to rose shape and immersed in peroxyacetic acid 0.08% and calcium choride 1.5% after that was immersed in food dye solution such as blue 0.01% 0.05% and pink 0.01% 0.05%. Then CDR was coated in three types of coating namely xanthangum gelatin and agar. From the result xanthangum has weight loss yield% firmness and color value more than galatin and agar. CDR with blue 0.01% has weight loss yield% 3.24 firmness 3.12 N color value L* 55.09±0.04 a* -20.52±0.07 b* -15.93±0.57 blue 0.05% has weight loss yield% 3.24 firmness 26.01 N color value L* 45.54±0.03 a* -25.70±0.20 b* -26.85±-0.29 pink 0.01% has weight loss yield% 3.09 firmness 23.99 N color value L* 55.03±0.11 a* 29.42±0.05 b* -0.39±0.24 and pink 0.05% has weight loss yield% 3.27 firmness 24.41 N color value L* 45.08±0.07 a* 39.75±0.27 b* 0.30±0.16. The carved radish with blue and pink storage in plastic box stored in aluminum foil at 3-4 ๐C were during 5 days. Microorganism indicated that there were no more than 1×106 colonies per 1 g of sample.

Springback behavior is a major problem of sheet metal forming process. Especially aluminum alloy which often encounter such problems often. At present aluminum alloy is increasingly of used in the automotive industry for replace of the steels due to its lightweight and good finished surface. This work aims study to springback behavior of cold rolled aluminum alloy (AA6016) during air-bending process by ISO7438/2010 test standard. To analyze the influence of bending process parameter are included: sheet thickness punch radius bending angle die open and the ratio of bending radius and material thickness (r/t) effecting to springback behavior. The results are clearly that the springback angle is likely to increase with increase of the punch radius size of die open and the ratio of punch radius and sheet thickness and the springback tenor to decrease when the sheets thickness and bending angle increased. The increased bending angle will resulted to bending surface region is roughness increase and crack occurred to follow. As a result the bending force and the springback angle decreased.

The purpose of this research is 1) to compare the trend on goods purchase classified by demographic characteristics 2) to study the service marketing mix and pattern on the leading of life having the effect on goods purchase behavior 3) to study the goods purchase behavior having the effect on behavioral trend on goods purchase. Sampling group used in the research are 400 customers purchasing goods at Thonburi Occasional Market (Sanamluang 2) by using Questionnaires as the instruments in gathering information data. Analysis statistics are frequency percentage mean and standard deviation t-test One-way ANOVA and Multiple Regression Analysis. It is found as a result of the research that most of the Questionnaire repliers are of male sex with ages ranging from 25 years to 34 years; marital status as being married/or cohabitation; educational level of Bachelor Degree engaged in the occupation of private company employees earning monthly incomes ranging from 10001 Baht to 20000 Baht; placing the importance on service market mix in the overall aspects and the incomes which are the aspects of the products prices places marketing promotions sales staff physical characteristics and the process in high level; paying interests in the pattern on the leading of life in the overall aspects and by the aspect which are the aspects of the activities interests and opinions in high level; number of travels for goods purchase per 3 months is approximately 5 times averagely; average expenses on goods purchase each time is 2307 Baht with a trend to return for the goods purchase again and will recommend other persons to come for goods purchase as well. As a result of hypothetical test it is found that customers of different ages have the behaviors on goods purchase on the aspect of number of travels for goods purchase per 3 months differently with implicitly statistical significance at the level of 0.05 and the service market mix on the aspect of the prices and places have the effect on goods purchase behavior on the aspect of the number of travels for goods purchase per 3 months; the service market mix on the aspect of physical characteristics and pattern on the leading of life activities and interests have the effect on goods purchase behavior on the aspect of the expenses on goods purchase each time. In addition the goods purchase behavior on the aspects of the goods purchase each time has the effect on the trend on the goods purchase behavior on the aspect of a return for goods purchase again and the goods purchase behavior on the aspect of the number of travels for goods purchase per 3 months has the effect on the trend on the goods purchase behavior on the aspect of goods purchase behavior on the aspect of recommending the other persons to come for goods purchase.