Most of Metropolitan Electricity Authority (MEA) electric power system is using overhead line. It is 94% in the system including subtransmission distribution and low voltage system. All of them were installed on concrete pole. At present many public facilities have been built such as Sky-Train. It causes more constrains for construction with concrete pole due to lack of right of way. MEA needs to using electrical monopole plays an important role. It’s easier than concrete pole for construction and it requires less construction area than concrete pole. This research evaluation of The Reduce Effect of Lightning on Transmission Line. Case lightning strike on overhead ground wire (OHGW) at pole top of electrical monopole with suspension insulator Focusing on three factors is pole top voltage critical current and back flashover rate (BFOR). ATP-EMTP software is used for simulation. The results show that BFOR is reduced by 79% on electrical monopole structure with suspension insulator compared with existing concrete pole. BFOR is also reduced by 33.17% on concrete pole with external ground wire. The results could be served as a guideline in subtransmission line design and improvement in MEA power system.

The objectives of this thesis were to study 1) Eating knowledge 2) satisfaction in the Food Shops at Queen Sirikit National Institute of Child Health (QSNICH) 3) food consumption behavior 4) T Relationship of eating knowledge and food consumption behavior 5) the correlation between satisfaction in the Food Shops at QSNICH and food consumption behavior. The study was conducted with 315 staffs QSNICH who served in the Food shops at QSNICH. The research instruments used were the personal data questionnaire. Data analysis was presented in frequency average standard deviation and Pearson’s Product Moment Correlation Coefficient. Results indicated that average scores as calculated by mean percent for eating knowledge was shown at good level. Most of the staffs had medium level satisfaction of food shops and the food consumption behavior was shown at sometime level. In terms of the relation of eatting‘s knowledge and food consumption behavior there was no significant associations. In addition the correlation between satisfaction in food shops at QSNICH and food consumption behavior had no significant association. The suggestion for this research was to promot activity to change food consumption behavior to increased eatting healthy food.

The purpose of this research was to construct the rotating bending fatigue testing machine for metal material to find out the built-in machine performance and compare it with machines that meet international standards. The machine built into a compact machine using weight knob for a heavy load in testing. It can test the force range 50-300 Newton (N) the motor is a 1 HP transmitter with a speed of 2800 rpm. Start by pressing the Start button to release the weight that sends power to the workpiece and attend a sensor counting is available to detect the lack of testing material. For the efficiency performance of the machine uses 10 piece steel shafts diameter of 8 mm according to the standard of the material fatigue tester by independent end bend rotation. For testing to compare with the test international standard machine also uses 10 piece steel shafts using force 150 N. For the analysis to test statistical hypotheses with the Minitab computer program at the significance level of 0.05 it was found that the values obtained from be made the rotating bending fatigue testing machine for metal material there is no difference with standard machines from statistically significant. All values are within the set limits. In conclusion the machine was created to be as effective as the international standard machine.

This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.

A Study direction milling affecting surface roughness by the Taguchi method with a 10 mm. bite milling cutter the direction of milling is clockwise G41 and counter clockwise milling. G42 is intended to measure the milling direction of the workpiece by testing with brass and aluminum materials. By measuring the milling direction the feed rate is 100 mm / min the speed is 1500 rpm and the depth of milling is 3 mm. The clockwise and counterclockwise hands provide better surface roughness and from the test the factors that affect the roughness of the surface are brass and aluminum. The coefficient of variation in surface roughness of the test specimens was 4 factors namely feed rate of 80 100 and 120 mm/min speed of 1200 1500 and 1800 rpm. The 3 4 and 5 mm workpieces are machined and the milling direction is divided into two parts: G41 clockwise bite counterclockwise G42 brass and brass material testing. It is found that the correct direction for brass milling is the direction of machining G41 with a cutting speed of 1200 rpm. The feed rate is 120 mm/min. And the depth of bite is 4 mm. The surface roughness of the workpiece is minimal. The surface roughness is 0.84 ?m. The optimum direction for aluminum milling is G42 cutting direction. The cutting speed is 1200 m/min. The feed rate is 120 mm/min. And the depth of biting is 5 mm. The surface roughness of the workpiece is minimal. The surface roughness was 0.75 ?m.