Brake system is used the friction between disk and pads. In the driving conditions the brake behavior from the driver is difference. Based on this reason the damage on disk and pads are occurring. Nowadays the ratio of compound materials in pads is several and involved automotive industry has not available enough to experiment. Thus it is difficult to brake pads damaged analyzing in several driving conditions. In this problem the mechanical property tester is main tool for experimenting. And test procedure based on the Brake lining and disc brake pads compressibility JIS D 4413 [7]. The experiment emphasizes on the flexibility behavior and internal energy by volume with 3 types of brake lining and pads. For the experiment focused on conditions by normal apply brake repeat apply brake and suddenly apply brake. The results revealed the normal apply brake condition the maximum and minimum of flexibility behavior was appeared on brake lining and pads type A and type C with testing temperature at 2000C. By the repeat and suddenly apply brake conditions the brake lining and pads type C and type A with 300C is given to the maximum and minimum flexibility behavior. In case of internal energy by volume the maximum and minimum energy was appeared on pads type C and B at the 300C of testing temperature. For the testing temperature at 200 and 4000C the pads type A and type B were got the maximum and minimum energy respectively. On the other hand at the high flexibility behavior is given to high internal energy at the high temperature of the apply brake condition.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

Admittedly a disc brake plays an important role in the auto part industry since it concerns directly with safety. Therefore the wide range of disc brake has been designed in order to develop its heat ventilation. There are two physical kinds of brakes: front-vented disc brake and backvented disc brake. As a result such difference affects directly to the heat ventilation which is a vital factor of the brake’s capability. The project team recognizes its importance and tries to create the test to find out the temperature diffusion of the disc brake with the hope to evaluate the coefficient of the heat convection varied by the temperature changing in both kinds of brakes under the forced heat convection in the steady condition. However the steady heat conduction and radiation value will not be counted because it is insignificant. The JASO C406: 2000 Standard is adopted as a guideline in the test. The outcome coefficient of heat conduction will be used in the simulation via the Finite Element Method (FEM) in order to study the temperature diffusion and heat ventilation of both kinds of brakes at each temperature level. Consequently the experimental work reveals then the heat convection coefficients of both kinds are unidirectional. The heat convection coefficient of the front-vented disc brake is 4.40 % in average higher than that of the back-vented disc brake. From the simulation the front-vented disc brake can ventilate the heat better than the back-vented disc brake at 3.02 % in average. It can be summarized that the front-vented disc brake has more temperature difference than the backvented disc brake. Hence the front-vented disc brake likely gets more stress from the temperature than the back-vented disc brake and might be damaged during the operation more than the another type.

The study of Khanom Sommanat supplemented with dried pineapple cores revealed that the scraping was the most accepted for its appearance color aroma taste texture and overall liking. The average score is 6.92 6.88 7.27 7.26 7.00 and 7.38 respectively. Due to better grinding the texture is better than spinning and slicing the pineapple. The scrape was added to the Khanom Sommanat found that when added pineapple dried core at 10% of baked coconut. Most recognized for their appearance color flavor texture and overall taste. The scores were 7.20 7.18 7.32 7.35 7.32 and 7.36 respectively. The color L * (brightness) increased but the color a * (red) and the color b * (yellow) decreased. The hardness and crisp increase in weight 100 grams the nutritional value decreased. Carbohydrates protein ash fat but fiber content increases. The study on consumer acceptance of Khanom Sommanat supplemented with dried pineapple cores. It was found that the adoption of the product at 97 percent to the level of feeling. The mean score of 7.57 was moderate. Shelf life can be eaten at room temperature for at least 4 weeks in accordance with Thai dessert community product standard.

Nowadays an automotive industry steadily has been growing and playing a major role on economy development for many years. The crash box is one of the most important parts for safety but it was found that the crash boxes manufactured domestically are not met international standard requirements. This is due to process and material limitation. This process for automotive safety test requires high budget and there is unclear approach for specific test. Therefore a study of crash boxes referred to energy absorption project was conducted as an alternative choice of testing. Regarding to the problems as addressed above this project was aimed to design and test crash boxes which come in various structures; simple type corrugated type and honeycomb type of crash box. In addition it was also emphasized in studying energy absorption behavior and physical deformation of crash boxes after dynamic and static energy being applied. Numeric simulation and static test methodology of front collision were applied for these tests in reference to USA NCAP standard for automobile collision test. Testing all types of crash boxes indicated that the corrugated type was able to absorb energy at 2.8% and 5.9% higher than honeycomb type and rectangular type respectively. This is capable to pickup stress and strain continually and effecting to more energy absorb than another type. Additionally this corrugated structure is feasible and suitable for crash box design in automotive manufacturing.