The research aims to study the factors affecting on volume and audit quality of Thai auditor by using empirical research. The population and sample in the research are the CPAs in Bangkok. The research tool are questionnaire with completed response totaling 157 units constituting 21.48% of response rate. The results show that factor that has positive affect with volume of auditing is type of audit office (t = 8.340***) and control variable is experience in auditing task (t = 3.399***) at significant level (α) < 0.001 ; whilst the factors that have negative affect with audit quality are competitive condition in auditing market (t = -2.420*) and volume of auditing tasks (t = -2.227*) at significant level (α) < 0.05. And the characteristics of auditors has a positive effect on audit quality (t = 11.964***) at significant level (α) < 0.001

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed Thai dessert

การศึกษาวิธีการสกัดน้ำปรุงทิพย์จากดอกบัวบานโดยศึกษาดอกบัวทั้ง 4 ชนิด คือ ดอกบัวหลวง ดอกบัวตอง ดอกบังคู่ ดอกบัวฉลองขวัญ ซึ่งจะศึกษาหาดอกบัวที่มีประสิทธิภาพมากที่สุด เพื่อหาว่าในจำนวน 4 ชนิดนี้ ชนิดใดให้กลิ่น รสชาติที่ดีที่สุด จากการศึกษาต้องทำการสกัดดอกบัวทั้ง 4 ชนิด ด้วยการแช่เอทานอล ทิ้งไว้ 3 วันเมื่อครบ 3 วัน ใช้ผ้าขาวบางกรองเอาเฉพาะน้ำ โดยแยกกากทิ้ง น้ำไประเหยเอทานอล โดยใช้เครื่อง Buchi Rotavapor ใช้เวลาในการระเหยทั้งหมดตัวอย่างละ 2 ชั่วโมง เมื่อเรียบร้อยแล้วเก็บสารสกัดไว้ในขวดสีชา ปิดฝาให้สนิท ที่อุณภูมิ2-4 C ในส่วนของการเตรียม จะต้องทำการหั่นดอกบัวให้เป็นแบบลูกเต๋าขนาด 1 นิ้ว แล้วนำมาแยกใส่ภาชนะ โดยนำดอกบัวที่สกัดได้ทั้ง 4 ชนิด มาหยดลงในน้ำ โดยแบ่งจำนวนของผลิตภัณฑ์ที่มีส่วนผสมจากสารสกัดดอกบัวฉลองขวัญเป็น 0.11 0.22 0.33 และ0.44 ml. ตามลำดับ ทำเช่นเดียวกันทั้ง 4 ชนิด แล้วปิดฝาภาชนะให้มิดชิด เก็บไว้ในอุณหภูมิห้อง ทิ้งไว้ 3 วัน จึงมาตรวจดูว่าดอกบัวชนิดใดมีประสิทธิภาพที่ดีที่สุด จากผลผลการทดลองพบว่า ในจำนวนดอกบัวทั้ง 4 ชนิดนี้ ดอกบัวที่มีประสิทธิภาพด้าน สีกลิ่น รส และการยอมรับจากผู้บริโภคมากที่สุดได้มากที่สุดเรียงลำดับไปถึงน้อยที่สุด คือ ดอกบัวฉลองขวัญ ดอกบัวหลวง ดอกบัวตอง ดอกบังคู่ ตามลำดับ

The purposes of this research were to study the characteristics of identity and self-employment and the factors that affect the self-employment of Waingmai wedding studio Nonthaburi province. Data were collected using qualitative research through guided question interviews by the owner of wedding studio. The data collection is a type of structured interviews. The results indicated that personal characteristics and selfemployed business owners was found that the inspiration learn more adjust oneself to environment faithful service mind and positive working attitude. The factors are related to self-employment consist of knowledge and professional skills. Moreover experience choosing location build confidence among customers. The manners and social issues are important to work in a professional manner in the workplace. Loyalty sincerity customers living with others the leniency fluency or includes a unique style of its own and provide advice on teaching. The study should explore with students the invited users experience and further research will enhance the experience of media work.

The purposes of this research were :1) to construct the achievement test in The Development of Principles of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students 2) to assess the quality of test in the aspects of validity item discrimination item difficulty and reliability Research and Development; R&D was used for research method. There were 4 step as follows: 1) Research to study the basic data and need of achievement test construction 2) Development to construct the achievement test 3) Implementation to tryout the achievement test and 4) Evaluation to assess and revise the achievement test after that bring to create the normalize of achievement test sample of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students enrolled suubjects Principles of Food and Nutrition Acedemic Years 2559 on 30 peoples. Tools for use in researching the achievement in Principles of Food and Nutrition kinds 4 choices 100 items. The findings were as follow: 1.The development of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition which constructed 100 items results revealed that the test gained content validity value index balance during 0.67-1.00 2.Quality of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition. Achievement test Principles of Food they also have the difficulty (P-value) of 0.15-0.80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 achievement test Nutrition they also have the difficulty (P-value) of 0.15-0.80 80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 T48.00-80.89