This research aimed to determine the optimal sand mold mixture’s ratio by using return sand bentonite water content and new sand component. Then the properties of the mixture according to the standards of American Foundrymen’s Society include the ability of compactability moisture content permeability and green compressive strength. This study applied mixture experiments and response surface methodology to determine an optimal sand mold mixture components condition. After the experiment and linear programming it indicated that the condition was at return sand (95.5387 %) bentonite (1.130102 %) water content (2.331196 %) and new sand (1 %). The green sand mold has compactability (58.37923 %) permeability (73.80148 %) moisture 6.5 % and green compressive strength (0.53 Kg/cm2). At this condition the cost is 11.31579 baths per kilogram.

This research aimed to study the awareness of impacts on global warming that is relevant to Home Economics knowledge base of Home Economics students Suan Dusit Rajabhat University and compare their awareness of impacts on global warming relevant to the Home Economics knowledge base considering their gender and year of study. The sample was 254 undergraduate students from Home Economics of Suan Dusit Rajabhat University. The research tool was questionnaire. The study revealed that the majority of the sample had been aware of impacts on the global warming relevant to Home Economics knowledge base in a high level. Most of them agreed with the awareness point that students wore the clothes that were appropriate with climate; for example they chose to wear light and thin clothes to reduce workload of air conditioners the students chose food containers made from natural materials instead of Styrofoam containers to reduce waste that took long time to decompose and they planted trees at their residences to reduce home temperature respectively. Comparing the awareness categorized by gender and year of study it was found that the students of Suan Dusit Rajabhat University of different genders had different levels of awareness of the impacts on the global warming relevant to Home Economics knowledge base. The awareness of female students was higher than that of male students and as for year of study the students of Suan Dusit Rajabhat University had different levels of the awareness of the impacts on the global warming relevant to Home Economics knowledge base. The second year students had higher awareness than the first third and fourth year students.

The objectives of this research were to study: 1) basic sweet bread recipe; 2) proper amount of ripe palm fruit pulp; 3) proper amount of yeast; 4) product acceptance; and 5) shelf life. A process of sweet bread production was studied with ripe palm fruit pulp supplement and the sweet bread formula was selected by acceptance through sensory test. Four levels of amount ripe palm fruit pulp studied were 15 20 25 and 30 percent of total ingredient weight. Four amounts of yeast were 0.6 1.0 1.4 and 1.8 percent of flour weight. Acceptance of sweet bread with ripe palm fruit pulp supplement was assessed for satisfaction in color smell flavor texture (smoothness) and overall satisfaction by 100 evaluators using hedonic consumer test. A 7-day shelf life was studied. Results showed that: 1) The second formula was the most accepted in color flavor and texture; 2) The proper amount of ripe palm fruit pulp was 15 percent; 3) The proper amount of yeast was 1.8 percent; 4) The product was accepted for 92 percent in color 94 percent in odor 86 percent in flavor 81 percent in texture and 88.6 percent in overall acceptance; and 5) Shelf life of the product was 3 days in room temperature by community product standard for bread with filling.

This research aimed to develop and evaluate a blended learning model for Home Economics students at Rajamangala University of Technology to increase teaching and learning effectiveness. The model development was collected from 9 experts. Questionnaires were used to ask for their opinions on the model’s 9 components which were 1) teaching and learning objectives 2) student readiness 3) instructor readiness 4) course plan 5) e-learning courseware design and development 6) teaching and learning environmental availability 7) Blended Learning instruction procedure 8) supportive activities and 9) monitoring and evaluation. To test for effectiveness the experimental one-group and pre-posttest method were used. The sampled group was a class of the first-year students enrolling in Science of Cookery Course at Rajamangala University of Technology Phra Nakhon. The findings suggested that the model was practical. Both the knowledge and self-directed learning post-test scores were higher than the pre-test scores. Moreover the students were highly satisfied with the model.

The purpose of this research was to construct the appropriate forecasting model for the export values of alcoholic beverages using three-time series analysis methods including Box-Jenkins method damped trend exponential smoothing method and combined forecasting method. Time series data from the website of Office of Agricultural Economics with total 199 months from January 1998 to July 2014 were used and divided into two series. The first 192- month data from January 1998 until December 2013 were used to build the forecasting models and the last 7-month data from January to July 2014 were used to compare the forecasting method accuracy via the criteria of the lowest mean absolute percentage error and root mean squared error. Research findings indicated that for all forecasting methods that had been studied combined forecasting method was the most accurate method and this model was when and represent the single forecasts at time t from Box-Jenkins method and damped trend exponential smoothing method respectively.