The study entitled The Development of Thai floral chandelier from clay floral foam and colors inspired by the glazed Tiles Pattern of Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan. aims to develop clay formulas made of floral foam and colors to design Thai floral chandelier with which were inspired from Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan glazed tile patterns and to investigate their satisfaction. The research process can be divided into as follows: combining three different floral foam and colors asking the experts to evaluate their satisfaction on floral form quality making hanging products according to the chosen patterns and finally examining general public satisfaction on Thai floral chandelier with data were collected by a questionnaire to investigate the general public satisfaction and then analyzed by statistical analysis. The results of the study can be summarized: 1) The results of the clay recipe showed that most experts had the highest satisfaction on recipe 3 mixed with poster colors (x ̅ = 4.67). 2) The results of the study on the design of Thai hanging products the experts Strongly agreed with Sketch Design-B that it was the most suitable because of beautiful patterns unique of Thai hanging products as well as retaining the tradition and contemporary than any other designs. 3 ) According to the results of the study obtained from the target group the results showed a high satisfaction on the product (x ̅ = 4.27) followed by the material (x ̅ =4.30) and the usefulness (x ̅ = 4.23) and the distribution location (x ̅ = 4.43)

The development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake products ( 2) to study the use of vegetable fat as a substitute for butter in fruit cake products using quinoa flour and rice flour mixture ( 3) to study the nutritional value of basic fruit cake and fruit cake using quinoa flour and rice flour mixture and using vegetable fat instead of butter and ( 4) to study consumer acceptance of fruit cake products that using quinoa and rice flour mixture by using vegetable fat instead of butter. The results showed that the appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a ratio of 50: 50 which achieved preference ratings higher than the ratio of 60: 40 and 70: 30 based on sensory evaluation. The study on the use of vegetable fat as a substitute for butter in fruit cake recipes showed that the use of fat obtained from rice bran oil had higher mean scores of favorability than the use of fat from coconut oil and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa and rice flour and fat from rice bran oil as a butter substitute was compared with the basic recipe. It was found that the nutritional value was not much different. The fruit cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in 100 grams can provide 368.30 kilocalories with a moisture content of 32.22% protein 6.02% carbohydrates 41.10% fat 19.98% ash 0.68% and calcium 507.57 mg. And from the results of the acceptance study of 120 general consumers who had opinions on fruit cake products that use quinoa flour mixed with rice flour and fat from rice bran oil 4 3 % found that fruit cake products had novelty and interesting followed by 25% of the nutrients that were beneficial to the body with 100% acceptance of the developed products.

The purposes of this research were 1) to study of personal factors of the elderly in ChomThong District Bangkok 2) to study the perception of information about the new strain of coronavirus disease 2019 (COVID–19) 3) to study the adjustment in purchasing food for the new normal of the elderly 4) to study the relationship between personal factors and the adjustments in purchasing food for the new normal of the elderly and 5) to study the relationship between information perception about the new strain of coronavirus disease 2019 and the adaptation to purchasing food in the new normal of the elderly. The sample group consisted of 400 people including the elderly living in Chomthong District Bangkok. The samples were obtained by random sampling method and collected at convenience. The instrument used in this study was a questionnaire. The statistical analysis was frequency percentage and chi-square. The results showed that 1) personal factors of the elderly in ChomThong District Bangkok found that most of the women are single aged between 6 0 -6 5 years. The education level is at the elementary education level with an average income of not more than 5000 baht/month. 2) The perception of information about the new strain of coronavirus disease 2019 (COVID–19) revealed that most of the elderly had received the source of information from the COVID-19 Situation Administration Center Ministry of Health. For the channel of perception of information perceived by television. The awareness of the vaccine used to prevent the 2019 new strain of coronavirus found the most information about the AstraZeneca vaccine. 3) Adaptation in purchasing food in the new normal for the elderly in ChomThong District Bangkok in the situation of the epidemic of the new strain of coronavirus disease 2019 (COVID-19) found that the elderly had to change their behavior in leaving the house to buy food by protecting themselves before leaving the house every time by wearing a mask or cloth mask and using alcohol gel. Types of food that are chosen to buy according to the new normal for the elderly is fresh meat one dish dry food and semi-finished food ready-to-cook or ready-to-eat food frozen foods include frozen meat products water and various kinds of Thai desserts. The elderly will buy food from vendors who are dressed properly wear clean aprons wear masks and wear gloves while picking up food and buy food for themselves at the market near the house. The cost of purchasing food per time is between 201-300 baht. 4) Personal factors were related to the adaptation in purchasing food according to the new normal of the elderly in ChomThong District Bangkok had a statistically significant level of .05. 5) The perception of information about the new strain of coronavirus disease 2019 (COVID–19) is related to the adaptation in purchasing food according to the new normal of the elderly in ChomThong District Bangkok statistically significant at .05 except for the source of information on the outbreak of new strain of coronavirus disease 2019 (COVID-19) and the perception of information about the new strain of coronavirus vaccine. 2019 (COVID–19)

Most of the current containers that we put food are made of plastic or foam boxes. After the use is finished the container becomes rubbish and will greatly affect the environment. Due to slow degradation Plus informal disposal And higher consumption The use of natural products is in great demand. Because it is beautiful and natural-looking pleasing to consumers Therefore the basic processes forming patterns were studied by rubber product molding techniques. Determine the material to be molded into the sample container. Design and build a small molding set. Provide binders used for the stabilization of natural materials. Experiment for forming and the Conclusion of the experiment From the results of operations and experiments it was found that the study of the prototype extrusion set Using a rubber molding technique Can be applied by various elements The process of rubber molding can be used in the development of natural container molding and the process can produce prototype containers from natural materials. Under the suitable size of the mold the area of the mold is smaller than the mold plate area of the machine or the size of the mold area the area of no more than 60-70% of the mold holder plate.

Ground grid design of substation is very important. It will help prevent the danger caused by the fault which causes the high step voltage and high touch voltage and may cause the operator to die. It also helps prevent damage to equipment and increases reliability for power systems as well. Currently the Gas Insulated Substation (GIS) has been built a lot especially in areas with limited space because it takes less space than the Air Insulated Substation (AIS). In order to create a substation of the GIS model instead of the AIS model. In order to create the GIS instead of AIS including the improvement or maintenance of the substation it is necessary to build another small substation to supply electricity to replace electricity from the original substation. However there are two substation stations in the same area may cause an increase of high-slope ground potential between the ground grid systems of both substations. It will cause high step voltage and high touch voltage while the fault is diminished. Therefore before improvement or maintenance of substation the ground grid distance and the size of the newly constructed substation must be analyzed that what effect on step voltage and touch voltage generation. Including studying the effects of step voltage and touch voltage that will occur.