This paper presents the design of automatic watering system using sun tracking as an energy source .The objective is to design the automatic watering system for fruits grown in both areas without electricity. The solar panel can be moved along the direction of the sun cover an altitude - azimuth dual axis as an energy source of the system. The 20 longan trees are used in the experiment. The DC motors and the solar panel is controlled and rotated by the microcontroller to the position of the maximum light intensity. The watering system section will use a technique to measure the soil moisture sensors ECHO2-20 with real time PC based monitor system by Visual Basic Studio. As for the experiment results it was found that the energy stored by the developed solar tracker increased to 17.72 percent in comparison to a solar panel fixed installation. The watering appropriate soil moisture content is 12 percent and stops at 25 percent resulting for the garden moderators to save time and labor.

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The purposes of this research were to analyze types and displays of fresh flower and banana leaf works in Thai arts at the temples in Rattanakosin Island and to set the product layouts and displays. Research population was 14 royal temples consisting of The Emerald Buddha Temple Wat Phra Chetuphon Vimolmangklararm Rajwaramahawiharn Wat Rajapradit Sathitmahasimaram Rajaworawiharn Wat Buranasirimatayaram Wat Bawornsathan Sutthaward Wat Chana Songkham Rajaworamahawiharn Wat Bowonniwet Wiharn Rajaworawiharn Wat Mahannapharam Worawiharn Wat Suthat Thepwararam Rajaworamahawiharn Wat Thepthidaram Worawiharn Wat Ratchanatdaram Worawiharn Wat Rajabopitsathitmahasimaram Worawiharn Wat Ratchaburana Rajaworawiharn and Wat Mahathat Yuwarajarangsarit Rajaworamahawiharn. Data were collected by temple layouts used for recording the displays placement and types of handicraft works used for decorating temples.

The research regarding effect of nanotechnology use in making chef apparel on safety of food had the objectives to study about the result of using nano materials coating on yarn and fabric; to study about the use of nano materials which are suitable for fabric to be sewn for being chef apparel and to study the effect of using of nanotechnology for chef apparel on smell and the inhibition of pathogenic bacteria growth using three types of nano materials including Zinc oxide nano Silver nano and Titanium dioxide nano to be coated on four samples including cotton thread T/R thread cotton fabric and T/R fabric. The researcher tested the fabric sample for inhibiting growth of pathogenic bacteria and found that Zinc oxide nano and Silver nano were not different in inhibiting growth of pathogenic bacteria. But the coating on the fabric is more convenient and cheaper. And effective against Gram-positive bacteria. A bacterium that is often found in personal hygiene unclean conditions better than or equal to SS.S3%. Then Four kinds of fabric were sewn to be chef apparel. Actual chef tried wearing to test effectiveness in resisting bacteria. When the apparel was used for two times it was found that T/R fabric which was coated with Zinc oxide nano and Silver nano had different ability to resist gram-positive bacteria and gram-negative bacteria. Fabric T/R Silver nano coating remains effective against bacteria as well and proper to be sewn as chef apparel.

This research is the designing of chef apparel in order to appropriate with their tasks in Thai kitchen. The objective of this research are to design the appropriate chef apparel to work in the Thai kitchen and study the consumer satisfaction of apparel designing for the chef in Thai kitchen. Starting from sketching chef outfits. There are 60 styles from 15 styles of each category. For example hat chef jacket scarf and napkin. There are 5 sketches selection of each category by specialist. Therefore researchers set in to five outfits for sewing and survey the satisfaction amount 200 random sampling using 100 customers at Central Pinklao and 100 Thai kitchen chefs or Thai food business investor. The assessment and questionnaire was analyses through statistical and percentage to demonstrate in table. The study result in consumers’ satisfaction with regard the designing of chef apparel in order to appropriate with their tasks in Thai kitchen found that were mostly 59.5 percentages’ samples as male and 39 percent in an age range between 46 years. There are 50 percent of samples was professional chef sample with 47.5 percent of Bachelors degree and 33 percent of receiving monthly income from 30001 baht upwards. From the mostly research of consumer used to take the service in restaurant with a chef uniform was 90 percent. The 94 percent of opinions about Thai identity not show in chef uniform and also they agree with Thai identity in chef uniform 96 percent. The analysis of the satisfaction of consumers to the appropriate chef’s uniforms design with the chef’s performance in the Thai kitchen The analysis results showed that the overall images of all design as follow the first design is number 2 average in 31.04 in the highest level of satisfaction. Next the second design is number 3 average in 4.16 in the satisfaction level. Then the third design is number 4 average in 4.15 in the highest level of satisfaction. The fifth design is number 5 average in 3.92 in the high level of satisfaction and the last design is number 1 average in 3.29 satisfaction level was moderate.