Faculty and Institute (คณะและสถาบัน): Recent submissions
Now showing items 841-860 of 3484
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The synthesis of silica from rice husk ash for color crystal glass
(2020-09-05)The aim of this work was to synthesis the glass crystals by using silica from rice husk ash (RHA) as a raw material. First, rice husk was synthesis by heated at various temperatures between 1000-1200 °C and then, silica ... -
Mobile application of activity notification & queue management
(2020-09-05)This project aim to develop mobile application of activity notification and queue management. The aim of this project is to alert the patient’s activities via mobile devices. Caregiver can create activities to the patient’s ... -
Photocopying document management system, faculty of science and technology
(2020-09-05)The objective of this project, Photocopying Document Management System, managed photocopying requirements of employees in Faculty of science. This system can used to track and manage photocopying tasks and store ... -
Improvement of mechanical properties in polylactic acid by using oil palm fiber
(2020-09-05)This research work was to study the improvement of toughness of polylactic acid (PLA) and the cost reduction of raw material with addition of untreated and treated oil palm fiber (OPF). The detail of this work was divided ... -
Study on the temperature of burning surf clam shell for soil Improvement
(2020-09-05)The purpose of this research was to study the temperature of burning surf clam shell for soil quality improvement. The experiment was divided two parts, 1) the study of the optimum temperature for calcium oxide production ... -
Use almond powder substituted for weat flour in banana cake for health
(2020-09-05)The objective of this reaearch was to study the appropriarate amount of almond powder instead of wheat flour in 4 different potions: 40, 60, 80 and 100 % of all wheat flour. And the calculation was done on randomize ... -
The use of oat flour substituted for whole wheat flour in whole grain cookies
(2020-09-05)The research about the development of Whole Grain cookie product aims to study about the amount of oat power that can be used instead of wheat flour in Whole Grain cookie product in order to study about the nutrition of ... -
Development of golden bean powder substitute for almond powder in macaron
(2020-09-05)The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study the amount of nutrients in a macaron which made of golden ... -
Product development from brokens riceberry using lecithin from soybean to stabilize
(2020-09-05)The stability study of salad dressing products from rice berry broken rice is aimed to study the appropriate amount of vinegar of thick salad dressing from riceberry broken rice. Broken Riceberry rice is further developed ... -
Improving bread quality by gelatinized starch
(2020-09-05)Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore, in the present study the effect of gelatinized starch (wheat, corn, rice, tapioca and glutinous ... -
Development of jelly ready meal from stevia
(2020-09-05)Product development of jelly ready meal from stevia. The purpose of study and processing in jelly ready meal from stevia. The resulfs showed that formulation 3 because had springiness and softness appropriante. Quantity ... -
Product development of karanda yogurt
(2020-09-05)The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda ... -
Creative space design on high speed train station
(2020-09-05)Thesis on the creative space for waiting for high-speed train passengers Nakhon Ratchasima Aims to study architectural design (Design of living space in the waiting room layout) and areas that help promote users or ... -
Project design packaging of clean food for dealing and delivery
(2020-09-05)This Arts project have Purposes to design Packaging of Clean Food for Dealing and Delivery. By that designing was consists of, The structure of the packaging, The graphic of the packaging and the shelves showing for ... -
Comparison of student achievement and communication skills in english in faculty of Business Administration of Universities in Rattanakosin (Bangkok)
(2020-08-27)The National Institute of Educational Testing Service (Public Organization) reported that English communication skills are a problem for most Thai students, and they received the lowest average score for this subject. ... -
Study relationship among transformational leadership follower’s adjustment and follower’s performance in Thailand 4.0: case study Rajamangala University of Technology Phra Nakhon
(2020-08-27)Changing in the present era led Rajamangala University of Technology Phra Nakhon needed to emphasize on its policies to comply with the national policy related to the creative ideas for the development of innovations, ... -
The development of milk ice-cream supplemented chicken breast for exerciser
(2020-08-27)Abstract Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contain high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about ... -
Development of bakery products from rice bran and rice processing wastes
(2020-08-27)Development of Bakery Products from Rice Bran and Rice Processing Wastes to 1. Develop bakery products from rice bran and wastes, amount 4 types 2. Study the formulas and processes of food production from rice bran and ... -
The potential development of instant sauce from the pineapple
(2020-08-27)The objective of this research is to study the suitable production process in the production of Pad Thai sauce, Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the ... -
The potential development of chilli paste products from cassava
(2020-08-27)The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes, roasted chili ...