Rajamangala University of Technology Phra Nakhon
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รูปแบบฐานวิถีชีวิตใหม่ในการเลือกซืผู้บริโภคในเขตกรุงเทพมหานคร ภายหลังสถานการณ์ระบาดของโรคติดเชื้อไวรัสโคโรนาสายพันธุ์ใหม่ 2019 (COVID-19)
No full textวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The purposes of this research were to 1) investigate personal factors of consumers in Bangkok after the outbreak of Coronavirus 2019 (COVID-19), 2) study information awareness in the widespread Coronavirus 2019 (COVID-19), 3) find out the new normal style of consumers’ behaviors in food purchasing options in Bangkok after the Coronavirus 2019 (COVID-19) epidemic, 4) study the relationship between personal factors and the new normal style of consumers’ behaviors in food purchasing options in Bangkok after the outbreak of Coronavirus 2019 (COVID-19) and 5) examine the relationship between information awareness of the Coronavirus 2019 (COVID-19) outbreak and the new normal style of consumers’ behaviors in food purchasing options in Bangkok after the Coronavirus 2019 (COVID-19) outbreak. The sample was 400 consumers in Bangkok, who were selected by stratified sampling. The research instrument used in this study was the questionnaire. The statistical analysis used in this study included frequency, percentage, means, and chi square. The results of the study were as follows: 1) for personal factors of consumers in Bangkok, most of them were female (222 participants) whose ages ranged from 20-30 years old. Their education was lower than bachelor's level. Their occupations were
company employees/private employees with an average income from 10,001 to 20,000 baht per month. 2) Regarding the awareness of the Coronavirus 2019 (COVID-19) pandemic, the results showed that most of the consumers received main sourcesof information from the Ministry of Public Health, family members, and television channel. 3) In addition to the new normal style of purchasing food options, the results reported that most consumers preliminary examined their readiness health check before going out to buy or use any services. The majority of consumers selected restaurants in the department stores, buying a la carte, for example, meat, rice and
curry, fried chicken, bakery products, instant noodles, frozen meats, and various Thai desserts. These consumers spending money less than 500 baht bought these products by themselves and making their own decisions. 4) Personal factors including gender and education level were correlated with the new normal style of consumers’behaviors in foods purchasing option with statistically significant at the .05 level. 5) For the outbreak information sources, the informants reported that the widespread Coronavirus 2019 (COVID-19) was correlated to the new normal style of consumers’ behaviors in food purchasing options with statistically significant at the .05
level.Rajamangala University of Technology Phra Nakho
การหาปริมาณปรอทในตัวอย่างครีมหน้าขาวโดยเทคนิคการวิเคราะห์ปรอทโดยตรงด้วยการสลายตัวด้วยความร้อน
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 14-23Direct thermal decomposition mercury analysis is an efficient technique for determination of mercury in facial whitening creams. The analysis can be performed without any sample preparation. The samples can be weighed and placed directly into the analyzer. Thus, there is no chemical waste produced in sample preparation. The time and energy used in sample digestion are saved as well. The calibration curve between mercury absorbance in terms of peak height and weight of standard mercury in the range of 0.1-10 ng was created. The calibration curve was linear followed the equation y=2.003x10-2X– 5.14x10-4 with coefficient of determination (R2) 0.9991. The precision in term of repeatability were 14% and 5.9% rsd (n=3) at 1.2 and 868 µg kg-1, respectively. The recoveries were between 88-110%. The detection limit (LOD) was 0.1 µg kg-1 (3sd/m, n=10). The amount of mercury detected in 12 whitening cream samples sold in Chonburi province during the year 2019 were within the safety standard permitted in general cosmetics under the notification of the Ministry of Public, except two samples were over the permitted standard.Rajamangala University of Technology Phra Nakho
Properties of polypropylene conductive fiber from sheath-core bicomponent fiber
Get PDFRMUTP Research Journal, Vol. 15, No. 1, January-June 2021, pp.39-50This is the study of a conductive sheath-core bicomponent fibers. The intentions of the experiments were to investigate feasibility of conductive sheath-core bicomponent fiber forming, using selected materials, and the fibers’ properties. The trails were to extrude the bicomponent fibers with conductive materials in sheath section and supporting materials in core section. The conductive carbon black was selected as conductive material to compound with polypropylene. The virgin polypropylene was chosen as core material in the fibers. It was problematic to form fibers using the conductive carbon black polypropylene compound alone, therefore, the virgin
polypropylene was used as the core section in the fibers to promote production stability. The sheath-core carbon black compound bicomponent fibers were steadily produced with designated machine settings. The produced fibers were tested for their physical and mechanical properties and electrical conductivity. The results shows that the fibers with the carbon black polypropylene compound as the fibers’ sheath section and the virgin polypropylene as the fibers’ core section, have conductive property. The conductivity of the fibers increased when their sheath sections were thicker as the ratio of the carbon black compound become higher. Even though, thicker sheath section of the fibers (40% and over) have higher conductivity, the physical properties of the fibers become weaken and less applicable as textile fibers.Rajamangala University of Technology Phra Nakho
การดูดซับสารละลายโครเมียม (III) ด้วยแคลเซียมไฮดรอกซีอะพาไทต์
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.-มิ.ย. 2564), หน้า 91-104Chromium (III) is an inorganic salt being used as corrosion inhibitor, plating agents, surface treating
agents, furniture, furnishings, and textile printing, and etc. The discharge of industrial waste water
containing chromium (III) into the water source was toxic to the aquatic lives, and some parts accumulate in the soil, chromium (III) reduces the growth of plants, reduced photosynthesis, inhibit the enzyme activity, imbalanced in plants, and reduced productivity, and etc. For this reason, method to remove it before discharge the effluent into the water source is necessary. The use of apatite materials for adsorption, and immobilization of various pollutants was a technique that was more likely to be used.Due to its high adsorbency, easy to use, and environmentally friendly. The purpose of this research was to study the preparation of calcium hydroxyapatite, structural characterization of calcium hydroxyapatite by X-ray diffraction technique, adsorption study of chromium solution with calcium hydroxyapatite in various conditions, and the determination of adsorption isotherm. The results showed that the optimum
contact time of calcium hydroxyapatite and chromium solution was 3 hours. Most adsorption works well at a pH of around 6.76. Considering the amount of chromium (III) adsorbed at equilibrium (q), it was found that the calcium hydroxyapatite with 10 % zinc added that has been calcined to 400 OC, and the calcium hydroxyapatite with 15 % zinc added that has been calcined to 800 OC were to adsorb chromium (III) more than other sorbents. The adsorption isotherm was suited with Fruendlich and Langmuir. The calcium hydroxyapatite with 10 %, and 15 % zinc added that has been calcined to 400 OC had the highest adsorption capacity (qm) up to 178.57, and 181.82 mg/g respectively. In addition, it was found that calcium hydroxyapatite, which heated to 800 degrees Celsius, can decompose tricalciumphosphate.Rajamangala University of Technology Phra Nakho
ความรู้ความเข้าใจ แรงจูงใจและความผูกพันต่อองค์กรที่ส่งผลต่อประสิทธิภาพการปฏิบัติงานของนักบัญชี
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564The objective of this independent study was to investigate knowledge and understanding, motivation and organizational commitment affecting the efficiency in work performance of accountants and to study the motivation in performance that affects the commitment of the accountants’ organization. The Population in the study was 255 accountants working in accounting services firms registered with the Department of Business Development. A questionnaire was used to collect data. Descriptive statistics were used for data analysis, i.e. frequency, percentage, mean, standard deviation, Pearson’s correlation coefficient, and multi regression analysis.
The major findings indicated that 1) knowledge, understanding and motivation affected the efficiency in work performance of accountants as a whole at the statistical significance level of 0.01. When considering each aspect, the study shows that knowledge, understanding, and motivation affected the efficiency in work performance, concerning quality, quantity, time, and expenses at the statistical significance level of 0.01 The organizational commitment affected the efficiency performance in terms of expenses with the statistical significance level of 0.05, and 2) Work motivation positively correlated with the organizational commitment of accountants with statistical significance level of 0.01.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์เบเกอรี่จากหยวกกล้วยและส่วนเหลือทิ้งในการผลิตกล้วยตาก ของกลุ่มวิสาหกิจชุมชนแม่บ้านบางตาโฉม จังหวัดสิงห์บุรีสู่เชิงพาณิชย์อย่างยั่งยืน
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563Bakery Products Development from the Banana Pseudo-stems and Waste from
Dried Banana Production at Ban Bang Ta Chom Community Enterprise, Sing Buri Province
for Sustainable Commerce. Research on bakery product development from paprika and
bananas in Production of Dried Banana of Bang Ta Chom Housewife Community
Enterprise Group Sing Buri province for sustainable commercialization in order to:
1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study
the formulas and production processes of bakery products from Banana Pseudo-stems
and Waste 3. study the consumer test of bakery products from 4 types of Banana
Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from
Banana Pseudo-stems and Waste, then bring the shelf life in conditions ranging from
0-10 days and compare the physical properties. Chemical and microorganisms, such as
pH value, color measurement and total number of microorganisms, found that Khanom
Jeen noodles stored in modified atmosphere conditions have longer shelf life than
those stored. At normal atmospheric conditions and vacuum conditions. Chemical
analysis results showed that the bakery products decreased their pH over time. With
values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon
dioxide (CO2) modified atmosphere, packed in a sealed nylon / PET vacuum plastic bag.
Store at room temperature. Can be stored for up to 10 days and found that the total
number of microbes increased when the storage life is longer But not over the standard
of community products so the products are safe and not harmful to consumers.
Consumer test results show that consumers like and are interested in buying bakery
products that use 100 percent carbon dioxide (CO2) at 75 percent.Rajamangala University of Technology Phra Nakho
สารสกัดจากสปอร์เห็ดหลินจือแดงจากวิสาหกิจชุมชนฟาร์มเห็ดกลางบ้าน จังหวัด ปทุมธานี เพื่อใช้เป็นส่วนผสมสำคัญในผลิตภัณฑ์เครื่องสำอางค์
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The research team aimed to develop the cracking and extracting processes for Ganoderma lucidum (Red Lingzhi) spores and transfer the technology in the form of soap bar and liquid products together with the cracking and extraction process to the community at Farm Haid Klang Ban in Pathumthani Province. From the study, since higher more bioactive compounds found in the aforementioned Ganoderma (Lingzhi) spore extracts over its basidiospore itself, the optimized breaking and extraction procedure were composed of freezing at -20oC for 2 days, bead beating for 5 minutes, and then spore fermented with Lactobacillus spp. at room temperature for 24 hours. The processes could provide more than 65 percentages of the spore fracture efficiency and obtain more active substances such as polysaccharides and triterpenoids Moreover, the spore extraction process was required by shaking in ethanol dissolved in distilled water at the ratio 80:20 for 2 hours. The obtained bioactive Lingzhi spore extracts as one active ingredient was added into the saponification process to make soap bar and liquid product. It was found that the soap products could create satisfaction and good feedback from high-level consumers of the farm community in Pathumthani Province. The research should, therefore, be successfully applied in the form of commercial red lingzhi extract soap in the manner of integration of science and community with knowledge of efficient Red Lingzhi spore cultivation and separation. It can help the development of community enterprises can bring up sustainable economic development in the country in the future.Rajamangala University of Technology Phra Nakho
การพัฒนารูปแบบการรู้สนเทศเพื่อการส่งเสริมสุขภาพสำหรับผู้สูงอายุในสังคมไทย
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2561The purposes of this study were: 1) to study the need assessment and the concept of
Information Literacy development on Health Promotion for Elderly in Thai Society, 2) to develop
the pilot of Information Literacy Model on Health Promotion for Elderly in Thai Society, and 3 )
to study factors and conditions of using the Information Literacy Model on Health Promotion for
Elderly in Thai Society. The subjects of this experiment were 60 persons of the elderly. This study
based on the Experimental Research One Group Pre-test and Post-test design. The research
findings were as follows: 1. the Information Literacy Model on Health Promotion for Elderly in
Thai Society from Need Assessment consisted 8 steps were (1) the basic concepts, (2) purposes
of the target group, (3) situation, (4) output and value, (5) lesson plan, (6) action plan, (7) resources
setting, and (8) evaluation. 2) The results of the implementation of using the pilot of Information
Literacy Model on Health Promotion of the experimental group had the scores of the knowledge,
attitude, and the behavioral expression in post-test were higher than the scores of pre-tests with
statistically significant at level of .05. 3) The factors of using a model related to the continuing of
the policy of enhancing the elderly persons.Rajamangala University of Technology Phra Nakho
แรงจูงใจและการพัฒนาตนเองที่ส่งผลต่อประสิทธิภาพในการปฏิบัติงานของพนักงานธนาคารพาณิชย์ไทย
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research aims to study 1) personal factors affecting the performance of Thai commercial bank employees, 2) motivation affecting the work performance of Thai commercial bank employees, 3) self-development affecting the work performance of Thai commercial bank employees, 4) the work performance of Thai commercial bank employees. The population for this research was 162,093 Thai commercial bank employees. The sample size of 383 people was determined using Krejcie & Morgan. The data was collected from Google Form questionnaires. The statistics used to analyze the data were frequency, percentage, mean and standard deviation. The statistics used to test the research hypothesis were T-test, one-way analysis of variance, the pair test by the Scheffe method, and single linear regression analysis statistics.
The results showed that most of the samples were female employees between 21-30 years of age, a bachelor’s degree, single status, income in the range of 15,001-25,000 Baht, and a working period of 5-10 years. The respondents had their opinion level of motivation factors, happiness factors and self-development factors affecting the work performance of Thai commercial bank employees. It was found that the sample group had the highest opinion level in the overall opinion level. The results showed that the respondents had an opinion level of the work performance of Thai commercial bank employees. It was found that the sample group had the opinion level as a whole at the highest opinion level.
The results of hypothesis test 1 revealed that personal factors such as gender, age, educational level, status, income, and working in different departments had no effect on the performance of Thai commercial bank employees. Statistically significant at the 0.05 level and personal factors such as differences in the working period. Factors affecting the performance of Thai commercial bank employees at a statistically significant level of 0.05 and personal factors such as age, education level, income, working period. When testing the hypothesis classified by aspects, the efficiency of work of Thai commercial bank employees differed. Therefore, the difference was tested by pair using Scheffe’s method.
The results of hypothesis test 2 revealed that motivation affects the performance of Thai commercial bank employees. The correlation coefficient (R) = 0.858, adjusted R^2= 0.753, was statistically significant at the 0.05 level.
The results of hypothesis test 3 revealed that self-development affects the efficiency of Thai commercial bank employees. The correlation coefficient (R) = 0.640, adjusted R^2= 0.40, was statistically significant at the 0.05 level.Rajamangala University of Technology Phra Nakho
การใช้เวย์โปรตีนเสริมในคุกกี้เนยสดแป้งเมล็ดบัว
Get PDFวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563Research on the use of whey protein supplements in butter cookies from lotus seed flour. The objectives were to study 1) basic formula for butter cookies from lotus seed flour 2) the appropriate amount of whey protein added in butter cookies from lotus seed flour 3) nutritional value of butter cookies with basic formula lotus seed
flour and whey protein supplement in lotus seed flour cookies 4 ) the consumers’acceptance of butter cookies from lotus seed flour fortified with whey protein. The results of the selection of the basic formula butter cookies from lotus seed flour by using sensory quality assessment in various aspects, including appearance, color, smell,
taste and texture of the three formulas were found that the overall results were statistically significant (p ≤ 0.05). and the sensory quality score of Formula 1 was greater than Formula 2 and Formula 3. The overall score was very high and the mean score were 8.50 ± 0.53, 8.53 ± 0.73, 8.47 ± 0.77, 8.40 ± 0.72, 8.30 ± 1.08, 8.47 ± 0.77, respectively. Therefore, the researcher chose Formula 1 as the basic formula for the study of whey protein supplementation. The proportion of whey protein in butter cookies from lotus seed flour were at 3 levels: 5, 10 and 15 percent of the total flour mixture weight. It found that the participants accepted the butter cookies from lotus seed flour in 10% whey protein-fortified formulas, more than 5% and15%. at the high overall score. The mean scores in various aspects such as appearance, color, smell, taste and texture were 8.43 ± 0.94, 8.53 ± 0.68, 8.57 ± 0.73, 8.47 ± 0.63 ,8.10 ± 1.13, 8.40 ± 0.72, respectively. In the study of the nutritional value of basic formula of butter cookies from lotus seed flour and whey protein supplementation in butter cookies from lotus seed flour at 40 g. were found that whey protein supplementation in butter cookies from lotus seed flour provided more nutritional value than the basic formula with 12.72 g protein, 55.76 g of added carbohydrates, and reduced energy to 505.40 kcal. For the acceptance of 100 consumers towards whey protein lotus seed flour butter cookies, it was found that consumers rated the preference of butter cookies with whey protein added in shape, color, smell, taste, texture. The overall preferences were in the range like very much to like at 98 %. There were 95% of consumers who willing to buy whey protein fortified lotus seed butter cookies at the market. Using a can packaging container with 20 cookies and sold at a price of 30 baht.Rajamangala University of Technology Phra Nakho