Rajamangala University of Technology Phra Nakhon
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กรอบงานบนพื้นฐานของภววิทยาในฐานะที่เป็นพื้นฐานของระบบสารสนเทศสำหรับสร้างคำถามแบบปรนัย
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This research is aimed to propose an ontology-based framework for generating multiple-choice questions that can evaluate students’ knowledge in the analytical level. The questions generated from this framework could encourage students to apply relative concepts from the lesson they learn to produce different paradigms for solving the same problem. The experiment of this research demonstrates an implementation of the framework. A structure of a question set from the framework comprises a problem and an initial solution in the question phrase, and multiple choices including one correct choice, and three distractors. The experimental results show effectiveness of the questions constructed based on this framework in terms of distractors that can reveal students’ misconceptions. Also, difficulty and discrimination indices – P-scores and D-scores used in the experiment show that in a range of difficulty, the generated questions can reveal strength and weaknesses of students in the groups of high and low learning performance. Eventually, this research suggests how the proposed
framework could be used as a foundation for automatically generating questions in a knowledge-evaluation system.Rajamangala University of Technology Phra Nakho
การทดสอบความล้าของเหล็กกล้า S45C แบบหมุนดัดปลาย
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This research is to test the fatigue endurance of the material by using end bending of specimen. The testing material is S45C steel and forming to the standard size for testing. The specimens, with a diameter of 8 mm, required a different bending moment. It was found that the large bending moment affects the fatigue of the specimen. The specimen quickly damaged due to the high bending stress and there were a small number of load cycles. If the bending moment acting on the specimen was reduced to the bending stress decreased and the number of load cycles increasing. It was shown that the bending stress and the magnitude of the bending moment affected the fatigue of the material. Also, the appearance of damage marks of the specimen will have a flaw around the fracture surface. Then the flaw will be enlarged until the specimen will be damaged by fracture.Rajamangala University of Technology Phra Nakho
การพัฒนาระบบปลูกผักไฮโดรออร์แกนิคแบบอัตโนมัติ
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563Vegetable Growing System has an absolute requirement of nutrients and minerals. The microbial application can facilitate in addressing limited access to chemical fertilizer concerns. Moreover, the photosynthetic microorganism community can contribute together in nutrient availability for plant growth. This research aims to develop an automatic hydro-organic vegetable growing system. Moreover, the analytical of photosynthetic microorganism growth rate in fermented juice was also observed within three months in terms of temperature, pH, electroconductivity, total dissolved solids, mixed liquor suspended solids, and phosphorus. The efficiencies of an automatic hydro-organic vegetable growing system were also monitored along an experimental period (45 days of operation optimization). The vegetable growth rate was observed in terms of leaf length leaf width, and root length. These experimental results showed that the phototrophic growth of photosynthetic microorganisms should the main bacterial activity at daytime operation and vegetables could grow by using fermented juice. The photosynthetic microorganism concentration and nutrients concentration in fermented juice was significant to promote the productivity of vegetable growing which the photosynthetic biomass is rich in proteins and vitamins. Besides, this system can be easily applied and also very cost-effective for agricultural practice, and frequent maintenance every experimental run was necessary.Rajamangala University of Technology Phra Nakho
การวิเคราะห์พารามิเตอร์ที่มีผลกระทบต่อความสามารถในการต้านทาน ของการเจาะทะลุของกระสุนบนผิวเกราะอะลูมิเนียมด้วยระเบียบวิธีไฟไนต์เอลิเมนต์
Get PDFวิทยานิพนธ์ (วศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research analyzes the parameters affecting the penetrating resistance of shells on the armor surface by the finite element method. In this study, the results were compared with real bulletproof armor firing tests and finite element simulations. modeling of bulletproof and bulletproof armor using Solid Works program. Creating and simulating armor firing pattern using ANSYS Explicit Dynamic program. damage test is based on National Institute of Justice (NIJ) level 3 standards with bullets the material of the ammunition is 7.62 mm tungsten carbide (WC). there are two types of bulletproof armor used in this simulation 1) SKD11 2) Aluminum AL7075. The simulations is into 1 category Simulation of stacked armor plates. The sizes of the armor plates are 6, 8, and 10 mm, and the angles of firing of bulletproof armor are 0, 30 and 45 degrees. result of this simulation, armor thickness and firing angle are factors of penetration resistance.Rajamangala University of Technology Phra Nakho
เครื่องสแกนอาร์เอฟไอดีโดยใช้ไมโครคอนโทรลเลอร์อดุยโน่
Get PDFโครงงานพิเศษ (ค.อ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This project aims to develop RFID reader. With the following scope can scan at
least 15 cards, save both entry and exit data, display Welcome on the screen and add
or reduce codes by yourself
The test results show that the RFID scanner can scan both key cards and manually scan both in and out. The screen also shows Welcome when someone enters and shows thank you when someone shows that the developed scanner can
be applied really slowlyRajamangala University of Technology Phra Nakho
ไข่มุกรสเฉาก๊วยเสริมเมล็ดแฟลกซ์
Get PDFโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble, which has 4 different levels consist of 25 percent, 50 percent, 75 percent, and 100 Percent and to study the flax seed supplementation in Bubble, which has 4 different levels consist of 3 percent, 6 percent, 9 percent, and 12 Percent, by using the method of randomized complete block design or RCBD. This experimental plan will help assess the sensory quality in
appearance, color, smell, taste, texture and overall preference by using 9 “Point Hedonic Scale” method. This experimental study used 80 people to test the flavor consist of lecturers and food and nutrition students, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The results were calculated the average (̅), to Analysis of Variance (ANOVA), and compare the mean difference at the confidence level 0.05 by using the method of Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT). Results from the study of grass jelly juice to substitute water in bubble tasters rated Formula 3 for the highest acceptance for color, taste, texture and overall preference. The average score was 7.98, 7.90, 7.91 and 7.89, respectively. The tasters rated the highest acceptance score for Formula 2 in flavor, with an average score of 7.73 and appearance. The tasters gave the highest acceptance at Formula 4 with an average of 8.02. When analyzed and compared the mean differences, it was
found that appearance and color when comparing the mean differences, it was found that the appearance and color were statistically significant (P≤0.05) in aroma, taste, texture and overall preference. There was no significant difference (P> 0.05) Results from study of flax seed supplementation in Bubble tasters rated Recipe 1 for the highest acceptance for aroma and taste, with a mean score of 7.92 and 7.92, respectively, for appearance, color, and overall preference. 8.06 and 7.95, respectively, texture. The tasters rated the same score between Formula 1 and
Formula 2, with a mean score of 7.94. when analyzing and comparing the mean difference, it was found that Appearance, color, smell, taste and texture There was a statistically significant difference (P≤0.05).Rajamangala University of Technology Phra Nakho
รูปแบบการตลาดดิจิทัลที่มีอิทธิพลต่อการตัดสินใจซื้อสินค้าตกแต่งบ้านผ่านโมบายแอปพลิเคชันของผู้บริโภค Gen Y
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research aims to study the demographic characteristics affecting the decision to buy home furniture through mobile applications for Gen Y consumers and study the marketing mix 7 P’s and digital marketing model that affect the decision to buy home furniture through mobile application of Gen Y consumers. The population used in this research is population born between 1980 and 1997 are now between 24-41 years old live in Bangkok amount of 1,453,477 people, the data were collected from 400 samples. The sample size was calculated following the Taro Yamane method.The descriptive statistics used were frequency, percentage, mean, standard deviation (SD) and Inference statistical, such as the difference analysis of the mean of the 2 sample groups (Independent Sample T-test), difference analysis for sample mean of more than 2 groups by one-way analysis of variance (One-Way ANOVA), and multiple regression analysis (Multiple Regression).
The research results indicated that 1) the demographic characteristics, such as gender and age, had no impact on the overall decision-making to buy home furniture through mobile application of Gen Y consumers. In contrast, marital status, level of education, career, and income had an overall effect on the decision to buy home furniture through mobile applications for Gen Y consumers 2) Furthermore, the marketing mix 7 P’s consisting of product, price, promotion, process, physica, presentation and digital model, on the overall effect the decision-making to buy home furniture through mobile applications. Moreover, digital marketing model, content marketing, website creation, assisted marketing, e-mail marketing, and online marketing impact the decision-making of buying home furniture through a mobile application.
It was recommended that since the marketing mix, especially product, price, and promotion, affected the overall decision-making of buying product. Therefore, if home furnitures are sold through mobile application content marketing must be developed at the highest level, followed by social media marketing and email marketing had the most negligible positive impact on the overall buying decision-making and every factorsRajamangala University of Technology Phra Nakho
การพัฒนาสื่อการสอนมัลติมีเดีย วิชาพื้นฐานการประกอบอาหาร ประเภทแกงและต้ม เรื่อง แกงมัสมั่นสำหรับนักเรียนหลักสูตรประกาศนียบัตรวิชาชีพอาหารไทยมืออาชีพโรงเรียนการอาหารไทยเอ็มเอสซี
Get PDFวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School and 3) to study the students' satisfaction towards multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials, practical test, appropriateness assessment form, the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation.
The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, the efficiency was 80.70/89.75, which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students ,MSC Thai Culinary School Overall, it was at the highest level, and 3) students were satisfied with multimedia
teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students, MSC Thai culinary school. Overall, it was at the highest level.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์เห็ดหอมอบแห้งด้วยไมโครเวฟร่วมกับลมร้อนแบบสายพานลำเลียง
Get PDFวิทยานิพนธ์ (วศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564Drying an agricultural product with hot air (HA) method causes a long drying time, and results in high specific drying energy consumption (SEC). The dried product has high shrinkage percentage and low rehydration. Therefore, this research aims to develop dried shiitake mushroom using belt-conveyor combined microwave-hot air drying method (MHB). The shiitake mushroom was dried by MHB at microwave power of 300 W, 400 W, 500 W and 600 W, and air temperature of 65 oC with air velocity of 0.3 m/s and recycled air of 80% and by the HA drying method at air temperature of 65 oC. The samples were dried until their final moisture content less than 11.1% dry basis. The drying kinetics, SEC of drying process and quality of dried shiitake mushroom were evaluated. The quality of dried product was considered in terms of color, shrinkage, rehydration, texture, water activity and microstructure. The results showed that the shiitake mushroom drying using MHB gave higher drying rate than that of HA drying method, leading to short drying time, and resulting in low SEC. The drying rate of un-blanched shiitake mushroom was higher than that of blanched shiitake mushroom. Dried shiitake mushroom from MHB drying gave lower values in shrinkage percentages and hardness, but higher rehydration and larger pore size than that dried by HA drying. However, the color values (L*, +a* and +b*) of dried shiitake mushroom in all cases were not significantly different. Meanwhile, dried shiitake mushroom from un-blanched case gave lower values in shrinkage percentage and hardness, but higher values in all colors and rehydration, and larger pore size than those of blanched case.Rajamangala University of Technology Phra Nakho
ระบบควบคุมสภาพแวดล้อมการปลูกหัวไชเท้าด้วยเทคโนโลยีอินเทอร์เน็ตทุกสรรพสิ่ง
Get PDFโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562The purpose of "the Environment Control System for radish with Internet of Things project" is to control the environment of radish cultivation in a planting house. The working process of this project is separated into two parts. The first part, hardware control, is to control temperature, moisture and illustrated the working status on LCD. The second part, software control, is collected data from all sensors and then published results on the website via MQTT protocol.
The Environment Control System for radish with Internet of Things project is evaluated by measuring the value of temperature and soil moisture from the system compare with the value from reliable instruments. The test results show that the system can measure the temperature and soil moisture correctly. Moreover, the software function of the system has fulfilled the requirements.Rajamangala University of Technology Phra Nakho