Nowadays, assembling a computer is considered something close to many people. Everyone has a chance to catch it. which knowledge of various components of computers and skills in assembling computers. These 2 things mentioned above are things that the general public should have basic knowledge and understanding about. For the self-assembly of computers, We therefore would like to provide knowledge to the general public who wants to learn how to assemble a computer, including information about its components. Through presentation in the form of learning media using VR technology, which will help reduce the problem of errors. and resources used in assembly Ready to create excitement for users by simulating computer assembly for users to interact within the virtual world. experience and provide knowledge before actually putting it into practice with real equipment This project was therefore created for those interested in assembling computers. Especially for people who have no experience in computer assembly. Including people who would like to have the opportunity to try building a computer by themselves.
ในการประกอบคอมพิวเตอร์หนึ่งเครื่องนั้นจำเป็นต้องมีอุปกรณ์จริงในการประกอบ หากไม่มีก็ไม่สามารถทำได้ อีกทั้งผู้ที่จะประกอบไม่มีความรู้อาจส่งผลให้ต้องใช้เวลานานในการประกอบ และ ในการปฏิบัติจริงในบางกรณีอาจส่งผลเสียกับอุปกรณ์กรณีที่ประกอบผิดขั้นตอน ซึ่งโครงงานนี้จะช่วยให้ผู้ใช้สามารถได้ทดลองประกอบคอมพิวเตอร์ได้ด้วยตนเอง พร้อมกับให้ความรู้เบื้องต้น โดยผ่านการนำเสนอในรูปแบบสื่อการสอนด้วยเทคโนโลยีความจริงเสมือน เพื่อให้ผู้ใช้ได้มีปฏิสัมพันธ์ และ ได้จำลองสถานการณ์ ซึ่งจะช่วยให้ผู้ใช้งานสามารถเข้าใจ และ ได้ความรู้ในการประกอบคอมพิวเตอร์มากยิ่งขึ้น ก่อนที่จะนำความรู้ที่ได้ไปปฏิบัติกับอุปกรณ์จริงได้อย่างถูกต้อง
คณะเทคโนโลยีการเกษตร
Siamese fighting fish (Betta splendens) is an ornamental fish that is the first exported economically valuable fish in the country, but there is a limitation to increase the production of betta fish due to climate variability and the shortage of Thai workers. This research aims to develop 2 systems: a betta fish fry nursery system and a market-sized betta fish rearing system by using automated technology to precisely control the water quality in the system and reduce labor costs. Using precise automation consists of two systems: a minimal-waste system, which repurposes some of the waste generated from farming, and a zero-waste system, which treats and recycles all wastewater from farming. These systems aim to address issues related to water quality, animal welfare, and labor requirements in Betta fish farming. Experimental results show that these systems improve Betta fish survival rates by 10-15% compared to traditional methods. When considering net returns, the zero- waste system provides the highest profitability.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
A commercial architecture consists of a community mall and home offices. The project’s main concept concerns the lack of activities around the given site. The project tackles the main issues of underdevelopment by aiming to bring back the liveliness of the local people back by integrating work-life symbolism and natural spaces, resulting in an interesting design.
คณะอุตสาหกรรมอาหาร
The consumption of plant-based products has been gaining popularity as consumers become more health-conscious and aware of environmental impacts. The food industry has been developing meat analogs with properties similar to conventional meat. This study investigates the chemical and physical properties of chickpea-based meat analog burgers and hybrid burgers containing both chickpeas and pork, using the sous-vide cooking method. This technique helps maintain food quality in terms of texture, moisture retention, and nutritional value. The experiment examined various properties of both types of burgers, including cooking loss, water holding capacity, shear force, pH value, and color analysis. Additionally, sensory evaluation was conducted to assess taste, texture, and overall consumer preference. The findings will provide insights into the optimal sous-vide conditions for producing plant-based and hybrid burgers with desirable quality characteristics that meet the needs of health-conscious consumers. This study serves as a valuable guideline for the food industry in developing high-nutritional-value alternative protein products while reducing meat consumption. By incorporating plant-based ingredients, it helps minimize environmental impact and promotes sustainability in food production. The research is significant in both food science and the development of healthier, competitive food products for the future market.