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Nutritional benefit of cricket flour
Šťastná, Martina ; Zemanová, Jana (referee) ; Němcová, Andrea (advisor)
Edible insects have been part of the diet of many countries across the world for several decades. It is becoming increasingly popular in the europian developed countries, mainly because of the content of nutritionally important substances. The theoretical part of the thesis deals with the characterization of edible insects in terms of nutritional benefits, explains the reasons and method of breeding edible insects. For the analysis of nutritionally active substances, flour of house cricket (Acheta domesticus) was used. A. domesticus belongs to the representatives of insects legalized from 1.1. 2018 on the EU market. Of the significantly nutritional substances, proteins, lipids, fatty acids, fiber and selected minerals were analyzed. In this study, optimalization of vertical electrophoresis SDS-PAGE was performed to determine protein fragment sizes. In the second part the influence of acricket flour addition protein bars was investigated by sensory analysis. In the experimental part that was found that cricket flour contains protein, lipids and fatty acids in significant amounts. It also contains important minerals for human health such as magnesium, potassium, iron or zinc. However, the sensory properties of protein bars for consumers were not very attractive.
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The negative effect of raw foods due to possible microbial contamination
Šťastná, Martina ; Hlaváček, Viliam (referee) ; Němcová, Andrea (advisor)
Raw diet is the current trend in nutrition, mainly because of the consumption of a balanced diet with a high proportion of health benefits. The basis is the consumption of fresh foods that have not undergone a heat treatment exceeding 42 - 45 ° C. The topic of the bachelor thesis is the general characterization of raw diet, safety of possible microbial contamination and determination of important nutrients and active substances contained in raw products. There are described the most widespread types of meals, approximation of raw diet in terms of its advantages and disadvantages. Also, there are described the most important bacteria, yeasts and molds occurring on fruits and vegetables. By selected methods described in the theoretical part, some nutrients and active ingredients in raw stick samples were determined. The experimental part describes the procedures and principles for the determination of these substances, and last but not least, the real-time PCR methods, agarose gel electrophoresis and the method of sample inoculation for selective solid media that have brought closer the possibility of occurrence of undesirable microorganisms in raw bars and cake. Despite the large number of benefits of raw food consumption and products made from it, it is necessary to take care of its health also in terms of possible contamination by microorganisms. The risk is that the food is not free from unwanted microorganisms during preparation. This is the reason why the raw products are consumed in the shortest possible time after opening, because they become easily a nutrition source for different types of microorganisms due to their composition.
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Three Times Female Experience of the Terezín Ghetto
Šťastná, Martina ; Holý, Jiří (advisor) ; Wiendl, Jan (referee)
The thesis deals with three publications that contain egodocuments of female authors who were imprisoned as Jews in Terezín. These are Susanne Fall (1922-2003) and her early testimony Terezín, ráj mezi lágry (so far only in Czech translation 2015), Eva Roubíčková (1921-2013) and her Terezínský deník (first in English translation 1998, in German translation 2007, in Czech 2009 and 2017), and Hana Posseltová Ledererová (1919-1997) and her diary supplemented by later entries Máma a já (1997). The paper compares three narratives by almost same old authors, who however differed in nationality and position in the ghetto. In doing so, it focuses on various ways of articulating women's experience in the Terezín ghetto. The thesis first outlines the theoretical definition of diaries and memoirs on the subject of the Holocaust. Its core is the interpretation of the three aforementioned texts using excerpts from the books.
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Nutritional benefit of cricket flour
Šťastná, Martina ; Zemanová, Jana (referee) ; Němcová, Andrea (advisor)
Edible insects have been part of the diet of many countries across the world for several decades. It is becoming increasingly popular in the europian developed countries, mainly because of the content of nutritionally important substances. The theoretical part of the thesis deals with the characterization of edible insects in terms of nutritional benefits, explains the reasons and method of breeding edible insects. For the analysis of nutritionally active substances, flour of house cricket (Acheta domesticus) was used. A. domesticus belongs to the representatives of insects legalized from 1.1. 2018 on the EU market. Of the significantly nutritional substances, proteins, lipids, fatty acids, fiber and selected minerals were analyzed. In this study, optimalization of vertical electrophoresis SDS-PAGE was performed to determine protein fragment sizes. In the second part the influence of acricket flour addition protein bars was investigated by sensory analysis. In the experimental part that was found that cricket flour contains protein, lipids and fatty acids in significant amounts. It also contains important minerals for human health such as magnesium, potassium, iron or zinc. However, the sensory properties of protein bars for consumers were not very attractive.
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The negative effect of raw foods due to possible microbial contamination
Šťastná, Martina ; Hlaváček, Viliam (referee) ; Němcová, Andrea (advisor)
Raw diet is the current trend in nutrition, mainly because of the consumption of a balanced diet with a high proportion of health benefits. The basis is the consumption of fresh foods that have not undergone a heat treatment exceeding 42 - 45 ° C. The topic of the bachelor thesis is the general characterization of raw diet, safety of possible microbial contamination and determination of important nutrients and active substances contained in raw products. There are described the most widespread types of meals, approximation of raw diet in terms of its advantages and disadvantages. Also, there are described the most important bacteria, yeasts and molds occurring on fruits and vegetables. By selected methods described in the theoretical part, some nutrients and active ingredients in raw stick samples were determined. The experimental part describes the procedures and principles for the determination of these substances, and last but not least, the real-time PCR methods, agarose gel electrophoresis and the method of sample inoculation for selective solid media that have brought closer the possibility of occurrence of undesirable microorganisms in raw bars and cake. Despite the large number of benefits of raw food consumption and products made from it, it is necessary to take care of its health also in terms of possible contamination by microorganisms. The risk is that the food is not free from unwanted microorganisms during preparation. This is the reason why the raw products are consumed in the shortest possible time after opening, because they become easily a nutrition source for different types of microorganisms due to their composition.
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The development of children's creativity in an environment forest kindergarten
ŠŤASTNÁ, Martina
The best way how to awake and support the relationship to nature in children is to be outdoors. Nature works as a learning environment and a playroom of limitless possibilities that naturally develop children's creativity. The aim of this work is the theoretical introduction to the concept of creativity. The thesis tries to present a definition of this term, deals with the nature and importance of creativity. More specifically, it represents the creativity in preschool age and developmental stage within the context of creativity and barriers that affect creativity. The practical part offers activities that are suitable for children to realize in nature. Activities are aimed directly and indirectly to the development of children's creativity.
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Notion of Aura and Photography in the Work of Walter Benjamin
ŠŤASTNÁ, Martina
The aim of this bachelor work is to elucidate the conception of aura in the meaning that Walter Benjamin explains in his work. In my work I try to make a compact analysis of the subject of aura, while throughout the Benjamin´s work there appear a certain inconsistence and inequality in determination of the sense of aura as a quality connected with the work of art. The next part of my work solves the question, if the art photography considering its function of the reproducibility wipes off the aura (because according to Benjamin it is the photography that has caused the lost of aura in the creative work of art) or if the aura can appear in the photography and thus it can be sustained (in terms of Benjamin´s thoughts) and accepted as the real work of art.
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