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The calculation of the distance protection relay setings for HV line
Doležal, Marek ; Vaculík, Petr (referee) ; Toman, Petr (advisor)
I divided this work into two parts: theoretical and practical. The first part deals with theoretical calculation of setting for distance protection of high voltage line, possible defective states, which can appear on this network, and methods of calculating these defective states. The second part deals with application of the earlier described theory to calculation of distance protection for specified part of the network. The results of this work are all the parameters needed for setting of distance protection for one part of the network.
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Nutritional and sensory value of plant-based beverages as alternatives to milk
Němcová, Tereza ; Doležal, Marek (advisor) ; Ilko, Vojtěch (referee)
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives to cow's milk. The practical part focuses on the nutritional and sensory evaluation of beverages derived from oat grain. The theoretical part describes the different plant raw materials from which they are produced. It compares them from a nutritional point of view, describes the possible occurrence of anti-nutritional substances and their effects on the human organism. Subsequently, the thesis compares plant drinks with the parameters of cow's milk. In the practical part, 10 samples of oat drinks were analysed using the following methods: gravimetry for the determination of dry matter content, liquid-liquid extraction (LLE) for the determination of fat and Kjeldahl method for the determination of crude protein content. In order to obtain the necessary data, the ash content after the samples were ashed in a muffle furnace was determined gravimetrically and the carbohydrates were determined by calculation. The fatty acid content was determined by gas chromatography with flame ionization detector (GC/FID). Finally, a sensory profile evaluation method was performed. The results were then compared and discussed with previously published data. The analysed oat drinks contained approximately the same...
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Nutritional and sensory value of meat alternatives
Gregorová, Ema ; Doležal, Marek (advisor) ; Weidenthalerová, Edita (referee)
Meat alternatives are playing an increasingly important role not only in the diet of vegetarians and vegans, their nutritional value and sensory properties are often a matter of discussion. The aim of this thesis was to evaluate nutritional and sensory value of meat analogues nutritionally and the conclusion of the paper is dedicated to the comparison of nutritional values with those of beef. A total of 17 samples were analyzed, most of the analysis is devoted to 16 meat alternatives, the sensory analysis included a sample of animal meat for comparison of organoleptic properties. Several methods were used to determine the nutritional values in the samples: gravimetry (determination of dry matter content), Soxhlet extraction (determination of fat content), Kjeldahl method (determination of protein content), GC/FID (determination of fatty acid composition), sensory analysis. The determination of dry matter, protein and fat provided quantitative data which were used to calculate the carbohydrate content. The fat content of the meat alternatives evaluated ranged from 0,2-22,5 g/100 g, the protein content ranged from 6,7-57,4 g/100 g and the carbohydrate content from 1,15-37,8 g/100 g. The ratio of nutrients in the alternatives was more diverse than in the animal meat. The analysis of fatty acid...
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Qulity of lipids in foods
Křivohlavá, Renata ; Doležal, Marek (advisor) ; Tvrzická, Eva (referee)
The title of the work is "Quality of lipids in food". The work is divided into two parts. The first is theoretical, the other is experimental. The theoretical part is divided into two chapters. The first section describes general chemical composition and properties of lipids. This point is further divided into four sections, which are specifically focused on different groups of lipids. The second theoretical point of attention is focused on the importance of fat in the diet, the synthesis of fatty acids, lipid digestion and issues related to absorbancy and lipid transport. This section also contains a passage which refers to further dietary recommendations, among which highlights the question of the proper quantity and quality of fat contained in food. There are not omitted principles of proper use and storage of fat. The last section of this section deals with dietary supplements and functional foods from which the positive effect on human health is expected. The experimental part is based on chemical analysis of twenty samples of dietary supplements containing n-3 fatty acids. These fatty acids play a vital role in the prevention and treatment of many diseases, especially myocardial infarction or ischemic heart disease. In the screening of these products, attention was focused on the content of...
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Ultra - processed foods and their impact on health
Hromířová, Eliška ; Dostálová, Jana (advisor) ; Doležal, Marek (referee)
This bachelor thesis deals with ultra-processed foods and their impact on health. The thesis is divided into two parts. In the first theoretical, there is summarized information about ultra- processed foods, health risk ingedients and food processing. It also describes the nutritional importance of selected ultra-processed foods, that are followed in a questionaire in the other part. The last chapter describes the most commonly associated deaseases with excesive consumption of these foods. The second, practical part is devoted to an anonymous quantitative research. Which focused on the public's awareness of ultra-processed foods and their impact on healh. A secondary goal was to get to know respondent's consumption preferences of selected ultra-processed foods that are nutritionally asessed in the theoretical part. The research joined 118 respondents. The research showed that many respondents are insufficiently aware of the risky ingredients and food processing typical for ultra processed foods such as roasting and glucose-fructose syrup. So, it would be worth considering for the Ministery of Health or other institutions to create a program to educate the public about the health risks associated with excessive consumption of ultra-processed foods. Keywords: ultra-processed foods, nutrition, risks,...
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Qualitative parameters of selected foods in the gluten-free diet
Jiříková, Eva ; Doležal, Marek (advisor) ; Pánek, Jan (referee)
The gluten contained in some cereals plays an important role in the quality of bakery products. However, it is also associated with a range of diseases which require a gluten-free diet. In the first part of the work there is a brief overview of the knowledge on the given topics. The aim of this work was to compare qualitative parameters of selected foods (long-life bakery products) for gluten-free diet. The work included 31 different long-life bakery products (biscuits, wafers, sponge biscuits, extruded products, cracker products) from various producers (including 8 gluten products). The information on the product labels indicates that the food is energy-rich (1640-2310 kJ). Carbohydrates accounted for the largest share of 2/3 of products (48.3-77.8%), of which sugars accounted for more than 10% of the energy value. The remaining 1/3 of the products were rich in fats (49.2-66.8%). The energy content of protein was low (<13%) in all products. After extraction of fat and conversion of fatty acids to methyl esters, the fatty acid composition was determined by gas chromatography (GC-FID). Predominantly represented were monounsaturated fatty acids (MUFA) with 16.1-83.6%, and polyunsaturated fatty acids (PUFA), with 0,6-25,4%. Three samples exceeded, in 100 g of product, the saturated fatty acid intake (SFA)...
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Qulity of lipids in foods
Křivohlavá, Renata ; Doležal, Marek (advisor) ; Tvrzická, Eva (referee)
The title of the work is "Quality of lipids in food". The work is divided into two parts. The first is theoretical, the other is experimental. The theoretical part is divided into two chapters. The first section describes general chemical composition and properties of lipids. This point is further divided into four sections, which are specifically focused on different groups of lipids. The second theoretical point of attention is focused on the importance of fat in the diet, the synthesis of fatty acids, lipid digestion and issues related to absorbancy and lipid transport. This section also contains a passage which refers to further dietary recommendations, among which highlights the question of the proper quantity and quality of fat contained in food. There are not omitted principles of proper use and storage of fat. The last section of this section deals with dietary supplements and functional foods from which the positive effect on human health is expected. The experimental part is based on chemical analysis of twenty samples of dietary supplements containing n-3 fatty acids. These fatty acids play a vital role in the prevention and treatment of many diseases, especially myocardial infarction or ischemic heart disease. In the screening of these products, attention was focused on the content of...
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The calculation of the distance protection relay setings for HV line
Doležal, Marek ; Vaculík, Petr (referee) ; Toman, Petr (advisor)
I divided this work into two parts: theoretical and practical. The first part deals with theoretical calculation of setting for distance protection of high voltage line, possible defective states, which can appear on this network, and methods of calculating these defective states. The second part deals with application of the earlier described theory to calculation of distance protection for specified part of the network. The results of this work are all the parameters needed for setting of distance protection for one part of the network.
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