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Vliv síření vína na vznik sloučenin vázajících oxid siřičitý ve víně
Sikora, Jakub
This thesis is concerned with the formation of carbonyl compounds in wine, depending on the spread of wine. Therefore examines what influences the spread of musts and wines on the formation of carbonyl compounds. Discusses the characteristics and forms of sulfur dioxide. Further detail the carbonyl compounds which bind just with sulfur dioxide. In this work it was found that the influence of the spread of the wine has no great influence formation of carbonyl compounds. On the contrary, it was confirmed that the initial SO2 concentration in the must greatly affects the formation of acetaldehyde, which binds sulfur dioxide. Furthermore ratified the greater influence on the formation of carbonyl compounds, the activity of microorganisms in the wine than different concentrations of SO2.
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A Survey of Czech Economists: What Do They Think?
Sikora, Jakub ; Janský, Petr (advisor) ; Cingl, Lubomír (referee)
Traditional consensus surveys show that economists continually cannot reach an agreement on certain key policies. According to the previous research, this is mostly attributable to the differences in the political views of the economists. This thesis aims to explore additional factors, which could potentially influence the level of consensus and what the underlying causes of different views are. The author conducted a web-based survey of Czech economists and received 116 responses; the questionnaire included questions related to the economic policy of the Czech Republic and to the background of the respondents. Subsequently, a detailed analysis of the results was performed and an econometric model was constructed. The author finds that differences in views are truly the main cause of dissent among economists while other factors mostly have a negligible impact. It seems that the tendency to have liberal (=laissez faire) opinions tends to go up with income, that women tend to be less liberal than men, and that economists raised in the countryside incline to have less liberal opinions. Moreover, it was shown that graduates from the University of Economics tend to have significantly more liberal views in comparison with the graduates from other universities, ceteris paribus. However, there is still much to be...
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Systémy zapalování zážehových motorů
Sikora, Jakub
Ignition process of fuel-air mixture has a large degree of combustion process in the petrol engine. It is necessary to control it , change the moment of ignition due to the conditions in which the engine operates . The ignition have to take into account all aspects of operation of the combustion engine and have to evaluate the right time to perform ignition of the mixture . It has great effect on the performance of the internal combustion engine and its efficiency. The right moment of ignition affects the composition of the flue gas leaving the combustion process. This work summarizes the probability of ignition of the mixture and the possibility of controlling the proper moment of ignition. There are described basic parts of the current ignition, differences and improvements. Also there are described the gradual development of the mechanical operation of the ignition and ignition time change due to traffic conditions to modern methods of regulation by electronic control units collect informations by electronic sensors. The conclusion is devoted to the modern way of igniting the mixture without initiating an electric discharge. There ignited fuel-air mixture be caused an increase in temperature due to its compression in the combustion chamber, called the HCCI.
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Vliv doslazení moštů révy vinné medem a řepným cukrem na senzorické vlastnosti vína
Sikora, Jakub
The bachelor thesis deals with the effect of sweetening the grapevine must with honey and beet sugar on analytical, but also on the sensorial properties of wine. In the theoretical part mostly covers characteristics of the used kinds of honey and of the beet sugar. Furthermore the history of sweetening of the wine with honey is described there, along with the current status of the issue. Two grapevine varieties were chosen for the experiment, 'Grüner Veltliner' and 'Cerason', which were sweetened with honey and beet sugar. Wine was then subjected to sensory analysis and analytical analysis. Finally, the data were statistically processed and evaluated for sensory characteristics and analytical parameters. Here were discovered significant differences among the experimental wines.
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