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Cooperation of public and private sphere in construction sector
Dorušák, Petr ; Táborský, Jan (referee) ; Linkeschová, Dana (advisor)
The diploma thesis deals how public sector co-opete with private one. The are explain the types of cooperation and the reasons why they are used or not. In the beginning are defined the main terms used later in this thesis, those definitions are based on the datas from the books. The second part, practical part, is focused on evaluation of the respondents’s answers, which have been gotten from questionnaire. There are used also my personal opinions and experience in the practical part. In the final part there is decribed current cooperation those sectors and there are given the recommendations for improving their relationships.
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The norms of internet communication
Boháčková, Milada ; Šebesta, Karel (advisor) ; Táborský, Jan (referee)
The author describes the interrelation of two linguistic concepts, the norm and politeness. An area of certain procedures applied in the course of communication is defined as their common feature. These strategies are typical of human cornrnunication; they have a conventional character and are an important instrument to accomplish communication intentions and goals. The main topic of this work is internet communication envirorunent, possibilities and specific features. The author presents a specific internet discussion between mothers of children of the same age, and tries to define the most widely applied (mostly complimentary) strategies in this environrnent. The author concludes that the most widely used strategy in this discussion is the so called positive politeness; however, other structures are applied in addition to that. This fact is probably related not only to the discussion forurn theme etc. but the communication group structure is also evident here.
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Cooperation of public and private sphere in construction sector
Dorušák, Petr ; Táborský, Jan (referee) ; Linkeschová, Dana (advisor)
The diploma thesis deals how public sector co-opete with private one. The are explain the types of cooperation and the reasons why they are used or not. In the beginning are defined the main terms used later in this thesis, those definitions are based on the datas from the books. The second part, practical part, is focused on evaluation of the respondents’s answers, which have been gotten from questionnaire. There are used also my personal opinions and experience in the practical part. In the final part there is decribed current cooperation those sectors and there are given the recommendations for improving their relationships.
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The norms of internet communication
Boháčková, Milada ; Táborský, Jan (referee) ; Šebesta, Karel (advisor)
The author describes the interrelation of two linguistic concepts, the norm and politeness. An area of certain procedures applied in the course of communication is defined as their common feature. These strategies are typical of human cornrnunication; they have a conventional character and are an important instrument to accomplish communication intentions and goals. The main topic of this work is internet communication envirorunent, possibilities and specific features. The author presents a specific internet discussion between mothers of children of the same age, and tries to define the most widely applied (mostly complimentary) strategies in this environrnent. The author concludes that the most widely used strategy in this discussion is the so called positive politeness; however, other structures are applied in addition to that. This fact is probably related not only to the discussion forurn theme etc. but the communication group structure is also evident here.
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The most important dietary sources of lipophilic vitamins
Šafránková, Simona ; Hejtmánková, Alena (advisor) ; Táborský, Jan (referee)
Basic piece of knowledge about nutrition and its need should be integral to every mans general knowledge. One of the vital nutritions ensuring a full-functioning organism are vitamins. Vitamins are essential ingredients, which play an important role in the human body and also in the processes of absorption and the exchange of substances between the external environment and living organism. They were discovered recently during the 20th century. The researches on their effects on the human body are still ongoing.
The vitamins are divided into two basic groups, water soluble vitamins, the so called hydrophilic (vitamins B and C), and fat soluble vitamins, the so called lipophilic (vitamins A, D, E and K).
The vitamin A is important to ensure good vision and recognizing colors. It support the quality and growth of bones, affects the egg and sperm and is needed for proper fetal development.
Vitamin A is found in foods of animal origin, such as dairy products, milk, meat and liver. In the food of plant origin, the vitamin A is replaced with many provitamins, of which most important is the beta carotene. A very rich source of these provitamins are leafy greens such as spinach or cabbage.
The recommended daily intake of vitamin A is 800 microgram, according to the standards of Czech republic. This need depends on the gender and age of each individual. The lack of vitamins A causes photophobia and impaired vision. The excess of vitamin A may be toxic for the organism. The interesting fact is that the beta carotene is not considered to be toxic.
Vitamin A is one of the labile vitamins. It is sensitive to heat, light and oxygen. At a gentle meal preparation and usual diet, the losses are around 20 %.
The vitamin D is consisted of group of several biologically active substances, of which the most important are vitamin D2, ergokalciferol, to be found in foods of plant origin, and vitamin D3, cholekalciferol, to be found in foods of animal origin.
In the human body, vitamin D acts as a hormone, it is formed at one point of the organism, but affects a different part of the body. The vitamin D ensures the intake and absorption of calcium and phosphorus and maintain their balance. It supports the immune system and may help in the psoriasis treatment.
The recommended daily intake of vitamin D is about 2,5 to 10 microgram. Pregnant and lactating women have a greater need for it, as well as infants and children. The lack of vitamin D disturbs the homeostasis of calcium and phosphate metabolism. The excess of vitamin D causes hypercalcaemia.
The most important foods source of vitamin D are liver, oil from fish liver, oil sea fish, fortified margarine and milk.
Vitamin D is sensitive to oxygen and light, its activity is not significantly affected by food storage or preparation.
Vitamin E is a major antioxidant. It is important to maintain the healthy cell wall and skin, muscles, nerves, erythrocytes, heart, and it is also responsible for the proper function of blood circulation.
The recommended daily intake of vitamin E is 8 to 20 mg. Its need is increased during exposure to sunlight and harmful influences, during increased physical exertion and when receiving large amounts of unsaturated fatty acids. The lack of vitamin E almost does not occur in healthy people, since it is present in nearly all basic kind of foods. The hypervitaminosis of vitamin E occurs only rarely, because there is no risk of overdose when receiving a normal diet.
The most important foods source of vitamin E are vegetal oils (such as sunflower and rapeseed), nuts, corn, pea, corn products, dark green leaf vegetables, eggs, liver and viscera.
Vitamin E is considered the most stable lipophilic vitamin. There is only a minimal loss of tocopherol during food processing, these losses are approximately 10 %.
The vitamin K supports blood clotting in the human body and, along with the vitamin D, is involved in the constant bone development and remodeling.
Both foods of plant and animal origin are sources of vitamin K, such as meat, liver, milk, vegetables and fruit. The recommended daily intake of vitamin K is around 0,01 to 0,14 mg. The infants and children up to three years have lower need of vitamin K intake. The most common cause of vitamin K hypovitaminosis is disruption of intestinal microflora caused by various drugs, e.g. antibiotics. Too high doses of vitamin K can accumulate in the body and lead to the breakdown of erythrocytes, damage the liver and cause jaundice in children.
There is not much information known about the stability of vitamin K yet. It has been found that vitamin K decomposes rapidly in the light, however its losses during food processing are minimal.
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The importance of nuts in the diet
Suchá, Martina ; Hejtmánková, Alena (advisor) ; Táborský, Jan (referee)
Dry shell fruits - the nuts; are among in fruits. The most important representatives of this group are walnuts and hazelnuts, almonds, pecans, Brazil nuts, pistachios, pine nuts and cashews.
In nuts are the most fats, the average proportion of fat constitutes is about 55%. Important is also the proportion of high quality proteins (20%) and carbohydrates that are present particularly in the form of dietary fiber (12%). Also important is the presence of vitamin E, which is an important antioxidant for the body and prevents spoilage of fats. Dry shell fruits are rich in vitamin B and folic acid. With regular consumption of even small amounts of nuts is ensured adequate intake of minerals, which are located in nuts in a very significant amount. Nuts are particularly important source of magnesium, potassium, calcium, iron, zinc, copper and selenium.
Due to the high proportion of fat are nuts spoils quickly. Specific spoilage of the nuts is caused omnipresence of atmospheric oxygen it is very difficult to stop this process.
The lower storage temperature retards spoilage of nuts as well as vacuum packaging, packaging in a protective atmosphere, which prevent the access of oxygen or packaged in packaging that transmit less light.
To maintain the quality of the nuts is very important the proper drying and storage. At high water content below a shell is develops toxigenic mildew, which producing the mycotoxins. Mycotoxins are among the important natural toxins in food. The most dangerous mildew is Aspergillus flavus during their growth produces a toxin called aflatoxin. Dry shell fruits should be stored in a dry and cool place. After shelling the fruits out of the shells must be followed by rapid consumption.
Often are the nuts regarded as unhealthy for its high fat content. Recent epidemiological and clinical studies have shown that regular consumption of nuts reduces the risk of ischemic heart diseases, cardiovascular diseases, myocardial infarction, atherosclerosis and other chronic disorders.
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Monitoring the quality of fats in Czech bakery products
Pávová, Eva ; Táborský, Jan (advisor) ; Hejtmánková, Alena (referee)
The paper focuses on the quality of fats in Czech bakery products, such as bread. Even though bread contains very little fat, it plays an important role as a component of a typical Czech diet. Research has found out that there may be a correlation between the consumption of certain groups of fatty acids and an increased risk of some diseases, especially coronary heart disease. The correlation has been found to be the highest when trans fatty acid are included in the diet. Polyunsaturated fatty acids, on the other hand, have been claimed to have a positive effect on human health. It has been recommended by the World Health Organization that especially foods containing beneficial n-3 polyunsaturated fatty acids should be incorporated into the diet more. Twenty samples of different kinds of bread were used for the analysis, half of them being samples of fresh bread, the other half containing samples of thaw-and-serve goods. The study focused on analyzing the composition of the fatty acids using gas chromatography. In addition to that, the total amount of fat in the samples was estimated based on the amount of extracted fat.
27 fatty acids were analyzed in all samples. These composed over 99 % of all fatty acids in almost all samples. Monounsaturated fatty acids were found in the greatest abundance in comparison with other groups of fatty acids. The most abundant of these were linolic acid and oleic acid. All samples contained very small amounts of trans fatty acids. The levels of these were in amounts of the order of hundreds or tens of 1 %. Very different ratios of n-3 to n-6 fatty acids were observed, ranging from 0,06 - 1,74. There were no apparent differences in the data between the two groups of samples. The total amount of extracted fat was small in the majority of samples. The values for most samples were around 5 %. One sample contained over 10 % of fat after the extraction, and three samples contained less than 1 % of fat.
A conclusion can be drawn from the study that even though the amount of fat in bread is usually small, Czech bread can be a good source of high quality fat rich in unsaturated fatty acids. In addition to that, in some cases high amounts of n-3 fatty acids are present.
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Residual analysis of botanical pesticides using separation methods
Medová, Tereza ; Nový, Pavel (advisor) ; Táborský, Jan (referee)
Botanical pesticides that include essential oils are considered to be one of the possible alternatives to synthetic chemical pesticides in plant protection, therefore it is important to develop our knowledge about these natural substances. This Master thesis comprises the residual analysis of selected compounds contained in Cymbopogon citratus Stapf, Pelargonium graveolens L'Hér and Thymus vulgaris L. essential oils after their application on plant material. The chemical composition of each essential oil was initially analyzed by gas chromatography - mass spectrometry (GC - MS). This analysis helped to select three representative compounds for each essential oil and the residues were determined for each of them. Citral, Geranyl-acetate and Limonene were selected for C. citratus, b-Citronellol, Geraniol and Linalool for P. graveolens and Thymol, p-Cymene and g-Terpinene for T. vulgaris. Two new methods to determine botanical pesticide residues were developed. The new methods should provide faster and easier analysis. One of them uses Solid Phase Microextraction method (SPME). The other one, that was applied in the residual analysis, uses hexane for extraction. The results show that essential oils' persistence is very low on the surface of plant material, which would imply they are environmentally friendly and safe for human health assuming correct manipulation with these substances.
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