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Social protection of persons with disabilities
Kuběnová, Magdaléna ; Zemanová, Jana (advisor) ; Štefko, Martin (referee)
Social protection of persons with disabilities My thesis treats social protection of persons with disabilities. The purpose of the thesis is to analyse the Czech and French legislation in the field of social security of person with disabilities. The thesis is composed of four sections. The first section which is divided into two chapters is dedicated to generalities - the first chapter gives a theoretic definition of the handicap and persons with disabilities. The second chapter investigates the protection of person with disabilities from the point of view of the international law and European Union's law that represent the foundation of the Czech and French legal system. The second section which is divided into five chapters analyses the Czech legal order. The third chapter provides an outline of Czech legal definition of relevant terms. The next chapter describes assessment of health, which is provided by Medical Assessment Service. The fifth chapter treats social insurance's and state social support's security benefits. The sixth chapter look at security benefits which are provided by the social assistance system. It consists of three subchapters where the first one treats the care allowance, the procedure and social services. The next subchapter described the mobility allowance, the allowance...
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Bark beetles in forest ecosystems with disparate disturbance regimes
Zemanová, Jana ; Horák, Jakub (advisor) ; Jiří, Jiří (referee)
This thesis evaluated the influence of the forest environment with various rate of disturbance. Studied sites were left to spontaneous succession. The method of trunk window traps was used. These traps were divided into pairs at monitored sites. Each pair comprised active (with yellow label attached) and passive trap. The influence on the bark beetles was evaluated by statistical analysis. In total, 346 individuals were captured and 12 species of bark beetles were identified. The influences of the environment (circumference of tree trunk, canopy openness, dead wood, altitude and type of trap) were significant for the number of individuals, the total body length, the width of shield and the length of elytron. Wing length was only affected by circumference of tree trunk, canopy openness and dead wood. Number of species was only influenced by altitude.
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The presence of allergenic aroma compounds in sweets
Plevová, Petra ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This thesis deals with the determination of aroma active compounds in non-chocolate confectionery and their influence on the sensory properties of these sweets. The theoretical part is focused on the 26 potentially allergenic substances and their determination by SPME-GC-FID (a solid phase microextraction, gas chromatography with flame ionisation detector) and sensory analysis. In the experimental part SPME-GC-FID method was used to identify and quantify aroma active substances contained in the selected samples of confectioneries commonly available in food market and find out influence of presence and amounts of these substances on sensory profile of selected confectionery.
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Determination of surfactants by capillary zone electrophoresis.
Tůmová, Klára ; Zemanová, Jana (referee) ; Řezáčová, Veronika (advisor)
Surfactans are synthetically made surface-active ingredients contained in washing and cleaning products. They decrease the surface tension and remove dirt. Surfactans can be divided into four basic classes: anionic, cationic, non-inonic and ampholitic. The most commonly used are the anionic ones. Thanks to the massive use they penetrate into waste water and can disturb the environment. This thesis is focused on the optimization methods and the determination of three anionic surfactants by capillary zone electrophoresis.
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Assessment of fatty acids in processed cheese
Pruknerová, Kateřina ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This thesis is focused on determination of fatty acids in processed and/or processed cheese analogues using gas chromatography with FID detection. Characterization of fatty acids, various methods for lipid extraction and the possibilities of determination of fatty acids are described in the theoretical part. Simple and rapid method for the determination of fatty acids in natural and/or processed cheese was optimized and validated in the experimental part. The modified Folch method (by mixture of chloroform - methanol) was selected for lipid extraction from the samples. The standard method (ISO 5509), using a methanol solution of potassium hydroxide, was selected for lipid esterification. Type of the stationary phase and parameters of the column, flow of carrier gas, temperature of the injector, injection technique, temperature of the detector and temperature program were optimized. Calibration curves were constructed from five calibration points (in the concentration range of 0.01 - 60 g.ml-1), all correlation coefficients R2 were higher than 0,99. The limits of detection and quantification of individual fatty acids ranged from 0.002 - 6 g.ml-1. The repeatability of the method was good, all the relative standard deviations of the peaks were below 9 %. The optimized and validated method was applied to selected samples of processed cheese analogues. In total five types of analogues containing different kinds of fat (butter, apricot, linseed, black currant and grape seed oils) were analyzed. In samples 34 fatty acids were identified based on a comparison of retention times of standards.
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Assessment of chosen aroma compounds in foods
Greifenthalová, Ivana ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on the problematic of assessment of 26 most important allergenic aroma compounds in foods, flavoured herbal teas were chosen as the model samples. Aroma is the one of the main characteristics of tea, which is closely linked to taste and odour. The theoretical part of this work is focused on the characteristics of tea, tea types, producing technology, classification according to the fermentation and also their undeniable impact on the human organism. In the experimental part, the allergenic aroma compounds in 10 chosen samples of flavoured tea were identified and quantified using the solid phase microextraction (SPME-GC-FID) in conjunction with gas chromatography. The work also includes sensory evaluation of taste and smell of tea samples by qualified assessors.
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Aroma profile of selected types of fruit juices
Baštová, Daniela ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on determination the aroma profile of selected species of fruit juices (apple, grape, carrot, orange, blackcurrant and elderberry juice). The theoretical part deals with the composition and properties of selected species of fruits and their juices, then deals with juice‘s technological process and selected methods for the determination of aroma active compounds. The experimental part describes the instrumental and sensory analysis. The six pure fruit juices and five mixed fruit juices were used for instrumental evaluation. The aroma active compounds were extracted by SPME and subsequently identified and quantified by gas chromatography. The sensory evaluation was performed by ranking test and evaluation using hedonic scale.
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Analysis of cow milk caseins by capillary electrophoresis
Dvořáková, Irena ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
The diploma thesis is dealing with the determination of caseins in lyophilised samples of milk using the method of capillary electrophoresis (CE). This method was optimised and verified by Ivana Micikova in her diploma thesis in 2009. The theoretical part of the diploma thesis gives information about the chemical compound of cow's milk. Caseins and their usage in the food and non-food industries are described in a separate unit. Impact of both the nutritional and non-nutritional factors on the composition of the milk is discussed further. The description and the principles of the CE and a list of the methods of CE used in the last several years are stated at the end of this part. The experimental part is focused on the preparation of the solutions, process of casein isolation and its analysis. It summarises the setting of the experiment, sampling and sample processing and the composition of the feeding mixtures. The diploma thesis has arisen on the basis of the cooperation of the Institute of Food Science and Biotechnology, the Faculty of Chemistry, Brno University of Technology and the Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology in Pohorelice.
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