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Design of Automated External Defibrillator
Pernicová, Helena ; Rubínová, Dana (referee) ; Sládek, Josef (advisor)
The topic of this bachelor thesis is Design of Automated External Defibrillator (AED). The goal is to design modern looking product, that meets needs of market and usability. On the grounds of research a goal was developed. It says to meet the context of placement in residences and car transportation. Crutial is also to focus on intuitive interaction and understandability. For easy interaction new special pads were designed.
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Design of Automated External Defibrillator
Pernicová, Helena ; Rubínová, Dana (referee) ; Sládek, Josef (advisor)
The topic of this bachelor thesis is Design of Automated External Defibrillator (AED). The goal is to design modern looking product, that meets needs of market and usability. On the grounds of research a goal was developed. It says to meet the context of placement in residences and car transportation. Crutial is also to focus on intuitive interaction and understandability. For easy interaction new special pads were designed.
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Smyslové vnímání u lidí trpících celiakií
Pernicová, Helena
The aim of the thesis is to elaborate a literature review dealing with the issue of sensory evaluation of people who suffer from a celiac disease. The first chapter consists of the disease characteristics and explains the mechanism of celiac disease which effects the human body. In the next chapter, it is defined what is meant by the term gluten, gluten-free diet and it also contains a clarification of what foods are suitable or not for people intolerant to gluten, including the frequently discussed myths about celiac disease. Furthermore, the thesis describes the sensory perception in humans together with the influences on the sensory evaluation and discusses the possible difference in sensory perception in healthy humans and people diagnosed with celiac disease. Within this topic, it is considered the contribution of new flavors when adopting new foods to the diet. Regarding this thesis, there has been elaborated a survey with the focus on the differences in sensory perception of gluten-free products by people keeping the gluten-free diet and people having normal diet.
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Hodnocení bezlepkového chleba s přídavkem vlákniny
Pernicová, Helena
The aim of the thesis “Evaluation of gluten-free bread with added fiber” was to devise recipes for the preparation of gluten free bread. At the building of the Department of Food Technology at Mendel University in Brno 10 samples of bread with 3 %, 6 % and 9 % of added apple fiber, flaxseed fiber and poppy seed fiber were made. The bakery experiment was evaluated, the strength using TIRA-test was determined 24 h and 48 h after baking and the sensory analysis was performed, while evaluating the sensory panel of celiacs and those without dietary restriction. The most acceptable was the gluten-free bread sample with the addition of 3 % of flaxseed fiber. A statistically significant difference was found among the assessment of the groups of evaluators with and without celiac disease in the parameters of the crumb porosity, the color of the crust and the overall impression of gluten-free bread.
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