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Analysis of chemical composition of prehistoric artifacts of copper and copper alloys in Czech lands
Kmošek, Matěj ; Bláhová, Zuzana (advisor) ; Fikrle, Marek (referee)
This work deals with chemical composition analysis of prehistoric artifacts of copper and copper alloys in Czech lands. It purvey listing of individual methods of natural sciences research together with their capabilities and limitations. Development and current state of chemical compostition analysis is described in this work. Focus of this work is a database of results of chemical composition analysis from Czech and foreign laboratories. Data file in the database is evaluated in terms of geography, chronology and type of artifacts.
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Refractory Products for Aluminum Metallurgy Industry
Kupcová, Zuzana ; Lang, Karel (referee) ; Nevřivová, Lenka (advisor)
The master´s thesis focuses on high-alumina refractory materials used mainly in aluminia metallurgy. Teoretical part of this thesis is aimed at distribution of refractory materials, possibilities of its production and raw material basis. Characteristic properties are described as well as application possibilities in aluminium technology. In final part of this thesis experimental data are evaluated to obtain physical, mechanical, chemical properties of high-alumina refractory materials. Those are used for economical optimalization of raw materials.
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The basic chemical parameters of berries from some white currant cultivars
Horáková, Klára ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
In this theses the author deals with a chemical analysis of juice from cultivars of the white currant (Ribes vulgare). The theoretical part explains the taxonomic classification and botanical characteristics of the white currant including the genus of Ribes, also its spread and habitat. The thesis also refers to the history, the growing of the currant, its prune and planting, as well as the propagation and cultivating of its particular cultivars. There are also mentioned diseases and pests which the currant suffers from. The cultivars of the white currant, which were used in an experimental part, are described primarily thoroughly. In the experimental part there was the determination of chosen chemical analysis conducted, for example the yield, the content of the dry matter, pH, titratable acidity, the formol number, the content of reducing sugar and the dry matter in the fruit of eight cultivated cultivars of the white currant. The cultivars were compared with each other. Than the highest and the lowest value of the analysis was evaluated.
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Chemical and sensory analysis of fruit juice from selected cultivars of European elder
Ješková, Kristýna ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
The aim of this thesis is the chemical and sensory analysis of the juice from fruits of cultivated varieties of elderberry (Sambucus nigra L.). In the theoretical part botanical description of elderberry including its distribution and places of existence are given. There are also mentioned medical effects and collection of various parts of the elderberry as well as breeding certain species and methods evaluating sensory features of the juice samples prepared from the cultivated varieties of elderberry. In the experimental part some chemical parameters (yield, soluble dry matter content, relative density, pH, titratable acidity, formol number, reducing saccharides) in the juice of berries of eighteen cultivated varieties of elderberry were determined. In fifteen cultivated varieties was made sensory evaluation using profile test and scale. The aim of the evaluators in the evaluation using scale was to evaluate the taste, smell, sensory quality and preferences according to seven point cathegorical hedonic scale. In the profile test, five point scale was used to evaluate the intensity of chosen flavours: acidic, sweet, bitter and others. Overall impression of the sensory evaluation was rather not positive. In majority of the samples the taste and smell were evaluated as good or satisfactory and their general acceptability, too. The juice from the wild elderberry was estimated as worse than in other samples, its taste, smell and overall acceptability were unsatisfactory. In majority of the cultivated varieties were the taste and smell estimated as unsatisfactory as well as their general acceptability.
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