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Alternative beverages of probiotic character
Moravec, Štěpán ; Langová, Denisa (referee) ; Trachtová, Štěpánka (advisor)
Bachelor thesis deals with explanation of therm probiotics, properties of each probiotic bacteria genuses. preparation of coffee and tea, and also deals with probiotic coffee and tea and molekular diagostic methods which were used during bachelor thesis. There were used mikrobiological and molecular diagnostic methods for analysis of probiotic coffee and teas. Namely for confirmation of bacterial genus Bacillus and for confirmation of survavibility of Bacillus during high temperatures. Presence of bacterial DNA in samples of coffee and teas was confirmed by conventional PCR method and by real-time PCR method. Survibility of genus Bacillus during high temperaturewas confirmed by PMA-PCR method.
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Development of methods for genetic analysis of plant foods
Fialová, Lenka ; Brázda, Václav (referee) ; Doškař, Jiří (referee) ; Márová, Ivana (advisor)
Multiplex real-time PCR-HRM is an approach which has gained some attention in recent years. It has already found applications in clinical diagnostics and food authenticity and safety control. Compared to its corresponding singleplex PCR assays, an optimized multiplex PCR assay provides the same information in a fraction of time. First part of this work dealt with isolation of DNA from both fresh fruits and processed commercial products. Six different DNA isolation protocols were tested with fresh fruits – three silica column-based kits, two magnetic carrier-based kits and one conventional protocol. One method was chosen as the most suitable and was applied to DNA isolation from commercial products. These experiments also involved optimisation of the chosen method. The second part of this work was focused on the development of a triplex real-time PCR assay for simultaneous detection of blueberry, strawberry and raspberry, and its application on DNA isolated from commercial products. During DNA isolation, calcium chloride was shown to be a promising agent for removal of pectin from samples. In several samples, presence of raspberry DNA was confirmed by singleplex PCR. We found out that for accurate results of food analysis by this assay, further optimization of its parameters would be needed.
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Measurement of corrosion resistance of anodized aluminum protective surface layers
Redr, Martin ; Jandová, Kristýna (referee) ; Chladil, Ladislav (advisor)
This master’s thesis is focused on anodic oxidation of an aluminium surface with subsequent sealing of the surface using mid-temperature sealing methods. The research in the theoretical part of the thesis is carried out in surface treatments of aluminium and its alloys, where attention is mainly paid to anodic oxidation, as it is the most widely used surface treatment. The second discussed and at the same time key topic is the sealing process of the anodic coating, which has a fundamental effect on the quality of the corrosion resistance of the resulting surface. In the practical part of the thesis, a number of anodic oxidation experiments with subsequent sealing of the coating on prepared aluminium samples and their subsequent evaluation according to ČSN EN ISO 3210 standard were carried out. Mid-temperature sealing experiments were mainly focused on the use of triethanolamine (TEA), which seems very promising in terms of the resulting sealing quality.
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Content of selected alkaloids in tea and coffee
Trenzová, Kristina ; Divišová,, Radka (referee) ; Diviš, Pavel (advisor)
This master thesis deals with content of selected alkaloids in tea and coffee samples. Theoretical part of this paper focuses on basic characteristic of Camellia sinensis and Coffea arabica/canephora, its processing technology and chemical composition. Furthermore, there is discussion about effects of methylxanthines on the human body, the effects on health and metabolism in plants capable of accumulating methylxanthines. The samples were extracted into an organic solvent and also prepared in the aqueous phase according to the recommended preparation. This thesis focuses on xanthine alkaloids - caffeine, theobromine and theophylline. Of the coffees, Robusta coffee from India had the highest caffeine concentration (1730 mg/l), which corresponds to 1,72 % in coffee. From Arabica samples, the highest caffeine concentration was measured for Honduras coffee (1115 mg/l), which is 1,11 %. The highest values of tea samples were measured for Ceylon types, the highest caffeine concentration was measured for black Ceylon 2087 mg/l, which is 2,08 %. The highest concentration of theobromine was in Ceylon gunpowder (175,4 mg/l). Alkaloids passed into aqueous solutions with almost 100 % efficiency, depending on temperature and time. The best penetration was for coffees prepared by a mocha teapot and for pu-erh teas. The worst for green teas and maté samples.
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Determination of selected phenolic and volatile substances in tea and tea infusion
Stará, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the determination of phenolic substances and volatile substances in teas and tea infusions. The work compares teas based on their production technology and country of origin. Phenolic substances were determined by LC / MS. Phenolic substances were divided into catechins and other substances. In methanol extracts, green teas contained higher concentrations of catechins than black teas. From the group of catechins, the highest concentration was found for epigallocatechin gallate in green tea, namely 7,96 mg / g. Black teas contained the most gallic acid of the studied teas. The highest content of gallic acid in black teas was set at 1,84 mg / g. Tea infusions were prepared according to the classic procedures typical for each type of tea. In the infusions, the concentrations of all substances were higher in black teas. Some substances such as gallocatechin gallate, quercetin, coumaric acid and kaempferol were not detected in the infusions of green tea. Volatiles were analyzed by HS-SPME-GC-MS. The aroma of the tea was characterized by the identification of volatile substances in tea leafs. The black teas were characterized by a rich floral and sweet aroma. The green teas were more of a fresh and grassy aroma. The substances linalool, linalyl anthranilate and -Terpinyl acetate were found in all teas.
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The Impacts of Non-Tariff Measures on China's Tea Exports
Liu, Ling ; Semerák, Vilém (advisor) ; Baxa, Jaromír (referee)
Tea is China's traditional export-earning agricultural product. For a long time, China's tea exports have occupied an extremely important position in the international market. With the further opening of the international agricultural product market and the increasingly fierce competition in the international tea market, China's tea exports are increasingly being affected by technical barriers.The purpose of this paper is to empirically analyze which factors are affecting Chinese green tea exports. In addition, there is a focus on the trade status of Chinese green tea in the EU market, Japan and the United States. To achieve this objective, this paper adopts a modern approach to gravity models, i.e. an approach which uses specifications based on micro-foundations. Specifically, The paper uses a specification which explicitly takes into account the nature of multilateral trade resistance (MTR). More specifically, estimators based on traditional panel methods (combined with the recommended structures of dummies) and Silva-Tenreyro's (2006) PPML estimator (also combined with dummies). The results show that the maximum residue limits(MRL) of pesticides in importing countries have significantly impacted the export of Chinese tea. The cultural effects such as the Language similarity have a positive...
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Concentration of selected metals in traditional and herbal teas
Brlíková, Eliška ; Křikala, Jakub (referee) ; Diviš, Pavel (advisor)
This thesis deals with determination of selected metals concentrations in loose green, black and herbal teas purchased in the Czech Republic and beyond. All samples were analyzed by ICP-OES. Most metals were not detected in the extracts. The final metal concentrations that have been detected in the tea extracts meet the legislative limits and do not bring a health risk to humans. The statistical processing of the measured results, based on different concentrations of selected elements, managed to distinguish the extracts from black and green teas.
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Drinking regime of school age children
NOVÁČKOVÁ, Martina
Nowadays the topic of drinking regime is much discussed. Drinking regimen should supplement the daily loss of fluid in the body, because the human body is 60 % of the water. Water is very important to our human body and has many functions, such as biochemical reactions, heat, nutrient and oxygen distribution. Three goals have been set for this work. The first goal of the work is to map the total amount of fluid received per day. The second goal is total sugar intake during the day and the last goal is to evaluate the most consumed beverages. The thesis is divided into two parts, theoretical and practical. The theoretical part remains the influence of fluids on the child's organism, the principles of drinking regime, dehydration and hyperhydration. The research was processed using a recording sheet that mapped fluid intake 24 hours a day. He also followed the most popular drinks (sweet drinks and mineral waters), types of fruit juices, types of tea and types of milk. Research suggests that one-third of them had the right fluid intake and low intake on the first day. The next day, two-thirds had the right income and one-third the low income. The third, fifth, sixth, seventh day had four-fifths of the correct income and one-fifth the low income. On the fourth day, one half had both the right and the low income. On the eighth day, two-thirds had the right income and one-half the low income. Popular sweet drinks included Coca-Cola, Fanta and the least popular Kofola, Sprite. Mineral water is Poděbradka Prolinie and Korunní is the least popular. The favorite tea was the fruit tea and at least rosehip tea. Most of them consumed whole milk and the least fat. Respondents recommended the recommended daily dose at 5 days, the other days were normal.
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Analysis of drinking mode of university students Czech republic
PEŠKOVÁ, Šárka
This diploma thesis maps the analysis of the drinking regime of Pavel Jozef Šafárik University students in Košice. Data was collected through a questionnaire survey. All the students of this university took part in the survey. The theoretical part of the diploma thesis deals with the drinking regime in the first chapter. The second chapter describes water, its quality, function and metabolism. Bottled water, fruit juices and ionic beverages are also described in the thesis. The following chapters deal with milk, coffee, tea and alcoholic beverages. The last, the seventh chapter, describes the excretory system. It mainly focuses on kidneys, urinary tract and urine. The results of the research show that the half of the students thinks they do not respect the drinking regime because, according to them, they drink only when they feel thirsty. However, according to the result in question 2, more than the half of the students drink daily the necessary amount of fluids regularly during the day. Most students drink drinking water from the water supply, which is the most suitable liquid for drinking. 60% of interviewed students drink alcohol, mostly wine. 65% of students, which that is 272, drink coffee. According to the results, they drink mostly one cup a day. This diploma thesis is suitable for comparing the other results at another university.
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Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries
MAREŠOVÁ, Dana
The thesis is entitled Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries and it presents the history of everydayness of the nobility in the Czech Kingdom and in the Margraviate of Moravia from the middle of the 17th up to the ending of the 18th century, and it emphasizes the material culture which was used for drinking coffee, tea and chocolate. Castle inventories and municipal palaces inventories were used as an initial source of information. At the very beginning the noble families were chosen and afterwards their residential network was approached in detail. This work also focused on the topography of the residences and on the location of items used for coffee, tea and chocolate consumption within the particular castles or palaces. On this basis the author tried to reconstruct the way of thinking, behavior and attitudes of noblemen, and to explain the symbolic meaning of the decoration of the residences, the symbolic role of items as a representation of noblemen as a mean of the enrichment of their social and cultural habits as well. The set-up of items and other accessories served with coffee, tea and chocolate were not forgotten either. The inventories were put through a deep research which helped to create a social and power stratification on the basis of items used for coffee, tea and chocolate consumption. Another comparison also emerged- the comparison of particular members of various families representation and also the ownership of examined items on the basis of gender definition. This work tried to immerse to the topic of symbolic communication.
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