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Influence of storage conditions on content of biologically active substances in apple fruits.
Ferdová, Jitka ; Čarnecká, Martina (referee) ; Márová, Ivana (advisor)
This study deals with antioxidants in diet and their effects on human organism. Further, it summarizes the agents affect the quality of apples in the course of long-term storage and it outlines the possibility of defence against them. In the experimental part methods of determination of antioxidant enzymes superoxid dismutase (SOD), catalase and polyphenol oxidace (PPO) in apples were introduced. The enzymes were measured in apples tissues in liquid nitrogen after 158 days in normal or modified atmosphere. In Apple the quantitative and qualitative analysis of proteins was realized. Further, some low molecular antioxidants (total phenolics, total flavonoids and vitamin C) as well as total antioxidant status were measured in frozen raw juice. This values were compared with values from apples analyzed immediately after the harvesting. Artificial inoculation with fungi was made in the last part and the fruitfulness was observed.
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Hodnocení kvality přikrmování spárkaté zvěře na základě obsahu aflatoxinů
Kohoutová, Petra
This diploma thesis deals with the problem of aflatoxin in selected organs of fallow game, roe deer and for comparation of petty game with hare. The aim was to evaluate the free and preserve breeds at a sufficient amount of samples and to assess the suitability of a feeding.There were assessed the parenchymal tissues and kidneys and liver. It evaluated 176 collected biological tissues, including 118 from free places and 58 samples from specialized preserve.After the screening method RIA complemented by gas chromatography, were evaluated concentrations of aflatoxin B1. Diferences of feeding, which were assessed on based of results of evaluation in preserves.Subsequently the problem of submitting feeds was solved, and it was made a manual for submission of a feed.
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Antibakteriální povrchové úpravy nábytkových dílců
Frkalová, Veronika
This thesis deals with the determination and evaluation of antibacterial properties of coatings and surface finishing. The thesis verified antibacterial, physico-mechanical and chemical properties of water-based coatings themselves with added antibacterial particles. For better orientation in issue of this thesis are generally described coatings, antibacterial substances and tested bacteria. The aim is to determine the effect on the properties of coatings with added antibacterial substances. How effective is the resistance of the tested coatings with added ingredients to the action of bacteria and fungi as well as to assess whether they are suitable for use in surface finishing furniture parts and whether they have the expected properties.
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Zaměření a stavebně-technický průzkum krovové konstrukce kostela Sv. Matouše v obci Postřelmov
Mičunda, Jan
This thesis assesses the state of the truss and steeple of the church of St. Matthew in Postřelmov. The main objectives are to draw the construction, conduct construction-technical survey and and date the construction using dendrochronology. The basic assessment consists in the analysis of the individual parts of the building and their typology. The drawing part of the thesis focuses on the truss, including the steeple. The objectives of the construction-technical evaluation are to assess the structural protection, to locate, identify and detect biological pest infestation; the dendrochronological dating will try to determine the exact year of construction and dates of potential repairs. According to the results, remedial measures will be proposed designed to maintain wood elements in a satisfactory condition.
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Mykotoxiny v potravinách a jejich vliv na zdraví člověka
Jiráková, Hana
This bachelor thesis is a literature review dealing with the occurrence of mycotoxins in foods and their effect on human health. The first part is devoted to the basic characteristics of selected filamentous fungi and their metabolic products adversely affecting human health. Mycotoxins are toxic and carcinogenic substances produced mainly by fungi of the genera Aspergillus, Penicillium and Fusarium. The second part describes the impact of mycotoxins on human health and identifies appropriate measures to fight against mycotoxins. The last part is devoted to describing the actual situation in the Czech Republic.
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Mikrobiologie kozího a ovčího mléka a sýrů vyráběných na farmách
Zatloukalová, Růžena
The thesis summarizes findings about the microbiology of goat and sheep milk and of farm produced cheese. It describes the production of selected groups of cheeses. It deals with particular microorganisms which are important with respect to technology and which are contained in primary and secondary cultures. It characterizes the undesirable microorganisms which cause contamination and it presents the possible measures to fight with them. Last but not least, there are described the legislative requirements for the farm processing of milk and cheese. The chosen groups of microorganisms were experimentally determined by cultivation methods in samples of raw goat and sheep milk and cheese. It was found out that in some months the values of CPM in milk exceeded the limit given by the Orders of the European Parliament and Counsel 853/2004. The discovered presence of enterococci, coliform bacteria, thermo-resistant aerobic and anaerobic bacteria and other undesirable microorganisms in raw milk and cheese points to the insufficient adherence of hygienic principals and technical procedure.
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Mikrobiální kontaminace bylinných čajů
Kleinová, Barbora
This thesis deals with microbial contamination of herbal teas. The theoretical part is focused on medicinal plants, their growing, harvesting and herbal tea production. This part also includes legislative requirements for herbal teas and characterize microorganisms that could be in herbal infusions found. It also describes the processes that can reduce microbial contamination. Experimental part summarizes the results from laboratory work, which was focused on microbial contamination of herbal teas. It shows the effect of boiling water on the number of microorganisms in herb teas and herbal infusions. Due to the time were examined the changes in the number of microorganisms in herbal infusions.
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