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Konformní zobrazení nejen v rovině
Marková, Lucie ; Krump, Lukáš (referee) ; Lávička, Roman (advisor)
Nazev prace: Konformnf zobrazenf nej'en v roving Autor; Lucie Markova Katedra (ustav): Matematicky ustav UK Vedoucf bakalafske prace: RNDr. Roman Lavidka, Ph.D. E-mail vedoucfho; Roman.Lavicka@mff.cuni.cz Abstrakt: V predlozene praci studujeme konforrnm' a antikonformm' zobrazenf v roving i v prostorech vyggfch dimcnzf. Pro pochopenf a dokazanf existence mnoha konformm'ch zobrazenf v roving jsou vylozeny zakladnf partie z kom- piexnf analyzy. Teorieje ilustrovana na mnoha konkretnfch pnldadech, nejdulezi- tejsi'mi jsou stereograficka projekce, inverze a Mobiovy transformace. Dale je v praci vysvetleno, pro^ jsou konformnf zobrazem' vc vyssi'ch dimenzi'ch vzacnd a jak Ize v dimenzi 4 popsat Mobiovy transformace pomocf kvaternionu. Na prilozenem CDje tato prace ve formatu PDF a zdrojove kddy k obrazkum, ktere jsem vytvofiJa v programu Mathematica. Klfcova slova: konformnf zobrazenf, Mobiovy transformace, kvaterniony, zobrazenf zachovavajfcf uhly Title: Conformal mappings not onJy in the pJane Author: Lucie Markova Department: Mathematical Institute of Charles University Supervisor: RNDr. Roman Lavicka, Ph.D. Supervisor's e-mail address: Roman,Lavicka@mff.cuni.cz Abstract; In the present work we study conformal and anti-conformal mappings in the plane and in spaces of higher dimensions. Basics of complex...
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Judgments as a specific information resources and their communication in social practice
Marková, Lucie ; Bratková, Eva (advisor) ; Pálka, Peter (referee)
Diplomová práce definuje a vykládá pojem judikát a vymezuje jeho roli v oblasti právní informatiky. Práce uvádí historické a právní souvislosti, které vedly k současnému problematickému stavu v oblasti zpřístupňování tohoto informačního pramene. Hlavní část diplomové práce tvoří analýza tradičních i elektronických zdrojů judikatury a pokus o zmapování současné nabídky těchto zdrojů. Mezi nimi jde v první řadě o systémy aSPI a LexData, pak také rozhodnutí zpřístupněná na webových prezentacích nejvyšších soudů, např. Nejvyššího soudu Čr. Z tradičních zdrojů jsou analyzovány oficiální sbírky, např. Sbírka soudních rozhodnutí a stanovisek (Sbírka soudních rozhodnutí a stanovisek. Nejvyšší soud Čr. 2004, roč. 1, č. 1-. Praha : Lexis Nexis CZ, 1971-. 10x ročně. ISSN 0036- 522X). aby byla analýza komunikace judikátů ve společnosti úplná, jsou uvedeny způsoby citování judikátů v Evropě, ve světě i v České republice, spolu s návrhem na zavedení jiných metod citování judikátů u nás.
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Th Role of Experimental Treatment with Statins on the Expression of Genes Involved in the Pathogenesiis of Pancreatic Cancer
Marková, Lucie ; Vítek, Libor (advisor) ; Krechler, Tomáš (referee)
Úvod: Karcinom pankreatu patří mezi nádorová onemocnění s nejhorší prognózou. Vzhledem к lokalizaci pankreatu v retroperitoneu i dalším anatomickým a patofyziologickým souvislostem se příznaky karcinomu slinivky objevují velmi pozdě a u většiny nemocných již není možné zahájit radikální léčbu. Z těchto důvodů jen 5% nemocných přežívá 5 let od stanovení diagnózy. Většinou postihuje nemocné mezi 30-70 lety, přičemž průměrný věk v době stanovení diagnózy je přibližně 56 let. V posledním desetiletí se dostává do popředí zájmu tzv. DNA microarray technologie umožňující monitorování exprese genů. Exprese genů představuje komplexní proces, kterým je genetická informace uložená ve formě deoxyribonukleové kyseliny (DNA) přeměněna v konkrétní buněčné struktury a metabolické nástroje. Produkty exprese genů jsou molekuly bílkovin, jsou jimi však i ribonukleové kyseliny (RNA). Statiny (inhibitory HMG-CoA reduktázy) patří mezi klíčové léky v léčbě hypercholesterolémie. Z výzkumných studií vyplývá, že tato skupina léků má velmi významné protinádorové vlastnosti. Inhibicí HMGCoA reduktázy, klíčového enzymu v syntéze cholesterolu, totiž dochází také к depleci jednotlivých meziproduktů v syntéze cholesterolu, z nichž nejvýznamnější je farnesyl pyrofosfát hrající důležitou roli v buněčné signalizaci ovlivňující apoptózu....
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Preparation and management of development projects
Marková, Lucie ; Bártů, Dominik (referee) ; Kocourková, Gabriela (advisor)
The aim of the thesis is to create a management plan of a specific development project and define the potential risks that may arise in the implementation phase from the perspective of the development company. The thesis also deals with the basic characteristic of project management, principles and practices that are used in practice both in the preparation and management of a construction project and it is also mapping the entire process of planning a development project.
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Study of Formation and Elimination of Acrylamide in Food Matrix during Heat Treatment.
Marková, Lucie ; Jarošová, Alžběta (referee) ; Buňka, František (referee) ; Šimko, Peter (advisor)
Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the reaction of reducing sugars with asparagine in plant foods during their thermal treatment above 120 °C. AA is most often determined by GC-MS and LC-MS/MS in isolates from the matrix in a wide range of foods. According to our observations, AA intake from food is higher among young people (from 1.8 to 3.8 µg/kg bw/day), which is consistent with the estimations of JECFA FAO/WHO from the year 2006. Considering the health risk, it is recommended to reduce AA formation in food during its processing, in particular exploiting the available experience. The aim of this thesis was to extend the knowledge of the possibility of AA elimination in selected types of thermally processed foods. The study was focused on cereal foods that contribute significantly to AA exposure, especially bread and sweet biscuits. The whole AA content in the bread is in the crust, which represents 5-15% of the bread. Crust of home-made bread contains approximately 30-75 µg/kg, however the marketed bread contains 2 to 10 times more of AA. This is due to the composition of bread mix, preparation conditions and baking. For maintaining the quality of home-made bread during the dry mixture shelf-life, optimization of bread mixtures was designed by increasing of yeast content, which proved positive effect on the reduction of AA content at sufficiently high activity of the yeast. Monitoring of AA content in assortment of sweet bakery products showed higher levels of AA in diabetic biscuits containing fructose instead of sucrose. Three of them even exceeded the reference value (500 µg/kg) more than 1.5 times for commodity "cookies". Elimination of AA by applications of the enzyme asparaginase has been designed for minimal interference in technology of their production. The concentration of the enzyme and the appropriate method of its use in industrial environment have been tested previously in model systems. In optimized conditions of the enzyme application, AA content in diabetic biscuits was reduced by more than 40% without affecting the organoleptic properties of the final product. Effect of the antioxidants on AA formation was also part of the study. AA content in gingerbread was reduced efficiently by the use of fennel, anise, cloves, vanilla and white pepper (by about 9-21%). Conversely, coriander and cinnamon significantly increased its content (by 18-54%). Since correlations between the DPPH• radical quenching activity of the spice extracts and AA content was not observed, the final content of AA was probably influenced by the chemical composition of spices and reactivity of the individual components in the matrix. Investigated methods appear to be suitable ways of elimination AA in some foods; however their specific use must be optimized with regard to the composition of the food, processing and the technology used. Estimated impact of application of the above-mentioned methods to the overall elimination of AA exposure showed that its intake in high school students from the Czech and Slovak Republic can be reduced on average by 10%. This decrease is a success to reduce the possible risk of cancer disease by eating foods with a high AA content. It is also important piece of information for food producers for further development of relevant methods for AA elimination which would help to reduce the AA intake from foods even more.
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Effect of additives on acrylamide content in thermally treated foods
Marková, Lucie ; Ciesarová, Zuzana (referee) ; Šimko, Peter (advisor)
Acrylamide is an undesirable carcinogenic component of thermally processed foods being formed from reducing saccharides and asparagine. In this work, the effect of ammonium and sodium raising agents themselves or in their combination with L-asparaginase enzyme catalyzing the conversion of asparagine into aspartic acid resulting in the reduction of acrylamide in gingerbreads was studied. Also, the influence of selected inorganic salts on the content of acrylamide in a model matrix simulating a composition of cereal products was observed. Simultaneously, the impact of these salts on activity of L-asparaginase was examined to find optimal conditions for its application in cereal technology. Based on experiments it was found, that addition of L-asparaginase reduces acrylamide content by 40 % while inorganic salts addition decreases acrylamide content in the range of 30 - 99 % when the most effective compounds were NH4Cl and CaCl2.
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Detached house
Marková, Lucie ; Rybaková, Anna (referee) ; Utíkalová, Ivana (advisor)
The bachelor thesis deals with the project of a new detached house in Svitavy. The house is a two-storey building with shed roofs including a garage for two cars. The floor plan is composed of three rectangles adjacent to each other. The loadbearing walls are made of ceramic blocks Porotherm with inserted mineral wool. The building stands on the foundations of concrete. The ceiling above the first floor is made of reinforced concrete, the second floor has a ceiling made of truss structure of the roof. There are panels of aluminium sheets used for roofing.
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