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Motif of landscape in the work of J. M. W. Turner
KUČEROVÁ, Iva
The bachelor's thesis entitled landscape motif in the work of J. W. M. Turner is divided into a theoretical part and a practical part. The theoretical part deals with the personalities of J. W. M. Turner in the context of the time, especially the influence of his work on the artistic events of English landscape architecture. Attention is also focused on Turner's plein air artwork and the popular technique that became watercolor. This part also focuses on J. M. W. Turner's contemporaries who were creating at this time. The practical part is devoted to and inspired by J. W. M. Turner's artistic work. The aim of the practical part is watercolor paintings, sketch material and preparatory sketches from plein air.
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Effect of Drying Pretreatments on Air and Solar Drying of Jerky Prepared from Eland (Taurotragus oryx) Meat
Kučerová, Iva ; Banout, Jan (advisor) ; Oliver, Oliver (referee)
Mathematical modeling of thin-layer solar drying and organoleptic properties of eland jerky was investigated in this study. Eland jerky was compared to the traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), TM with fresh pine apple juice (TMP), TM with honey (TMH), TM with Coca Cola (TMCCL) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficient of determination, the root mean square errors and the chi-squares, the Two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C and selected pre-treatments TM and TMH samples were 2.07 x 10-10, 1.45 x 10-10 and 1.43 x 10-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ.mol-1 for C, TM and TMH, respectively. Organoleptic properties of dried eland meat was assessed by the 22 member degustation panel. The best scored pre-treatment was TMP, which has significant effect on texture, color and taste. Effect of the different pre-treatments on the overall combined color was calculated. Generally for both meat dried in both driers TMH marinade was evaluated as the one with the highest total difference contrariwise meat dipped in TMP pre-treatment has the lowest total difference.
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