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Carbon sorbents for biologically active substances
Lanžhotská, Aneta ; Sedláček, Petr (referee) ; Pekař, Miloslav (advisor)
This Bachelor thesis deals with the general characteristics of lignite and its definitions as a material system. Lignite represents geologically the youngest type of coal, and belongs to kaustobiolites, which are masses with varying degrees of carbonification of the original phytomass. The degree of carbonification is roughly between peat and brown coal. Particular attention was paid to the application of lignite as a cheaper and more versatile sorbent to replace activated carbon and for the use of sorption of biologically active substances in biotechnology. The specific structure and composition give the lignite the natural sorption capability. In model experiments, polyphenols were used as significant microbial inhibitors for which lignite had a high sorption and for glucose, which lignite practically did not absorb. A model experiment was carried out with a hydrolyzate of a corn biomass, where the lignite showed optimal sorption.
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Sensory evaluation of different types of meat products
Lanžhotská, Aneta ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The diploma thesis deals with sensory evaluation of selected types of meat products, specifically sausages. Different types of sausages, which contained added chemicals and spices, were compared. The theoretical part describes the properties of meat and meat products and the basic technological procedures used for their processing and production. Furthermore, added substances and spices, which are often considered as flavorings or preservatives, were characterized. The principles of correct performance of sensory analysis and sensory perception of food were also presented, which include a description of the sensory workplace, sample preparation, its implementation, procedure and various evaluation methods used. The experimental part describes the specific work tools used and the conditions under which the evaluation took place. A total of 12 types of sausages were evaluated, 7 of which came from meat production and 5 were prepared in the laboratory of food chemistry at Brno University of Technology. The differences between the samples of sausages, which differed in content and type of added chemicals and spices, were clearly shown using ray graphs. Then the Grubbs test was used, which excluded outliers from the final evaluation. These values were further excluded from further evaluation. The Kruskall-Wallis test was used to distribute the resulting mean values and to determine whether there was a statistically significant difference in sensory evaluation between the results. An appendix to the Kruskall-Wallis test Dunn's test was used to divide the resulting values into given groups according to statistically significant difference and similarity. The analysis of the main components of the so-called PCA was used to find the differences and similarities of the samples included in the groups.
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Sensory evaluation of different types of meat products
Lanžhotská, Aneta ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The diploma thesis deals with sensory evaluation of selected types of meat products, specifically sausages. Different types of sausages, which contained added chemicals and spices, were compared. The theoretical part describes the properties of meat and meat products and the basic technological procedures used for their processing and production. Furthermore, added substances and spices, which are often considered as flavorings or preservatives, were characterized. The principles of correct performance of sensory analysis and sensory perception of food were also presented, which include a description of the sensory workplace, sample preparation, its implementation, procedure and various evaluation methods used. The experimental part describes the specific work tools used and the conditions under which the evaluation took place. A total of 12 types of sausages were evaluated, 7 of which came from meat production and 5 were prepared in the laboratory of food chemistry at Brno University of Technology. The differences between the samples of sausages, which differed in content and type of added chemicals and spices, were clearly shown using ray graphs. Then the Grubbs test was used, which excluded outliers from the final evaluation. These values were further excluded from further evaluation. The Kruskall-Wallis test was used to distribute the resulting mean values and to determine whether there was a statistically significant difference in sensory evaluation between the results. An appendix to the Kruskall-Wallis test Dunn's test was used to divide the resulting values into given groups according to statistically significant difference and similarity. The analysis of the main components of the so-called PCA was used to find the differences and similarities of the samples included in the groups.
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Carbon sorbents for biologically active substances
Lanžhotská, Aneta ; Sedláček, Petr (referee) ; Pekař, Miloslav (advisor)
This Bachelor thesis deals with the general characteristics of lignite and its definitions as a material system. Lignite represents geologically the youngest type of coal, and belongs to kaustobiolites, which are masses with varying degrees of carbonification of the original phytomass. The degree of carbonification is roughly between peat and brown coal. Particular attention was paid to the application of lignite as a cheaper and more versatile sorbent to replace activated carbon and for the use of sorption of biologically active substances in biotechnology. The specific structure and composition give the lignite the natural sorption capability. In model experiments, polyphenols were used as significant microbial inhibitors for which lignite had a high sorption and for glucose, which lignite practically did not absorb. A model experiment was carried out with a hydrolyzate of a corn biomass, where the lignite showed optimal sorption.
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