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Function of PsbO isoforms
Duchoslav, Miloš ; Fischer, Lukáš (advisor) ; Špunda, Vladimír (referee) ; Sobotka, Roman (referee)
(English version) Oxygenic photosynthesis is crucial for most forms of the life on the Earth. The splitting of water and evolution of oxygen is conducted by photosystem II (PSII), a multi-subunit pigment- protein complex embedded in the thylakoid membrane. PsbO is an indispensable subunit of PSII, bound to its transmembrane subunits from the luminal side. The main function of PsbO is to stabilise and protect Mn4CaO5 cluster where the water splitting occurs. However, it has probably also some auxiliary functions. These additional functions might be different for isoforms of PsbO proteins, as suggested for Arabidopsis thaliana, which expresses two genes encoding protein isoforms PsbO1 and PsbO2. This thesis studies auxiliary functions of PsbO with a focus on functional differences between PsbO isoforms. We found that besides Arabidopsis thaliana, also many other plant species express two psbO genes. Interestingly, the duplication of psbO gene occurred many times independently, generally at the roots of modern angiosperm families. In spite of this, the PsbO isoforms differ at similar sites in the protein structure, suggesting that similar subfunctionalisation of PsbO isoforms occurred parallelly in various lineages. Biochemical characterisation of PsbO from green alga Chlamydomonas reinhardtii and...
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Czech cookbooks 18th century
SOBOTKA, Roman
The thesis is called ?Czech cookery-books of 18th century?. During 18th century there were editted by printing-press totally 5 cookery-books that have come down just till today and are saved in our libraries, museum and archives. This thesis is concentrated on 4 of these books and is divided into 5 chapters. Each cookery-book is interpreted separately in its particular chapters. The main themes of these chapters there are the formal traits of each cookery-book and secondly inner analysis of the recipes. Mainly there was placed emphasis on the ingrediences that were used during cooking in the 18th century (meat, fish, vegetables and herbs, fruits, spices and other ingrediences). There is included the resume after the fourth book of Leopold Neubauer. All books are already presented together there. At the end the obtained pieces of information are summarized and the cookery-bookes from 16th century are partly compared with the ones from 18th century. The enclosure of this thesis is created by edition ?The cookery-bookes of Vienna? by Leopold Neubauer. The complete text was edited (except indexes at the end of the book).
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