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Methods of evaluation of selected cosmetics
Sládková, Veronika ; Sýsová, Lenka (referee) ; Zemanová, Jana (advisor)
This thesis is devided into two parts. The aim of the first – theoretical – part was to become acquainted with the composition, the importance and the physiology of the skin, with different types and masks in connection with the skin care. The theoretical part deals with the function of particular ingredients contained in selected cosmetics described in research literature and also with methods from which cosmetics can be evaluated. Olive oil is the most described component because it is an important ingredient for all cosmetics this study deals with. The second – experimental – part is focused on evaluating the influence of hydratation of these cosmetics. Hydratation was measured by Courage & Khazaka MPA 5 device, which is based on the capacitance measurement of the condenser. Then, the methodic evaluation of hydratation was made up and the aim of the experimental part was to proove this methodic´s accuracy and to elaborate acquired results.
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Influence of stabilizers and other components on final quality of mixtures for ice-cream production
Sládková, Veronika ; Obruča, Stanislav (referee) ; Márová, Ivana (advisor)
Presented diploma thesis was focused on study of influence of stabilizers and other components on final quality of mixtures for ice-cream production. This thesis was worked out in cooperation with Frujo Co., Ltd., Tvrdonice to find out the most suitable stabilizer with positive influence on the quality of final product. In experimental part six mixtures of stabilizers, three mixtures for ice-cream production and particular ingredients for production of mixtures for ice-cream production were analysed. Saccharides and lipids were analysed only in mixtures of stabilizers. Content of saccharides was analyzed using spectrophotometry and HPLC/RI. Lipid components were analysed by TLC. Viscosity was measured by rotatory viscosimeter and the differences of flow curves of each mixture with different stabilizers were monitored. Based on viscosity measurements some ice-creams with different stabilizers were chosen for sensory analysis. Mixture of stabilizers “Stobicol” was analysed for active compounds and antioxidant stability. Microbiological stability was tested in all of the stabilizers and also in particular ingredients including final mixture for ice-cream production. In three ice-cream mixtures of different flavour protein composition was measured by microfluidic electrophoresis. The highest content of total and reducing saccharides was determined in hydrolyzed samples. The highest values of total saccharides were found in mixture of stabilizers “Meyprogen”, the highest values of reducing saccharides were detected in stabilizer “Swissgum”. Content of triglycerides was found out almost in all of the measured mixtures of stabilizers using TLC method even though according to formulas provided by producers there should not be any. Diglycerides were detected in “Meyprogen” too even though this mixture of stabilizers should contain only saccharides. Based on results of rheology measurements and in connection with sensory analysis “Meyprogen” stabilizer could be recommended as the best material for the industrial production.
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Working out of methodology for creation of building information mode
Sládková, Veronika ; Černý, Martin (referee) ; Hanzl, Vlastimil (advisor)
The subject of thesis was creation of methodic for building information modeling methods specified. The buildings were surveyed at first or projects drawing were provided. Processing of survey data and building information modeling was done in software Revit 2014 with program extensions. Subsequently chosen methods of creation were described and they were compared with each other. The result can use for selection the most appropriate method on the basis function and targeted funds.
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Ortophotomap creation in the PhotoMod System
Sládková, Veronika ; Hanzl,, Vlastimil (referee) ; Kalvoda, Petr (advisor)
The subject of bachelor’s thesis was creating orthophotomap in the locality of Brno - Slatina. Processing of the entire project was made in software Photomod 4.3, which is a product of Russian company Racurs. For the process of making was neccesary to do aerotriangulation and adjust of aerial photographs, to create a digital model of the relief and from that the resulting orthophotomap. The overall result of the work has been compared with geodetic surveying.
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Index environmentálního zdraví na příkladu vybraných měst České republiky
Sládková, Veronika
The diploma thesis deals with the topic of environmental health index evaluation on the example of cities in the Czech Republic. The thesis defines the individual environmental areas, that affect human health and strategic documents focused on the issue of environmental health. The application part is focused on the evaluation of the index environmental health in 4 selected cities of the Czech Republic – Uherské Hradiště, Jeseník, Blansko, Bohumín. The state of environmental health was assessed through 12 sub-indicators representing 5 environmental areas observed in the territory – air quality, noise pollution, green infrastructure, blue infrastructure, housing conditions and technical infrastructure. The ranking of the cities was determined on the basis of the results of the composite indicator and the TOPSIS method. For both methods, the town of Jeseník was ranked first, and the town of Nový Bohumín was ranked last.
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Working out of methodology for creation of building information mode
Sládková, Veronika ; Černý, Martin (referee) ; Hanzl, Vlastimil (advisor)
The subject of thesis was creation of methodic for building information modeling methods specified. The buildings were surveyed at first or projects drawing were provided. Processing of survey data and building information modeling was done in software Revit 2014 with program extensions. Subsequently chosen methods of creation were described and they were compared with each other. The result can use for selection the most appropriate method on the basis function and targeted funds.
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Influence of stabilizers and other components on final quality of mixtures for ice-cream production
Sládková, Veronika ; Obruča, Stanislav (referee) ; Márová, Ivana (advisor)
Presented diploma thesis was focused on study of influence of stabilizers and other components on final quality of mixtures for ice-cream production. This thesis was worked out in cooperation with Frujo Co., Ltd., Tvrdonice to find out the most suitable stabilizer with positive influence on the quality of final product. In experimental part six mixtures of stabilizers, three mixtures for ice-cream production and particular ingredients for production of mixtures for ice-cream production were analysed. Saccharides and lipids were analysed only in mixtures of stabilizers. Content of saccharides was analyzed using spectrophotometry and HPLC/RI. Lipid components were analysed by TLC. Viscosity was measured by rotatory viscosimeter and the differences of flow curves of each mixture with different stabilizers were monitored. Based on viscosity measurements some ice-creams with different stabilizers were chosen for sensory analysis. Mixture of stabilizers “Stobicol” was analysed for active compounds and antioxidant stability. Microbiological stability was tested in all of the stabilizers and also in particular ingredients including final mixture for ice-cream production. In three ice-cream mixtures of different flavour protein composition was measured by microfluidic electrophoresis. The highest content of total and reducing saccharides was determined in hydrolyzed samples. The highest values of total saccharides were found in mixture of stabilizers “Meyprogen”, the highest values of reducing saccharides were detected in stabilizer “Swissgum”. Content of triglycerides was found out almost in all of the measured mixtures of stabilizers using TLC method even though according to formulas provided by producers there should not be any. Diglycerides were detected in “Meyprogen” too even though this mixture of stabilizers should contain only saccharides. Based on results of rheology measurements and in connection with sensory analysis “Meyprogen” stabilizer could be recommended as the best material for the industrial production.
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Methods of evaluation of selected cosmetics
Sládková, Veronika ; Sýsová, Lenka (referee) ; Zemanová, Jana (advisor)
This thesis is devided into two parts. The aim of the first – theoretical – part was to become acquainted with the composition, the importance and the physiology of the skin, with different types and masks in connection with the skin care. The theoretical part deals with the function of particular ingredients contained in selected cosmetics described in research literature and also with methods from which cosmetics can be evaluated. Olive oil is the most described component because it is an important ingredient for all cosmetics this study deals with. The second – experimental – part is focused on evaluating the influence of hydratation of these cosmetics. Hydratation was measured by Courage & Khazaka MPA 5 device, which is based on the capacitance measurement of the condenser. Then, the methodic evaluation of hydratation was made up and the aim of the experimental part was to proove this methodic´s accuracy and to elaborate acquired results.
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|
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Ortophotomap creation in the PhotoMod System
Sládková, Veronika ; Hanzl,, Vlastimil (referee) ; Kalvoda, Petr (advisor)
The subject of bachelor’s thesis was creating orthophotomap in the locality of Brno - Slatina. Processing of the entire project was made in software Photomod 4.3, which is a product of Russian company Racurs. For the process of making was neccesary to do aerotriangulation and adjust of aerial photographs, to create a digital model of the relief and from that the resulting orthophotomap. The overall result of the work has been compared with geodetic surveying.
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Freedom of expression from the point of view of the European Convention on Human Rights and its limits
Sládková, Veronika ; Grmelová, Nicole (advisor) ; Prygl, Pavel (referee)
The right of freedom of expression is often mentioned as one of the most significant human rights. Despite its importance and necessity for functioning and development of any democratic society, this right is not without limits. The aim of this theses is to find the limits of the right of freedom of expression within the system of the ECHR which represents one of the most important documents in the human rights field at the international level. The important position of freedom of expression will be proved by an analysis of the theoretical context of freedom of expression in the system of the ECHR as well as by examination of the work of the European Court of Human Rights and its case law connected to the right of freedom of expression.
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