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Reflection of the Sudeten German question in the Czech press in the crisis year 1938: Právo lidu and Venkov
Holmanová, Kateřina ; Kučera, Jaroslav (advisor) ; Konrád, Ota (referee)
anglicky The purpose of this thesis is to explore how the papers Právo lidu and Venkov, viewed the Sudeten German question in 1938 and how they expressed their opposition to the situation. The first key affair of 1938, which greatly strained coexistence between Czechs and Germans in Czechoslovakia, was the Anschluss of Austria, which many Sudeten Germans enthusiastically supported. This soon became the inspiration for a more severe solution to the Sudeten German question. The Anschluss supplied many Sudeten Germans with the conviction that the disputed Czechoslovak border areas would be annexed by the German Reich. This contributed towards increased hostilities between SdP supporters and Czechoslovak authorities. In negotiations with the government, Henlein pretended to be interested in improving the position of the German minority in Czechoslovakia, but in reality, the SdP sought to make the Sudeten-German issue a subject of international policy negotiations. The increased conflict, hand in hand with the gradual sharpening of SdP policy, radicalized the German population, primarily affecting the activist parties, who gradually lost all remnants of their support. Considering the tight scope of this bachelor thesis it would be impossible to record and recount the entire media spectrum of the period,...
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Traditional Methods of Fish Preservation in Southeast Asia
Holmanová, Kateřina ; Banout, Jan (advisor) ; Leuner, Olga (referee)
Traditional methods of fish preservation are still often used in developing countries, which produce significant amount of fresh fish. The most frequently used methods of processing fish in Cambodia are drying, salting, fermentation, smoking and marinating. Sun drying as one of the most common methods of fish processing in Cambodia has some disadvantages, which increase spoilage of final product. Salting contributes to increase efficiency of drying process. Salt creates highly salty environment, which the most bacteria, fungi and other potentially pathogenic organism cannot survive in. The aim of this Bachelors thesis was to carry out research focused on drying method in combination with salting. For five selected spices of freshwater fish: Claris batrachus, Channa micropeltes, Oreochromis niloticus, Pangasius hypophthalmus and Monopterus albus were determined dry matter content, fat content and salting effect on the amount of salt. Samples, before drying in direct solar dryer with natural convection and electric oven, were salted for 2, 4 and 12 hours. Results of measuring of dry matter content are within the interval 16.67 to 21.74 g on 100 g of fresh muscle, the lowest values were measured at C. batrachus and the highest at O. niloticus. Measuring of fat content showed difference in the interval 2.29 - 30.08 %, the lowest value at M. albus and highest at P. hypophthalmus. From the measurements of amount of salt were found influence of the salting time on the total amount of salt. Values increased with the higher time of salting. An important prerequisite for achieving high-quality dried products is characteristic properties for individual fish species to achieve maximum yield.
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