|
| |
|
|
Multiplayer Computer Game
Kudr, Michal ; Herout, Adam (referee) ; Hradiš, Michal (advisor)
My work objective is introduce game programming. It is able to find basic informations about game scene creating, game state changing by user inputs events and simple resolution of multiplayer game in this work. By means of getting knowledge I propose simply multiplayer tank simulator in virtual network environment.
|
|
|
The Walkthrough Aplication in Large 3D Terrain
Panáček, Petr ; Mikolov, Tomáš (referee) ; Bartoň, Radek (advisor)
Rendering of large terrain is common problem in 3D computer graphics. Even if we have high-tech hardware equipment today, there is still a lot of high computational demand. Therefore new algorithms are developed. These algorithms include level of detail rendering and culling objects in dependence on view of camera. This bachelor thesis describes one of these algorithms and its modifications. Part of the problem is also creation of tiles hierarchy for these algorithms. Result of the thesis is application implemented in OpenSceneGraph.
|
|
|
Game 128kB Using OpenGL
Kačur, Vladimír ; Kučiš, Michal (referee) ; Milet, Tomáš (advisor)
Bachelor thesis deal with creation of the game with limited memory space. It describes methods for reducing the size of the final application. Main part of the thesis describes methods for generating graphic content, as well as movement and interactions within it. It also deals with making of textures and terrain.
|
|
|
Texture Features Evaluation
Průša, Petr ; Hradiš, Michal (referee) ; Šiler, Ondřej (advisor)
The bachelor's thesis deals with statistical description of textures by methods LBP and co-occurence matrix. The co-occurence matrix is evalueted by Haralick's texture features. The implementation is in C++ language with using CImg.h library.
|
|
|
Tension - compression asymetry non-ferous alloys
Čavojec, Martin ; Judas, Jakub (referee) ; Zapletal, Josef (advisor)
Bakalářská práce se zabývá asymetrickou odezvou na tahové a tlakové zatěžování neželezných kovů, jmenovitě hořčíkových slitin. Popisuje základní problematiku zkoušek tahem a tlakem, experimentální stanovením asymetrické odezvy, vliv rozličných parametrů na asymetrickou odezvu na tahové a tlakové zatěžování, a také možný popis asymetrie jako funkci orientace a textury. Na závěr práce popisuje experimentální stanovení a vyhodnocení asymetrické odezvy na tlakové a tahové zatěžování hořčíkové slitiny AZ61, s metalografickou analýzu tyto slitiny.
|
|
|
Texture-Based Object Recognition
Hutárek, Jiří ; Šilhavá, Jana (referee) ; Španěl, Michal (advisor)
This thesis focuses on texture detection through the use of Local binary patterns (LBP). The LBP histogram extracted from the image is used as the texture feature and the image is classified by an artificial neural network. By using these methods, an universal texture detector is implemented, which is then specialized for the aerial image object recognition.
|
|
|
Production of the mold plunger
Rosa, Jakub ; Chladil, Josef (referee) ; Osička, Karel (advisor)
The meaning of the diploma thesis is to create a new mold plunger for injection mold using a suitable method according to the original mold plunger. The final mold part should meet the required surface parameters. The work is focused on the analysis of the original mold plunger and the experimental verification of suitable methods of production of the equivalent mold plunger.
|
|
|
Study of Factors Influencing Creation of Volatile Aroma Active Compounds in Natural Materials
Loupancová, Blanka ; Vávrová, Milada (referee) ; Kráčmar, Stanislav (referee) ; Fišera, Miroslav (advisor)
The production of high-quality foods requires the precise control of factors influencing their quality. The aim of this doctoral thesis was to monitor the influence of sterilization heating and storage time and temperature on selected parameters of model food matrix using suitable physical, chemical and sensory methods. Sterilized processed cheese was chosen as the model matrix. Processed cheeses are milk protein concentrates, produced by melting of mixture of natural cheeses, emulsifying salts, water and other dairy and/or non dairy ingredients. Desirable transformation of this mixture to homogenous, smooth, shiny mass with desired textural, structural, rheologic and sensory properties is caused by using high temperature (about 80-100 °C) during melting. Sterilized processed cheese is subjected to additional sterilization heating (above 100 °C) after production, significantly elongating its durability. The processed cheeses (dry matter 40 % w/w, fat in dry matter 45 % w/w) were analyzed in this work, the part of them was sterilized (117 °C 20 min). Cheeses were stored at various temperatures (cold 6 ± 2 °C, laboratory 23 ± 2 °C and elevated 40 ± 2 °C), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for physical (instrumental measuring of colour and texture), chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and differences were observed during all the durability. In the case of sterilized processed cheese, the significant impairment of single sensory properties was determined, the highest in the case of texture, taste and aroma. The results of instrumental techniques confirm conclusions from sensory evaluation. The measurements of colour and texture vindicate the formation of darker colour (increasing total difference of colour delta E*) and higher hardness (increasing Fmax) of sterilized processed cheeses, continuing during storage. The worsening of taste and aroma is in accordance with lower content of aroma active compounds and selected fatty acids.
|
|
|
Computer-aided method of analytic surfaces modelling
Stodola, Jakub ; Štarha, Pavel (referee) ; Martišek, Dalibor (advisor)
The first part of the thesis deals with projections of points from an Euclidean space into a plane and displaying of the resulted planar points on a computer. The second part focuses on a discretization of analytically specified surfaces. This is an approximation with network points. Due to the previous part, we are able to display them on a computer. The third part is dedicated to various types of coating fillings. Finally, the software solution is added.
|
guest ::
