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Psychological and spiritual guide through middle-age crisis
Klimeš, Václav ; Lachmanová, Kateřina (advisor) ; Bartůšková, Ludmila (referee)
The thesis "Psychological and Spiritual Guide through Middle-Age Crisis" contains a synthesis of knowledge about middle-age crisis from the interdisciplinary point of view of psychology and spiritual theology in its first part. The fundamental opinion declares that middle-age crisis is not something to be suffered through but, in spite of all its demands, it is an opportunity and challenge for fuller and more authentic life, for maturation of a man and for getting closer to oneself and to God. In the second part of the thesis, knowledge and procedures of psychotherapy, crisis intervention and pastoral theology are used to concretize and extend the conclusions of the first part in a more practical way; hence, the paper can be used as a guide for those who are undergoing this period of life or those who want to accompany someone else on this way. The thesis is intended primarily, but not exclusively, to Christians who lack education in the psychosocial area and who is middle-age crisis a personal topic of themselves or of people around them for-be it their relatives or friends, or, in case of pastoral workers, clients in their professional care. This work is rather singular in the Czech language due to its conception, scope and synthesis of its starting points as well as their elaboration. Keywords...
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Senzorické hodnocení masa v průběhu zrání
Darkwahová, Nicola
The diploma thesis deals with sensory assessment of beef quality during maturation. Two parts of beef round (Musculus adductores) and sirloin (Musculus longissimus) were compared and evaluated to find the differences in quality during the 8 weeks maturation period. The České strakaté breed was used for the experiment. In the first part of the experiment the differences between matured samples of whole and sliced beef were observed and evaluated. After statistical analysis and evaluation, slice samples were chosen to be used in the next experiment. A sensory analysis was use to evaluate the samples to find the differences in the observed descriptors at different times of maturity. The results of the analysis and evaluation of the whole and slices shawl showed a significance of (p <0.05) the best results in the two traits (tenderness, succulence) of the samples were wholly preserved. There were slightly differences in the evaluation between the whole and slices sirloin during maturing period. A highly significant difference of (p <0.01) was observed in the intensity of taste. Subsequently, in the next experiment samples of shawl and matured sirloin slices were assessed. In most of the samples no statistically significance were revealed (p> 0.05) due to changes in sensory lengths. The sirloin samples showed statistically significant difference of (p <0.05) between samples in the 4th and 8th week of maturation in the intensity of taste.
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Technologické možnosti výroby ciderů a sladinových kvašených nápojů
Sojka, Jakub
This thesis is mainly devoted to the production of cider, which has been booming in the Czech Republic in recent years. Emphasis is put on the selection of suitable varieties of apples as well as on the whole technological process of production, from fermentation and ripening to product bottling. The production process is enriched with knowledge from wine-making practices, which could be a useful aid to achieve first-class quality and product diversity, especially regarding the knowledge of maceration and maturing using wood. Part of the thesis is also devoted to malt fermented beverages. It describes the process of making malt and fermentation using brewing yeast. Subsequent treatment options after fermentation and ripening are the same as for ciders and this after-fermentation treatments are associated and valid for both types of beverages. The practical part is devoted to the production of samples of cider and malt fermented beverages. The impact of both apple varieties and brewing/wine yeasts on the sensory quality of ciders is investigated. The last part is devoted to the possibilities of flavoring malt fermented beverages. Sensory analysis was performed on all samples and HPLC analysis was performed on selected samples.
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Vyhodnocení kvality a trvanlivosti sýrů s protektivní kulturou
Skýpalová, Veronika
The aim of this thesis is to investigate the topic of protective cultures. The work deals with the effects of protective cultures on semi-hard ripened cheeses, and their impact on a process of ageing on given types of cheese. An important part of this thesis represented in a chapter that deals with bacteriocins, their properties and effect in food processing. The effect of protective cultures on the chemical properties is observed in the practical part of the thesis. This part monitors mainly acidity of cheeses, pH, dry matter, and content of salt in cheeses. Given indicators are compared with and without addition of protective cultures on cheeses. In conclusion, this thesis observes if the protective cultures affect quality and shelf-life of semi-hard ripened cheeses.
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Způsoby solení sýrů
Glanzová, Štěpánka
This bachelor thesis deals with the issue of salting cheeses. In the first part of thesis, we will focus on the general sorting of cheese, which describes how to distinguish different types of cheese production and the differences between them. The focus will also be on cheese production, where we can describe how we can influence production, but also what raw materials we use to produce cheese. The final chapter is the salting of the cheese itself, in which the effect of salt on cheese is thoroughly analyzed, including the exact specification according to the type of cheese we produce. The aim of this work is to acquaint the reader with the overall production of cheese, what is the effect of salting on the result cheese and what defects can cause bad salting.
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Zrání hovězího masa
Slezáková, Jana
The bachelor thesis deals with an aging of beef issue. The introductory chapter concerns with production and consumption of beef concerning breeds of beef cattle. Chemical composition and its meat processing technology with reference to slaughtering is described as well. The thesis is focused on biochemical processes and the aging of beef and its connection with culinary use, microbial spoilage of meat, abnormalities in aging and food safety. In conclusion, legislation and hygiene requirements for meat processing enterprises are described.
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Vplyv macerácie netradičných druhov dreva na kvalitu destilátů
Martinák, Krištof
Diploma thesis The influence of maceration of nontraditional wood species on the quality of distillate was elaborated in the years 2017-2019 at the Institute of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno. Literary part was aimed at clarifying the legislative requirements for the production of spirits, namely brandy. The thesis also briefly describes the history and technology of barrel production, the chemical composition of wood and chemical changes in the content of barrels. Alternative products used instead of barrels were also discussed. In the practical part of the thesis 8 types of woods, which were processed into wood chips, each in three variants of temperature treatment (110,175,200°C) were selected. Various types of woods were dosed into wine distillate and matured together with wood for 5 months. After this time, the distillates were decanted and subjected to chemical analysis. Here, the antioxidant capacity was determined by two methods - FRAP and DPPH. The total polyphenol content and color changes using the CIELAB 3-dimensional space was also determined. Subsequently, 24 spirits were rated by eleven members commission. Fifteen organoleptic properties (optical, aromatic and flavor) were evaluated. The results were evaluated in graphs, tables and photographs and supported by a statistical survey. Furthermore, in the discussion and conclusion, the results were verbally evaluated, compared with similar foreign and domestic studies. In conclusion, the author's opinion, his recommendations for using this research in practice or other research were expressed.Formula clause:I hereby declare that, this thesis entitled The influence of maceration of nontraditional wood species on the quality of distillate was written and completed by me. I also declare that all the sources and information used to complete the thesis are included in the list of references. I disagree that the thesis could be made public in accordance with Article 47b of Act No. 111/1998 Coll., Higher Education Institutions and on Amendments and Supplements to Some Other Acts (the Higher Education Act), and in accordance with the current. I recommend postponing the publication of the bachelor / master thesis for a maximum of 3 years. Directive on publishing of the final thesis. I declare that the printed version of the thesis and electronic version of the thesis published in the application of the Final Thesis in the University Information System is identical. I am aware that my thesis is written in accordance to Act. 121/2000 Coll., on Copyright and therefore Mendel University in Brno has the right to conclude licence agreements on the utilization of the thesis as a school work in accordance with Article 60(1) of the Copyright Act. Before concluding a licence agreement on utilization of the work by another person, I will request a written statement from the university that the licence agreement is not in contradiction to legitimate interests of the university, and I will also pay a prospective fee to cover the cost incurred in creating the work to the full amount of such costs.
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Hodnocení fyzikálních a chemických vlastností rajčat
Nekužová, Daniela
This bachelor thesis is focusing on the evaluation of physical and chemical properties of tomatoes in the ripening and maturation period. In the theoretical part are mentioned information about origin and extension of tomatoes, botanical characteristics, described growing technology, the characteristics of the tomatoes during ripening, harvesting and storage, material composition and specification of measured values. Practical part is divided in two parts. Assessment of material composition and determination of gaseous components emanated from the tomatoes into the environment. The determination was made for these varieties: Hardy, Orkádo, Pálava and Sonet. Determination of material composition are weight, proportions, coat firmness, refraction and titrating acidity. Determination of gaseous components emanated from the tomatoes during ripening, harvesting and storage are determination of ethylene production and intensity of respiration tomatoes.
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Možnosti vinifikace hroznů odrůdy Frankovka pro VOC Modré Hory
Hloušek, Petr
In the thesis entitled The possibilities of vinification of grapes of the variety Frankovka for VOC Blue Mountains, the primary objective was to evaluate the influence of autochthonous yeast on the commercial by fermentation in an automatic vinifier, an open and closed vessel. Next, find out by ripening the wines in a wooden barrel and an impervious container whether it suits more maturation with increased or minimal amount of oxygen. The result of this work was then the sensory analysis of the wine was quantified into a 100 point table according to the OIV as well as the aromatic profile and profile of the structure and strength of the wines, which were then processed into the graphs. Experimental samples were analyzed by individual parameters - anthocyanins, total polyphenols, antioxidant capacity and color parameters.
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Dozrávání meruněk podle látkových složek při rozdílné teplotě plodu těsně po sklizni
Nekužová, Nikola
Two apricot varieties that were harvested at the beginning of climacteric phases were evaluated. The apricot varieties used were harvested on the plot of the Horticultural faculty in Lednice. This is a variety of Leskora harvested on 22 June 2016 and Betinka variety harvested on 1. 7. 2016. The fruits were stored at 1°C, 5°C and 20°C for 9 days. Mass losses, soluble suspensions, titration acids and penetrometric strength were assessed after each three days of storage, and physiological parameters were assessed by ethylene production and breathing intensity (CO2 production).
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