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Kerblík - jeho biologická charakteristika a možnosti celoročního pěstování
TŘÍLETÁ, Jana
Chervil is an important plant not only like the green herb but also for its health effects. The research also deals with other species of chervil, therefore these, which grows in the wild in the Czech Republic, are mentioned marginally. The aim of this thesis was to verify the possibility of cultivation of chervil in the Czech Republic during all year and to describe its biological properties. The conditions for the growing of chervil and their influence on growth rate and yield were assessed in a small-plot trial, established in 2018 in Náměšť nad Oslavou. Sowing was carried out gradually in 7 terms (from April to September). The growth, the time of emergency, the number of emerged plants, the occurrence of weeds, diseases and pests, the length of vegetation, the height of plants, and the yield of leaves were evaluated: Protein, fiber, mineral (Ca, Cu, Fe, Mg, Mn, F, K, Na, Zn) content was determined in the chervil stalks. The smell and taste of chervil were evaluated sensory. Kitchen use of chervil has been verified on several meals. We can recommend also chervil growing indoors. The sowing in August reached the yield of 2.1 kg/ha and the plant height was 35 cm on the 45-th day of vegetation in field conditions. Intercropping of chervil with radishes can be recommended. For culinary use, we can recommend chervil instead of parsley or in the mixture of fines herbes with chives, parsley and tarragon.
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Food as an Aesthetic Object?
TOMANOVÁ, Kateřina
The aim of the bachelor thesis named "Food as an Aesthetic Object?" is to introduce the theoretical assumptions of the aesthetic concepts of Jan Mukařovský and then try to apply it to the theme of food. The next step will be the emphasis on psychical distance and aesthetic experience that will help us better understand food as an aesthetic object. In the third part we present some authors who deal with our topic and we can use them as a support in our research, because Jan Mukařovský doesn't express himself to theme of food. The intention of the thesis is to clarify whether food can be aesthetically conceived.
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Chemical aposematism: reactions of predators towards chemical warning signals of prey
Chalušová, Kateřina ; Exnerová, Alice (advisor) ; Kotyková Varadínová, Zuzana (referee)
An aposematism is a type of defence mechanism, by which a prey demonstrates towards predator that it is unpalatable and toxic. The reactions of predators towards chemical warning signals of prey differ due to the quantity and a combination of signals showed by prey, the predator species and its primary orientation. Most of works tested reactions of birds towards gustatory and olfactory stimuli, often in combination with signals from other modalities. Although the birds are predators which orientate primarily visually, olfaction, gustation and chemesthesis significantly helped them with determining unpalatable food. Among other tested predators were fish, amphibians, reptiles, mammals and invertebrates and their reactions towards the same chemicals of prey are noted for comparison. The main chemicals used in the experiments regarding birds were denatonium benzoate (Bitrex), quinin and pyrazines. Predators often showed an aversive behaviour, neophobic reactions, accelerated learning and more effective memorizing of the unpalatable prey if it was presented together with chemical signals. Some of the predators were able to control their toxin intake relative to the amount of toxin ingested or to discriminate between palatable and unpalatable food according to the chemical concentration in it. Key...
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Lexical-gustatory Synaesthesia in Native Speakers of Czech
Hupáková, Kateřina ; Chromý, Jan (advisor) ; Lehečková, Eva (referee)
This thesis presents the current knowledge about synesthesia as a specific mode of perception where a sensation (i.e. an inducer) induces another sensation which is not actually present (i.e. a concurrent). Special attention is paid to lexical-gustatory synaesthesia, a special type of synesthesia in which taste is the concurrent (word > taste). The empirical part of the thesis is devoted to practical research of lexical-gustatory synaesthesia among Czech native speakers. It describes the methodology of data collection including a questionnaire survey and the selection of respondents. The core and main benefit of the thesis lies in the detailed descriptions of four selected lexical-gustatory synaesthetes with whom we conducted a one-hour interview questioning the nature of their experiences. The information obtained from this research together with realted related the findings from the literature are summarized in the conclusion of this thesis.
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Opportunities for Implementing Multisensory In-store Marketing, Demostrated by Apple In-store Communication
Lišková, Iva ; Jesenský, Daniel (advisor) ; Koudelková, Petra (referee)
The Bachelor's thesis entitled "Opportunities for Implementing Multisensory In-store Marketing, Demonstrated by Apple In-store Communication" addresses the marketing possibilities for including all of our senses in a retail store experience. It illustrates those marketing possibilities with current examples of Apple in-store communication. The first theoretical part defines in-store marketing communication, its terminology, provides information about multi sensory marketing and subsequently analyzes each of our senses with the potential for their in-store implementation. In the second part of the theses, theoretical knowledge is used from the first part to describe in-store marketing communication at branded Apple stores, as well as at premium resellers that are found in the Czech Republic, such as iStyle, iSetos, and iWorld. Information about branded Apple stores is gained from literature and on-line sources. Information about premium resellers comes from my own observation and interviews with their employees. The main focus is on the description of the current situation, comparisons and finding new opportunities to implement our senses at in-store marketing communication at Apple stores and their premium resellers.
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Canine Sensory Perception
Němečková, Markéta ; Sedmíková, Markéta (advisor) ; Chmelíková, Eva (referee)
My Bachelor Thesis Summarizes The Findings of The Current Scientific Literature about The Following: The Sensory Perception of Dogs, The Anatomical Structures that Provide Sensorry Perception as Well as The Mechanisms for Transferring Stimuli from The Outside Environment via Receptors and Sensory Organs to The Central Nervous System.
It Analyses Dog's Senses, Specifically Sight, Taste, Smell, Hearing and Balance, Eyesight and Part also Deals with The Issue of Pain. It Presents The Individual Differences Senses the Dog from Other Mammals, Including Mankind and Shortly Using Dog's senses for People.
The Conclusion is Devoted Primarily to The Ranking of Each Dog According to Relevance for Dog's Orientation in Everyday Life and also for The Use of Sensory Dog with Man.
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Senzorické odlišnosti odrůdových vín
Ficová, Michaela
This bachelor thesis deals with Sensoric differnces of wine varieties and was written during the academic year 2014/2015 at the Deparment of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. The purpose of the thesis was to describe the organoleptic properties of wines and substances that cause them. The thesis was focused primarily on following varieties; Rhein Riesling, Chardonnay, Sauvignon, Pinot Noir and Cabernet Sauvignon. Further it evaluated the organoleptic data of the wines. These data describes the complete score, profile of the structure and mightiness and the profile of its aroma.
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Influence of producing technology on flavour of Edam cheese
Urbanová, Andrea ; Buňka, František (referee) ; Vítová, Eva (advisor)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The samples came from dairy MILTRA B s. r. o. Městečko Trnávka. A number of aroma active substances contribute to flavour of cheese. From the chemical point of view they are volatile compounds, including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. Their content increases during ripening by influence of proteolytic and lipolytic changes and creates aroma, which is characteristic for type of cheese. The development of these components was monitored in chosen Edam cheese (30 % fat in dry matter) by headspace-SPME/GC method. The fiber CARTM/PDMS 85 µm was used for extraction of aroma compounds. The samples were taken from cheesemilk up to technologically ripe cheese. In total 30 aromatic compounds were identified, their content increased during ripening. The first increase was observed after pressing and then especially in second part of ripening. For comparison Edam cheese samples were also sensorially evaluated during ripening. The ordinal scale and profile tests were used for evaluation of organoleptic properties (appearance, texture, taste, aroma). The sensory quality was improved during ripening, but significant changes were not observed with regard to fine taste and smell of Edam cheese given by globally low content of aroma active compounds.
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