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"Music Scene" - a concert hall for the city of Brno
Láníková, Jaroslava ; Žalmanová,, Petra (referee) ; Šindlar, Jiljí (advisor)
Thesis focuses on designing concert hall in the city of Brno in a district called Brno-město. The main space is the concert hall with 540 seats. The aim was to design a representative building which fulfills all requirements for this typographic public building and where the linkage of beauty and functionality is undeniable a part of the proposal.The proposal is trying to connect architecture with music together. This was achieved by designing dynamic façade with segments which are rhythmically in a movement. The character of the concert hall is stressed by artwork by Alexander Caldera at the main entrance. The emphasis has been put on preserving conceptual idea in the final design since the beginning.
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Complex characterisation of medical herbs and study of their utilization in food industry as a source of functional components
Burdějová, Lenka ; Kráčmar, Stanislav (referee) ; Šilhár, Stanislav (referee) ; Polovka, Martin (advisor)
Presented thesis deals with the complex characterization of extracts from medical plants using spectroscopic and chromatographic techniques, with emphasis on the influence of solvent, post-harvest treatment of the sample, location and year of production on selected parameters. Part of the work is devoted to application of selected extracts from medical plants in suitable form into beverages. The thesis is divided into two parts. At the first part of the work combination of electron paramagnetic resonance, ultraviolet visible spectroscopy, liquid chromatography and inductively coupled plasma optical emission spectrometry was applied for characterization of aqueous, ethanol and dimethylsulfoxide extracts from 10 selected medical plants, which were collected from two different locations during two years (2015, 2016) and post-harvestly treated by two ways (freezing, drying). In total, 39 parameters were determinated: namely total phenolic compounds content, total flavonoids content, 14 specific phenolic compounds, colour characteristics in the CIE L*a*b* system (L *, a*, b *, C*, h°, BI), radical-quenching activity using the cation radical of the 2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid), antioxidant/pro-oxidant activity using the spin trapping technique in the presence of 5,5-dimethyl-1-pyrrolin-N-oxide (DMPO)/potassium peroxodisulphate and content of 15 minerals (Al, As, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, P, Pb, Zn). The results confirmed that the studied parameters of medical plants are influenced by the extraction system, post-harvest treatment of samples, year of production, origin of samples (locality) and species composition. It has been shown that the type of extraction solvent significantly affects the composition of the extracts. On the basis of these analyzes, for food application – the isolation of the main functional components (phenolic compounds, flavonoids) –50% ethanol, post harvest treatment by drying and samples of Mentha piperita, Melissa officinalis, Hypericum perforatum and Salvia officinalis were selected. The second part of the thesis was focused on the application of selected extracts of medical plants to beverages (syrups). The above mentioned plants, 25% ethanol instead of 50% ethanol (due to the limitation of the ethanol content in final raw material), were selected for the application. At first, extraction of medical plants was optimized. Suitable ratio of material and solvent (1:10), extraction time (8 h) and herb absorbency (50–62 %) were determined. The prepared extract after filtration was applied to the syrup concentrate in different ratios to produce one-species syrups and further sensorially tested to select the suitable recipe, the best flavour and basis for the production of two-species syrups. The mint syrup was the most tasty and generally the most acceptable one-species syrup, and sage syrup was selected as the basis for two-species syrups. Further, the most appropriate recipes of the two-species syrups were chosen, the most sensorially acceptable one was selected and further tested if it would be appropriate to colour them. Preferentially, it has been found that it is not necessary to colour two-species syrups. On the basis of the sensory analysis, it has been found that peppermint and sage-peppermint syrups were the most tasty and acceptable syrups, which could be, after further testing, produced industrially to enrich the food market.
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Education Computer Program for Demonstration of Images Colors Space Reduction Methods
Pekař, Daniel ; Švub, Miroslav (referee) ; Štancl, Vít (advisor)
This work describes an Education Computer Program for Demonstration of Images Colors Space Reduction Methods creation. This program does not only constitute a means to reduce colors space in images but adverts to principles of individual reduction methods as well. The possibilities of program´s employment expand due to theoretical background´s incorporation into a practical application. The program can be in service as a reduction methods´demonstration tool in a class or as a study material for an individual learner.
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Applications supporting lectures in image processing
Hlavatý, Jindřich ; Říha, Kamil (referee) ; Rajmic, Pavel (advisor)
The bachelor thesis deals with development of the programs for supporting of the tuition. The aim of my work is create to set of java applets. Introduction of my thesis explains concepts associated with this topic and necessary for solving this issue. Then I will take a closer look at color models and spaces. The conversion of color models to RGB models are described in this section. The following section shows decomposition into a bit level binary or using Gray code. Then, I will focus on image processing using convolution, conversion color image into gray scale image and dithering. In the end of my thesis the individual java applets are shown and described.
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Složení a využití masa ryb
Žilková, Lucie
The diploma thesis "Composition and use of fish meat" is focused on the loss of water during smoking of fish fillets, the chemical composition of fish muscle, color measurement and a questionnaire survey of the consumption of fish and fish products. For the experimental part, African catfish (Clarias gariepinus) fish samples were used at the age of 6-9 months (smoking, chemical composition, color measurement) and 5-6 years (chemical composition, color measurement). Smoking was carried out with warm smoke for fish samples in the form of fillets with skin. The water loss per 1 kg of fish muscle was 220 g, i.e. 22% water loss. During the chemical determination of the composition of fish muscle, where dry matter, fat and proteins were determined, the dry matter content of the raw fish before smoking was 20-22%, fat 1-4% and protein 16-18%, after smoking the dry matter content was 27-32%, fat 2-7% and protein 22-25%. (depending on the part of the carcass.) Determination of chilled and frozen fish muscle showed a dry matter content of 23-34%, fat 3-17% and protein 15-20% for chilled, dry matter content for frozen 21-36%, fat 1-20 % and protein 14-19% (depending on the type of muscle and part of the carcass). Color measurement using a spectrophotometer in the CIELab color space did not yield any statistically significant difference when comparing smoked and raw fish or when comparing the color of light and dark muscle in chilled and frozen conditions. The questionnaire survey investigated the consumption of fish and fish products. A number of 200 respondents said that they consume fish in the range 1x a week to 1x a month. Most of the respondents had not heard of the new products, but they would like to try fish sausages, ham or tartare.
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Možnosti zpracování masa ryb pro regionální výrobce a technologické vyhodnocení takového masného výrobku
Klimšová, Kristýna
This thesis deals with the issue of processing fish meat into meat products. The theoretical part describes basic principles of current meat production, trends in meat processing innovations and the possibility of reformulating recipes with a focus on regional producers. As part of the experiment, three groups of meat products were produced using fresh muscle of the African catfish (Clarias gariepinus). The first group was Vienna-type sausages, the second group was Bolognese salami and the third group canned meat with the addition of fish meat. During the production of sausages and salamis, fish meat was processed into the products in a content of 0 %, 10 % and 20 %. Model meat products were evaluated using chemical, microbiological and sensory analysis. A spectrophotometric color measurement was performed for sausages and salami. The results show that the content of fish muscle affects the content of dry matter, fat and protein in the products. Instrumental measurement of color on the section of heated sausages showed differences between the control group and samples with fish meat. When comparing the color of salami immediately after cutting and after oxidation, significant differences were determined. Sensory analysis did not reveal consumer preferences.
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