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Café club BIKROS FAVORIT Brno - Komárov
Valach, Lukáš ; Hrabec, Josef (referee) ; Šindlar, Jiljí (advisor) ; Kalousek, Lubor (advisor)
The theme of the bachelor thesis is the proposal of the Café club Bikros Favorit at Hněvkovského street in the Brno-Komárov district. The aim of this work is to create an architectural and urbanistic concept whose function will be of great benefit to the users of the area and the racetrack and to the general public. It is a three-story building with flat roofs. The terrace, which allows access to the starting hill, is covered and walked all over the area. Access to this terrace is also possible outside the ramp, which borders a starting hill from one side. It is created by leaning against the northern wall in a certain part of the building. The building then becomes a part of the racetrack. The whole structure is designed from simple shapes in the form of a block. The flat terrain did not complicate the laying of the building on the land. On the south - west corner there is a café for perfect view and connection to the cycle path. The proposed pre-space responds to the local road and cycle path along the Svratka river. Entrance 1st ground floor can be divided into two parts. The larger are the club spaces, accessible from the east side. From the long central corridor, we have access to bicycle storage, bicycle service, cleaning rooms, women's and girl's cloakroom and sanitary facilities, and four identical dressing rooms and hygiene for men and boys. At the end of the corridor we find stairs. The second part includes a café - coffee & snack bar, accessible from the south. The main area is adjacent to the toilet for visitors (men, women, immobile), a cleaning room and a smaller warehouse. There is also an area of staff and supply - cloakroom and hygiene, garbage storage, food and beverage storage and preparation that is connected to the bar. Individually accessible from the outside are the infirmary and the technical room. 2nd floor offers a club for leisure or social events and meetings. There are also a small kitchen and the coach’s office.
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Detoxification of coffee sediments by oxidation processes
Maňáková, Helena ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the detoxification of used coffee grounds by the oxidation processes. The theoretical section describes the characterization of coffee beans and used coffee grounds. Furthermore, this section describes the valorisation of coffee grounds, especially its application as a fertilizer. The final part of the theoretical section focuses on the characterization of phenolic compounds, which are responsible for toxic properties of used coffee grounds, and analytical methods are described, which include UV–VIS spectrophotometry and high–performance liquid chromatography. The aim of the experimental part is the sample preparation, the application of the effective detoxification process and the analysis of the detoxificated used coffee grounds, focusing on the content of phenolic compounds. At the end of the experimental part, data processing is described. Three types of coffee grounds were used for determination of phenolic compounds: raw, defatted and the third type was defatted and simultaneously hydrolysed. High amounts of phenolic acids were identified in every sample, especially the gallic, ferulic, chlorogenic and caffeic acid. After an oxidizing agent was applied, positive detoxification of every sample of used coffee grounds was confirmed. For the most effective and most economical oxidation, a 1% oxidizing agent was chosen, which after a 10–minute oxidization efficiently reduced the content of the phenolic compound.
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Influence of selected coffee bean roasting technology on its chemical composition
Šajdlerová, Kristýna ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
The subject of this diploma thesis is the monitoring of chemical changes taking place in the coffee bean during roasting using various devices. For these purposes an industrial coffee roaster and a home roaster were used in the practical part. The theoretical part deals mainly with the characterization of coffee beans in terms of the content of various compounds and a description of the changes that occur during roasting. Different types of roasting machines are also presented. In the experimental part the roasting of coffee beans and the determination of the concentration of selected substances in the samples taken during roasting were performed. The monitored parameters included the concentration of sucrose, organic acids (citric, acetic, lactic, malic, formic and chlorogenic), caffeine and aromatic substances. One of the biggest differences found between the both roasters is the reduction in the concentration of chlorogenic acid, which decreased by 33 % for domestic equipment, while the decrease was almost doubled for industrial roasters. Another significant difference was also observed in the change in sucrose content. Sucrose degradation occurred in 94 % of coffee bean samples roasted on an industrial roaster, while only 75 % of the second type of roaster.
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Analysis of phenolics in different kinds of coffee
Jašková, Martina ; Halienová, Andrea (referee) ; Márová, Ivana (advisor)
The aim of this bachelor thesis was examining the quantity of biologically significant substances in selected types of roasted ground coffee, instant coffee and coffee extract. The particular kinds of coffee differed in technological processing, degree of roasting and composition. In the practical part total phenolics and flavonoids by using spectrophotometry methods. The total antioxidant activity in the individual coffee extracts was determined by ABTS method. Qualitative and quantitative analysis of some individual antioxidants and caffeine was performed using RP-HLPC with spectrophotometric detection. As a part of the work sensory analysis of all coffee samples was realized and consumer questionnaires were completed.
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Design of Coffeemaker
Enenkelová, Sylvie ; Řezníček, Svatopluk (referee) ; Rubínová, Dana (advisor)
The topic of my Bachelor 's thesis is a design of a coffee machine. Specifically, I focused on designing automatic espresso machine suitable for households. The purpose was to create such a product that will be able to compete with a wide offer of the other products on the market. It should be as technically good as it 's design will be.
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Design of Table Coffee Machine
Skotnica, Vojtěch ; Rubínová, Dana (referee) ; Zvonek, Miroslav (advisor)
The aim of this thesis is to create a new design of table coffee machine, that provides all construction, engineering, aesthetic and ergonomic requirements. This thesis focuses on the uniqueness of the product, which is key for definition among a wide range of current products. Thesis also describes in text form and in the form of visualization the entire design process.
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Development of organic UV filtres based on natural extracts
Káčeríková, Martina ; Kovalčík, Adriána (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the development of organic UV filters. Organic UV filters were extracted from natural resources and encapsulated into nanomaterial-like delivery systems such as liposomes and nanofibres. SPF of particular extracts and carriers with encapsulated extracts were measured. All of the prepared extracts as well as carriers were characterised for their content of natural substances like phenolic compounds and their antioxidant acitvity, stability, cytotoxicity, micriobial acitivity and their safety were studied too. All of the prepared materials were evaluated as suitable for use in comestic industry. However, in a future, it would be appropriate to add to the study other experimental methods to increase the active substances and at the same time increase the SPF protection factor.
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Studying the authenticity of coffee of various geographical origins
Flegr, Šimon ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This diploma thesis researches coffee authenticity problematice, mainly focusing on the authenticity of geographic origin. In the theoretical part of this work, botanical classification is described as well as production technology and processes. The work also includes chemical composition of coffee, describing the major components and changes during production phases. It describes major production areas of the world, in terms of general description and brief history. Problematics with coffee fraud and its identification are also described. Theoretical part also includes general geological description of 17 studied coffee growing regions. Experimental part is devoted to trace amount analysis of selected elements and volatile compounds. The element analysis was conducted using mass spectrometry or optical emission spectrometry, volatile compounds were determined using gas chromatography combined with mass spectrometry detection. Results were statistically described and analyzed, resulting in several discrimination models based on geographic origin.
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