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Vlivy působící na behaviorální projevy krav plemene highland na pastvě ve vybraném chovu
Pálková, Michaela
This bachelor thesis deals with the effects that affect the behaviour of highland cows on pasture. Observations were made on an organic farm in Lípa u Zlína, which is situated in Zlín region in the area od Lípa nad Dřevnicí, in summer and winter 2015. The observed behaviour of cattle was: standing, physical aktivity, food and water intake and lying focused on laterality of individuals. By this monitoring, evaluation and subsequent graphical statistical methods was found a slight effect of the season on the symptoms above, the mahor diference was between standing and lying. On averadge, the animals spent most of their time by food intake, lying, standing less by physical activity and water intake.
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Dynamika změn kvality čokoládových cukrovinek v průběhu skladování
Rumíšková, Veronika
Diploma thesis deals with the production of chocolate and chocolate sweets and influences affecting their quality and shelf life. It describes the basic raw materials for the production of chocolate, processing of cocoa beans and production of cocoa butter. There are described individual process steps from mixing of raw materials, refining, conching and tempering of the chocolate mass to forming, cooling and packaging of final chocolate products. The work includes a brief characteriistics of the cocoa tree as well. There are also described defects of chocolate products and the causes of their occurrence. During the experiment the effect of storing temperature on changes in the hardness, color and sensory properties in chocolate products was monitored. The results took into account the production method and composition of chocolate products.
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Výroba čokoládových cukrovinek a faktory ovlivňující jejich udržitelnost
Jurková, Jena
Bachelor thesis deals with the technology of production of chocolate and influences affecting their sustainability. There are described all process steps from the processing of cocoa beans to actual production of chocolate, which includes pressing, rolling, conching and tempering. Finally there is shown forming, cooling and packaging of chocolate products themselves. There is a brief history, characteristics of the cacao tree and its varieties and basic raw material for the production of chocolate. The work also focuses on the effects on the sustainability of chocolate and chocolate confectionery, which include the effects of the raw materials used and other factors such as temperature, humidity, particle size, or manufacturing steps. Also described herein are defects chocolate, which may occur due to the action of the above mentioned influences. The last part of this work is the division of chocolate under the legislation. In the practical part of the thesis presents the results of testing physical properties of chocolate, which evaluated the influence of applied recipes and storage conditions on ganges in the texture of chocolate products and the formation of fat or sugar efflorescence.
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Factas Influencing Usual Price of Real Estate
Tichá, Kateřina ; Bejšovec, Jaroslav (referee) ; Staněk, Roman (advisor)
This master´s thesis examines the factors that influence the usual price of real estate. The different types of real estate are different influences which it operates and also vary the intensity of their action. In addition to outlining the basic effects and intensity of exposure to various types of real estate work includes analysis of several influences – influences acting on apartments in major cities of our country influences in time for the usual price of apartments in Havirov and in Karvina, analyzing the factors that influence the amount of the usual price in selected locations of these cities, the impact of privatization of flats on the usual price of apartments in Karvina and size effect of floor space on the usual price of apartments.
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Concept for Organizational Culture Change in the SILGOR, a.s. Company
Tošerová, Valérie ; Orlík, Adam (referee) ; Konečná, Zdeňka (advisor)
The aim of this thesis was to summarize the theoretical knowledge related to the concept of organizational culture, describing the most important functions, elements, structures, typology and methods for its analysis. Based on the analysis of organizational culture in the organisation was outlined the current organizational culture through the use of systematic observation and investigation using interviews, written methods of interviewing and document analysis of the organization. Then the deficiencies in the organizational culture of the organization have been detected and the actions and recommendations for improving the current situation towards the desired organizationa culture have been suggested.
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