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Waste materials utilization for preparing hydrolysates for the fermentation phase.
Vadovičová, Natália ; Hrstka, Miroslav (referee) ; Babák, Libor (advisor)
Bachelor thesis focuses on the study and comparison of different types of hydrolysis, their optimization and maximization of yields for the upcoming fermentation. Orange peel was chosen as a substrate to conduct the experiments. First, the substrate was mechanically grinded to form a suspension. Each suspension then underwent one out of the examined methods of hydrolysis. Chosen methods were physical, such as microwaves, increased temperature or ultrasound, and chemical acidic and alkaline. Combinations of both types were also examined. The last optimized method was enzymatic hydrolysis. First set of experiments was conducted using enzymes Novozymes® NS50013 and NS50010. Production of cellulase and pectinase enzymes by A. niger during solid-state fermentation that lasted 10 days was also studied. The yields of reducing sugars of all the experiments were calculated using the Somogyi-Nelson method. Enzymatic hydrolysis was proven to be the most effective using the combination of both of the enzymes for a period of 96 hours at pH = 4.5 and temperature 45 °C. Yield of the reducing sugars under these conditions reached 27,4241 ± 0,0007 gl-1.
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Selected nutritional parameters of some lesser known fruit
Diblíková, Michaela ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
Diploma thesis is focused on the chemical analysis of the juices of black, red and white currant and jostaberry (Ribes a Ribes x culverwellii). The theoretical part is focused to the definition of fruit, fruit importance in human nutrition, description of Ribes and Ribes x culverwellii genuses, active substances in the currants and the jostaberry, description of selected chemical parameters and the determination of some of them. The procedures of determining for the following chemical parameters are described in the experimental section: determination of reducing sugars, determination of total and soluble solids, formol number, pH, titratable acidity, determination of total phenols and anthocyanins and determination of vitamin C in two samples jostaberry, six varieties of black currants, one variety of white currant and two varieties of red currants. Based on the evaluation of the obtained results, the comparison was made with different varieties and the thesis that "overall comparison of the different varieties in the content of phenolic compounds, vitamin C and anthocyanins appears to be the most promising variety of blackcurrant demon. It should however be noted that the highest content of phenolics and anthocyanins were determined in jostaberry„ has been suggested.
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The measurement of total alkaloids in tobacco
Pipková, Renata ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
The aim of this diploma thesis is the assay of total alkaloids in different tobacco types. To measure the content of total alkaloids are utilized types of tobacco used for preparation of tobacco blends and consecutive production of cigarettes. The samples of analyzed tobacco include various countries of cultivation and different crop years. There is described tobacco as a plant, in it contained alkaloids and the utilization of tobacco in the theoretical part. In more detail it deals with the production and construction of cigarettes which is closely related to the content monitoring of total alkaloids in tobacco. The contents of total alkaloids are determined by the continuous flow analyzer- SKALAR. On this spectrophotometer are set the contens of reducing sugars as well. The comparison of total alkaloids contents and reducing sugars from the perspective of single tobacco types, countries of cultivation and crop years is clearly summarized in the experimental part of the thesis that was performed in the company Philip Morris ČR, a.s.
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Whey utilization with thermophilic microorganisms
Rychová, Alexandra ; Vítová, Eva (referee) ; Babák, Libor (advisor)
This diploma thesis studies the utilization of whey using thermophilic bacteria of the genus Thermus and Geobacillus. The whey stripped off proteins was used as a cultivation medium during experiments. The cultivation took place in the Erlenmeyer flasks, to assess the optimal conditions for microrganism’s growth. During the cultivation in the bioreactor, growth curves were established. The amount of whey utilization was assessed by analytical methods that determine the concentration of reducing saccharides (lactose) and chemical oxygen demand (COD) while studying the optimal conditions and a method determining the concentration of reducing saccharides during growth curves analysis.
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Basic chemical characteristics of chokeberry juices
Zámorská, Vendula ; Veselá, Mária (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals wirh characteristics of berries and assessment of basic chemical parameters of chokeberry juices (Aronia melanocarpa). The theoretical part is about the basic botanical description of selected varieties of Aronia and its taxonomic status. The following are important substances contained in fruits and their part in human nutrition and use for food purposes. The end of the theoretical part of bachelor thesis is about basic methods of determining the nutritional parameters of berries. In the experimental part solids content of the fruit. Furthermore soluble dry matter content, pH, titratable acidity, formol number, reducing sacharides and ascorbic acid by spectrofotometry were determined. Based on the results, juices were compared.
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Basic chemical characteristics of juices of selected white gooseberry varieties
Zelníčková, Jaroslava ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
Theoretical part of this bachelor thesis includes taxonomical classification of gooseberry, deals with biological characteristics, active substances contained in fruits of gooseberry and its using as well with description of the methods by research detection. In the experimental part primary nutritional parameters of chosen gooseberry species were analysed including orientation juice yield, soluble solids, pH, dry matter, titratable acids, formol number and reducing sugars. There were analysed following species of gooseberry: Reflamba, Mucurines, Rixanta, Veliš, Citronový obří, Darek, Prima, Invicta, Zlatý fík a Zebín. Individual species and cultivars were compared based on the results.
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Basic chemical characteristics of juices from selected red currants varieties
Rucká, Markéta ; Jurečková, Zuzana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis is focused on the determination of basic chemical characteristics of selected red currants varieties from the Research and Breeding Institute of Pomology Holovousy Ltd. The theoretical part concentrates on general information about red currant, such as history of cultivation, origin and its expansion. There is also mention of the general characteristics of currant, currant building and significance of red currant cultivation. Chapter "Individual varieties" deals with the analysed varieties of red currants, especially its description and its biological properties, followed by an overview of the main substances contained in red currants and their brief description. Bachelor thesis also presents examples of the processing and the utilization of red currant in the food industry. The final chapter provides information about the individual determinations of the chemical characteristics of red currants, which include juice yield, soluble solids content, total dry matter content, pH, titratable acidity, formol number and reducing sugars. The experimental part describes the specific conditions and methods of individual determinations, followed by a summary of the results and their discussion. Variety Jesan showed the highest juice yield (63 ml per 100 g) and the highest pH value (3,16). The highest soluble solids content (13,94 %) and the highest formol number (22,83 ml of 0,1 M NaOH per 100 g) was determined in a variety Jonkheer van Tets. The highest dry matter value was detected for variety Rovada (14,48 %). The titratable acids content was highest in variety NŠLS 11/6 (403,88 mmol•kg-1). The highest concentration of reducing sugars was found in variety Tatran (8,17 %).
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Determination of selected nutritional parameters in the fruit of the plant genus Ribes
Ledvina, Vojtěch ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis focuses on the small fruit representatives from the plant genus Ribes L. - currant, gooseberry and jostaberry. The beginning of theoretical part describes history of cultivation and basic botanical description of individual cultivars. The next part describes important substances contained in fruit as well as their importance in human diet and it also describes some basic products made of the Ribes L. genus representatives. The final section of the theoretical part contains basic principal of determination of individual nutritional parameters. In the experimental part several nutritional parameters were determined including dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars and total phenolics. Individual species and cultivars were compared based on the results.
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Monitoring of the selected parameters of grape wine before expedition
Trávníčková, Jiřina ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
Presented bachelor thesis is focused on laboratory monitoring and determination of the selected parameters of grape wine which includes specific gravity, alcoholic content, reducing sugar content, total titratable acidity, volatile acidity and total solids, sulfur dioxide content and protein and crystalline wine stability. The theoretical part deals with the wine production technology from the entry commodities to the bottling of mature wine. The aim of experimental part is a description of analytical determinations and complete wine sample analysis according to Regulation EEC No 2676/90 determining Community methods for the analysis of wines.
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