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Potential of genetic engineering for breeding plants tolerant to abiotic stresses: cold resistance in rice
Lotová, Gabriela ; Lipavská, Helena (advisor) ; Janská, Anna (referee)
With increasing population and climate change, there has been an increase in efforts to breed more efficient crops. Genetic engineering has opened unprecedented breeding possibilities in developing plants with desired traits. Transgenic crops with better qualities, including resistance to adverse environmental conditions, can contribute to solving problems of hunger and malnutrition in developing countries. Although society perceives genetically modified crops rather negatively, these crops are widely used as feed for livestock and outside Europe also for human nutrition. Because of the complexity of resistance to abiotic stress, the utility of genetic manipulations for the breeding of resistant plants was previously not anticipated. However, it turned out that modification of the stress signalling cascade or transcription factors can lead to success. This thesis summarizes the possibilities of genetic modification of crops, which may result in better tolerance to cold, and is mainly focused on rice. Part of the work deals with transduction of cold signal, whose modification can also result in increased tolerance to cold. Another part deals with transcription factors that activate expression of low temperature- resistant genes. The greatest attention is paid to CBF/DREB transcription factors that...
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Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
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Senzorické hodnocení vybraných obilných nápojů
URBAN, Martin
The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.
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Potential of genetic engineering for breeding plants tolerant to abiotic stresses: cold resistance in rice
Lotová, Gabriela ; Lipavská, Helena (advisor) ; Janská, Anna (referee)
With increasing population and climate change, there has been an increase in efforts to breed more efficient crops. Genetic engineering has opened unprecedented breeding possibilities in developing plants with desired traits. Transgenic crops with better qualities, including resistance to adverse environmental conditions, can contribute to solving problems of hunger and malnutrition in developing countries. Although society perceives genetically modified crops rather negatively, these crops are widely used as feed for livestock and outside Europe also for human nutrition. Because of the complexity of resistance to abiotic stress, the utility of genetic manipulations for the breeding of resistant plants was previously not anticipated. However, it turned out that modification of the stress signalling cascade or transcription factors can lead to success. This thesis summarizes the possibilities of genetic modification of crops, which may result in better tolerance to cold, and is mainly focused on rice. Part of the work deals with transduction of cold signal, whose modification can also result in increased tolerance to cold. Another part deals with transcription factors that activate expression of low temperature- resistant genes. The greatest attention is paid to CBF/DREB transcription factors that...
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Vietnamese cuisine
NOVÁKOVÁ, Adéla
The aim of the thesis called Vietnamese cuisine was to chart the most often consumed Vietnamese meals and to count their nutrition facts. The research question was asked: What nutrition facts do the four most consumed Vietnamese meals have? The theoretical part of the bachelor's thesis is focused on the description of the Vietnamese cuisine. It describes the culture of this cuisine, its customs, principals and curiosities. It mainly focuses on the culture of eating and its differences, social habits at the table, customs during preparation and, on the contrary, inappropriate behaviour while eating the meals. Part of the work depicts typical ingredients and additives, their use and production. The practical part was done by qualitative research. It focuses on energetic and nutrition calculation of the Vietnamese meals. It describes recipes and technological procedures of the calculated meals acquired from Vietnamese families living in the Czech Republic. The recipes are adapted to family habits. The calculation of the values was processed in Nutriservis Professional software and by reading the values written on packaging. Vietnamese cuisine is very colourful and diverse. It prefers quality to quantity. With respect to ingredients and principals of this cuisine, we can consider it quite healthy. The thesis can be a contribution as a study material for students of medical and social faculties and as a material for nutrition specialists in making diet plans. It can also be a contribution to anyone interested in Vietnamese cuisine.
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The position of China on the world rice market
Šmejkalová, Kateřina ; Gullová, Soňa (advisor) ; Štemberk, Jan (referee)
The bachelor thesis focuses on the development of world rice market and the position of China on this market. In the first part general characteristics of rice, use and importance of rice are described. The second chapter analyzes current trends on the world rice market and it focuses on the biggest world producers, consumers, exporters and importers of rice. It also describes the development of the rice price on world market, the factors that influence the price and at the end of this chapter the forms of the trade with rice are characterized. The third part classifies the chinese rice market and summarizes the development of chinese rice production and consumption in past decades. It also approaches the reasons for the change of rice consumption among the chinese citizens and the potential risks of chinese production in the future. To sum up, exports and imports of rice to China and the competitiveness of chinese rice are evaluated.
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Protein composition of flours and bakery products
Rychlovská, Kristýna ; Čapek Adamec, Martin (advisor) ; Hynek, Radovan (referee)
The aim of this study was to carry out an analysis of a protein composition of diferent crop species using the method of peptide mass mapping. The samples were analysed using analytical method LC/ESI-Q-TOF and the acquired spectra were compared with the plant protein databases. The origin of the found plants was discussed in the aspect of the reliability of the used method considering the taxonomical relationships in the taxonomical group. The results of the analysis were compared with the food composition specified by the producer, and it was evaluated, if it is possible to verify the protein composition by using the applied method. In case of maize (Zea mays) this method is considered as reliable, because all of the found proteins were indentified as maize proteins. In case of rice (Oryza sativa) and pea (Pisum sativum), only one, respectively, two proteins of different plants species were found in the number of the relevant plant proteins. This method was evaluated as not so reliable for samples made of cereals (Poaceae). It is possible to conclude, whether the product comes from Poaceae or not, but it is impossible to verify the taxon of genus or the inferior taxons. This fact was in a great extent disscused in this thesis - the reason is probably the resemblance of Poaceae, and the...
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Evaluation of physical properties of rice cultivars grown in Kyrgyzstan
Nádvorníková, Martina ; Banout, Jan (advisor) ; Fraňková, Adéla (referee)
The purpose of this study was to evaluate physical properties of eight staple rice
cultivars grown and consumed in Kyrgyzstan. The objective was to record and discuss
values of several analysis in sub-sections of basic physical characteristics, textural
characteristics, mechanical characteristics and cooking properties. The physical
properties investigated seed dimensions, equivalent diameter, surface area of the grain,
sphericity, aspect ratio, volume of the grain, bulk and solid density, porosity, thousand
kernel weight, hardness of the grain, colour characteristic, optimum cooking time and
water uptake ratio. Those analysis were performed in the laboratory of Czech University
of Life Sciences and given methodology was strictly followed.
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Simulation of the Transmission Channels for the Digital Television DVB-T/H
Kučera, Jan ; Ulovec,, Karel (referee) ; Kratochvíl, Tomáš (advisor)
This thesis focuses on analysis, classification, simulation and assessment of the signal fading in the scope of terrestrial digital television reception. This is a phenomenon associated with signal multipath propagation caused by the reflection, dispersion and diffraction of electromagnetic waves in interaction with relief and artificial obstacles. Wave propagation issues in a specific landscape are not the central theme of this project. Signal transmission between the transmitter and receiver is defined by channel profile models. Attention is directed not only to static reception but also to portable and mobile reception. Simulation of this phenomenon takes place in the software environment of MATLAB. In the framework of this project program fundament was created which allows simulate the signal processing across the entire communication chain of television broadcasting, including its transmitting and receiving parts.
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