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Changes of fatty acids during production of model cheese
Janoušková, Kateřina ; Babák, Libor (referee) ; Vítová, Eva (advisor)
This thesis deals with the identification and quantification of free and bound fatty acids in model cheese samples of the Moravský bochník type, which were produced at Tomas Bata University in Zlín by a standard technological procedure. In a theoretical part of the thesis, the issues of lipids, fatty acids, as well as the characteristics of high cooked cheeses including Moravský bochník, microbial cultures used in their production, and the possibilities of fatty acids determination are summarized. The ČSN EN ISO 1735:2005 method was chosen for the lipid extraction from cheese samples. Present free and bound fatty acids were identified and quantified by gas chromatography with flame-ionization detection after conversion to methylesters by acid esterification with bortrifluoride as a catalyst. In total 32 fatty acids were identified in cheese samples, the highest amount of caproic, caprylic, capric, lauric, myristic, palmitic, stearic and oleic acids.
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Coconut oil in human nutrition
Janoušková, Kateřina ; Vespalcová, Milena (referee) ; Vránová, Dana (advisor)
The thesis objectvice is to survey properties of a coconut oil, its production, structure and influence to human health. The thesis aims at describing one of the most importatnt ingredient of the cocnut oil - lauric acid which belongs to fatty acid of the oil and represents about a half of the total acid amount within the coconut. Research papers demonstrate than the most interesting properties of the oil are mainly achieved due to its composition of fatty acids.
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Quality characteristics of beef during storage
JANOUŠKOVÁ, Kateřina
The topic of this work is to verify the effect of different treatments of beef after slaughter on quality characteristics, aerobic plate count on the surface of meat during maturation and sensory properties of matured meat before and after heat treatment. The literature review describes the quality characteristics of meat, the effects on quality, the maturing process and the methods of treatment of meat after slaughter. The practical part of the work consisted of treating meat after slaughter with lactic acid, lactic acid + onion peel extract and pure onion peel extract. The next part consisted of measuring the pH and the aerobic plate count during the dry maturation of beef quarters and after the wet maturation in the vacuum bags, determine the composition of the meat, the dripping of the water, the color and the sensory evaluation of the meat. The obtained values were statistically evaluated.
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Parts of the body in Finnish phraseological expressions
Janoušková, Kateřina ; Fárová, Lenka (advisor) ; Lindroosová, Hilkka (referee)
(in English) This Bachelor's thesis surveys selected Finnish phraseological expressions that contain the following names of parts of the body: käsi 'hand', pää 'head' and silmä 'eye'. The phraseological expressions were collected from two phraseological dictionaries and a Ph.D. thesis on Finnish idioms. The selected expressions in this Bachelor's thesis are classified as idioms. The thesis describes what type of structures the idioms take and what their meaning is. The theoretical part, firstly, comments on the development of the phraseological research in Finland, secondly, it introduces Finnish phraseological terminology and, thirdly, it gives the classification of idioms by M. Nenonen, which is applied in the practical part of the thesis. The practical part consists of a morfo-syntactic analysis on the idioms, which divides the idioms into verbal, non-verbal and other idioms, and of the description of their semantic and lexical features.
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Two-sample tests
Janoušková, Kateřina ; Hlávka, Zdeněk (advisor) ; Chochola, Ondřej (referee)
Two-sample T tests are described in this thesis. They are an im- portant method for testing hypotheses when samples have normal distribution. The main emphasis is laid on testing expected values when unknown variances are unequal. The test statistics used for testing hypotheses are presented and their null distribution is derived. In the beginning Student's distribution is de- scribed. The next chapters show how the Welch's and Satterthwaite's statistics are derived and it is described how to use them when testing hypotheses. Special paired test with missing samples is presented in the last chapter. 1
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Statistical analysis of datasets with missing observations
Janoušková, Kateřina ; Omelka, Marek (advisor) ; Kulich, Michal (referee)
Mechanisms of missing data and methods are described in this thesis. Three mechanisms are considered - MCAR, MAR, MNAR. Two simple methods using deletion of incomplete records are shown and their properties and shortcomings are demonstrated. Secondly, the principle of simple imputations is explained. EM algorithm which uses the classical statistics and the algorithm of data augmentation which uses Bayesian framework are derived and compared. The last method included in the thesis is the multiple imputation. The described methods are compared on real data set, first on continuous variables and then on a contingency table. 1
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Statistical analysis of datasets with missing observations
Janoušková, Kateřina ; Omelka, Marek (advisor) ; Kulich, Michal (referee)
Mechanisms of missing data and methods of their treatment are de- scribed in this thesis. Three mechanisms are considered - MCAR, MAR, MNAR. Two simple methods using deletion of incomplete records are introduced and their properties and shortcomings are described. Further, the principle of simple imputations is explained. EM algorithm which uses the classical statistics and the algorithm of data augmentation based on Bayesian framework are derived and compared. The last method included in the thesis is the multiple imputation. The described methods are applied on real data set, first on continuous variables and then on a two dimensional contingency table. 1
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Parts of the body in Finnish phraseological expressions
Janoušková, Kateřina ; Fárová, Lenka (advisor) ; Lindroosová, Hilkka (referee)
(in English) This Bachelor's thesis surveys selected Finnish phraseological expressions that contain the following names of parts of the body: käsi 'hand', pää 'head' and silmä 'eye'. The phraseological expressions were collected from two phraseological dictionaries and a Ph.D. thesis on Finnish idioms. The selected expressions in this Bachelor's thesis are classified as idioms. The thesis describes what type of structures the idioms take and what their meaning is. The theoretical part, firstly, comments on the development of the phraseological research in Finland, secondly, it introduces Finnish phraseological terminology and, thirdly, it gives the classification of idioms by M. Nenonen, which is applied in the practical part of the thesis. The practical part consists of a morfo-syntactic analysis on the idioms, which divides the idioms into verbal, non-verbal and other idioms, and of the description of their semantic and lexical features.
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Two-sample tests
Janoušková, Kateřina ; Hlávka, Zdeněk (advisor) ; Chochola, Ondřej (referee)
Two-sample T tests are described in this thesis. They are an im- portant method for testing hypotheses when samples have normal distribution. The main emphasis is laid on testing expected values when unknown variances are unequal. The test statistics used for testing hypotheses are presented and their null distribution is derived. In the beginning Student's distribution is de- scribed. The next chapters show how the Welch's and Satterthwaite's statistics are derived and it is described how to use them when testing hypotheses. Special paired test with missing samples is presented in the last chapter. 1
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Changes of fatty acids during production of model cheese
Janoušková, Kateřina ; Babák, Libor (referee) ; Vítová, Eva (advisor)
This thesis deals with the identification and quantification of free and bound fatty acids in model cheese samples of the Moravský bochník type, which were produced at Tomas Bata University in Zlín by a standard technological procedure. In a theoretical part of the thesis, the issues of lipids, fatty acids, as well as the characteristics of high cooked cheeses including Moravský bochník, microbial cultures used in their production, and the possibilities of fatty acids determination are summarized. The ČSN EN ISO 1735:2005 method was chosen for the lipid extraction from cheese samples. Present free and bound fatty acids were identified and quantified by gas chromatography with flame-ionization detection after conversion to methylesters by acid esterification with bortrifluoride as a catalyst. In total 32 fatty acids were identified in cheese samples, the highest amount of caproic, caprylic, capric, lauric, myristic, palmitic, stearic and oleic acids.
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