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Palaeocology of plant-arthropod associations from the Lower Miocene of the Most Basin in northern Bohemia (Czech Republic)
Knor, Stanislav ; Prokop, Jakub (advisor) ; Teodoridis, Vasilis (referee)
Terrestrial plants and insects account for the majority of the Earth's biodiversity today, and almost half of all insect species are herbivores. Thus, insects and plants share ancient associations date back for more than 400 million years. However, investigation of their interactions stands largely at the beginning in Western Europe. Nearly 4300 plant remains showing various kinds of feeding damages are available for the present study. These trace fossils are classified as so-called functional feeding-groups supply an outstanding example of the complexity, the structure and the changes of terrestrial ecosystems, are not well known during this interval. In Europe, the Neogene is characterized by palaeogeographic re- organization due to the collision of the African with the Eurasian plates. The Neogene plant record in Europe is rich and diverse offering a profound large-scale understanding of the floristic and vegetational development. A database of fossil traces from the Most Basin was compiled and analyzed by various statistical methods in terms of the diversity and intensity of palaeo-herbivory. The primary objective is to present results on the development of insect herbivory through the section of the Bílina Mine in North Bohemia, with the aim of understanding principal factors that caused the...
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Možnosti uplatnění netradičních surovin při výrobě chleba a pečiva
Prokop, Jakub
The bechelor thesis deals with production of bread and pastry, listing less common raw materials used for production and introducing practical experiment consist producing pastry with less common raw material. Production of bread and pastry is described from basic flour production as main ingredient, through dough preparation, mixing, resting, shaping products, proofing, ba-king a finaly cooling. Follow by list of raw materials moreless common for bread and pastry production, describing nutritional and bakery characteristics and effect on produ-cts quality. Last part describes methods of preparation pastry with malt, baker experi-ment and sensoric analysis results evaluation.
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