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E-shop design and implementation of company
Horsák, David ; Svoboda, Zdeněk (referee) ; Dvořák, Jiří (advisor)
This diploma work characterizes and analyzes the business company. It contains method of solving problems, consequent on the analysis, solving implementation problems and it is project tools for improve future position of company on market by means of electronic market. For further, it is describe economics analysis of design e-shop and it is implementation in chosen company.
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A Draft of a Corporate Financial Plan
Strnadová, Martina ; Svoboda, Zdeněk (referee) ; Karas, Michal (advisor)
The master's thesis deals about the draft of a corporate financial plan. First part of the thesis focuses on the theoretical basis of financial planning. Second part focuses on introduction of selected company and business analysis at present. After the company's financial plan for the years 2017 - 2020 is proposed in optimistic and pessimistic version. The last part of the thesis is an evaluation of the company's financial plan.
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Substances present in cumin oils
Suchánková, Renáta ; Boško, Rastislav (referee) ; Svoboda, Zdeněk (advisor)
The bachelor thesis is devoted to important substances in caraway oil. The determination of substances was performed in the laboratories of the Brno Institute of Brewing and Malting, a.s. It is divided into theoretical and experimental part with results and their discussion. The theoretical part describes caraway (Carum carvi), its use and composition of caraway oil, including the possibility of its use. The practical part deals with the identification and determination of content substances in caraway essential oils by the method of gas chromatography and mass spectrophotometry (GC-MS). It also includes a comparison of the content of different caraway essential oils.
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Analysis of low-molecular proteins in barley by the SDS-PAGE method during malting
Myslivcová, Pavla ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
This diploma thesis deals with the analysis of low molecular weight proteins in barley during malting by SDS-PAGE method. Attention was paid to PR proteins, specifically LTP proteins and thionins, considered to be connected with gushing effect. Barley samples, malt intermediates and malt samples taken in 10 consecutive days to cover the whole malting process were used for the experiment. In total, 5 samplings were used for the analysis. Proteins extracted from the samples were separated by SDS-PAGE using a Tris-tricine buffer system. The protein lines of LTP proteins and thionins were identified in the resulting gels. The relative optical density values of the selected protein bands were obtained to assess the effect of malting on these proteins. A similar pattern of change in the content of mentioned low molecular weight proteins during the malting process was observed. This was confirmed by finding a statistically significant positive correlation between the relative optical density values of LTP proteins and thionins. Furthermore, the relationship between the low molecular weight protein content and the gushing potential and the microbiological contamination of the samples was investigated, but was not confirmed.
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Determination of lipids and fatty acid profile in a barley caryopsis
Cvrková, Jana ; Vítová, Eva (referee) ; Svoboda, Zdeněk (advisor)
The diploma thesis deals with the determination of lipids and fatty acid profile in a barley caryopsis.(Hordeum vulgare). The theoretical part describes the synthesis of fatty acids and their degradation in plant material, secondly, it described the possibilities of lipid extraction and their determination and the possibilities of determination of fatty acids. In the experimental part method of lipid extraction on automated extractor Fex ®IKA and determination of fatty acids by GC-FID were optimized. For analysis of fatty acids two capillary columns SLB-IL 100 and Supelcowax were compared. Twenty varieties of barley from the year 2008 and twenty varieties from the year 2009 were compared based on the content of lipids and the representation of fatty acids in a barley caryopsis. The diploma thesis was realized in the Research Institute of Brewing and Malting, Plc. in Brno.
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Monitoring of 3-MPCD content in barley, malt and beer
Šálková, Michaela ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The master’s thesis focuses on a process contaminant 3-MCPD (3-chloropropane-1,2-diol), which is formed during food processing. The first part of the thesis summarizes scientific knowledge about its chemical and physical properties, toxicity, occurrence in food and methods of analysis. In the second part is monitored the content of 3-MCPD in barley, in standard and special types of malts and beer. Samples were derivatized with phenylboronic acid (PBA) and 3-MCPD derivatives were analyzed by gas chromatography with a mass detector. Deuterated 3-MCPD was used as an internal standard. The limit of quantification was 1 gkg-1 for barley and malt samples and 10 gkg-1 in case of beer. The barley samples contained concentration of 3-MCPD below LOQ. In samples of malt was found concentration
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Mycotoxins in fermented beverages
Martiník, Jan ; Svoboda, Zdeněk (referee) ; Běláková,, Sylvie (advisor)
Mycotoxins are toxic secondary metabolites of mold and fungi that attack cereals, wine grapes or apples, which are then used to produce fermented beverages. This thesis focuses on mycotoxin patulin which is primarily found in ciders. The theoretical part describes selected mycotoxins, legislation concerning these mycotoxins and their occurrence in fermented beverages. Section of the theoretical part is also dedicated to the description of fermented beverages and analytical methods used to determine mycotoxins in beverages. The experimental part deals with the validation parameters of the method for determination of patulin and 5-HMF. It also deals with the extraction and determination of these substances. Columns EASIMIPTM PATULIN were used in the extraction of patulin and 5-HMF and the concentration was measured by ultra high performance chromatography with photodiode array detection (UPLC/PDA). The determination of patulin and 5-HMF was performed in a total of 33 samples of cider, 9 samples of apple juice, 2 samples of wine and 2 samples of radler. Patulin was found in 6,1 % of cider samples and in 44,4 % of apple juice samples. 5-HMF was found in both wines and radlers, in 78,8 % of ciders and in 77,8 % of apple juices. All measurement data is processed in the results and discussion. The results were compared with foreign studies.
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Analysis of essences in some plant materials
Koloničná, Markéta ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The peppermint (Mentha piperita) and the levander (Lavandula angustifolia) are the aromatic herbs with the healing and spices effects. Their essencial oils serve to production of the aromatic substances, they are used in the cosmetic and the food industry. In this thesis were analyzed substances which are contained in levander and peppermint oils. These oils were extracted through the destillation with the water steam, next they were analyzed by the gas chromatograph and the mass spectrometer. The aim of the thesis was found which substances contain these oils. In the levander oils were proofed the highest amounts of the cineole, linalool and the linalyl-acetate. In the peppermint oils were proofed the highest amounts of the menthon and the menthol.
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The effect of the addition of local wines in the production of wine sausages
Brlíková, Eliška ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The aim of this diploma thesis was to determine the effect of the addition of several types of local wines in the production of wine sausages. Selected wine varieties were characterized using basic and modern analytical methods (liquid chromatography with a diode array detector) and the obtained results were compared with the results of sensory analysis.The sensory analysis was divided into two parts, the first evaluated six non-traditional wine varieties used in the production of wine sausages and the second part evaluated samples with the addition of the traditionally used wine variety Veltlínské zelené, but in three different volumes. Using the Statistica program, the data obtained from the sensory analysis were processed and the mutual correlation was evaluated. Using the gas chromatography method with a flame ionization detector the fatty acid content of a standard sample of wine sausage has been determined. Based on all the determined results, the best wine variety for the production of wine sausages was chosen, it was the blue grape variety André.
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