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Financial administration - registration procedure
Reková, Lucie ; Hájková, Ivana (advisor) ; Vladimír, Vladimír (referee)
Financial administration of the Czech Republic is established by Act no. 456/2011 code., about Financial administration of the Czech Republic, where there is further defined the status and competence of the institute, which relate to tax administration and execution of a wide range of other agendas. Financial administration consists of a system of financial administration bodies, which are subordinated to the Ministry of Finance. Tax office is a government department which provides efficient collection of taxes.
Registration procedure mainly focuses on new start-ups, mostly registered tax payers. It is an activity that concentrates basic information about taxpayers. Principal operations are
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concentrated on the preregistration activities to value added tax.
The most important entity involved in tax administration by extension in the financial administration is the state represented by the tax office and the relevant departments and on the other side by the taxpayer.
Registration department is mainly governed by the Tax Code, the Law on Income Tax, Law on Value Added Tax and the Law on Road Tax etc.. At the same time, however,it must accept the decrees, regulations and methodology issued by the General Financial Directorate.
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Possibilities of personal management improvement for SZDC, s. o.
Pokošová, Zdenka ; Kala, Václav (advisor) ; Vladimír, Vladimír (referee)
The thesis is focused on human resources management and development within the state organisation Sprava zeleznicni dopravni cesty (Railway transport service). The aim of the thesis is to provide certain measures bringing stabilisation of human resources and increasing the effectiveness of employees motivation and feed-back. Special terms, such as human resources management, principles of effective evaluation and remuneration of the employees etc., are characterised in the practical part of the thesis. The part of methodology describes methods of questionnaires creation and statistical methods used for statistical evaluation. The present approach to human resource management in SZDC is characterised in the practical part of the thesis and its problematical parts are identified. All is compared with the results of the questionnaire survey realised with employees of particular levels of operation and management. On the basis of actual data acquired, possible measures are offered to improve management of the most valuable part of the organisation, i.e. human resources.
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Master plan of the chosen locality in Brada-Rybnicek
Nekvasilová, Martina ; Kirschner, Vlaďka (advisor) ; Vladimír, Vladimír (referee)
The main theme of the Bachelor thesis is a study of the territory with the object in the middle of the historic value of the solution to the territory and neighboring object traditional village buildings. The territory falls under the administration of the protected landscape area of the Bohemian Paradise. It follows from this administration efforts to maintain traditional rural buildings in the area, taking into account the construction has already been exposed, and in particular on the building with historical value. Among the terms of the territory will be the maintenance of the landscape in the area. Will be taken into account on the appearance and arrangement of the neighbouring municipalities. The aim will be to create a functional in this territory of public space to replace the traditional village square. At the same time work will aim to eliminate the consequences of the suburbanizace with the rapid increase in population due to the total population density of the municipality.
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Bionomics and physiology of stored product mite Tyrophagus putrescentiae (Acari: Acaridida)
Rybanská, Dagmar ; Ryšánek, Pavel (advisor) ; Vladimír, Vladimír (referee)
The infestation of foodstuffs by mites is connected to health risks and economic losses. Tyrophagus putrescentiae (Schrank, 1781) is a cosmopolitan generalist feeder that prefers foodstuffs of high-fat and high-protein content. The stored product mite T. putrescentiae is an emerging and predominant pest of dry dog food. It is an emerging source of allergens in stored products and homes. The results of this study have important implications for predictive models of stored-product mite populations in dry dog food. High-fat and -protein food accelerated T. putrescentiae population growth compared with the high-carbohydrate diet.
The results increase the medical importance of the mite allergens detected in the feces. The cocktail of allergens, i.e. feces covering chitin, mite allergens and bacterial toxins, represent high risks for the mammalian immune system. The association of the mite with Bacillus cereus is to the medical importance.
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Production yield of sorghum grown for biogas production
Adamčík, Jiří ; Pulkrábek, Josef (advisor) ; Vladimír, Vladimír (referee)
Low temperature during germination is a major limiting factor affecting growth of sugar sorghum in the Czech Republic. The aim of the study was to determine the ability of stimulated seeds germinate in slightly adverse conditions (less optimal temperatures) and evaluate the impact of biologically active compounds to faster germination of sorghum seeds and next plant growth. Two sorghum seed lots were treated by auxinous preparations Lexin and M Sunagreen. Germination was tested in germination chamber at temperatures 12, 15, 18 and 21 °C in the dark for 14 days. The results confirm stimulation of sugar sorghum seeds and increase of the germination speed at lower temperatures. Top acting biologically active agent (for faster germination) was Lexin. This product has a significant impact on increasing of the seed vigour. In less favorable conditions (12 ° C) application of Lexin increase germination speed of sorghum seeds by a full five days. Shortening of mean germination time was detected after M-Sunagreen application too. 25 cm row spacing on sorghum sugar and 50 cm on the grain sorghum were the best in our experiments. We have found that fertilizer Urea Stabil before sowing at a dose of 80 kg N.ha1 and then the same dose fertilization in stage BBCH 35 is preferred.
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The current possibilities of data networks
Pavelka, Jakub ; Vaněk, Jiří (advisor) ; Vladimír, Vladimír (referee)
The thesis is focused on mapping issues when creating data networks. Overview solved problems briefly introduces the history and classification networks. Continues characteristics of active and passive parts of the network where it connects certification, ending a general guide for network architects, which can be used to understand the theory of progress in the design and implementation of data networks with regard to its functionality and reliability. This section explaining how the proposal looks like a LAN, which is one of the most widespread types of networks, and most standards it is just related. The practical part is focused on the demonstration of a possible case design, including its economic parameters. The various alternatives are worked out with regard to the choice of materials offered different levels of quality and possible types of treatment for the future. The alternatives are as follows economically analyzed and evaluated.
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Construction draft periphery timber structure in low-energy and passive standard
Přinosilová, Gabriela ; Múčka, Martin (advisor) ; Vladimír, Vladimír (referee)
The diploma thesis is focused on the design of the timbered wall composition considering the low-energy and passive standard. Main goal of the thesis is to calculate heat transfer coefficient U for four different types of the timbered walls and consequently evaluate if they comply with the requirements of low-energy and passive standards. The calculations show that the traditional concept of the timbered structures is inefficient for the mentioned energy standards. The minimal thickness of the timbered wall which will satisfy the requirements of the energy standards for low-energy and passive structure were calculated for the proposed four types of wall composition. For the calculations methods according to the applicable standards ČSN were used. To verify accuracy of these method and the performed calculations simplified numerical model was made in finite element software.
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Sheep milk utilization in food processing
Lattonová, Jana ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
The bachelor thesis on Possibilities of sheeps milk in the food industry, is a literature review dealing with the possibilities of using sheeps milk, its composition and its differences from the milk of other animals, its processing capabilities in the food industry and its impact on human health.
The bachelor thesis is divided into two parts. First, the general section discusses the domestication history of sheep breeding and diseases in sheep breeding. This part has its important especially because without domestication there would be no posibility of using milk, because only health animal, both physically and mentally, can provide benefit and production, which we expect from it.
The second part deals with the milk and its processing. Its hows the two dairy breeds of sheep and the effect of the breed for milk production. Further, the composition of sheep's milk is disclosed and compared with the composition of the milk of other animals whose milk is used in the food industry. In this thesis, states that the composition of sheeps milk is only with few exceptions no different from cows or goats milk. The diference is primarily in the concentration which at sheeps milk can be doubledin some parameters. Further more, the thesis deals with the processing of milk into cheese, yogurt and other fermented dairy products, their method of processing and the use of lactic cultures. Finally, the work deals with the influences of consumption of milk, cheese and fermented dairy products on human health.
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Microbiological quality of milk for cheese production
Korous, Jan ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
This bachelor thesis is focused on microbiological quality of milk for cheese production. Besides that, it informs about the composition of milk and the processes in cheese production.
The composition of milk differs between animal species. Lactose is the main sugar of milk, with content about 4-8 %. The majority of fat found in milk is triacylglycerol type. Casein is the most important protein, which occurs in three fractions (alpha, beta a kappa). Milk also contains various minerals and vitamins. The most important mineral is calcium, which plays an important role in cheese production. The milk composition is a suitable environment for the growth of microorganisms (Pseudomonas, Enterobacter, etc.), that can contaminate raw milk. Despite this risk, the raw milk is commonly used for cheese production, because it gives the cheese better structure and taste compared with the treated milk. However, the majority of cheeses are manufactured from the treated milk. In most cases, the milk is treated by heat, especially by pasteurization and ultrahigh temperature. These procedures kill microorganisms in milk. In some cases, milk can be contaminated again after the treatment or by inactive spores that survived the treatment. They can become active under favourable conditions, for example during cheese making.
Cheeses can be divided into groups by several criteria (type of coagulation, water content or fat content in dry matter). Starting cultures are used during cheese making from treated milk. Thermophilic starting culture Lactobacillus casei is used for manufacturing of soft cheeses and cheeses with high-heated curd. Cheeses with holes are made by fermentation (Propionibacterium freudenreichii). Mesophilic bacteria Lactobacillus lactis are used for production of cheeses with low-heated curd. There are many other cultures used in cheese making. Another important process during a cheese making is coagulation. During this process, the milk fat is coagulated by enzymes (chymosin, pepsin). After the coagulation, the curd is cut and forms soft grains, which exude whey. The grains are often heated for the better whey secretion. Salt is used during the cheese production to slow the activity of microorganisms and enzymes and it also gives better taste to the final product. Cheese is then let to age, during this period of time, biochemical processes occur and unique characteristics of the cheese are gained.
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Cheese defects and possible causes of their origin
Mazal, Marek ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
This bachelor thesis is dealed with cheese defects and possible causes of their origin, which are participated in their formation. The problems of cheese defects is not focused only on technical apects, but it is also focused on microbial risks of possible contamination, the work is directed there at microbial quality of milk, which is crucial at the cheese manufacture. Microbial quality of milk is very important for cheesemaking, but the milk can be contaminated during the manufacture and also during the transport or storage. It is obvious for the reason of milk contamination, that milk has to be heat-treat, in order not to be damaged the final product. However heat-treat is not complete solution, because some microorganisms tolerate higher temperatures or they survive by formation of spores. Another way of contamination is entering of microorganisms during the cheesemaking, maturing and due to unsuitable storage. The cheese is not damaged only by microorganisms, but there are also significant physical factors, which can influence the quality of cheese, these are water activity, pH, salt content and temperature. These factors influence the natural microflora, which is present in the final product. However it is important realize, that there are differencies of susceptibility to forming pathogens among the cheeses, long aged cheeses are low risk due to it´s low pH, which prevents forming of pathogens so the pathogens can not endanger the cheese quality.
It should be considered suitable methods for elimination of pontecial risks and relevant defects during the cheesemaking. The most important methods should be regular hygien procedures, appropriate manufacturing and agricultural processes. The system of risk analysis and Hazard Analysis and Critical Control Points (HACCP) should be certainly present. For the prevention of cheese defect it is necessary regular control of specific paramaters at important stages of manufacture.
Very important matter is cosumption of cheese contaminated by mycotoxins, because consumption of mycotoxins is relatively high risk for human health. Mycotoxins are able penetrate into the cheese primarly due to presence of microscopic fungus, furthermore they can occur also as derivatives of mycotoxins, which are eaten by animals with their feed.
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