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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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Quantification of Perfusion using MRI ASL Methods
Kolajová, Martina ; Mézl, Martin (referee) ; Jiřík, Radovan (advisor)
This bachelor thesis deals with quantification of perfusion using a contrast-free MRI technique called „Arterial Spin Labeling“ (ASL). Firstly, the physical principle of magnetic resonance imaging and the concept of perfusion will be described for better understanding of the subject. The next chapters will focus on the ASL method itself and perfusion quantification using mathematical models, namely T1 perfusion and Standard. The algorithm for preprocessing and analysis of selected datasets, designed in the thesis, is implemented using the program MATLAB. Program BASIL was used for further processing. The outputs in the form of perfusion and ATT maps and model fitting processes using various models from both programs are compared and evaluated.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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Quantification of Perfusion using MRI ASL Methods
Kolajová, Martina ; Mézl, Martin (referee) ; Jiřík, Radovan (advisor)
This bachelor thesis deals with quantification of perfusion using a contrast-free MRI technique called „Arterial Spin Labeling“ (ASL). Firstly, the physical principle of magnetic resonance imaging and the concept of perfusion will be described for better understanding of the subject. The next chapters will focus on the ASL method itself and perfusion quantification using mathematical models, namely T1 perfusion and Standard. The algorithm for preprocessing and analysis of selected datasets, designed in the thesis, is implemented using the program MATLAB. Program BASIL was used for further processing. The outputs in the form of perfusion and ATT maps and model fitting processes using various models from both programs are compared and evaluated.
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Fish farming in aquaponic system
DOVALIL, Bohumír
The aim of this work was to develop three different models of aquaponic systems for the culture of Nile tilapia Oreochromis niloticus and growing vegetables and verify their functionality in practice. Following systems were developed: Media system, which used gravel and expanded clay as a substrate for plants (modified version of Barrelponics by Hughey, 2005); NFT (pipe) system, which used a flow of thin film of nutrient-rich water under the pots with plants; Raft system, which used styrofoam rafts keeping the pots with plants flowing on the water (a modified version of the UVI system by Rakocy et al., 2004).
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