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Mobil Application Support for Nine Men's Morris Playing
Kolínek, Daniel ; Zbořil, František (referee) ; Zbořil, František (advisor)
The aim of this work is to create an application for mobile device solving the task of determination the best move in game Nine men's morris from a camera snapshot taken on smart device. The task is divided into the problem of position detection and determination of the best move. Position recognition is solved by using edge detection, finding circles using Hough transform and subsequent color detection in found circles. Finding the best move is solved by own position evaluation and state space search using the Alpha-Beta algorithm. Using the OpenCV library and the Android Studio development environment, a sample application executable under Android version 5 and higher was created. The sample application solves both tasks.
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Interactive web applications for education of color theory
Koroleva, Anfisa ; Přinosil, Jiří (referee) ; Rajmic, Pavel (advisor)
This bachelor thesis deals with the issue of interpretation of colors and color images in computer graphics. Specifically, the work is focused on the development of simple web applications – applets that will serve for interactive submission of methods used in the field of computer processing of color images. The created applets should demonstrate the relevant theory relating to color mixing in different color models, conversion of a color image to a gray-scale image, conversion of a gray-scale image to a false-color image, conversion of physical light into CIE XYZ and L*a*b* color spaces. The first part of the thesis describes the theoretical basis for the required applets. The following practical part is dedicated to the process of implementing the applets using JavaScript and HTML.
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Interactive web applications for education of color theory
Koroleva, Anfisa ; Přinosil, Jiří (referee) ; Rajmic, Pavel (advisor)
This bachelor thesis deals with the issue of interpretation of colors and color images in computer graphics. Specifically, the work is focused on the development of simple web applications – applets that will serve for interactive submission of methods used in the field of computer processing of color images. The created applets should demonstrate the relevant theory relating to color mixing in different color models, conversion of a color image to a gray-scale image, conversion of a gray-scale image to a false-color image, conversion of physical light into CIE XYZ and L*a*b* color spaces. The first part of the thesis describes the theoretical basis for the required applets. The following practical part is dedicated to the process of implementing the applets using JavaScript and HTML.
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Interactive web applications for education of color theory
Koroleva, Anfisa ; Přinosil, Jiří (referee) ; Rajmic, Pavel (advisor)
This bachelor thesis deals with the issue of interpretation of colors and color images in computer graphics. Specifically, the work is focused on the development of simple web applications – applets that will serve for interactive submission of methods used in the field of computer processing of color images. The created applets should demonstrate the relevant theory relating to color mixing in different color models, conversion of a color image to a gray-scale image, conversion of a gray-scale image to a false-color image, conversion of physical light into CIE XYZ and L*a*b* color spaces. The first part of the thesis describes the theoretical basis for the required applets. The following practical part is dedicated to the process of implementing the applets using JavaScript and HTML.
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Interactive web applications for education of color theory
Koroleva, Anfisa ; Přinosil, Jiří (referee) ; Rajmic, Pavel (advisor)
This bachelor thesis deals with the issue of interpretation of colors and color images in computer graphics. Specifically, the work is focused on the development of simple web applications – applets that will serve for interactive submission of methods used in the field of computer processing of color images. The created applets should demonstrate the relevant theory relating to color mixing in different color models, conversion of a color image to a gray-scale image, conversion of a gray-scale image to a false-color image, conversion of physical light into CIE XYZ and L*a*b* color spaces. The first part of the thesis describes the theoretical basis for the required applets. The following practical part is dedicated to the process of implementing the applets using JavaScript and HTML.
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Sledování jakostních ukazatelů při zrání hovězího masa
Zelinková, Kateřina
This thesis deals with monitoring sensory chracteristics of beef during ripening. It is devided into two parts. The first part describes how is beef ripen and what enzymes are important for beef aging. It also describes the difference between dry and wet maturing. The larger part is devoted to sensory analysis and instrumental methods used to determined the color and texture of beef. The practical part deals with instrumental analysis of raw steaks. Of their color and texture. And with sensory analysis of cooked rumpsteak during 8 weeks of maturing. Various sensory parameters are monitored here. Such as flavour pleasantness and in-tensity, softness, juiciness etc. The color of beef meat changed by 18 %, where the lon-ger aged beef were darker. Also the softness decreased and the strenght increased. The best result had sample number 7 (7 weeks of aging), which had the best pleasantness and intensity of flavour and taste. But sample number 4 (4 weeks of aging) had best results when it comes to juiciness and texture to bite. The lenght of dry-ripening had statistically significant effect on lightness and texture properties of rumpsteak measured by instrumental methods.
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Vliv syřidla na kvalitu sýření mléka
Koláčková, Pavlína
The topic of my diploma thesis deals with influence rennet to quality coagulation of milk. The theoretical part consists of general information about milk and milk composition. I also focused on curdling, types rennet and principle of milk coagu-lation. Last topic of theoretical part is about whey, whey composition and nutrition and whey colour. The practical part was focused on parameters, which influence qua-lity coagulation of milk. Among them includes analysis of milk, clotting time, quality curd, volume released whey, dry matter of whey, colour whey. These parameters are compared using different rennet. I also investigated the factors that influence milk curdling. The results suggest that composition of milk was comparable with results of the central laboratory. It was also found, that amount of rennet had an influence on coagulation time and volume of whey. More rennet had an influence of quality of curd and dry matter of whey. Amount of rennet did not infulence on whey colour. Type and amount of rennet may affect on individual parameters of whey colour.
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Změny senzorických vlastností lihovin vlivem vnějších faktorů
Šváb, Martin
The theme on this diploma thesis is „Changes in sensory properties of spirits due to external factors“. In the theoretical part are contained chapters on the alcohol, production of alcohol and spirits. In the practical part, an experiment was established in 2017 in which the selected spirit drink was stored in two types of bottles under different storage conditions. The spirit drink used in the experiment was the domestic rum. The diploma thesis is focused on spectrophotoscopic measurement of samples of domestic rum, for which the intensity of color changes was monitored. In addition, a sensory evaluation of the colour intensity of the samples was carried out. The measurements were carried out for one year at regular intervals. The results is obtained were statistically and graphically evaluated. The results indicates that L*(D65) a*(D65) b*(D65) varied significantly over time under different storage conditions For samples stored at 6 °C, the L*(D65) gradients increased more slowly and valeus a*(D65) and b*(D65) were decreased slowier than those stored at 20 °C. The samples that were exposed to different light modes at 20 °C also increased value L*(D65) and decrease a*(D65) and b*(D65) values. The fastest changes to these values were in samples stored under a fluorescent lamp, then under daylight, and the slowest changes were in samples that were stored in the dark. By measuring, it was found that the bottle type had a demonstrable effect on the storage of samples exposed to different light modes. In all types of the samples, the total color differentiation ΔE* ab was calculated, indicating whether the difference in color was already visible for the human senses. This was confirmed by sensory analysis.
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Vliv způsobů balení na mikroflóru masa
Zemánková, Kristýna
This diploma thesis deals with methods of packaging influenced the microbiological contamination of meat. The relation among develompment of microbiological contamination and color of meat, according on time of storage and methods of packaging. The first part deals with quality of the meat,chemical composition of meat and post mort changes, when muscles are changed to meat, which we can proces and consume. The main part of the thesis pays methods of packaging and microbiological contamination of meat. The last section describes main bacterias which can cause alimentary diseases. Part of this work is experimental determination of the major groups of microorganisms which can significally affect the quality of the meat. A comparison was made between aerobically refrigerated meat and vakuum preserved meat between 1, 3, 7 and 11 days. As a sample was used pork and poultry. The color of meat was concurrently assessed at the same time by Konica Minolta CM-3500d device. The results were evaluated by CMs-100w Spectramagic NX, indicate values of CIE L*a*b*. The methods of packaging greatly influenced durability dependent on the development of contaminating microflora and color of meat.
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Barva u vína
Kožušníková, Klára
The bachelor thesis “The colour of wine“ describes technologies of red and rose wine production, chemical composition of wine and factors that influence color of wine. There are briefly described anthocyanins and physico-chemical processes that cause their degradation. The work describes a various color range of wines and there is also subjective and objective color assessment. The practical part focuses on the determination of the color of red wine in a total 32 samples of different countries of origin, which were measured using the CIELAB systém. These were the Cabernet Sauvignon, Blaufränkisch, Merlot and Blauer Portugieser. Color differences were found between samples and varieties.
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