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HAM Station Log Book for Linux
Kaluža, Jan ; Růžička, Richard (referee) ; Šimek, Václav (advisor)
The goal of this bachelor's thesis is to design and implement an amateur radio logbook software for a GNU/Linux operating system. After the short introduction there are described existent logbook applications together with analysis of their advantages and disadvantages. Based on this analysis the logbook application is designed and implemented. Finally, there is a summary and discussion of possibilities for further improvements.
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Artificial Intelligence Approaches for Filtering of Spams
Matula, Tomáš ; Žádník, Martin (referee) ; Schwarz, Josef (advisor)
This thesis focuses on the e-mail classification and describes the basic ways of spam filtering. The Bayesian spam classifiers and artificial immune systems are analyzed and applied in this thesis. Furthermore, existing applications and evaluation metrics are described. The aim of this thesis is to design and implement an algorithm for spam filtering. Ultimately, the results are compared with selected known methods.
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Artificial Immune Systems for Spam Detection
Hohn, Michal ; Sekanina, Lukáš (referee) ; Schwarz, Josef (advisor)
This work deals with creating a hybrid system based on the aggregation of artificial immune system with appropriate heuristics to make the most effective spam detection. This work describes the main principles of biological and artificial immune system and conventional techniques to detect spam including several classifiers. The developed system is tested using well known database corpuses and a comparison of the final experiments is made.
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Effect of preservatives on the sensory properties of ham
Bělohoubková, Tereza ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
The Master’s thesis contemplates the effect of additives on sensory properties of ham. The theoretical part incorporates history of meat product preservation and characterization of ham from legislative and compositional point of view. Technological ham making process in the Czech republic as well as worldwide and nutritional value of cooked ham are described. Further on the thesis contains a description of traditional and new sensory evaluation methods. Discussion of current solution of the issue concludes the theoretical part. In the practical part technological highest standard ham making process was optimalized, without the use of industrial manufacturing devices. Samples of ham containing nitrite salting mix and sodium nitrate along with a ham sample without the additon of preservatives were prepared. Total content of moisture, proteins, ash and fats was determined in these samples by regular standardized methods, that were statistically compared by paired test or analysis of variance (ANOVA) with results obtained by FoodScanTM instrument. Fatty acids content was determined by gas chromatography with FID detector in samples containing additives and a sample without additives. Effect of additive adittion in ham on nutritional characteristics, fatty acids content and on concentration of TBARS (lipid oxidation products) was investigated. Within sensory analysis effect of additives on sensory properties of ham was studied by CATA method. Sensory panel consisted of consumers. In the first sensory analysis of ham samples with addition of preservatives (nitrite salting mix, sodium nitrate, sodium acetate and sodium lactate) consumers picked ham containing nitrite salting mix as the most acceptable. The chosen sample served as a base for the second sensory analysis of samples containing antioxidants (sodium erythorbate, butylhydroxyanisole, butylhydroxytoluene, sodium ascorbate) and stabilizers (sodium hydrogen phosphate and potassium phosphate). In the second sensory analysis the consumers had difficulty distinguishing the samples. Part of the sensory analysis was a marketing research and a study of ham additives perception from a consumer’s point of view.
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HAM Station Log Book for Linux
Kaluža, Jan ; Růžička, Richard (referee) ; Šimek, Václav (advisor)
The goal of this bachelor's thesis is to design and implement an amateur radio logbook software for a GNU/Linux operating system. After the short introduction there are described existent logbook applications together with analysis of their advantages and disadvantages. Based on this analysis the logbook application is designed and implemented. Finally, there is a summary and discussion of possibilities for further improvements.
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Artificial Immune Systems for Spam Detection
Hohn, Michal ; Sekanina, Lukáš (referee) ; Schwarz, Josef (advisor)
This work deals with creating a hybrid system based on the aggregation of artificial immune system with appropriate heuristics to make the most effective spam detection. This work describes the main principles of biological and artificial immune system and conventional techniques to detect spam including several classifiers. The developed system is tested using well known database corpuses and a comparison of the final experiments is made.
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Artificial Intelligence Approaches for Spam Detection
Vránsky, Radovan ; Sekanina, Lukáš (referee) ; Schwarz, Josef (advisor)
This thesis deals with various methods used for spam detection and identification. In the introduction various methods are described. Then Bayes' theorem and methods for spam detection that use this theorem are described in detail. This section also discusses biological and artificial immune systems and methods for spam detection based on artificial immune systems. Next sections contain the description of custom spam detection system design and implementation. Finally the system is tested and the results are evaluated.
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Artificial Intelligence Approaches for Filtering of Spams
Matula, Tomáš ; Žádník, Martin (referee) ; Schwarz, Josef (advisor)
This thesis focuses on the e-mail classification and describes the basic ways of spam filtering. The Bayesian spam classifiers and artificial immune systems are analyzed and applied in this thesis. Furthermore, existing applications and evaluation metrics are described. The aim of this thesis is to design and implement an algorithm for spam filtering. Ultimately, the results are compared with selected known methods.
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Stewed ham - production,structure,quality
KLIMEŠOVÁ, Hana
This diploma thesis deals with questions of the present meat products market, meat products quality and the relevant legislation with focus on steamed ham. According to the present legislation ham is divided into three categories based on the content of pure muscle protein. The categories are as follows: top-grade quality ham, choice ham and standard ham. Use of starch, food colouring ingredients, fibrous additives, vegetable protein and different animal protein is not allowed with top-grade quality ham and choice ham. Within the practical part of the diploma work twenty samples of ham from all categories were examined. The tests showed that starch was not added to any top-grade quality ham or choice ham. Starch was found only in two samples of standard ham, in which starch addition is allowed by legislation.
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