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The use of alternative coagulants in water treatment
Hofmanová, Lucie ; Zelený, Zdeněk (referee) ; Kučera, Tomáš (advisor)
This bachelor's thesis deals with the use of alternative coagulants in water treatment. The first theoretical part mentions types of water treatment for the individual categories of raw water, related laws and ordinances. After that thesis describes the principle, mechanisms of coagulation and factors influencing the process. It analyses the jar test procedure performed within the experimental part of the bachelor's thesis. One chapter deals with polymers and metal coagulants based on aluminium and iron commonly used in water treatment. The chapter includes more detailed description of natural polymers moringa oleifera and chitosan. These two coagulating agents and aluminium sulfate were used in the second experimental part of the bachelor's thesis. Several sets of the jar test were performed in order to investigate the efficiency of chosen coagulants on the removal of turbidity from water. The thesis concludes with a comparison and evaluation of the results. Photos taken during the jar test can also be found at the end of the bachelor's thesis.
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Possibilities of using moringa oleifera in the production of meat products
Richterová, Nikola ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the addition of moringa oleifera and its influence on the sensory quality of meat products, specifically wine sausages. The theoretical part describes the meat, the division of meat products, and the basic technological operations leading to their production. Furthermore, wine sausage, its composition, and production technology are characterized. The description of moringa oleifera and its chemical composition follows. The conclusion of the theoretical part is devoted to sensory analysis, conditions for sensory assessment, and the main methods of this analysis. The experimental part is focused on the production of wine sausages with various additions of moringa oleifera and subsequent sensory evaluation of these sausages. When assessing the sensory quality of the sausages, the samples were evaluated according to their appearance, smell, taste, and texture. A total of 25 evaluators, who were representing ordinary consumers, took part in the sensory evaluation. The content of lipids and fatty acids in the samples of sausages was analyzed by gas chromatography. A separate sample of Moringa was also analyzed by gas chromatography. The polyphenol content of the samples was determined by liquid chromatography. Using the Kruskal-Wallis test, it was found that there were statistically significant differences between the samples. The sample with the lowest addition of moringa and the sample without moringa were assessed very similarly and were evaluated as the best. While the sample with the highest moringa addition was rated the worst in all assessed categories.
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Possibilities of using moringa oleifera in the production of meat products
Richterová, Nikola ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the addition of moringa oleifera and its influence on the sensory quality of meat products, specifically wine sausages. The theoretical part describes the meat, the division of meat products, and the basic technological operations leading to their production. Furthermore, wine sausage, its composition, and production technology are characterized. The description of moringa oleifera and its chemical composition follows. The conclusion of the theoretical part is devoted to sensory analysis, conditions for sensory assessment, and the main methods of this analysis. The experimental part is focused on the production of wine sausages with various additions of moringa oleifera and subsequent sensory evaluation of these sausages. When assessing the sensory quality of the sausages, the samples were evaluated according to their appearance, smell, taste, and texture. A total of 25 evaluators, who were representing ordinary consumers, took part in the sensory evaluation. The content of lipids and fatty acids in the samples of sausages was analyzed by gas chromatography. A separate sample of Moringa was also analyzed by gas chromatography. The polyphenol content of the samples was determined by liquid chromatography. Using the Kruskal-Wallis test, it was found that there were statistically significant differences between the samples. The sample with the lowest addition of moringa and the sample without moringa were assessed very similarly and were evaluated as the best. While the sample with the highest moringa addition was rated the worst in all assessed categories.
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The use of alternative coagulants in water treatment
Hofmanová, Lucie ; Zelený, Zdeněk (referee) ; Kučera, Tomáš (advisor)
This bachelor's thesis deals with the use of alternative coagulants in water treatment. The first theoretical part mentions types of water treatment for the individual categories of raw water, related laws and ordinances. After that thesis describes the principle, mechanisms of coagulation and factors influencing the process. It analyses the jar test procedure performed within the experimental part of the bachelor's thesis. One chapter deals with polymers and metal coagulants based on aluminium and iron commonly used in water treatment. The chapter includes more detailed description of natural polymers moringa oleifera and chitosan. These two coagulating agents and aluminium sulfate were used in the second experimental part of the bachelor's thesis. Several sets of the jar test were performed in order to investigate the efficiency of chosen coagulants on the removal of turbidity from water. The thesis concludes with a comparison and evaluation of the results. Photos taken during the jar test can also be found at the end of the bachelor's thesis.
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