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Basic chemical characteristics of juices of selected white currant varieties
Zlámalová, Petra ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
The bachelor thesis deals with determination of basic chemical charcteristics of juices of selected white currant varieties. The theoretical part focuses on botanical description of the plant, history of cultivation, important chemical substances contained in the fruits and their effects on human body. There is also described use of white currant in the food industry and the basic principals of determination of the juice parameters, there. The experimental part focuses on determination of juice yield, soluble solids, pH, dry matter content, titrable acidity and formol number. Based on resultes, the individual cultivars were compared. The determination showes that cultivar Olin has the highest titrable acidity and the most of soluble solids at all. Cultivar Orion has the biggest juice yield, cultivar Primus has the biggest dry matter content and cultivar Jantar has the highest formol number and pH.
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Basic chemical characteristics of juices of selected white currant varieties
Zlámalová, Petra ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
The bachelor thesis deals with determination of basic chemical charcteristics of juices of selected white currant varieties. The theoretical part focuses on botanical description of the plant, history of cultivation, important chemical substances contained in the fruits and their effects on human body. There is also described use of white currant in the food industry and the basic principals of determination of the juice parameters, there. The experimental part focuses on determination of juice yield, soluble solids, pH, dry matter content, titrable acidity and formol number. Based on resultes, the individual cultivars were compared. The determination showes that cultivar Olin has the highest titrable acidity and the most of soluble solids at all. Cultivar Orion has the biggest juice yield, cultivar Primus has the biggest dry matter content and cultivar Jantar has the highest formol number and pH.
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The basic chemical parameters of berries from some white currant cultivars
Horáková, Klára ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
In this theses the author deals with a chemical analysis of juice from cultivars of the white currant (Ribes vulgare). The theoretical part explains the taxonomic classification and botanical characteristics of the white currant including the genus of Ribes, also its spread and habitat. The thesis also refers to the history, the growing of the currant, its prune and planting, as well as the propagation and cultivating of its particular cultivars. There are also mentioned diseases and pests which the currant suffers from. The cultivars of the white currant, which were used in an experimental part, are described primarily thoroughly. In the experimental part there was the determination of chosen chemical analysis conducted, for example the yield, the content of the dry matter, pH, titratable acidity, the formol number, the content of reducing sugar and the dry matter in the fruit of eight cultivated cultivars of the white currant. The cultivars were compared with each other. Than the highest and the lowest value of the analysis was evaluated.
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