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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Chromatografická analýza rostlin a produktů spojených s výrobou absinthu a testování odpadů z výroby jako možného zdroje biopesticidů
 BEDNÁŘ, Jan
This thesis deals with the analysis of herbs traditionally used for the absinth production: Pimpinella anisum, Foeniculum vulgare and Artemisia absinthium. The suitable GC-MS methods were developed and validated and they were used for the determination of the volatile substances content in essential oils and dried herbs which are available at the Czech market. Another aim of this study was to determine the content of t anethole and -thujone during the distillation of absinth in both laboratory and industrial scale. Finally, distillation residues were tested on Spodoptera litoralis larvae for potential pesticidal effects at VÚRV.
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Cultural history of selected segments of Everyday Life. Cult of Absinth: Absinth in culture
 Frič, Jan ; Půtová, Barbora (advisor) ; Soukup, Václav (referee)
In the introduction the reader is introduced to the brief facts related to the history of absinthe, to what absinthe really is and what it means for many people today. The author mentions several myths with which he argues and notes that it is very likely they have contributed to current popularity of the absinthe. In the History section the readers are given the opportunity to find out where absinthe comes from and how the geographical distribution of this beverage proceeded, as well as its subsequent fall, which ended with a Europe-wide ban. At the end of this passage the latest development regarding the absinthe is mentioned. The description of its redistribution due to termination of the ban in almost all countries it was first established in can be found here as well. Next section is dedicated to the actual form of absinthe. The author states which essentials should be present in production of the absinthe and how new absinthes are born today from vintage bottles that remember the pre-ban era. The consumer has the opportunity to taste the exact replicas of the drinks produced in the 19th century. The following passage is about the real and perceived effects of absinthe, as well as familiarization with the most discussed substance contained in absinthe, thujone. Absinthe ritual is described in...
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