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Price Determinants of Art Photography at Auctions
Habalová, Veronika ; Šopov, Boril (advisor) ; Bauer, Michal (referee)
In the recent years, prices of art have repeatedly broken records, and the interest in investing in fine art photography has been growing. Although there is plenty of research dedicated to studying prices of paintings, fine art photography has been largely overlooked. This thesis aims to shed light on identifying price determinants for this particular medium. A new data set is collected from sold lot archives of Sotheby's and Phillips auction houses, which also provide images of some of the sold items. These images are then used to create new variables describing visual attributes of the artworks. In order to inspect the effect of color-related predictors on price, four different methods are discussed. Color is found to be significant in OLS model, but the effect diminishes when model averaging is applied. Machine learning al- gorithms - regression trees and random forests - suggest that the importance of color is relatively low. The thesis also shows that expert estimates can improved by incorporating available information and using random forests for prediction. The fact that the expert estimates are not very accurate sug- gest that they either do not use all the available information or they do not process it efficiently. 1
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Vplyv receptúry na farebnosť a kvalitu cestovín
Kubečková, Hana
Goal of this thesis was to formulate and create pasta from spelt products with diferent recipies. 14 recipies of pasta were created, 7 for each of color-flavouring agent. There were made from spelt bran, soft spelt white flour, spelt wholegrain flour, color-flavouring agent eithet spinach powder or red beet powder, salt and water. Color-flavouring agent spinach was labeled as "A", red beet powder as "B". In recipies 1A/B -- 4A/B, the main variable part of the recipe was wheat bran, flour was added as residual to the 500 g of whole mixture. 3% of spinach/red beet powder was used constantly. In recipies 5A/B -- 7A/B the wholegrain spelt flour was used as constant part, variable part was addition of spinach/red beet powder with aim to study the changing properties of pasta with increasing percentge of color-flavouring agent. As methods to evaulate the quality of pasta were selected measuring of color by spectrometer, measuring of frigidity and sensory analysis. The best recipe seemed to be the one from wholegrain flour with addition of 3% of color-flavourinf agent.
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