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National Repository of Grey Literature 4 records found  Search took 0.00 seconds. 
Possibilities of Raman spectrometry application by Fire Brigade Units
 Mičánková, Helena ; Osvald, Josef (referee) ; Čáslavský, Josef (advisor)
Thesis is focused on the application of Raman’s spectometer Ahura First Defender in cooperation with Fire Department. Theoretical part describes principles and development of Raman spectrometry and possibilities of its application. Practical part focus on identification of unknow substances in case studies and interpretation of the results. Final part of thesis evaluates contribution of Raman spectrometry for fast indentification of unknow compounds for Fire Rescue Brigade in the Czech Republic.
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Possibilities of Raman spectrometry application by Fire Brigade Units
 Mičánková, Helena ; Osvald, Josef (referee) ; Čáslavský, Josef (advisor)
Thesis is focused on the application of Raman’s spectometer Ahura First Defender in cooperation with Fire Department. Theoretical part describes principles and development of Raman spectrometry and possibilities of its application. Practical part focus on identification of unknow substances in case studies and interpretation of the results. Final part of thesis evaluates contribution of Raman spectrometry for fast indentification of unknow compounds for Fire Rescue Brigade in the Czech Republic.
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Evaluate quality of beer in microbreweries
 JIRÁKOVÁ, Tereza
The aim of this thesis was to evaluate quality of beer in microbreweries. The theoretical part deals with the characteristics of microbreweries, their history, brewing beer in a microbrewery and used materials. This part ends with an overview of methods by which it is possible to analyze beer. In the practical part we are evaluating the quality of beer from the microbreweries on the base of sensory and instrumental analysis. In the work we processed survey which focuses on the production and consumption of beer in restaurant breweries.
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Evaluation of sensory quality of milk products by instrumental and sensory analysis
 BLÁHOVÁ, Veronika
Sensory quality of dairy products is nowadays a very important product quality evaluation and is among the oldest. The analysis comprises the evaluation of color, aroma and flavor, texture. A comparison of sensory and instrumental analysis of milk products was made. Based on the obtained data it was evaluated that the sensory analysis is still an indispensable part and a device that could replace human sensory perception has not been developed yet.
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