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Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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Morphological changes of erythrocytes in selected diseases
RIEGEROVÁ, Jana
This bachelor's thesis deals with the morphology of ecrocytes and their anomalies related to selected diseases. The theoretical part of the thesis is focused on the description of individual ecrocyte morphological abnormalities and the description of selected diseases for which morphological transformations are typical. It also aims at the explanation of their importance for diagnosis and disease progress. The practical part comprises description of blood smears microscope evaluation procedure, evaluation of erytrocyte morphology and assessment of morphological transformations in regard to patients' diagnoses. More than 80 samples were evaluated, all of which were collected between 2nd May 2017 and 25th May 2017 at the Department of Hematology in Písek. Selected blood smears containing morphological anomalies. Samples were classified in nineteen categories according to the diagnoses. Afterwards, morphological transformations were evaluated in each category. Frequency of identified abnormalities was assessed and then also their possible impact on the disease was considered. Among three most frequently detected erytrocyte morphological transformations belong polychromasia in 45 samples, anisocytosis in 43 samples and ovalocytosis in 22 samples. The observed morphological transformations were in some cases typical for the basic diagnosis and treatment, in some cases the detected morphology was untypical for diagnosed disease and informed the physician of another possible health issue. Patients with untypical signs in blood smears were consequently subjected to additional tests, which revealed the etiopathogenesis of such transformations. The results thus demonstrate the importance of blood smear evaluation for making a precise diagnosis.
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Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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