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Design of grain conveyor
Puchta, Pavel ; Malášek, Jiří (referee) ; Frühbauer, Jiří (advisor)
This bachelor's thesis deals with the design and structural solution of a conveyor for transporting agricultural grain. This thesis presents an analysis of the transported material, the choice of a conveyor and its design solution. This thesis also consists of calculation of the main parameters of the selected conveyor, design of the drive unit, control of the transported quantity by the conveyor, strength and operational calculations of the main parts. At the end of the thesis, transport in two locations of the conveyor is simulated using DEM. This thesis consists of a technical report and drawing documentation. The drawing documentation contains drawing of the assembly, drawing of the screw, drawing of the shaft hub and drawing of th connecting pin.
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Effect of cultivation technology on the production characteristics of pea (Pisum sativum)
VACEK, Ondřej
Pea is the most widespread legume in the Czech Republic, with use in both food and feed production. In recent years, the cultivation of crops with larger row spacing has been widely expanded. For this reason, this bachelor thesis focuses on the characteristics of sowing peas, the effect of row spacing and the possibility of reducing the amount of sowing. In the practical part, the thesis focuses on conducting a semi-operational experiment of a pea multiplication crop and evaluating its yield factors and the content of the obtained production. The results obtained show the influence of row spacing and sowing rate on pea yield, number of pods per plant and HTS value, the factor of number of seeds per pod was not affected. Since the experiment was carried out only in one year, it will be necessary to repeat the experiment to refine the results, given the close relationship of the parameters evaluated to the soil and ecological conditions of the particular year. In experiments by other authors, differences in results may also be due to cultivar variability.
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Transport and thermophysical data for thermic sanitation calculation of agricultural seeds
Vávra, Dan ; Brummer, Vladimír (referee) ; Juřena, Tomáš (advisor)
The bachelor's thesis focuses on properties that are important for thermal sanitation. Commonly used seed treatment methods are summarized in the theoretical part. Furthermore, seeds‘ transport and thermo–physical properties are written out and described. To the present day, the properties of wheat seeds have been determined, while there are fewer publications for pea seeds. The available properties were determined by research for wheat and pea seeds. Furthermore, the experimental procedures for obtaining wheat properties were verified and then the procedures were applied to pea seeds. In the experiments, values were obtained for porosity, bulk density, true density, static angle of repose and specific heat capacity for certain humidity. The results are written out with total measurement uncertainties. The values of properties were discussed.
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Study of acid phosphatase in pea and tobacco
Šandová, Sandra ; Ryšlavá, Helena (advisor) ; Tichá, Marie (referee)
Phosphatases catalyze the hydrolytic fission of orthophosphoric acid ester. They are generally divided into acid and alkaline phosphatases according to their pH optimum. There was preparated the extract of leaves Nicotiana tabacum L. and Pissum sativum. Furthermore, there were determinated pea and tobacco phosphatases's rate constants. Reaction speed katalyzed by tobacco phosphatase is 10,0 mol/min.ml and by pea phosphatase 38,0 mol/min.ml using paraNP - phosphate as a substrate. Using a substrate phospho - L serine the reaction speed katalyzed by phosphatase of tobacco is 1,8 mol/min.ml and by phosphatase of pea is 0,4 mol/min.ml. Michaelis constant Km is 1,8 mM for tobacco phosphatase and 8,5 mM for pea phosphatase using paraNP - phosphate. Using a substrate phospho - L serine Michaelis constant Km of phosphatase of tobacco and pea is the same - 4,0 mM. The pH optimum of pea phosphatase is 5,0 using paraNP - phosphate as a substrate and 6,0 using phopho - L serine. pH optimum of tobacco phosphatase is 5,4 using paraNP - phosphate and 7,0 using phospho - L serine. Temperature optimum for pea phosphatase is 60 C and for tobacco phosphatase 55C.
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Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
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Study of acid phosphatase in pea and tobacco
Šandová, Sandra ; Ryšlavá, Helena (advisor) ; Tichá, Marie (referee)
Phosphatases catalyze the hydrolytic fission of orthophosphoric acid ester. They are generally divided into acid and alkaline phosphatases according to their pH optimum. There was preparated the extract of leaves Nicotiana tabacum L. and Pissum sativum. Furthermore, there were determinated pea and tobacco phosphatases's rate constants. Reaction speed katalyzed by tobacco phosphatase is 10,0 mol/min.ml and by pea phosphatase 38,0 mol/min.ml using paraNP - phosphate as a substrate. Using a substrate phospho - L serine the reaction speed katalyzed by phosphatase of tobacco is 1,8 mol/min.ml and by phosphatase of pea is 0,4 mol/min.ml. Michaelis constant Km is 1,8 mM for tobacco phosphatase and 8,5 mM for pea phosphatase using paraNP - phosphate. Using a substrate phospho - L serine Michaelis constant Km of phosphatase of tobacco and pea is the same - 4,0 mM. The pH optimum of pea phosphatase is 5,0 using paraNP - phosphate as a substrate and 6,0 using phopho - L serine. pH optimum of tobacco phosphatase is 5,4 using paraNP - phosphate and 7,0 using phospho - L serine. Temperature optimum for pea phosphatase is 60 C and for tobacco phosphatase 55C.
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