|
|
Self-sensing properties of alkali-activated slag composites under compressive loading
Míková, Maria ; Kusák, Ivo (referee) ; Rovnaník, Pavel (advisor)
Production of construction materials requires a large amount of energy. That can be decreased by using of waste materials. This thesis deals with the self-sensing properties of composites. It presents electrical properties of building materials and their measurement. In the experimental part, the influence of conductive fillers on the self-sensing properties of aluminosilicate composites was examined. Test cubes were made of alkali-activated slag with a content of graphite powder, carbon black, carbon fibers, steel fibers or carbon nanotubes. The fractional change in resistence during cyclic compressive loading was monitored.
|
|
|
Analysis of selected milk quality indicators and their impact on the yield and sensory properties of fresh cheeses
PLONER, Michaela
The aim of the diploma thesis was to evaluate the effect of cow´s milk quality on the fermentation, yield and selected properties of fresh cheese produced in laboratory conditions. For this purpose, there were 51 fresh cheese samples produced in three trials from 17 bulk milk samples originating from six farms. For milk and cheese sam-ples, selected analyzes were performed, and the obtained data were statistically eval-uated. The chemical composition, physicochemical and sensory properties, weight and yield of fresh cheese were evaluated depending on i) the time of fermentation, ii) the milk quality. As expected, the average values of pH, weight and yield of the fresh cheeses differed during the fermentation. The protein content, lactose and so-matic cell counts significantly influenced the yield and quality indicators of fresh cheese. The quality of milk also influenced the assessment of sensory properties, es-pecially color intensity and consistency. To achieve the optimal pH of fresh cheese (<5.00), the time of fermentation should be from 15 to 16 hours.
|
|
|
Sensory properties of frozen ice creams
KADLECOVÁ, Hana
Low-fat dairy products are gaining its popularity due to the perception of health benefits. However, milk fat plays a significant influence on the structure stability, texture, sensory attributes and appearance. The aim of this diploma thesis was to investigate the potential of using soya as a fat replacer in the development of a low-fat non-dairy ice cream.
|
|
| |
|
|
Comparison of sensory properties of draft beers
ČENĚK, Tomáš
The thesis deals with the assessment of sensory properties of draught alcoholic beers from large ans small breweries in to seasonal periods. The individual sensory samples are assessment the individual properties, that affect the correct quality of the beer. From the total number of thirty samples, which were selected from large and small breweries are assessed individual sensory properties, such as aroma, taste, fullness, bitterness, balance of beer and final impression of beer. For practical part which was focused for proper evaluation was prepare 15 unschooled evaluators and 15 bar-flies, which evaluate identified samples. It was found that in the monitored samples the parametres determined for the quality of beer according to the given standards, which led to the final satisfaction of the final consumer. For evaluation of aroma, taste, fullness, bitterness, balance of beer and final impression was used numerical scale with verbal description. The results of sensory properties of draught beer were tables and graphically processed.
|
|
|
Objectification of disorders fine motor skills of the upper extremities in patients with hereditary neuropathies
Nývltová, Marcela ; Kobesová, Alena (advisor) ; Kraus, Josef (referee)
In the first part of the thesis Objectification of disorders of the fine motor skills of the upper extremities in the patients with hereditary neuropathies there are mentioned some brief informations about characteristics, classifications, clinical symptoms, deformities and testing of upper extremities, rehabilitation and treatment of CMT neuropathy. The practical part of this thesis is concerned with testing and evaluating of strength, fine motor skills and sensation of the upper extremities in the patients with CMT. For the measurement of the hand strenght the dynamometry and the functional muscle test are used. The Jebsen-Taylor test, the Nine-Hole Peg Test and the examination of static and dynamic handgrip rating are used. For the examination of the sensation the Nottingham Sensory Assessment is used. CMT neuropathy score and Overall Neuropathy Disability Scaleare are used for the classification of disability. The aim of this thesis is the comparison of the muscle strength and the function of the dominant and non-dominant hand. Partial aim of thesis is detection of the correlations between tests. According to the results CMT disease leads to the muscle strenght weakness and to worsening of the fine motor skills mainly of the dominant upper extremity. This may be the result of overwork weakness. For...
|
|
|
Self-Sensing Properties of Metakaolin Geopolymer with Carbon Nanotubes under Compressive Loading
Mizerová, Cecílie ; Rovnaník, Pavel ; Kusák, Ivo ; Schmid, Pavel
Increased capability of alkaline activated binders to transfer the electric charge became an attractive issue in research related to multifunctional materials with self-sensing, self-heating and other progressive properties. This study is focused on self-sensing properties of metakaolin geopolymer mortars with 0.05 and 0.10% carbon nanotubes under repeated compressive loading. Specimens incorporated with copper electrodes were subjected to two different regimes of compressive loading with continuous monitoring of strain and electrical resistance. Both reference and modified geopolymer mortars have shown good response to applied loading, yet the differences in sensitivity and structural deformations were observed.
|
|
|
Vliv hladiny vápníku ve směsi pro brojlery na senzorické vlastnosti masa
Zajdová, Lucie
The thesis is about the impact of a content of the calcium on a quality of the meat. The target of the observation was whether a feeding with a higher level of the calcium has the impact on the sensorical properties of a breast and thigh muscles. Feeding mixture BR2 contained different level of the calcium during the feeding experiments with the broilers with a hybrid combination ROSS 308. First two groups of those broilers were controlled and fed by mixture BR2 with content 2 grams Ca per 1 kg. The third and the fourth group got the feed with the content 15 grams per 1 kg. At the end of this experiment tested broilers were killed and the samples for the degustation have been frozen for 30 days at -40 degrees of Celsius. Extremely different groups (2 to 15 g/kg Ca) were chosen for sensory analysis. From the sensorical analysis which was participated by 12 evaluators follow that feeding mixture with higher content of the calcium had no influence on the organoleptic properties of the meat. Statistically significant difference (p<0,05) was determined only for taste in breast muscles based on the different level of calcium after removing the impact of the evaluators and the absence of the foreign smell of the thigh muscles. Upon receipt of a higher level of Ca in feed (1.08 +- 0.04), the absence of foreign odor was evaluated more favorably than fetal control (0.94 +- 0.04).
|
|
|
Vliv protektivních mikrobiálních kultur na senzorickou kvalitu sýrů
Urbanová, Iveta
The thesis is aimed at lactic acid bacteria with protective effects. In the theoretical part of the thesis, the selected species of protective cultures are characterised. Next, the thesis deals with the antimicrobial and antifungal activity of protective cultures. It also provides information about specific metabolites which are produced by these cultures. Emphasis is put on the effect of protective cultures on the sensory properties of cheeses. The thesis also includes a chapter on the production of semi-hard cheeses. In the practical part of the thesis, the effect of protective cultures on the sensory quality of semi-hard cheeses is observed. The sensory analysis is performed on cheeses with protective cultures and without these cultures. Differences are observed in appearance, colour, odour, texture and taste. The sensory quality of the cheeses was monitored four months. According to the results, there were no negative effects on the sensory properties of the cheeses at the end of the monitored period.
|
|
|
Faktory ovlivňující senzorickou kvalitu vajec
Fraňková, Simona
Sensory quality is affected by external and internal factors. One of the major internal factors is genetics, it affects the colour of the eggshell. The most important external factor, which is influencing sensory quality of the egg, is feed. Some plants contain pigments, especially xanthophylls, which positively affect the egg yolk and give it a deep yellow to orange colour. Feeding large quantities of rapeseed meal or betaine contrary, negatively affects the sensory quality, which leads to egg contents fishy odour. Include carrots, seaweed, mustard flour or alfalfa. Sensory quality eggs are evaluated in case efforts to improve technological, physical chemical properties of eggs. Important is that in improving some of these properties to avoid adversely affecting egg sensors. The addition of seal oil will increase the level of n-3 polyunsaturated fatty acids, but sensory quality is not affected. In some cases, as feeding garlic, fennel, mint, marjoram is intently changed the sensory properties of eggs to improve their attractiveness for consumers.
|
guest ::
