|
|
Monitoring the effectiveness of the Hosov water treatment plant technology on the quality of drinking water
Gloc, Tomáš ; Látal,, Milan (referee) ; Biela, Renata (advisor)
This bachelor thesis deals with the monitoring of the effectiveness of the Hosov water treatment plant technology on the quality of drinking water, where an analysis of the received data was performed with a subsequent calculation of the efficiency for the technological line of the Hosov WTP in the periods of interest. The theoretical part is processed in the form of research regarding the necessary knowledge and context (resources, legislative limits, technological treatment processes) in contrast to water treatment. In the practical part, two periods of interest were chosen. The first comprehensive time period from the beginning of 2020 to the end of 2022 and the second time period, where the years 2012, 2019 and 2022 were chosen through a longer time interval. For the periods of interest, 6 indicators were monitored (color, turbidity, nitrites, CHSKMn, iron and manganese). Monitoring the concentration of indicators in raw water in selected periods enabled the assessment of changes in the quality of resources over the years. Concentrations of indicators in raw water and then in treated water were used to calculate and evaluate the overal efficiency of the technological line of Hosov WTP.
|
|
|
Educational support for the students with special educational needs in the field of Culinary work of the thematic unit of soup
Škuthanová, Petra ; Hanková, Zdeňka (advisor) ; Thorovská, Alena (referee)
Cílem mé práce je návrh upraveného výukového postupu pro praktické vyučování oboru Kuchařské práce, tematického celku "Polévky", pro žáky se speciálními vzdělávacími potřebami. Návrh byl ověřen, praktická část zahrnuje zkušenosti s konkrétní skupinou žáků a doporučení do praxe. Teoretická část práce krátce představí E obor - Kuchařské práce pro žáky se speciálními vzdělávacími potřebami a charakterizuje vzdělávání žáků s poruchami učení. Práce popisuje inkluzívní vzdělávání žáků, didaktiku, postupy a metody výuky, které vedou k podpoře vzdělávání v těchto oborech. Cílem práce je tvorba výukového materiálu v rámci praktického vyučování, pro žáky s LMP, ADHD a výchovnými problémy tak, aby s individuálním přístupem, formami a metodami výuky, žáci dosáhli co nevyšších studijních úspěchů. Práce také nabízí zjištění, které metody a formy práce s dětmi s postižením nejefektivněji napomáhají získání profesionální úrovně, která žákům přispěje k uplatnění na trhu práce.
|
|
|
Cutting operation with a focus on special technology for turning
VONDRÁŠEK, Michal
This diploma thesis is focused on cutting operation, particularly on turning. The theoretical part defines basic notion of cutting operation. It is especially focused on cutting operation in a broader context and in relation to economy.The practical part is focused on tools for turning, materials which the tools are made of and on the appropriateness of their use for different types of procedures and machined materials. The base of diploma thesis consists of a detailed analysis of selected turning operations in practice often associated with complications. This part contains a detailed analysis of the causes of emerging problems and proposed some solutions based on practical experience. The whole text is didactically conceived to be usable in teaching.
|
|
|
Using of technological methods by long-life salami production
BORKOVCOVÁ, Alena
The thesis is literature review on the subject - Using of technological methods by long-life salami production. Technological procedures of long-keeping meat products are comprised of 5 basic operations: selection and treatment of the material, pulping nad mixing, filling, maturing, packing. These operations go fluently one after the other and are very important. During the process of production many factors effect the product. It is especially the incoming material which does not influence only the process of production but also the quality of the final product. Apart from the quality material the manufacturer also needs good equipment, high degree of knowledge and experience to produce quality long-keeping meat products. Already at the process of pulping and mixing is the right temperature very important. In case of not being careful with the temperature the material would be depreciated. Additives help to reach longevity, they participate in creating the structure of meat products, they ensure the colour, appearance, accentuate taste and have preservative effects. Important is also suitable technological packing in which products are heat-processed, cooled down, smoked, dried, matured and also saved during transport and further manipulation with them. It is obvious that during the whole process of production of long-keeping meat products the hygienic standards must be kept.
|
guest ::
