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Investigation of yeast properties during the beer fermentation
Kociánová, Lenka ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, temperature, apparent fermenting and total numer of yeast cells were measured in the collected samples. The used yeasts were washed before every other application and vitality was determined. The number of death cells were observed by this method. The number of death cells never fell bellow 5 %. The value of dissolved oxygen in wort is also the important agent for the growth of yeasts. The touchs with low number of oxygen showed that the time for fermentation had to be longer (by about 3 or 4 days more). The touchs with higher number of sludges showed that the sludges haven’t any influence on the yeasts and the procces of fermentation. Confirm the accuracy of the repeated used of the yeasts was the object of this thesis.
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Analysis of the Factors Influencing the Usual Price of Flats in the District of Vsetín
Vašíčková, Dominika ; Gardášová, Alena (referee) ; Hlavinková, Vítězslava (advisor)
The thesis is focused on comparing the price of housing units in Vsetín region using different valuation methods. Theoretical part describes the basic concepts related to valuation, individual methods of valuation and description of the region. Practical part is focused on valuation of selected housing unit’s individual methods of valuation, which are the method of valid price provision, the direct comparison method and the yield method for determining the usual price. All these methods will be evaluated and compared in the conclusion of the thesis.
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Analysis of the Factors Influencing the Usual Price of Flats in the District of Vsetín
Vašíčková, Dominika ; Gardášová, Alena (referee) ; Hlavinková, Vítězslava (advisor)
The thesis is focused on comparing the price of housing units in Vsetín region using different valuation methods. Theoretical part describes the basic concepts related to valuation, individual methods of valuation and description of the region. Practical part is focused on valuation of selected housing unit’s individual methods of valuation, which are the method of valid price provision, the direct comparison method and the yield method for determining the usual price. All these methods will be evaluated and compared in the conclusion of the thesis.
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Investigation of yeast properties during the beer fermentation
Kociánová, Lenka ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, temperature, apparent fermenting and total numer of yeast cells were measured in the collected samples. The used yeasts were washed before every other application and vitality was determined. The number of death cells were observed by this method. The number of death cells never fell bellow 5 %. The value of dissolved oxygen in wort is also the important agent for the growth of yeasts. The touchs with low number of oxygen showed that the time for fermentation had to be longer (by about 3 or 4 days more). The touchs with higher number of sludges showed that the sludges haven’t any influence on the yeasts and the procces of fermentation. Confirm the accuracy of the repeated used of the yeasts was the object of this thesis.
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