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European legal regulation of the remuneration of women and men
Brabcová, Markéta ; Scheu, Harald Christian (advisor) ; Svobodová, Magdaléna (referee)
European legal regulation of the remuneration of women and men Abstract This thesis focuses on the legal regulation of the principle of equal pay in European law. Despite the fact that the priciples of equality of men and women are anchored in the international, regional and national laws, the actual fulfulment of the principle of equal pay in the European countries is not satisfactory. This thesis is trying to provide a systematic overview of the relevant legal regulation of the principle of equal pay on the international and European level. Within the respective legal systems, this thesis focuses on the particularity of the regulation, on the existence of controll and enforcing mechanism and on the actual aplication of the principle of equal pay through these mechanisms. The thesis is divided into four chapters. The first chapter defines the concepts essential for this thesis. In particular, it contains definitions of concepts of equality and discrimination. Furthermore, the concepts of sex, gender and diferences in remuneration are defined. The second chapter focuses on the legal regulation of equal pay as adopted by the UN. It analyses the Convention on the Elimination of all Forms of Discrimination against Women and the relevant treaties of the International labour organisation, including the overview...
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Sensory analysis of non-alcoholic beers depending on production technology
BRABCOVÁ, Markéta
The aim of this dissertation was sensorial evaluation of non-alcoholic beers according technology of their production. Ten samples of non-alcoholic beers from different breweries were tested with sensorial analysis. Non-alcoholic beer Lobkowitz Premium and Radegast Birell were made with help of special types of yeasts. The rest of non-alcoholic beers was made by technology of controlled fermentation. Non-alcoholic beer Samson made by method of controlled fermentation gained the first place and Radegast Birell made with help of special types of yeasts gained the second place. It is not possible to specify, which one from used technologies of producing non-alcoholic beers have got a proven positive effect on the sensorial quality of beer, from identified data. Sample D (Samson) reached maximum values of complex perception of aroma, fullness, briskness and character of bitterness in sensorial evaluation of chosen criterions. The highest value of complex perception of taste was recorded at sample J (Radegast Birell). On the other hand, sample F (Budweiser Budvar) reached the lowest values of fullness, briskness and komplex perception of taste. The lowest values of komplex perception of aroma was noted in sample G (Dudák) and sample C (Bernard) had got the lowest values in complex perception of character of bitterness. Samples B (Platan) and D (Samson) contained additional sweetener E 954 (Saccharin). Saccharin is weaker than standard sugar but it leaves a bitter taste behind after ingestion. Men perceived sample B (Platan) in terms of aroma and taste negatively and in term of character of bitterness positively. Women registered only minimal differences in perception of aroma, intensity of taste and character of bitterness in this sample. Used sweetener could inluenced men´s view on taste because of its bitterness. The conducted survey also showed that in situations where the respondents can not give alcoholic beer , 80 % of men´s surveyed by opting for non-alcoholic beer . On the contrary, 87 % of women would prefer a different soft drink.
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Human nutrition like part of prevention in osteoporosis and osteomalacia
BRABCOVÁ, Markéta
The purpose of this baccalaureate work is to study deseases related to osteoporosis and osteomalacia. It describes the composition of the bones, historical occurrence of osteoporosis, the characteristics of the osteoporosis and osteomalacia, as well as the differences between these osseous diseases. Furthermore, the present work focuses on the prevention of osteoporosis from the nutrition point of view. It analyses the influence of mineral substances, vitamins and hormons on the formation of bones. Osteoporosis is an old disease. Women suffering from osteoporosis can be seen already on some Chinese and Greek paintings. Premature osteoporosis has been noticed also in skeletal residues of young women steming from the 3rd - 5th centuries A.D. In such young women, the osteoporosis was due to consumption of bread containing a higher portion of phytate which bonds calcium. Within the whole group of osseous metabolic osteopathias, the osteomalacia is the least frequent one. It can be found also in developing countries like India and Pakistan, but also in Muslim minorities living in the United Kingdom. It originates in the shortage of vitamin D. The purpose of this work was to find out to which extent the human nutrition influences bone diseases. A bone is never a finished product, it is subject to a continuous process of creation and destruction. Osteoporosis is a result . In aging individuals, the destruction of bones predominates over the creation of new ones, the total osseous substance decreases as such and there is an excessive decrease in all bone components - minerals, especially in calcium. This is why calcium reserves in bones are so important. The level of sexual hormons as well can cause an accelerated decrease in osseous substance. We refer here to the so-called menopausal osteoporosis which occurs in women. In men, it occurs at a later age and has a milder course. Osteomalacia is originated by a malfunction of the mineralisation of bones. There is a sufficient quantity of osseous substance, however, what is missing are minerals. A good mineralisation of bones requires enough vitamin D, calcium, phosphorus, magnesium and trace elements boron and fluorine. Osteoporosis and osteomalacia are, in the last years, an increasingly serious problem in the developed countries, as a consequence of the increasing life expectancy. The treatment of osteoporosis and osteomalacia is very expensive, and this is why so much emphasis is placed in their prevention. Prevention measures should be commenced as soon as possible, because lack of calcium in the infant food and in the nutrition of young people causes health problems and is the inception stage of osteoporosis. The most important preventive measure is a sufficient supply of calcium and vitamin D. Other measures are physical training and exercises, staying in the sun, a sufficient supply of minerals - magnesium, phosphorus, fluorine and vitamins, especially vitamins C, K and B12 from the daily food. A negative effect on the bones is caused by excessive consumption of proteins and caffeine, which leads to calciuria. A nutrition rich in fruits and vegetables increases the alkalinity of the environment, which reduces the calciuria.
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Digitalization project of signed illustrations in prints from the years of 1501-1750 held in the ASL collection
Beránková, Hana ; Brabcová, Markéta
The paper deals with Digitalization project of signed illustrations in prints from the years of 1501-1750 held in the ASL collection, which has resulted in the creation of a database with around 3,000 signed illustrations, which are the work of around 600 creators, and also 510 print containing these illustrations.Thanks to detailed compilation of both signed illustrations and printed materials in which illustrations are found, this database provides wide-ranging possibilities of interdisciplinary utilisation. Aside from the research possibilities that the database offers, the article is also focused on the overall characteristic of the mentioned group of signed illustrations, with regard to developmental changes of book illustrations over the course of the 16th through the 18th century, and to certain problems when deciphering the symbolic language of illustrations in the given period.
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