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Analysis of Visual Components in Lower Secondary Biology Textbooks
Heřmanová, Nikola ; Vojíř, Karel (advisor) ; Říhová, Dagmar (referee)
Visual components and their function and use in textbooks are currently a topic that appears in a number of researches and studies. Visual components have a demonstrable influence on the effectiveness of learning and at the same time they help reduce the cognitive demands on students. The thesis in the theoretical part defines the textbook as a didactic tool, visual components and the method of processing visual components. Furthermore, it points to learning strategies for increasing the effectiveness of learning, which are based on work with visual components. The practical part is focused on the content analysis of visual components in the lower- secondary biology textbooks. The function and use of the visual components in the educational process was evaluated. The result of the analysis shows that the visual components in the textbooks are extremely uniform and do not respect the complexity of learning through visual components. KEYWORDS analysis of textbooks, visual components, biology textbooks learning strategies
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Chemistry as the Part of Lower Secondary Science Education - The Comparison of Integrated and Subject Separated Approches
Heřmanová, Nikola ; Bílek, Martin (advisor) ; Rusek, Martin (referee)
Integrated science education on lower secondary school is a widely discussed topic and a possible solution for the future in many countries. This type of education is in line with increasing science knowledge and it minimizes repetition of topics during lessons, reducing both the burden on teachers and the pressure on pupils. The bachelor's thesis deals in the theoretical part with a comparison of teaching systems of several selected countries with a focus on teaching science subjects on lower secondary school, especially on the position of chemistry. The practical part is focused on the comparison of these countries according to their results in the international survey TIMSS and PISA, taking into account impact of an integrated or subject-separated approach to science teaching. There was no clear difference in the impact of an integrated or separate approach to science teaching in the results of the participating countries in the international comparative survey TIMSS and PISA. It is only possible to see better motivation of pupils to learn these subjects in the case of an integrated approach, as can be seen from the results in Singapore, the United Kingdom or Turkey.
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Změny texturních vlastností hovězího masa v průběhu zrání
Hermanová, Nikola
This diploma thesis is focused on textural properties of beef meat during aging. Round and sirloin from three heifers of Czech Fleckvieh breed were used for the experiment. Samples were analyzed by Warner-Bratzler test, compression test and penetration test in 4th, 6th, 7th and 8th week of aging. Results of Warner-Bratzler test ranged from 54,72 – 59,96 N and there was not found statistically significant difference. Results from compression test TPA1 were in range 187,75 – 277,05 N and TPA2 results were in range 153,74 – 225,55 N and there was found statistically highly significant difference in most cases. Penetration test results of beef round were in range 5,58 – 6,18 N and there was not found statistically significant difference. Penetration test results of beef sirloin were in range 6,39 – 9,49 N and the difference was not statistically significant in most cases.
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Vlastnosti a zpracování masa nutrií
Hermanová, Nikola
The meat from nutrias is one of the possible variants how to make our menu more interesting. Nutria meat has realy high nutritional value, its composition is quite similar to well known rabbit meat. For a low fat and cholesterol content and high protein content the meat from nutrias is classified as dietetic and is recommended for a healthy diet. In relation to meat quality, there are important factors such as age, sex, nutrition, farming methods and colour type of nutria. Furthermore, physical properties such as pH, meat colour and oxidation stability. Nutrias are mostly home slaughtered on a farm. The slaughter consists of mechanical strike directed at the nape of nutria to stunt an animal and subsequent bleeding out. After slaughtering an animal usually follows skinning called "to the bag". Nutrias are farmed not only for a meat, but also for other valuable resources such as fur, teeth and skin of the tail.
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