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Chemistry experiments' potential to develop vocational students' scientific literacy: An analysis of selected materials
Horníková, Marcela ; Rusek, Martin (advisor) ; Vojíř, Karel (referee)
This thesis is focused on analysing chemical experiments and their potential to help increase science literacy among vocational school students. Currently, greater emphasis is placed on the development of scientific and critical thinking at higher cognitive levels and science literacy. These skills and abilities can be achieved through tuition based on experimental scientific activities. For this reason, the main goal of this thesis was to review the quantity and method of processing of individual experiments in terms of quality and compliance with the given requirements. Experiments in the field of organic chemistry were taken from available vocational school literature and were analysed and evaluated. These sources were the following textbooks: Chemie pro střední školy, Chemie pro studijní obory SOŠ a SOU nechemického zaměření and the web page Studium chemie and the video database of chemistry experiments. Each experiment was evaluated whether it met the analysed criteria of transparency, connection with practical life, problem solving and material, technical, time and economic simplicity. Furthermore, the experiments were evaluated in terms of usability during various stages of tuition with regard to the development of students through different levels of inquiry. The last and main evaluation...
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Determination of meat origin by mass spectrometry
Horníková, Marcela ; Kučková, Štěpánka (advisor) ; Chroustová, Kateřina (referee)
This thesis focuses on determination of meat origins based on mass spectrometry MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight) followed by principal components analysis (PCA). Today, this method is mainly used for microbiological purposes and not used often for verification of food authenticity. Although the technique is very fast and suitable for analysis of suspicious products, the investment costs are high which probably leads to the fact that the technique remain not well known in the food industry. Eleven types of raw meat (fallow deer, beef, duck, goat, rabbit, chicken, coypu, fish, roe, pork and hare) were prepared as samples and dried out. All types of meat came from home-grown free-range animals or animals that were hunted in the wild. Proteins within the listed meats were enzymatically cleaved by trypsin. All mass spectra obtained by mass spectrometry were extracted and evaluated in computer program R. Same program was used for generating graphs (e.g. 3-D graph, cumulative graph and graph of variability). Based on these results it was decided if it is possible to differentiate between different types of meat. At first, all the samples were compared between each other and then were separated into two smaller groups and compared again. The samples that were not...
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