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Metody stanovení obsahu zkvasitelných sacharidů v hroznech a moštech
Hodeček, Radomír
This Bachelor thesis is mainly concerned with analytical methods used for ingredients determination of fermentable saccharides in grapes and musts. The process started with studies of literary sources focused on yeast cells metabolism and methods of ingredients determination of saccharides. The selected analytical methods are further on described with respect to accuracy, speed and demands of instrumental facilities. Finally, the suitable methods for viticulture practical area are presented. The aim of experiment was to compare diverse analytical methods which would be suitable for ingredients determination of fermentable saccharides. The measurments were carried out at The Department of Viniculture and Viticulture at the Faculty of Horticulture in city of Lednice in South Moravia, and powered by the Czecho-slovak normalized must-meter both with a thermometer and without one, the Oechsle's must-meter, digital refractometer and by the titration method according to Rebelein.
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Analytical assessment of grammar school pupil's ESL writings
Šiprová, Hedvika ; Dvořák, Bohuslav (advisor) ; Hofmannová, Marie (referee)
The theoretical part of this diploma thesis provides a broader academic context for the research presented in the theoretical part and is concerned with the specifics of the writing assessment. It proposes reasons why writing should be assessed, describes methods of assessment and scoring, and also examines writing tests. At the end of the theoretical part, the presumed controlling idea, called the washback effect, which significantly influenced the course of the research in the practical part of the thesis, is presented. The practical part is divided into two parts. The first part focuses on the types of scoring ESL grammar school teachers employ for assessing grammar school pupils. The aim was to discover how many of them use analytical and/or multiple-trait scoring. It was revealed that analytical scoring the most used means of assessment. Holistic scoring was next, followed by multiple-trait and lastly primary-trait scoring. Other scoring procedures are rarely employed. The second part is a case study of assessment criteria of selected teachers which compares these criteria against those used in Cambridge English: Preliminary examination and the Czech state secondary school-leaving exam. The author of the thesis tried to identify criteria or descriptors which appear across these systems and could,...
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Používané metody pro stanovení termolabilních bílkovin v procesu výroby vína a jejich srovnání
Hodeček, Radomír
This diploma thesis explores analytic techniques used to determine the amount of thermolabile proteins in wine making processes. It also includes the comparison of applied analytic techniques. The analysis was preceeded by the study of available sources dealing with thermolabile proteins, methods of assessment and the influence of thermolabile proteins on the colloidal stability of wine. The applied analytic techniques were assessed in the aspect of accuracy and speed. At the end of the thesis there is the list of reference suitable for wine making processes. In the experimental part I compared different analytic techniques used to determine the amount of thermolabile proteins. The measurements took place at the Institute of Viniculture and Viticulture at the Faculty of Horticulture in Lednice, South Moravia. We used turbidimetric measurable methods, such as heat-cold testing with the temperature of 90 °C and 60 °C for different time range. We also did acidic test with sulfosalicylic acid, trichloroacetic acid, and also taninn and ethanol test. The later testing involved just turbidimetric unmeasurable technique, in the form of a foam test.
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Vliv technologie vysokokoncentrovaných mladin na finální kvalitu piva
Pohlová, Markéta
This thesis deals with the influence of high gravity brewing to final quality of beer. In the literary part there is explained and characterized term of high gravity wort and there is presented proces of brewing by HGB method. The important chapter are brewer's yeast which play very major role for beer production by HGB. In the last part of the literature review is presented issue about using CKT, which is very discussed topics now. In the experimental part were tasted seven samples, four samples of small volume beer and free samples from university microbrewery. These samples were diluting with carbonated water to the gravity of beer 10 %, 11 % and 12 %. The resulting products were analytycically measuerd and sensory evaluation.
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Metody stanovení obsahu zkvasitelných sacharidů v hroznech a moštech
Hodeček, Radomír
This Bachelor thesis is mainly concerned with analytical methods used for ingredients determination of fermentable saccharides in grapes and musts. The process started with studies of literary sources focused on yeast cells metabolism and methods of ingredients determination of saccharides. The selected analytical methods are further on described with respect to accuracy, speed and demands of instrumental facilities. Finally, the suitable methods for viticulture practical area are presented. The aim of experiment was to compare diverse analytical methods which would be suitable for ingredients determination of fermentable saccharides. The measurments were carried out at The Department of Viniculture and Viticulture at the Faculty of Horticulture in city of Lednice in South Moravia, and powered by the Czecho-slovak normalized must-meter both with a thermometer and without one, the Oechsle's must-meter, digital refractometer and by the titration method according to Rebelein.
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