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Influence of coffee making process on chemical composition of brewed coffee
Trenzová, Kristina ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the influence of baristic coffee preparations on the chemical composition of the obtained beverage. Teoretical part of this thesis focuses on coffee growing, processing technology and the chemical composition of coffee beans. In the experimental part were measured samples of espresso coffee, samples prepared by moca pot, flip-drip method, filtrated coffee, samples prepared by french-press technique, vacuum pot samples and boiled coffee. The samples were prepared according to the baristic techniques at first and later with adjusted water and amount of coffee so these methods could be compared with each other. This work focuses on the determination of caffeine and acrylamide content by liquid chromatography, validation of HPLC method, determination of total phenolic content by Folin-Ciocalteu reagent, determination of organic acids by ion chromatography, determination of selected macro and micro elements by inductively coupled plasma in optical emission spectrometry and analysis of aromatic substances using gas chromatography. Based on the processed results and compared methods, it was shown that the moca pot had the greatest influence on the content of caffeine, acrylamide, organic acids and total phenolic substances, and the flip-drip with vacuum pot method had the greatest influence on the content of aromatic substances. From a baristic point of view the highest concentration of caffeine was 3689 mg/l in coffee based on flip-drip method, and concentration of acrylamide was 25,4 mg/l in the coffee based on the same method. The highest value of total phenolic content was determined in moka pot to c = 5,23 g/l. Regarding the mineral representation, the mineral decomposition of coffee beans and espresso were compared, and the highest values were reached by potassium, namely the concentration was 577 mg/l per 1 g of mineralized sample, in the cup of espresso the potassium concentration was 2461 mg/l. The highest content of organic acids was determined in the beverage prepared by moca pot, in terms of selected acids, the largest representation had the succinic acid with the concentration 599,8 mg/l. The highest content of aromatic substances was found in coffee from a moca pot and in coffee by flip-drip method. The biggest part was~made by furfuryl alcohol.
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Influence of selected coffee bean roasting technology on its chemical composition
Šajdlerová, Kristýna ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
The subject of this diploma thesis is the monitoring of chemical changes taking place in the coffee bean during roasting using various devices. For these purposes an industrial coffee roaster and a home roaster were used in the practical part. The theoretical part deals mainly with the characterization of coffee beans in terms of the content of various compounds and a description of the changes that occur during roasting. Different types of roasting machines are also presented. In the experimental part the roasting of coffee beans and the determination of the concentration of selected substances in the samples taken during roasting were performed. The monitored parameters included the concentration of sucrose, organic acids (citric, acetic, lactic, malic, formic and chlorogenic), caffeine and aromatic substances. One of the biggest differences found between the both roasters is the reduction in the concentration of chlorogenic acid, which decreased by 33 % for domestic equipment, while the decrease was almost doubled for industrial roasters. Another significant difference was also observed in the change in sucrose content. Sucrose degradation occurred in 94 % of coffee bean samples roasted on an industrial roaster, while only 75 % of the second type of roaster.
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Development of New Syntheses of Azaaromatic Compounds with Extended π-System
Ulč, Jan ; Kotora, Martin (advisor) ; Hrdina, Radim (referee) ; Tobrman, Tomáš (referee)
Azapolyaromatic compound are a class of heterocyclic compounds, which contains at least one nitrogen atom. A subclass of these compounds are quinolizinium salts, which contains nitrogen atom in bridgehead position. These salts usually have interesting photophysical properties. Naphthoquinolizinium salts are a group of quinolizinium salts, but their synthesis as well as their photophysical properties haven't been studied in detail yet. This work is about development of a new modular method for preparation of naphthoquinoliziniu salts. This method is based on catalytic C-C and C-H bond activations by transition metal catalysts. 1-Azabiphenylene was used as a starting material, which reacted in catalytic C-C bond cleavage followed by insertion of various alkyne to form benzo[h]quinolines. These benzo[h]quinolines then reacted in catalytic C-H bond activation reaction followed by insertion of another alkyne to form final tetrasubstituted naphthoquinolizinium salts. Photophysical properties of the prepared salts was studied. The developed method was used on a more complex starting material such as linear 1- 1-aza-[3]triphenylene, which was converted to phenanthroquinolines and eventually to the corresponding azonia salts. Key words: azapolyaromatic compounds, catalysis by transition metal complexes, C-C...
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Influence of selected coffee bean roasting technology on its chemical composition
Šajdlerová, Kristýna ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
The subject of this diploma thesis is the monitoring of chemical changes taking place in the coffee bean during roasting using various devices. For these purposes an industrial coffee roaster and a home roaster were used in the practical part. The theoretical part deals mainly with the characterization of coffee beans in terms of the content of various compounds and a description of the changes that occur during roasting. Different types of roasting machines are also presented. In the experimental part the roasting of coffee beans and the determination of the concentration of selected substances in the samples taken during roasting were performed. The monitored parameters included the concentration of sucrose, organic acids (citric, acetic, lactic, malic, formic and chlorogenic), caffeine and aromatic substances. One of the biggest differences found between the both roasters is the reduction in the concentration of chlorogenic acid, which decreased by 33 % for domestic equipment, while the decrease was almost doubled for industrial roasters. Another significant difference was also observed in the change in sucrose content. Sucrose degradation occurred in 94 % of coffee bean samples roasted on an industrial roaster, while only 75 % of the second type of roaster.
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Characterization of organogold compounds
Shcherbachenko, Elena ; Roithová, Jana (advisor) ; Míšek, Jiří (referee)
Geminally diaurated complexes are important intermediates involved in some of the gold catalyzed reactions and therefore they have become a subject of the current research. The aim of this thesis was to assess the influence of electronic structure of an aryl ligand on the stability of gold complexes with three-center-two-electron interaction Au2C. A series of geminally diaurated complexes was obtained by a reaction of gold complex [(IPr)Au(NCMe)]BF4 (IPr = 1,3-bis(2,6-di-iso-propylphenyl)imidazol-2-ylidene) with arylboronic acids ArB(OH)2 bearing different substituents at the aryl group (Ar = para- O2NC6H4, para-NCC6H4, para-ClC6H4, C6H5, para-H3CC6H4, para-H3COC6H4, meta- O2NC6H4, meta-NCC6H4, meta-H3CC6H4, ortho-O2NC6H4, ortho-NCC6H4, ortho-H3CC6H4). Mass spectrometry (MS) was used as the main experimental method in this study. Appearance energies (AE) for the fragmentation of geminally diaurated complexes were estimated by the methods MS/MS. The obtained energies were plotted against the corresponding Hammett σ-constants to assess the correlation between the electronic structure of a given aryl ligand and the stability of the Au2C bond. It was found that structures of gold complexes derived from the cyanophenylboronic acids do not correspond to the geminally diaurated complexes but to the...
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Influence of coffee making process on chemical composition of brewed coffee
Trenzová, Kristina ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the influence of baristic coffee preparations on the chemical composition of the obtained beverage. Teoretical part of this thesis focuses on coffee growing, processing technology and the chemical composition of coffee beans. In the experimental part were measured samples of espresso coffee, samples prepared by moca pot, flip-drip method, filtrated coffee, samples prepared by french-press technique, vacuum pot samples and boiled coffee. The samples were prepared according to the baristic techniques at first and later with adjusted water and amount of coffee so these methods could be compared with each other. This work focuses on the determination of caffeine and acrylamide content by liquid chromatography, validation of HPLC method, determination of total phenolic content by Folin-Ciocalteu reagent, determination of organic acids by ion chromatography, determination of selected macro and micro elements by inductively coupled plasma in optical emission spectrometry and analysis of aromatic substances using gas chromatography. Based on the processed results and compared methods, it was shown that the moca pot had the greatest influence on the content of caffeine, acrylamide, organic acids and total phenolic substances, and the flip-drip with vacuum pot method had the greatest influence on the content of aromatic substances. From a baristic point of view the highest concentration of caffeine was 3689 mg/l in coffee based on flip-drip method, and concentration of acrylamide was 25,4 mg/l in the coffee based on the same method. The highest value of total phenolic content was determined in moka pot to c = 5,23 g/l. Regarding the mineral representation, the mineral decomposition of coffee beans and espresso were compared, and the highest values were reached by potassium, namely the concentration was 577 mg/l per 1 g of mineralized sample, in the cup of espresso the potassium concentration was 2461 mg/l. The highest content of organic acids was determined in the beverage prepared by moca pot, in terms of selected acids, the largest representation had the succinic acid with the concentration 599,8 mg/l. The highest content of aromatic substances was found in coffee from a moca pot and in coffee by flip-drip method. The biggest part was~made by furfuryl alcohol.
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Characterization of organogold compounds
Shcherbachenko, Elena ; Roithová, Jana (advisor) ; Míšek, Jiří (referee)
Geminally diaurated complexes are important intermediates involved in some of the gold catalyzed reactions and therefore they have become a subject of the current research. The aim of this thesis was to assess the influence of electronic structure of an aryl ligand on the stability of gold complexes with three-center-two-electron interaction Au2C. A series of geminally diaurated complexes was obtained by a reaction of gold complex [(IPr)Au(NCMe)]BF4 (IPr = 1,3-bis(2,6-di-iso-propylphenyl)imidazol-2-ylidene) with arylboronic acids ArB(OH)2 bearing different substituents at the aryl group (Ar = para- O2NC6H4, para-NCC6H4, para-ClC6H4, C6H5, para-H3CC6H4, para-H3COC6H4, meta- O2NC6H4, meta-NCC6H4, meta-H3CC6H4, ortho-O2NC6H4, ortho-NCC6H4, ortho-H3CC6H4). Mass spectrometry (MS) was used as the main experimental method in this study. Appearance energies (AE) for the fragmentation of geminally diaurated complexes were estimated by the methods MS/MS. The obtained energies were plotted against the corresponding Hammett σ-constants to assess the correlation between the electronic structure of a given aryl ligand and the stability of the Au2C bond. It was found that structures of gold complexes derived from the cyanophenylboronic acids do not correspond to the geminally diaurated complexes but to the...
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Characterization of bacterial genes encoding DbtC-like extradiol dioxygenase with bioremediation potential for aromatic compounds in locality Hradčany
Šnajdrová, Renata ; Bořek Dohalská, Lucie (advisor) ; Nešvera, Jan (referee)
Aromatic pollutants pose a serious environmental problem. Petroleum and its derivates belong to the most abundant contaminants in the Czech Republic and their sanation is a priority objective for improving the life quality of the population. Bioremediation is a technology taking advantage of the natural capacity of soil and water microbial community to degrade environmental pollutants. Deeper understanding and detailed knowledge on specialized bacterial species, pathways and genes is required for selection, optimization and application of targeted bioremediation approach and for monitoring of its results. Recent analysis of a metagenomic library constructed from highly contaminated soil of the former military air-base Hradčany has identified a novel group of catabolic genes encoding extradiol dioxygenase similar to DbtC of Burkholderia sp. DBT1. The DbtC-like enzymes are among the three priority groups of extradiol dioxygenases with biodegradation relevance for the locality. The present study of soil bacterial isolates and metagenomic fosmid clones harboring the genes of interest gained evidence about the dbtC-like genes as a part of highly mobile gene cassette. Transposon insertion mutagenesis identified the genes joined with the expression of the extradiol dioxygenase activity. The dbtC-like genes were...
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