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Influence of fluxes on weld metal properties
Holub, Kamil ; Sigmund, Marian (referee) ; Kubíček, Jaroslav (advisor)
This thesis deals with the topic of submerged arc welding – an electric arc method of fusion welding, that uses a layer of granulated flux to shield the weld pool from atmospheric gases. Theoretical part is devoted to the description of the welding method and fluxes currently used. The practical part contains an experiment, which consists of making two weld deposits on structural steel S235JR by using different fluxes. First weld deposit is made with OK 10.62 Flux. The same flux alloyed with the Tribaloy T-800 laser cladding powder is used for the second weld deposit. Test specimens are examined on the basis of influence of fluxes combined with a single electrode wire.
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Chemical composition of berries juices from some cultivars of European elder
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with chemical composition of the juice from selected species of elderberry (Sambucus nigra L.). The theoretical part is dedicated to botanical characteristic of elderberry including the origin and the extension. There are also mentioned the medical effects of elderberry with the description of the cultivation of this herb with the examples of particular cultivated species. In the experimental section were laid down the particular chemical parameters (yield, pH, relative density, titrable acidity, formol number, content of instant dry mass and reducing sugar) in the juice from the fruits of these cultivated species of elderberry: Albida, Allesö, Aurea, Bohatka, Dana, Heidegg 13, Haschberg, Körsör, Mammut, Pregarten, Riese aus Voßloch, Sambo, Sambu, Samdal, Sampo, Samyl a Weihenstephan. The median of the yield has been 700,0 ml/kg, the median for the pH assessment has been 4,03. The median of relative density of all species was 1,0361, the median of titrable acidity was 141,83 mmol l -1. The median of the overall content of amino acids was 30,5 ml 0,1 mol l-1 NaOH/100ml, the median of the content of the dry mass was 9,5 weight %. The median of the assessment of the reducing sugar was 5,02%.
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The basic chemical parameters of berries from some black currant cultivars
Sailová, Genar ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with the chemical analysis of the juice from fruits of cultivated varieties of blackcurrant (Ribes nigrum L.) The theoretical part is dedicated to botanical characteristic of black currant including the origin and the extension. There are also mentioned the history of cultivation currant and breeding of the varieties of black currant. Chemical composition of currant is also described in this part. In the experimental part some basic chemical parameters (yield of juice, soluble dry matter content, dry matter general content, pH, titratable acidity, formol number and reducing saccharides content) of four black currant cultivars were determined.
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Study of the effect of metallurgical and technological parameters on mechanical properties of aluminium alloys
Pešek, Jakub ; Krahula, Karel (referee) ; Zemčík, Ladislav (advisor)
Sugested thesis has been made with the intent to observe and describe the length of the modifying effect of three different types of modifiers and their effect on the mechanical properties of aluminium alloy. Next step was to process and evaluate links between mechanical properties and chemical composition. Chemical analysis and mechanical properties of cast samples were obtained. For this purpose and a method of metallographic processing was applied afterwards. The grain size was evaluated before and after the heat treatment. Measurements of the secondary dendrite branches and evaluation of the eutectic morphology were made. The hardness was measured on selected samples.
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Chemical and sensory analysis of fruit juice from selected cultivars of European elder
Ješková, Kristýna ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
The aim of this thesis is the chemical and sensory analysis of the juice from fruits of cultivated varieties of elderberry (Sambucus nigra L.). In the theoretical part botanical description of elderberry including its distribution and places of existence are given. There are also mentioned medical effects and collection of various parts of the elderberry as well as breeding certain species and methods evaluating sensory features of the juice samples prepared from the cultivated varieties of elderberry. In the experimental part some chemical parameters (yield, soluble dry matter content, relative density, pH, titratable acidity, formol number, reducing saccharides) in the juice of berries of eighteen cultivated varieties of elderberry were determined. In fifteen cultivated varieties was made sensory evaluation using profile test and scale. The aim of the evaluators in the evaluation using scale was to evaluate the taste, smell, sensory quality and preferences according to seven point cathegorical hedonic scale. In the profile test, five point scale was used to evaluate the intensity of chosen flavours: acidic, sweet, bitter and others. Overall impression of the sensory evaluation was rather not positive. In majority of the samples the taste and smell were evaluated as good or satisfactory and their general acceptability, too. The juice from the wild elderberry was estimated as worse than in other samples, its taste, smell and overall acceptability were unsatisfactory. In majority of the cultivated varieties were the taste and smell estimated as unsatisfactory as well as their general acceptability.
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Characteristic of nutrition values of meat from different animals
Kubištová, Petra ; Zlámalová Gargošová, Helena (referee) ; Omelková, Jiřina (advisor)
ABSTRACT In this thesis, there were assessed basic nutrition values of meat from different animals. Beef meat (bulls, heifers and veal), pork meat ( castrates, boars and gilts ), rabbit meat and chicken meat were included in the experimental part. There were moisture, lipids, proteins, ash and hydroxyproline determinated. Attention was given especially to the content of lipids and moisture. The animals were compared in terms of their type and on the basis of possible differences between sex (beef and pork meat), breed (beef and rabbit meat) or between different parts of animals` body (chicken and rabbit meat). Individual types were also compared with each other. For human nutrition it is possible to recommend veal meat, which contained the least amount of fat, MLD from rabbit meat and chicken breasts. Pork meat from young animals is comparable to chicken breast as regards the content of fat. We should also not omit beef meat in our bill of fare. Thanks to breeder technology the beef is now lower in fat than it used to be and contains valuable matters of red meat.
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