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Risk Management of Bank Credit System and Decision Making Process
Skovajsa, Radek ; Kryštof, Zdeněk (referee) ; Čižinská, Romana (advisor)
The theoretical part of this thesis describes the development of Czech banking sector, especially with emphasis on post-revolutionary rebirth within the new conditions of market economy. The following part demonstrates the decision-making credit account process of a bank on a particular case study based on the methodics and procedures leading up to maximal elimination of credit risk. At the same time, the author presents a partially modified internal opinion on a decision of particular business transaction. It is accented that every decision of a bank must comply with the regulations of CNB. The conclusion of the thesis affirms the maximal efforts of domestic banks to minimalize risks within their decision-making credit account processes, which is mirrored in current stability in the development of Czech banking sector.
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Diagnosis of high voltage capacitors for cascade voltage multiplier
Baev, Dmitriy ; Špinka, Jiří (referee) ; Krbal, Michal (advisor)
The main subject of the final thesis is to find a suitable method for measuring the partial discharge (PD) in the dielectric of high-voltage capacitor. In the theoretical part of my thesis contains from the mechanisms of origin and the harmful effects of partial discharge at high voltage insulation of capacitor. It describes the global galvanic method of partial discharge measurement, the principle of cascade voltage multiplier, its main components are high-voltage capacitor and diode, facilities quality measurement of capacitors for voltage multipliers, advantages and disadvantages and principles of HIPOTRONICS DDX-8003 with the pulse discrimination system. In the experimental part of the diploma thesis is familiar with the diagnostics of high – voltage capacitors by means of laboratory measurements on the electronic bridge and with the help of partial discharge measurement system. Design of suitable electrode arrangement is described which eliminates the influence of corona which makes it impossible to measure partial discharges and the dissipation factor (tg ). Analysis data from measurement and determination of quality level, eventual degradation of measured capacitors. The result of this project should be designed the methodology for finding of poor – quality capacitors in order to increase the reliability of the voltage multiplier.
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Study of Formation and Elimination of Acrylamide in Food Matrix during Heat Treatment.
Marková, Lucie ; Jarošová, Alžběta (referee) ; Buňka, František (referee) ; Šimko, Peter (advisor)
Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the reaction of reducing sugars with asparagine in plant foods during their thermal treatment above 120 °C. AA is most often determined by GC-MS and LC-MS/MS in isolates from the matrix in a wide range of foods. According to our observations, AA intake from food is higher among young people (from 1.8 to 3.8 µg/kg bw/day), which is consistent with the estimations of JECFA FAO/WHO from the year 2006. Considering the health risk, it is recommended to reduce AA formation in food during its processing, in particular exploiting the available experience. The aim of this thesis was to extend the knowledge of the possibility of AA elimination in selected types of thermally processed foods. The study was focused on cereal foods that contribute significantly to AA exposure, especially bread and sweet biscuits. The whole AA content in the bread is in the crust, which represents 5-15% of the bread. Crust of home-made bread contains approximately 30-75 µg/kg, however the marketed bread contains 2 to 10 times more of AA. This is due to the composition of bread mix, preparation conditions and baking. For maintaining the quality of home-made bread during the dry mixture shelf-life, optimization of bread mixtures was designed by increasing of yeast content, which proved positive effect on the reduction of AA content at sufficiently high activity of the yeast. Monitoring of AA content in assortment of sweet bakery products showed higher levels of AA in diabetic biscuits containing fructose instead of sucrose. Three of them even exceeded the reference value (500 µg/kg) more than 1.5 times for commodity "cookies". Elimination of AA by applications of the enzyme asparaginase has been designed for minimal interference in technology of their production. The concentration of the enzyme and the appropriate method of its use in industrial environment have been tested previously in model systems. In optimized conditions of the enzyme application, AA content in diabetic biscuits was reduced by more than 40% without affecting the organoleptic properties of the final product. Effect of the antioxidants on AA formation was also part of the study. AA content in gingerbread was reduced efficiently by the use of fennel, anise, cloves, vanilla and white pepper (by about 9-21%). Conversely, coriander and cinnamon significantly increased its content (by 18-54%). Since correlations between the DPPH• radical quenching activity of the spice extracts and AA content was not observed, the final content of AA was probably influenced by the chemical composition of spices and reactivity of the individual components in the matrix. Investigated methods appear to be suitable ways of elimination AA in some foods; however their specific use must be optimized with regard to the composition of the food, processing and the technology used. Estimated impact of application of the above-mentioned methods to the overall elimination of AA exposure showed that its intake in high school students from the Czech and Slovak Republic can be reduced on average by 10%. This decrease is a success to reduce the possible risk of cancer disease by eating foods with a high AA content. It is also important piece of information for food producers for further development of relevant methods for AA elimination which would help to reduce the AA intake from foods even more.
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Optimum layout of workplaces security checks of passengers
Bordovský, Lukáš ; Janík, Radomír (referee) ; Šplíchal, Miroslav (advisor)
The final master’s thesis analyzes the individual elements of Security control workplace and solves their optimization with respect to the rulemaking side of things, and integration into the existing space layout with a vision of the increasing demand for transport. Solves the issue of electromagnetic interference elimination in the detection equipment and suggests possible solutions to overcome them. The work is primarily related to the Prague - Ruzyne airport.
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Prevention of defects during tube bending
Procházka, Libor ; Štroner, Marek (referee) ; Peterková, Eva (advisor)
The bachelor thesis describes the most occurring defects of tube´s component bending. The first part of this thesis is focused on a detailed research of these unwanted phenomenons. The second part contains complete list of possibilities in the defects reduction. There are quoted the suitability and the terms of use for an individual eliminative methods in the second part of this thesis, too. The last part of this bachelor thesis contains classifying of elimination possibilities to the particular types of defects.
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A strategy of acrylamide elimination in cereal foods
Belková, Renáta ; Ing.Kristína Kukurová, Ph.D. (referee) ; Ciesarová, Zuzana (advisor)
Acrylamide is a carcinogenic substance generated in heat processed food stuff, where the temperature increases over 120 °C. The main acrylamide precursors are carbonyl compounds and the amino acid asparagine. In this diploma work, possible elimination strategies were observed in a bread matrix with an addition of inorganic salts into the basic powder formulation for home bread making. Samples were analyzed from the point of view of acrylamide content as well as their physico-chemical properties and sensory evaluation too. Results show, that the addition of inorganic salts hasn`t expected considerable elimination impact as in the case of model samples. It has been shown the importance of fermentation process, whereas was the amount of acrylamide in bread without yeast added almost 14times higher. The addition of CaCl2 in bread mixture improved the organoleptic quality of final product, as proved in sensory evaluation with simultaneus positive effect on acrylamide reduction in bread.
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Environmental aspects heating
Vypušťáková, Veronika ; Poláčik, Ján (referee) ; Baláš, Marek (advisor)
The topic of this bachelor´s thesis is ecological impacts of heating. The first part contains information on selected pollutants that adversely affect the environment and human health. The second part is devoted to the comparison of pollutants in boilers for solid, liquid and gaseous fuels. The last third part focuses on proposals for measures to eliminate undesirable effects of pollutants.
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Noise suppression of six pole induction machine
Lexa, Jakub ; Janda, Marcel (referee) ; Ondrůšek, Čestmír (advisor)
This thesis deals with noise of electromagnetic origin of six pole three-phases induction machine. Task thesis was rendering literature review. Analysis of the problem consists of various analytical calculations using Matlab and subsequent comparison of results with measured data on real induction machine. The last part of thesis is a summary of conditions for induction machine with low noise.
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Diagnosis of high voltage capacitors for cascade voltage multiplier
Baev, Dmitriy ; Zatloukal, Miroslav (referee) ; Krbal, Michal (advisor)
The main subject of the final thesis is to find a suitable method for measuring the partial discharge (PD) in the dielectric of high-voltage capacitor. In the theoretical part of thesis contains from the mechanisms of origin and the harmful effects of partial discharge at high voltage insulation of capacitor. It describes the global galvanic method of partial discharge measurement, the principle of cascade voltage multiplier, its main components (high-voltage capacitor and diode). Nowadays are presented the possibilities of measuring the quality of capacitors for voltage multipliers. In the experimental part of the diploma thesis is familiar with the diagnostics of high – voltage capacitors by means of laboratory measurements on the electronic bridge and with the help of partial discharge measurement system. It describes the design of a suitable electrode arrangement that eliminates the influence of the corona, which makes it impossible to measure partial discharges and the dissipation factor tg . The thesis analyzes the obtained data from measurements and determines the quality level or the degradation of the measured capacitors. The result of the project should be designed the methodology for finding poor quality capacitors in order to increase the reliability of the voltage multiplier.
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