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Goodbye piece
Preťová, Nikola ; Brody, Ondřej (referee) ; Klímová, Barbora (advisor)
In my master thesis named Goodbye piece I explore food and fine arts as two individual creative processes. I notice the differences and similarities between them and based on my finding I create an installation artwork and text documentation.
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Detection of anomalies in network traffic using compression methods
Blažek, Libor ; Dvořák, Jan (referee) ; Blažek, Petr (advisor)
The objective of the thesis is to design a practical demonstration of the functionality of selected compression methods. The following chapters will discuss the attacks on terminals and mentioned some measures. The show will be processed using two methods development environment. The attacks will detect anomalies in the network and subsequently carried out at one of the sample data compression methods. Data will be collected as normal operation at the terminal station, and then in the attack.
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Material history of planetary urbanization
Šana, Václav ; Bartůšek, Ondřej (referee) ; Kristek, Jan (advisor)
The diploma thesis deals with the final urbanization of the planet term from a materialistic point of view. The distribution of freshwater, energy consumption and especially agricultural food production are the basic factors which, together with logistics and demography, form fundamental drivers of material history. The "Malthusian" fear of a situation where the world's population is running out of resources accompanies contemporary rhetoric. The aim of the work is to try to find and explore solutions to the material necessities of humanity and to design organizational principles, systems, urban and architectural solutions.
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Determination of the risk elements and other elements concentration in animal feed
Křehlíková, Jana ; Juglová, Zuzana (referee) ; Diviš, Pavel (advisor)
This thesis deals with the determination of selected microelements and macroelements and risk elements in dog and cat food. The theoretical part describes the nutrition of dogs and cats and focuses on the safety of the food in the context of contamination with risk elements. Another topic discussed is the chemical analysis of feeds, specifically the determination of nutritionally important substances, beneficial elements, and contaminants. The experimental part deals with the preparation and digestion of feed samples and the subsequent analysis of these samples using ICP-OES and AAS methods. The detected concentrations of the elements of interest in the feeds were compared with the feed standards issued by the Department of Veterinary Medicine and the decree issued by the Ministry of Agriculture. The analysed feeds were found to be deficient in some elements. The content of the risk elements in the feed met the legal limits and did not pose a health risk to the animal. Elements for which the legislation does not provide a maximum permissible limit were present in the feed-in in high concentrations that could already harm the animal's health.
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Assessment of chosen aromatic compounds in foods
Ascherová, Adriana ; Buňka, František (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on aromatic substances occurring in food. The theoretical part describes their characteristics, the use of fragrances of plant origin for flavoring of food and points to their possible negative effects on the human organism. Twenty six potentially allergenic fragrances are thus identified in European legislation and an overview of their physical properties, occurrence and use is also processed in this work.The aim of the experimental part was to develop and validate a method for assessment of fragrances using headspace solid phase microextraction combined with gas chromatography (HS-SPME-GC-FID). The following parameters have been validated : repeatability, linearity, limits of detection (LOD) and limits of quantification (LOQ). The HS-SPME-GC-FID method was finally applied to selected samples of foods commonly available on the market.
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Assessment of chosen aromatic compounds in foods
Škopová, Jitka ; Buňka, František (referee) ; Vítová, Eva (advisor)
The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds suitable for food flavouring are mainly of plant origin. These aroma compounds and their mixtures have a lot of positive and negative effects on human organism. Although the aroma compounds are not among main groups of allergens, several studies indicate a potential risk of allergenic effects of some aroma compounds. The theoretic part of this thesis focuses on aroma compounds of plant origin and gives an overview of 26 the most important fragrance allergens according to the European cosmetic legislation. The aim of the experimental part was to verify the selectivity and appropriateness of the currently used methodology of headspace solid-phase microextraction and gas chromatography-flame ionization detection (HS-SPME-GC-FID) for determination of selected allergenic aromatic active compounds. Secondly, it is to use a proven method for a wide spectrum of real food products.
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Assessment of aromatic compounds of plant origin in foods
Jelínková, Monika ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
The aroma compounds suitable for food flavouring are mainly of plant origin. It is necessary to take into account the possible allergic effects of some of them. The theoretic part of this thesis is focused on aroma compounds and their biological effects. It also describes methods useful for their isolation and analysis with a nearer intent on the methods used in this thesis - solid phase microextraction and gas chromatography. The aim of the experimental part was to establish, optimise and validate the method for determination of allergic aroma compounds chosen and subsequently to enable its using in wide spectrum of food and other products.
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Dining Outdoors
Trčková, Jitka ; Buganská, Tamara (referee) ; Zdařil, Zdeněk (advisor)
Feasting which contains plates, cups, cutlery, quilt and canvas bags as a cover. Bags are made for cyclists, pedestrians and easily used for more demanding users with car. Set is designed for 4 people. QUILT, shape is proceed from square, place for feasting is moved from center of quilt to the longest side on edge. Users are closer together and still can see each other in conversation. Place for feasting is highlighted with colored rubber segments which also help balance surface. PLATES are made from two parts - dinner plate and soup plate. Inside the soup plate is space for cutlery storage. CUTLERY is consisted of desert spoon, fokr and knife. All these three parts have a groove which is enabling fix cutlery together. CUPS, shape is proceed from accidence of hole project. There is a small point on the outside which helps to use the cup out of the quilt without capsizing of drink. This point is designed for sticking in the ground. BAGS have classic oblong cut, they are designed for easy use for cyclists (2 pieces). It is consisted also strap for pedestrian. There are two smaller pockets for set of plates and set of cups inside one of the bag.
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Business Plan for Small Company Establishment
Poláchová, Kateřina ; Hájek,, Martin (referee) ; Koráb, Vojtěch (advisor)
The master´s thesis deals with the creation of a business model and a business plan for founding a small company making salty desserts in Brno. The first part of this thesis contains information used for creation of the business plan. Second part describes market research. The last part is focused on business plan itself created by application of all the information.
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The Festival of Wiener Schnitzels
Helán, Martin ; Mainer, Martin (referee) ; Rathouský, Luděk (advisor)
In my thesis I dealt with still life paintings with food. The main keyword of this work is banality. It is the irrelevance of some situations that I used as a motive to create a visually impressive moments. I painted a meal as a celebration of the banal and seemingly unspiritual things, like a gift from God, which is a part of our ordinary everyday life.
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