|
|
Transport and thermophysical data for thermic sanitation calculation of agricultural seeds
Vávra, Dan ; Brummer, Vladimír (referee) ; Juřena, Tomáš (advisor)
The bachelor's thesis focuses on properties that are important for thermal sanitation. Commonly used seed treatment methods are summarized in the theoretical part. Furthermore, seeds‘ transport and thermo–physical properties are written out and described. To the present day, the properties of wheat seeds have been determined, while there are fewer publications for pea seeds. The available properties were determined by research for wheat and pea seeds. Furthermore, the experimental procedures for obtaining wheat properties were verified and then the procedures were applied to pea seeds. In the experiments, values were obtained for porosity, bulk density, true density, static angle of repose and specific heat capacity for certain humidity. The results are written out with total measurement uncertainties. The values of properties were discussed.
|
|
|
Study of acid phosphatase in pea and tobacco
Šandová, Sandra ; Ryšlavá, Helena (advisor) ; Tichá, Marie (referee)
Phosphatases catalyze the hydrolytic fission of orthophosphoric acid ester. They are generally divided into acid and alkaline phosphatases according to their pH optimum. There was preparated the extract of leaves Nicotiana tabacum L. and Pissum sativum. Furthermore, there were determinated pea and tobacco phosphatases's rate constants. Reaction speed katalyzed by tobacco phosphatase is 10,0 mol/min.ml and by pea phosphatase 38,0 mol/min.ml using paraNP - phosphate as a substrate. Using a substrate phospho - L serine the reaction speed katalyzed by phosphatase of tobacco is 1,8 mol/min.ml and by phosphatase of pea is 0,4 mol/min.ml. Michaelis constant Km is 1,8 mM for tobacco phosphatase and 8,5 mM for pea phosphatase using paraNP - phosphate. Using a substrate phospho - L serine Michaelis constant Km of phosphatase of tobacco and pea is the same - 4,0 mM. The pH optimum of pea phosphatase is 5,0 using paraNP - phosphate as a substrate and 6,0 using phopho - L serine. pH optimum of tobacco phosphatase is 5,4 using paraNP - phosphate and 7,0 using phospho - L serine. Temperature optimum for pea phosphatase is 60 C and for tobacco phosphatase 55C.
|
|
|
Využití komponentů a krmiv rostlinného původu ve výživě kapra obecného (Cyprinus carpio L.).
Kudláček, Josef
The aim of this thesis was to compare the effects of feed mixtures with different share of selected plant components on common carp (Cyprinus carpio L.). Two feed tests were conducted in recirculation aquaculture system, in tanks with a volume of 160 l. The tests were conducted in two repetitions and lasted for 64 - 65 days. The feed ratio was 2% of the fish stock weight. For the first test 6 feed variants were prepared. A complete feed mixture for carp (KP1 Plus 15%) was chosen for the control and also as the base for other experimental feed mixtures. The following variants were prepared: feed mixtures with the addition of pea 15%, soybean 15%, lupine 15%, 30% and 45%. The resulting effect was similar for all feeds. Soybean 15% feed achieved the best results (FCR 2.47, SGR 0,71 %.d-1, RGR 50,14 %). Lupine feeds showed worse production parameter levels, whencompared tothe control. From an economic point of view, the mostcost effectivefeed was lupine 45% (FCR 2,67, SGR 0,66 %.d-1 RGR 46,64 %). For the second test 4 feed variants were prepared. The control and base for experimental feed mixtures was the same as in the first test (KP1 Plus 15%). The following feed variants were used: lupine 20%, 45% and 70%. Feed variant with 45% lupine achieved the best results (FCR 2,23, SGR 0,79 % .d-1, RGR 56,75 %) ,followed by lupine 70% (FCR 2,24, SGR 0,78 %. d-1, RGR 56,91 %), therefore, lupine feeds have achieved better production and economic parameters, when compared to the control.
|
|
|
Možnosti obohacení pekařských výrobků luštěninovými moukami
Lisá, Andrea
The bachelor thesis engages legumes in general, from their cultivation to their final processing. I focused on analysis of the chemical composition of the legume seeds and on the effect of the antinutritional factors on the contained nutrients. I worked in more detail on the use of the legumes for flour, on its use in bakery and on its influence on the resulting bakery products. Legume flours increase in the bakery products content of proteins, lipids, fiber and minerals and they decrease content of carbohydrates and gluten. They increase absorption of water and the development time of the dough. The stability of the dough is affected negatively. The stability is also prolongated by adding 10% of chickpea flour. Lentil flour increases water absorption and the development time of the dough since the addition of 50 % of flour. Final bakery products are less cambered, with the characteristic darker colour of the crust and with the characteristic taste. Legume flours are also often added into the dough of the cookies. Soya flour is even added into the donut dough to reduce the absorption of the fats during frying.
|
|
|
Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
|
|
|
Nutričně cenné látky hrachu a jejich změny při zpracování
Stávková, Kristýna
Bachelor thesis is called nutritionally important substances peas and their changes during processing. In the introduction, peas defined in terms of composition and its effects on the human organism. The aim was to also focus on the production, harvesting, consumption, dietary guidelines and quality requirements for peas. The second part deals with the characteristics of individual types of peas. Another section discusses the nutritional composition of peas, the possibility of treatment and analysis of content substances that change. In the practical part a questionnaire was put together focusing on the consumption and purchase of peas. Consumers prefer fresh peas, in order to preserve the vitamins and other valuable ingredients.
|
|
|
Study of acid phosphatase in pea and tobacco
Šandová, Sandra ; Ryšlavá, Helena (advisor) ; Tichá, Marie (referee)
Phosphatases catalyze the hydrolytic fission of orthophosphoric acid ester. They are generally divided into acid and alkaline phosphatases according to their pH optimum. There was preparated the extract of leaves Nicotiana tabacum L. and Pissum sativum. Furthermore, there were determinated pea and tobacco phosphatases's rate constants. Reaction speed katalyzed by tobacco phosphatase is 10,0 mol/min.ml and by pea phosphatase 38,0 mol/min.ml using paraNP - phosphate as a substrate. Using a substrate phospho - L serine the reaction speed katalyzed by phosphatase of tobacco is 1,8 mol/min.ml and by phosphatase of pea is 0,4 mol/min.ml. Michaelis constant Km is 1,8 mM for tobacco phosphatase and 8,5 mM for pea phosphatase using paraNP - phosphate. Using a substrate phospho - L serine Michaelis constant Km of phosphatase of tobacco and pea is the same - 4,0 mM. The pH optimum of pea phosphatase is 5,0 using paraNP - phosphate as a substrate and 6,0 using phopho - L serine. pH optimum of tobacco phosphatase is 5,4 using paraNP - phosphate and 7,0 using phospho - L serine. Temperature optimum for pea phosphatase is 60 C and for tobacco phosphatase 55C.
|
|
|
The importance of legumes in the human diet
Střelková, Tereza ; Hejtmánková, Alena (advisor) ; Martina, Martina (referee)
Legumes are part of human diet since Early Years and they have important role. In Czech Republic the most commonly consumed legumes are beans, peas and lens and in recent years even cicer (commonly chickenpea) and soya. Yearly consumption of legumes in human diet in Czech Republic is about 2,5 kg per person, which is less than in other countries but the consumption is slightly increasing.
Being very good source of protein, legumes as source of non-complete protein should be combined with other sources of protein preferably those based on cereal. Legumes are also source of carbohydrates, from which big part is favourable mix of starch and fiber. Present minerals are e.g. calcium, phosphorus, magnesium, iron and zinc. From vitamins mostly B complex can be found.
Legumes, especially soya, also contain phytoestrogens and other biologically active substances. Phytoestrogens emulate behaviour of human estrogenes and raise interest in areas of research. There are series of scientific foundations for their potential to be used as part of
a treatment for worldwide spread disease like cancer or diabetes, or other common health difficulties e.g. post-menopausal symptoms.
Legumes are often refused in human diet, because of antinutrients they contain. Those are mostly oligosaccharides that are fermented in large intestine which causes flatulence and indigestion. Antinutrients are e.g. enzyme inhibitors or phytic acid.
Antinutrients can be removed by variety of culinary treatments. The easiest are soaking or boiling. The harder, yet very effective treatments, mostly because of time consumptions are e.g. germination or fermentation, or because of technological demands - extrusion. However, heat treatment can degrade proteins and thus lower their usefulness and also reduce biological activity.
Biologically active substances are nowadays intensively researched and studies bring new perspective advantages of consuming legumes.
|
|
|
Genetické aspekty domestikačního znaku pukavosti lusku u hrachu
Smutná, Lenka
At the beginning, the plant domestication was probably a non-conscious process. Later, it changed to a targeted process, when the cultural crops were developed from wild species due to human activities. Some crops occurred as a weed of the first cultural species in the past and were selected for individual crops during the domestication. The very beginning of the domestication can be found in neolithic era, when humans chan- ged their way of life from picking & hunting to agriculture & shepherdy. Change of climate after the last ice age was probably one of the reasons. Wild plants as a whole differ from cultural crops in set of domestication characters. Domesticated crops have for example bigger fruits (tomato plant - Solanum lycopersicum L.), contain lower amount of toxic substances (solanine, potato - S. tuberosum L.), natural spreading of seeds and dormancy were inhibited (pea - Pisum L.) etc. Spontaneous releasing of seeds was a big issue already in the past, and is a big issue also now. Afford to avoid this behavior was exerted from the beginning of agriculture. Plants developed various mechanisms of seed spreading into their surroundings for the purposes of species preservation. Legumes developed explosive seed spreading. Shrinking pod valves exert tension on both junctions and once the critical force was reached, the pod suddenly opens. During this action, the pod orientation changes (the tip obliquely upwards) and the seeds are catapulted up to several meters into surroundings. The objective of this work was to narrow mapping interval of the pod shattering ge- ne (Dpo1) in pea (Pisum L.) and focus on evaluation of phenotype of recombinant in- bred lines (RILs). Several RILs formed by crossbreeding of contract parent genotypes of P. elatius were used Steven ex M. Bieb. JI64 × clutural pea P. sativum L. JI92 and reci- procal crossbreeding JI92 × JI64; P. elatius Steven ex M. Bieb. VIR320 × cultural pea P. sativum L. WL1238. Next objective was a comparison anatomical analysis of pod structure in the area of ventral and dorsal junction and endocarp structure.
|
|
|
Analýza genové exprese během vývoje plodů planého a kulturního hrachu
Hamplová, Denisa
The main focus of this thesis has been to study of domestication traits. Identification of genes of domestication traits has a huge potencial for plant breeding. The experimental part has been devoted to the study of pod dehiscence as a domestication trait in pea (Pisum sativum L.). The goal of this work has been to evaluate the expression of candidate genes of pod dehiscence in pea (Pisum sativum L.). For this experiment was used JI64 line pea (Pisum sativum ssp. elatius L.) and JI92 (Afghan cultural type of pea Pisum sativum ssp. sativum L.) and recombinant inbred lines (RILs) arising from reciprocal crossing. Using the method of qRT-PCR (Quantitative Reverse Transcription PCR) have been analyzed candidate genes IDEH, SHAT, bZIP, SPT, NAC and compared with the expression of the reporter gene tubulin.
|
guest ::
