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Analysis of the rheological properties of vegetable oils and their components
Divílek, Petr ; Rozsívalová, Zdenka (referee) ; Frk, Martin (advisor)
This Master’s thesis is dealing with theoretical analysis of vegetable, mineral oils and synthetic fluids, and with measuring of density and viscosity of selected samples of electric insulating fluids. The main part of the thesis is focused on vegetable oils and their elements called fatty acids. Those are more detail described in separate capitols. In those capitols is described their utilization in engineering practice with focus on energetics, where vegetable oils are used in larger scale. In experimental part of the work is measurement of density and dynamic viscosity. Viscosity was measured on two different machines, first the Hoppler viscometer and on vibrating viscometer. Results of these measurement are evaluated in tables and graphs.
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Methods of evaluation of selected cosmetics
Sládková, Veronika ; Sýsová, Lenka (referee) ; Zemanová, Jana (advisor)
This thesis is devided into two parts. The aim of the first – theoretical – part was to become acquainted with the composition, the importance and the physiology of the skin, with different types and masks in connection with the skin care. The theoretical part deals with the function of particular ingredients contained in selected cosmetics described in research literature and also with methods from which cosmetics can be evaluated. Olive oil is the most described component because it is an important ingredient for all cosmetics this study deals with. The second – experimental – part is focused on evaluating the influence of hydratation of these cosmetics. Hydratation was measured by Courage & Khazaka MPA 5 device, which is based on the capacitance measurement of the condenser. Then, the methodic evaluation of hydratation was made up and the aim of the experimental part was to proove this methodic´s accuracy and to elaborate acquired results.
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Olive oil and health properties.
Kavvalou, Angeliki ; Hronek, Miloslav (advisor) ; Nachtigal, Petr (referee)
The diploma thesis explores and shows some effects of olive oil on people's wellbeing, as they have been studied in recent times. It is examined to be a very beneficial food for the organism, and because of its composition, it can give a boost and power to the immune system, especially to people with a very weak immune system. It can also be divided into some specific categories according to the composition, acidity and cultivation of the fruit. Some general characteristics of olives and olive oil will be mentioned. About olives, we will analyze the early procedures such as the cultivation, cooling and flowering, some qualitative characteristics and the variety of olives. The basic categories will be analyzed including Extra Virgin olive oil, Refined olive oil and-so-on, the concentration of each type and what they include, the quality and lastly the way olive oil should be present in the market meaning the standardization, the packaging and the marking. In addition, the chemical composition of olive oil will be mentioned such as phospholipids, hydrocarbons, carotenoids, chlorophylls, vitamins, tocopherols, sterols triterpenoid alkaloids and phenols. Also, it contains some antioxidants like flavonoids, carotenoids, natural and synthetic antioxidants. The role of antioxidants will also get...
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Olive Oil Trade
Kunc, Martina Isabella ; Kovářová, Kateřina (advisor) ; Škarková, Ludmila (referee)
This thesis is focused on the evaluating of olive oil trade in Europe and globally. The first part deals with the characteristics of the commodity from the chemical and anatomical point of view and also with the issue of methodology for determining the most important indicators of quality in its monetization. The second part discusses the current level of production of olive oil and the situation on the olive oil market in Europe and worldwide. The third part is based on the assessment of the obstacles to its production and manufacturing. Final part is devoted to the levels of production, prices, gain and acidity of olive oil in a particular homestead Podere Sagna and these indicators are compared with the observed average numbers achieved in Italy.
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Analysis of the rheological properties of vegetable oils and their components
Divílek, Petr ; Rozsívalová, Zdenka (referee) ; Frk, Martin (advisor)
This Master’s thesis is dealing with theoretical analysis of vegetable, mineral oils and synthetic fluids, and with measuring of density and viscosity of selected samples of electric insulating fluids. The main part of the thesis is focused on vegetable oils and their elements called fatty acids. Those are more detail described in separate capitols. In those capitols is described their utilization in engineering practice with focus on energetics, where vegetable oils are used in larger scale. In experimental part of the work is measurement of density and dynamic viscosity. Viscosity was measured on two different machines, first the Hoppler viscometer and on vibrating viscometer. Results of these measurement are evaluated in tables and graphs.
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Methods of evaluation of selected cosmetics
Sládková, Veronika ; Sýsová, Lenka (referee) ; Zemanová, Jana (advisor)
This thesis is devided into two parts. The aim of the first – theoretical – part was to become acquainted with the composition, the importance and the physiology of the skin, with different types and masks in connection with the skin care. The theoretical part deals with the function of particular ingredients contained in selected cosmetics described in research literature and also with methods from which cosmetics can be evaluated. Olive oil is the most described component because it is an important ingredient for all cosmetics this study deals with. The second – experimental – part is focused on evaluating the influence of hydratation of these cosmetics. Hydratation was measured by Courage & Khazaka MPA 5 device, which is based on the capacitance measurement of the condenser. Then, the methodic evaluation of hydratation was made up and the aim of the experimental part was to proove this methodic´s accuracy and to elaborate acquired results.
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The position of Spain on the world olive oil market
Skolková, Klára ; Zamykalová, Miroslava (advisor) ; Gullová, Soňa (referee)
This bachelor thesis deals with the position of Spain on the world olive oil market. The first chapter of the thesis concentrates on the characteristics of olive oil, its history, classification and labeling, the impact of olive oil on health, the areas of olive oil production and it also presents the International Olive Council. The second part of the thesis focuses on olive oil production and consumption of selected autonomous communities of Spain. It also includes an analysis of the territorial strucutre of Spanish olive oil exports and imports as well as export and import customs. The objective of the third chapter is to analyse the world olive oil market and the position of Spain among most important exporters and importers. This chapter also disposes of an analysis of Spanish olive oil price and its comparison with world olive oil price.
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Legal issue of olive oil labeling
Prade, Lukáš ; Štěpánek, Petr (advisor) ; Vavrečka, Jan (referee)
The content of this bachelor thesis is the issue of labeling of olive oil in relation to the ongoing fraud on the market of this commodity. In the first chapter is olive oil basically characterized and its various types are divided according to their quality. Legislation forms the crutial part of the thesis and serves as a base for following chapters. Next part focuses on the situation on the world market of olive oil and explains the reasons for such a comprehensive legislation related to this issue. The last two chapters assess the improvement in the labeling of olive oils on the basis of tests carried out by independent entities and also on the basis of a survey mady by the author.
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