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Crystallization of coating systems based on epoxy resins.
Seidlová, Michaela ; Dohnálek,, Pavel (referee) ; Petránek, Vít (referee) ; Drochytka, Rostislav (referee) ; Bydžovský, Jiří (advisor)
Crystallisation of epoxy resins based on bisphenol A and bisphenol F is the natural property of these oligomers. However, manufacturers of paints and other systems based on these epoxy resins, strive to slow down the crystallisation process as much as possible, thereby prolonging the shelf life and improving the competitiveness of their products. The main aim of the thesis is generalisation of the factors influencing the crystallisation process of epoxy resins based on bisphenol A and bisphenol F, verifying new approaches to the possibility of influencing the crystallisation process and determining the possibility of using a certain degree of epoxy resins crystallinity based on bisphenol A and bisphenol F in the preparation and production of epoxy resinbased coating systems.
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Konzervační postupy v nápojovém průmyslu
Trněná, Kateřina
This bachelor thesis focuses primarily on the topic of preservation processes in the beverage industry. The first part deals with general basic substance composition of both alcoholic and non-alcoholic beverages, and their division. Furthermore, the thesis focuses on the important microflora of beverages in the sence of both positive and negative way of causing there ongoing processes. The second part deals with individual procedures of beverages preservation, with the aim of preserving beverages, the extension of its shelf life, and natural and chemical substances used in beverage production.
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Crystallization of coating systems based on epoxy resins.
Seidlová, Michaela ; Dohnálek,, Pavel (referee) ; Petránek, Vít (referee) ; Drochytka, Rostislav (referee) ; Bydžovský, Jiří (advisor)
Crystallisation of epoxy resins based on bisphenol A and bisphenol F is the natural property of these oligomers. However, manufacturers of paints and other systems based on these epoxy resins, strive to slow down the crystallisation process as much as possible, thereby prolonging the shelf life and improving the competitiveness of their products. The main aim of the thesis is generalisation of the factors influencing the crystallisation process of epoxy resins based on bisphenol A and bisphenol F, verifying new approaches to the possibility of influencing the crystallisation process and determining the possibility of using a certain degree of epoxy resins crystallinity based on bisphenol A and bisphenol F in the preparation and production of epoxy resinbased coating systems.
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Food Waste Management in companies of tourism services
SISMILICHOVÁ, Nikola
Food waste is global problems. There are various alternatives how processing the waste from corporate practices and households. Part of literary research describes these alternatives. In the theoretical sections are mention the individual sectors united with problems of famine. Food waste management is one of many alternatives how to reduce the number of hungry people. These industries are processed based on resources that are relevant to the industry. The bachelor thesis analyses using food waste management in the Czech Republic in South Bohemian Region. The thesis deals with the sustainability of foods and their processing in the Tank ONO Restaurant. The target of the research is recording the quantity of waste it produces and how disposes it. This is a question of measurement and observation. At the same time, research focuses on the size of portions served to customers. Accordingly, it determines whether of the portions are excessive and if it helps to expletive waste. The part of the research is views of restaurant guests, which identifies the questionnaire survey. At the end it compares the assumptions with the results. It suggests appropriate solutions of how to prevent unnecessary waste and save money.
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Vliv hnojení sírou na produkci a kvalitu cibule kuchyňské
Pilař, Tomáš
The aim of this thesis was to evaluate the influence of the variety, dosage, form and the terms of sulfur fertilization in the production of onions. Without otherwise not altered amounts of other nutrients was evaluated the effect of half, whole and halved the dose of elemental sulfur and sulfate forms on yield, storability, sulfur and nitrate in onions. Issues was solved through field experiment in 2014, in Loděnice near Mor. Krumlov. Yield and storability of onions were statistically significantly affected by the dose and form of sulfur and varieties of onion. Sulfur fertilization had a statistically signifi-cant effect on the nitrate content and ratio of nitrogen and sulfur contained in onions. The results shows us, that the higher dose of sulfur fertilization was more effective than the lower dose of sulfur.
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Způsoby prodloužení údržnosti mléčných výrobků
Piskačová, Martina
This thesis discusses the way to extend the shelf-life of dairy products. The first part focuses on mold spoilage of dairy products, types of microorganisms threatening dairy products and the factors that influence the growth of undesirable microorganisms. The second part focuses on the basic heat treatment during technological processing of dairy products that affect their durability. The final part of the work is focused on the effects of antimicrobial substances in milk and dairy products. Above all, the preservatives, antioxidants and bioactive substances.
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Evalutation of storage potato varieties Red Anna and Dali
BOŠKOVÁ, Veronika
The aim of the bachelor's thesis was to assess the storage of chosen potato varieties Red Anna and Dali depending on harvest time. Both varieties were grown in the fields near the village Chlumany (South Bohemia, District of Prachatice), then the tubers were stored in local storage facility and there the potato samples were also observed. The experiment was carried out in 2013-2014. The samples were taken as four variants of each variety. The variants differed in their harvest time. Tuber weight loss influenced by essential and pointless losses was monitored in each sample. It was confirmed that potato storage was influenced by suitable harvest time and partially also by the weather during the harvest. The worst result was shown by the first harvest of medium ripening variety Red Anna. The tubers were not ripe enough and completely unsuitable for a long-term storage. Those tubers were very shrunk already in December and therefore not usable for further processing. On the contrary, the last harvest of both potato varieties was the most convenient for storage. The samples taken from the last harvest showed the lowest loss during the storage and those potatoes were very nice while observed and measured for the last time. The bachelor's thesis also mentions important factors that can influence the storage of potatoes (temperature, relative humidity, ventilation, mechanically damaged tubers, potato diseases).
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