National Repository of Grey Literature 67 records found  1 - 10nextend  jump to record: Search took 0.01 seconds. 
Morphology of my bacteria III.
Procházková, Kateřina ; Mitro, Michal (referee) ; Mikyta, Svätopluk (advisor)
In my bachelor thesis titled "Morphology of my bacteria III.", I focus on a series of objects and prints depicting a parasite defined by me. Using the technique of screen printing, I portray the subject as a symbol of personal encounters with health difficulties. This results in an infinite number of growing parasites, bacteriological or virological motifs, and morphological shapes. Screen printing is primarily utilized in the work for its ability to multiply and layer, each time with a different outcome.
Analysis of a Vehicle Saleability
Hasmanová, Sabina Bohdana ; Leichmann, Marek (referee) ; Vémola, Aleš (advisor)
The object of this thesis is to focus on the major influences of vehicle saleability in Czech Republic in terms of the most important criteria, such as price, fuel consumption, colour etc. Part of the work will be arranged questionnaires. The survey indicates desirability of cars back for the last five years. This creates sales trend with a hint of future development.
TOWNHOUSE ON THE WATERFRONT IN PŘEROV
Zdražilová, Jana ; Joura, Ivo (referee) ; Mikulášek, David (advisor)
It is mixed-used building in the town Přerov. It is in the corner of the streets Brabansko and Malá Dlážka. It is at the riverside and we can see wonderfull wiews ( for example historical center). I want house, which will respect surrounding buildings (hights and also visage). There are three masses, one of part of flats, one of part of offices and in the corner bigger one. Facade is in the grey and green colour. I use system of Cetris, which have good properties.
Dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation
Zlámalová, Petra ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The Masters thesis deals with dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation. The theoretical part focuses on the technology of malt production including description of ingredients, production parts, some kinds of malt and the quality parameters. There is also described the technology of sweet wort preparation and the methods of determination of the malt quality parameters in the sweet wort there. The experimental part focuses on determination of malt extract, viscosity, haze, colour, time of starch cleavage, pH, degree of fermentation and beta-glucans content. Based on temperature dependence of parameters, the individual samples were compared and the effects of temperature were discussed. The biggest extract of light and caramel malts was explored at 70 °C, of coloured malt at 50 °C. The lowest viscosity of light and coloured malts was explored at 65 °C, of caramel malt at 50 °C. The lowest haze of wort was at 65 °C. Ideal colour of all malts was at all mashing temperatures. Ideal pH of all malts was explored at 70 °C. Ideal time of starch cleavage was explored at 70-85 °C. The biggest achievable degree of fermentation and the hugest increase of beta-glucans content were explored at 65 °C.
Experimental hardware musical instrument demonstrating possible means of colour sonification
Rezek, Václav ; Jirásek, Ondřej (referee) ; Dlouhý, Dan (advisor)
The goal of this thesis was to design and build an experimental musical instrument SuperDuperRainbowThing. The experiment nature of which lies in sonification of the colour spectrum. The hardware is built using Arduino microcontroller and a single board computer Raspberry Pi. Software communicates with the hardware via a MIDI protocol and is written in Python programming language and patched in Pure Data graphical environment. The instrument creates a sound output based upon colour selected by the user in real time.
Study of Factors Influencing Creation of Volatile Aroma Active Compounds in Natural Materials
Loupancová, Blanka ; Vávrová, Milada (referee) ; Kráčmar, Stanislav (referee) ; Fišera, Miroslav (advisor)
The production of high-quality foods requires the precise control of factors influencing their quality. The aim of this doctoral thesis was to monitor the influence of sterilization heating and storage time and temperature on selected parameters of model food matrix using suitable physical, chemical and sensory methods. Sterilized processed cheese was chosen as the model matrix. Processed cheeses are milk protein concentrates, produced by melting of mixture of natural cheeses, emulsifying salts, water and other dairy and/or non dairy ingredients. Desirable transformation of this mixture to homogenous, smooth, shiny mass with desired textural, structural, rheologic and sensory properties is caused by using high temperature (about 80-100 °C) during melting. Sterilized processed cheese is subjected to additional sterilization heating (above 100 °C) after production, significantly elongating its durability. The processed cheeses (dry matter 40 % w/w, fat in dry matter 45 % w/w) were analyzed in this work, the part of them was sterilized (117 °C 20 min). Cheeses were stored at various temperatures (cold 6 ± 2 °C, laboratory 23 ± 2 °C and elevated 40 ± 2 °C), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for physical (instrumental measuring of colour and texture), chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and differences were observed during all the durability. In the case of sterilized processed cheese, the significant impairment of single sensory properties was determined, the highest in the case of texture, taste and aroma. The results of instrumental techniques confirm conclusions from sensory evaluation. The measurements of colour and texture vindicate the formation of darker colour (increasing total difference of colour delta E*) and higher hardness (increasing Fmax) of sterilized processed cheeses, continuing during storage. The worsening of taste and aroma is in accordance with lower content of aroma active compounds and selected fatty acids.
Monitoring of changes of drinking water quality during accumulation and distribution
Vaňková, Jitka ; Dolejš, Petr (referee) ; Mega, Jaroslav (advisor)
Theoretical part of the diploma thesis purveys information on drinking water and quality requirements, changes of drinking water quality during distribution and accumulation caused by disinfection, chemical processes, corrosion of constructional materials, incrusting solids, biofilms, nitrification of ammonia nitrogen, sediments in pipelines, elution of harmful matter. Attention was given to drinking water quality indicators which are associated with changes in drinking water distribution systems. In experimental part are studied changes of drinking water quality during distribution on the basis of selected drinking water quality indicators. There is specifically chemical oxygen demand, concentration of iron, manganese, ammonia ions, nitrites, nitrates, chloroform and chlorine. For periodical monitoring were selected suitable locality within the framework of Brno distribution system; for illustration were taken water samples from distribution systems of drinking water treatment plants Švařec, Vír, Štítary and Mostiště. For selected methods of analytical determination of above mentioned drinking water quality indicators are presented their characteristics. Obtained information on drinking water quality is mentioned in tabular and graphical form.
The Free Time Centre of the Sports Activities Brno - Komárov
Mikulášek, Petr ; Pospíšil, Zdeněk (referee) ; Boháč, Ivo (advisor)
LEISURE CENTRE of SPORTS ACTIVITIES In Brno-Komárov Leisure Centre is located in the Center CITY DISTRICT Brno-Komárov, where their function is absolutely ideal. It is located on the continental divide the "old Komárov" (terrace houses) and the "new Komárov“ (Panel housing estates). Its location offers very easy, short and safe distance and therefore available to all. At the same time visually concluded was created by the Church. Giles, creating a small square in the Centre of the MUNICIPAL representative, which miss here. The idea of the concept is - response to longitudinal settlement in the form of high concrete blocks, in the form of organic in which, even for the eyes of the top balconies and Windows offers pleasant views of the elegant organic shapes inducing natural environment in "concrete town". - create an interesting space, that it is impossible to visually accommodate from a single location, but attracts the visitor to explore, where each movement open up new views and vistas - create a hidden but easily accessible location, offering a peaceful setting in the heart of busy urban traffic in particular. The complex is made up of a few nuggets of larger or smaller dimensions, which in itself always skrývájí a specific function. All are then linked by generous ground floor in which are located in areas of technical and sanitary facilities, and in a couple of rooms reserved for the management of the Centre. Due to their location in the middle of the Prism, are illuminated by a smaller Atrium. The Center is primarily focused on sports activities, which today enjoy great popularity at the same time, however, is relatively small.This is a climbing, which people desire for nature, and in opposition to parkour, which nurtures the spirit and body in an urban environment. On their own but also advocates of traditional sports. The Centre offers a large room for activities, of course, a calmer character as is sitting with his friends, playing board games, billiards, table football, or other activities, supported by a range of smaller snack on the bar. In addition, in the Centre of reserved space either to study creative formation, work on your computer in the form of smaller classrooms, but also larger Lecture Hall, which is available for the holding of cultural events or interesting lectures. Finally, there's a café serving small snack and space to relax with views of the local church with outdoor seating on the square, or views to the opposite side to sports activities. The ability to make parenting moments while waiting for the end of children's games. The Center is, of course, accessible and open to possibilities of larger or smaller events, cultural and social life (concerts, balls, lectures, meetings, etc.) With regard to the character of the building is taken to a pleasant environment for children outside as well as inside, and therefore, it is proposed as a Center loft in the passive standard, which uses the means for sustainable development. The elegant structure of wood trusses glued-in is clearly visible in the Interior and at the same time with a pleasant interior climate offers very pleasant, natural and healthy environment for children, which is also trying to elicit from the bowels of prefabricated houses and from computer screens to healthier activities, to social life.
An application for color coordinate transforms and color mixing
Jurzykowski, Michal ; Štukavec, Radim (referee) ; Slanina, Martin (advisor)
The most important human sense is sight. We can see thanks to eyes, which are very sensitive on small part of electromagnetic wave. White sunlight contents all the spectrum visible. By decomposition of white sunlight we get colour spectrum. We recognize colours by cones, which are sensitive on red, green and blue spectrum of white light. Informer times it was denited many colour models, which have been using additive and subtractive method od mixing colours. One of the first models which were matemacily defined was CIE 1931, also known as XYZ. Together with this model was created xy chromatic diagram for displaying of colour space. Best known colour models are RGB and CMY. In TV technics is used model YUV. Models HSV and HSL are more intuitiv. This models have three basic parameters: hue, saturation and brightness.
THE TEXTURE
Rabochová, Agáta ; Ptáček, Jiří (referee) ; Kvíčala, Petr (advisor)
The subject of the thesis is a series of paintings. It is based on painting concept of drapery. The history of art is accompanied by drapery almost from the beginning. I´m interested in the variety of aproaches, once the drapery supports the meaning of the painting, once it is the main object of the paintwork. My intention is to paint a series of pantings, which will follow and complement the historic aproach.

National Repository of Grey Literature : 67 records found   1 - 10nextend  jump to record:
Interested in being notified about new results for this query?
Subscribe to the RSS feed.