Use of applications for mobile devices in tourism marketing

Tato bakalářská práce pojednává o využití mobilních aplikací v marketingu cestovního ruchu. Hlavním cílem práce je identifikace využití mobilních aplikací pro cestovní ruch a vytvoření návrhů pro jejich zlepšení. Práce je rozdělena na dvě hlavní části, první z nich je teoretická, kde je popsána daná problematika a definovány pojmy jako marketing, cestovní ruch, eTurismus a mTurismus. Druhou je část praktická, ve které jsou identifikovány zkoumané aplikace a vyhodnoceny primární data získaná z dotazníkového šetření a sekundární data z Google Play, posledním dílem praktické části je představení nového produktu.ObhájenoThis bachelor thesis is about the use of applications for mobile devices in tourism marketing. The aim of this thesis is to identify the use of mobile applications in the tourism industry and create a suggestion for their improvement. The bachelor thesis is divided into theoretical and practical parts. The theoretical part is about defining the concept of marketing, tourism, eTourism, and mTourism. The practical part is about the identification of researched mobile applications and evaluation of primary data from survey and secondary data from Google Play, in the last section of the practical part is introduced a new product

Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for rutin (quercetin-3-rutinoside) determination in selected buckwheat products (whole meal flour, broken seeds, seed hulls, herbs and baked cereal breads). The effect of various thermal procedures on content of rutin was evaluated using calcium as an internal tracker to correct changes in mass and composition of the buckwheat products. These factors are very seldom taken into account. The results show non-significant changes in rutin levels obtained in whole meal flour and broken seed samples after thermal treatment up to 150°C. Higher temperature already caused sudden fall in the observed rutin concentrations. The evaporation of some volatile compounds and degradation products can decrease the mass of the samples and formally increase the content of rutin (35.5 ±4.7 mg per 100 g for whole meal flour and 10.2 ±0.4 mg per100 g for broken seeds at 150°C). Serious decrease of rutin contents at elevated temperatures ( > 150°C) can be explained by its degradation (by breaking off the C-C bond in quercetin-3-rutinoside moiety) and/or evaporation (24.3 ±1.4 mg per 100 g for whole meal flour and 3.06 ±0.3 mg per100 g for broken seeds at 180°C). In case of baked cereal breads the level of rutin changed in dependence on the ratio between buckwheat and corn flour. Longer time leaching and higher temperature implicate higher rutin content in infusions prepared from buckwheat seed hulls and herbs. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License

Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for rutin (quercetin-3-rutinoside) determination in selected buckwheat products (whole meal flour, broken seeds, seed hulls, herbs and baked cereal breads). The effect of various thermal procedures on content of rutin was evaluated using calcium as an internal tracker to correct changes in mass and composition of the buckwheat products. These factors are very seldom taken into account. The results show non-significant changes in rutin levels obtained in whole meal flour and broken seed samples after thermal treatment up to 150°C. Higher temperature already caused sudden fall in the observed rutin concentrations. The evaporation of some volatile compounds and degradation products can decrease the mass of the samples and formally increase the content of rutin (35.5 ±4.7 mg per 100 g for whole meal flour and 10.2 ±0.4 mg per100 g for broken seeds at 150°C). Serious decrease of rutin contents at elevated temperatures (>150°C) can be explained by its degradation (by breaking off the C-C bond in quercetin-3-rutinoside moiety) and/or evaporation (24.3 ±1.4 mg per 100 g for whole meal flour and 3.06 ±0.3 mg per100 g for broken seeds at 180°C). In case of baked cereal breads the level of rutin changed in dependence on the ratio between buckwheat and corn flour. Longer time leaching and higher temperature implicate higher rutin content in infusions prepared from buckwheat seed hulls and herbs

Chemical composition of buckwheat plant parts and selected buckwheat products

Chemical composition plant parts (roots, stalks, leaves, blossoms) of common buckwheat (Fagopyrum esculentum Moench) and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta) was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3%) and in peels (almost 8%) and the highest moisture (nearly 11%) was discovered in seeds. The lowest amount of crude protein (3.5%) was found in peels, the highest crude protein amount (>13%) in both flours and leaves (23%). The starch content (>50% in dry matter) differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. The lowest amount of histidine was determined in all studied samples, except peels, the highest content of glutamic acid was determined in almost all samples, except peels. Whole-meal flour is very rich source of Ca and Fe. The content of these elements was 1172 mg.kg-1 and 45.9 mg.kg-1, respectively. On the other hand, the highest content of Pb (>1 mg.kg-1) was found in broken seeds. The greatest concentration of rutin was determined in blossoms and leaves (83.6 and 69.9 mg.g-1), respectively. On the other hand, the lowest concentrations of rutin were found in buckwheat products (generally less then 1 mg.g-1, i.e. in wholemeal flour, 702 μg.kg-1, the lowest (almost 10 μg.kg-1) in pasta

Participation and its reflection in the public space

Cílem bakalářské práce je představit pojem participace, její možnosti, výhody, i úskalí. Konkrétně se věnuje vymezení a smyslu tohoto pojmu, ale i jeho vývoji. Dále práce vysvětluje princip participace za pomoci participačního žebříku dle Sherry Arnstein. Pro přehled práce obsahuje i úpravu participace právním řádem České republiky. V druhé části se práce věnuje občanským projektům, a to jak jejich základnímu členění, tak i rolím aktérů, kteří zde vystupují. Pro porovnání se práce věnuje dalším nástrojům, které podporují participaci v obcích.ObhájenoThe aim of the bachelor's thesis is to present the concept of participation, its possibilities, benefits, and pitfalls. It specifically addresses the definition and meaning of this term, as well as its development. Furthermore, the thesis explains the principle of participation with the help of the participation ladder according to Sherry Arnstein. For an overview the work also includes the regulation of participation by the legal system of the Czech Republic. In the second part, the work is devoted to civic projects, both their basic structure and the roles of the subjects involved. For comparison, the work focuses on other tools that support participation in municipalities

Participation and its reflection in the public space

Cílem bakalářské práce je představit pojem participace, její možnosti, výhody, i úskalí. Konkrétně se věnuje vymezení a smyslu tohoto pojmu, ale i jeho vývoji. Dále práce vysvětluje princip participace za pomoci participačního žebříku dle Sherry Arnstein. Pro přehled práce obsahuje i úpravu participace právním řádem České republiky. V druhé části se práce věnuje občanským projektům, a to jak jejich základnímu členění, tak i rolím aktérů, kteří zde vystupují. Pro porovnání se práce věnuje dalším nástrojům, které podporují participaci v obcích.ObhájenoThe aim of the bachelor's thesis is to present the concept of participation, its possibilities, benefits, and pitfalls. It specifically addresses the definition and meaning of this term, as well as its development. Furthermore, the thesis explains the principle of participation with the help of the participation ladder according to Sherry Arnstein. For an overview the work also includes the regulation of participation by the legal system of the Czech Republic. In the second part, the work is devoted to civic projects, both their basic structure and the roles of the subjects involved. For comparison, the work focuses on other tools that support participation in municipalities

Use of applications for mobile devices in tourism marketing

Tato bakalářská práce pojednává o využití mobilních aplikací v marketingu cestovního ruchu. Hlavním cílem práce je identifikace využití mobilních aplikací pro cestovní ruch a vytvoření návrhů pro jejich zlepšení. Práce je rozdělena na dvě hlavní části, první z nich je teoretická, kde je popsána daná problematika a definovány pojmy jako marketing, cestovní ruch, eTurismus a mTurismus. Druhou je část praktická, ve které jsou identifikovány zkoumané aplikace a vyhodnoceny primární data získaná z dotazníkového šetření a sekundární data z Google Play, posledním dílem praktické části je představení nového produktu.ObhájenoThis bachelor thesis is about the use of applications for mobile devices in tourism marketing. The aim of this thesis is to identify the use of mobile applications in the tourism industry and create a suggestion for their improvement. The bachelor thesis is divided into theoretical and practical parts. The theoretical part is about defining the concept of marketing, tourism, eTourism, and mTourism. The practical part is about the identification of researched mobile applications and evaluation of primary data from survey and secondary data from Google Play, in the last section of the practical part is introduced a new product

Monitoring of HPLC profiles of selected polyphenolic compounds in sea buckthorn (Hippophaë rhamnoides L.) plant parts during annual growth cycle and estimation of their antioxidant potential

Presented work summarizes the data about polyphenolic profiles in various plant parts (leaves, shoots, berries) of sea buckthorn (Hippophaë rhamnoides L.) during the annual growth cycle. A reversed-phase high performance liquid chromatography method (RP-HPLC) coupled with diode-array detection (DAD) was optimized for determination of catechin, epicatechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin (quercetin 3-rutinoside) and quercitrin (quercetin 3-rhamnoside). The content of these polyphenolic compounds was monitored in extracts of sea buckthorn plant samples from April to October. The total antioxidant activity was determined using scavenging of 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonate) cation radical (ABTṠ+) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPḢ). The total content of polyphenols was estimated by conventional spectrophotometric method using Folin-Ciocalteu reagent. The monitoring of temporal changes of selected polyphenolic compounds by RP-HPLC showed that catechin, epicatechin and gallic acid were the most abundant analytes in annual green shoots and leaves, and their content varied significantly during the studied period. © Versita Sp. z o.o