11 research outputs found

    Women's boxing and its inclusion in the 2012 Olympic games in London

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    katedra: KTV; přílohy: 1 CD ROM; rozsah: 56The work includes specific information about women's boxing as a sport which is not much written about in the Czech Republic yet. The main part is focused in public opinion research as public inquiry which compares the views of people of all ages, the view about general combat sports but mainly about women's boxing and its inclusion in Olympic Games in London in 2012. date evaluation is compared with the view of people who are involved in this sport. The work contains information about boxing history in Olympic Games and about rules dissimilarities of female and male boxing. One of captures is devoted to opinion of International Olympic committee to the subject. I also present few opinions Czech boxers who are getting ready to Olympic Games.Práce obsahuje konkrétní informace o ženském boxu, jako sportu, o kterém tohov České republice ještě moc napsáno nebylo. Hlavní část je zaměřena na průzkumveřejného mínění formou ankety, která porovnává názory lidí všech věkových skupin na bojové sporty všeobecně, ale především na ženský box a jeho zařazenína olympijské hry v Londýně v roce 2012. Vyhodnocená data jsou porovnávánas názory lidí, kteří se tímto sportem zabývají. Práce obsahuje informace o historii boxu na olympijských hrách, o odlišnostech v pravidlech ženského a mužského boxu. Jedna z kapitol je věnována vyjádření Mezinárodního olympijského výboru k danému tématu. Také uvádím několik názorů českých boxerek, které sena olympijské hry připravují

    Evaluation of selected quality parameters of reduced Salt Frankfurters

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    Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In repetitions, four groups of products were produced with different salt contents (2.0% and 1.4%) and the kind of meat used (CPF - Control Pork Frankfurters, RPF - Reduced salt Pork Frankfurters, CBF - Control Beef Frankfurters, RBF - Reduced salt Beef Frankfurters). Basic chemical parameters (dry matter, fat and salt content), colour parameters (CIE L*, a* and b*) and basic sensory analysis were performed before (UT - untreated) and after heat treatment (HT - heat treated). The lower salt content and the type of meat used have a significant effect (p < 0.05) on the colour of the products. In almost all parameters frankfurters with pork meat scored better than frankfurters with beef meat. The lower salt content and the type of meat used proved to have affected the colour of the products. After heat treatment there were found statistical significant differences in saltiness between control and salt reduced group (UT, p = 0.0098; HT p = 0.0001). Sensory results were better with pork and higher salt. A more key role than salt content in frankfurters is played by the type of meat. Debrecener's frankfurter was selected for this study, and its formula can serve as a good example for the manufacturers that there is no need to worry about one third salt mixture reduction in the recipe on frankfurters sensory analysis.O

    The current state and prospects of media education in selected elementary schools in the region of South Bohemia (The Analysis of didactic methods)

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    The thesis is focused on one of cross-disciplinary topics of Framework Education Programme for Basic Education - media education. By means of concrete examples from selected schools in the region of South Bohemia it describes current realization of important topics in media literacy and shows its pros and cons, including examples of good experience. The aim of this work is to give classification of a new educational dimension - media education - within the given region

    The utilization of chateaux Březnice in tourism

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    Bakalářská práce se zabývá zhodnocením Středočeského kraje z pohledu cestovního ruchu. Mapuje kulturní cestovní ruch na Příbramsku se zaměřením na Březnici. Analyzuje možnosti využívání potenciálu zámku Březnice v cestovním ruchu a zkoumá jeho využití. Pro řešení vytyčených cílů práce byla vytvořena SWOT analýza, která charakterizovala silné a slabé stránky zámku. Dále probíhalo dotazníkové šetření mezi návštěvníky zámku, jenž zkoumalo jejich přání, potřeby a důvody k návštěvě. Provedeným šetřením bylo zjištěno, že zámek Březnice, přestože se snaží pracovat na svých silných i slabých stránkách, trpí nedostatkem variabilních aktivit pro různě náročné turisty. A zároveň je jeho velkou slabinou i nízká propagace, a to především na sociálních sítích.Přínosem této práce je definování aktuálních nedostatků zámku a návrh jejich řešení. Z výsledků výzkumu vyplývá, že ke zvýšení návštěvnosti zámku by nejvíce pomohlo zlepšení komunikace v rámci informační technologií a zatraktivnění Příbramska jako regionu v cestovním ruchu.The bachelor thesis deals with the evaluation of tourism in the Central Bohemian region. It maps cultural tourism in Pribram region with a focus on Březnice. It analyses the possibilities of exploiting the potential of Chateaux Březnice in tourism.The SWOT analysis, which characterizes strenghts and weaknesses, was created to resolve the objectives of the thesis. A further questionnaire was conducted among the visitors of the castle, which researched their wishes, needs and reasons to visit.Thanks to investigation, it was found that Chateau Březnice, even if it works on its strengths and weaknesses, suffers from the lack of variable activities to meet the demands of tourists. And another big weak point is a low promotion, especially on social networks.The goal of this thesis is to define the current shortcomings of the chateaux and to propose solutions. According to the research results, improvement of communication by utilizing information technology and higher attractiveness of the Příbram region would help to increase the attendance of the chateaux

    Intellectual property and folklor

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    INTELLECTUAL PROPERTY AND FOLKLORE Abstract This thesis focuses on folklore within intellectual property law and examines current and suggested means of its protection. Although the notion of traditional cultural expressions is relatively new for jurisprudence, it quickly becomes significant, partly due to its political connotations. The first part introduces four essential terms: intellectual property, folklore, indigenous peoples and public domain. Furthermore, it describes notions of indigenous customary law and domaine public payant. The second part focuses on the relation between intellectual property and folkore. It discusses its nature and various interests that are linked to it. The same part looks at folklore as a cultural heritage of humankind. It also outlines main problematic uses of fokloric works and illustrates them with numerous examples. In the end it mentions so called WIPO Fact-Finding Missions. The third part looks at foklore in the framework of standard intellectual property law. It is divided into three chapters, namely Copyright, Industrial Property Rights and Other means of protection. The fourth part is dedicated to sui generis law. It provides an overview of attempts to amend conventional system of intellectual property law in order to better suit the needs of folkore. It presents..

    Sledování jakostních parametrů pražené kávy během skladování v závislosti na balení

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    There were analyzed the amount of caffeine, amounts of polyphenols, color, sensory properties and the spectra were measured using near infrared spectroscopy in three kinds of coffee. Analyses were made after roasting coffees. The coffee was then packaged into three different types of packaging - paper, package with one-way valve and into a vakuum package, each series of samples were stored in three different conditions - normal conditions (20 °C, 40% RH), a fridge (4-6 °C, 80% RH) and variable conditions (15-30 °C, 40-60% RH). After three, six and nine months was then carried out analyses for all samples. Subsequently the differences between the baseline sample and the results in different time were evaluated and the results were compared. It was found out that coffee quality sharply decreased after three months, caffeine over time decreased slightly. Sum of polyphenols sharply decreasesd after 3 months and their value was at a similar level. The color of the coffee changed after 3 and 6 months rapidly, but then the colour approached the original surface

    The use of hemp and color wheat flour as baking ingredients

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    This paper deals with the application of flour, obtained by milling wheat varieties with colored pericarp (Rosso, Karkulka) and blue aleurone (Scorpion); and hemp products (hemp grits, hemp protein) for the production of bakery products. For testing purposes nine recipes ware created, 10% of hemp grits or 5% of hemp protein were added to the wheat flour. The influence of the recipes on the bakery product properties was evaluated by the bakery experiment - RMT test. The highest yield of the dough was measured in variants where hemp protein was added. The specific bread volume was higher in those variants which contained flour wheat from Scorpion variety (368 ml/100g). On average, the lowest loss at baking was determined after the addition of hemp protein. The addition of hemp grits supports the convexity of the baked goods. The use of this recipe also affected other sensory characteristics of the product associated with its consumption.IGA FA MENDELU [TP_4/2015
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