Novel hydrogels based on polysaccharides for soft tissue regeneration: preparation and characterization

Předložená diplomová práce se zabývá přípravou, síťováním a fyzikálně-chemickou charakterizací hydrogelů na bázi polysacharidů. Cílem práce bylo vyvinout elastické filmy, které by mohly být použity pro vlhké hojení ran. Teoretická část shrnuje současné způsoby regenerace měkkých tkání a jejích náhradách (ať už se jedná o přírodní nebo syntetické materiály). Zároveň jsou zdůrazněny základní informace o přírodních polysacharidech (chemická struktura, rozpustnost, tepelná a pH stabilita atd.), jejich modifikace a chemické síťování. Experimentální část je zaměřena na modifikaci přírodní gumy Karaya tak, aby transparentní hydrogely měly nastavitelnou hydrolytickou stabilitu. Vzorky byly analyzovány pomocí FTIR, TGA následované vyhodnocením bobtnání a hydrolytické degradace. Z výsledků vyplynulo, že chemická modifikace zvýšila stabilizaci elastického filmu z přírodního polysacharidu ve vodě až na 25 dní. Díky řízené degradaci a vysoké absorpci vody (85 - 96%) jsou tyto nové hydrogely využitelné především pro vlhké hojení ran (např. popálenin).Presented diploma thesis deals with preparation, crosslinking and physico-chemical characterization of natural polysaccharide-based hydrogels. The aim of the work was to evolve elastic thin films with potential application for moist wound healing. The theoretical part summarizes the state-of-art about regeneration of soft tissues and their substitutes (synthetic or nature). There are pointed out the basic information about natural polysaccharide gums (chemical structure, solubility, heat and pH stability etc.), its modification and chemical crosslinking. The experimental part is focused on the modification of natural gum Karaya in order to make transparent hydrogels with adjustable hydrolytical stability. Samples were analyzed by FTIR, TGA followed by evaluation of swelling properties and hydrolytical degradation. Based on the results, chemical modification helped to stabilize polysaccharide hydrogels in water up to 25 days which is useful mainly for moist wound healing (e.g. after burns) because of high values of water uptake (from 85 up to 96%).

Microbiological quality of egg liquid products

Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal of this work was to assess the microbiological quality of egg liquid products (liquid pasteurized egg white, pasteurized egg yolk with sugar 33%, pasteurized whole egg-blend) sampled in a period from April until February, and evaluate whether parameters such as the total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds and yeast changed significantly during this period of time. Microbiological analysis detected the highest (P <0.05) total aerobic count in egg yolk (2.8 log CFU.ml-1). The incidence of coliform bacteria was also highest (P <0.05) in egg yolk (1.7 log CFU.ml-1) but very low in egg white and whole egg. The highest count (P <0.05) of enterococci was detected in samples of egg white (1.0 log CFU.ml-1). The counts of staphylococci, moulds and yeast were particularly high (P <0.05) in egg yolk (1.2 log CFU.ml-1 for staphylococci and 1.1 log CFU.ml-1 for moulds and yeast). Statistical analysis showed (P >0.05) no correlation between respective seasons and microbial counts for any of the egg substances investigated. It follows from our results that all analysed egg products comply with the TAC limit defined by Council Directive (EC) 89/437/EEC on hygiene and healthy problems affecting the production of egg products, however, all egg products analysed in our study would fail to meet the required criteria for other groups of microorganisms

Goose`s eggshell strength at compressive loading

The paper deals with the study of the goose eggs behaviour under compressive loading between two plates using testing device TIRATEST. The influences of the loading orientation as well as the effect of compressive velocity are studied. 226 eggs from Landes geese were chosen for the experiment. Eggs have been loaded between their poles and in the equator plane. Five different compressive velocities (0.0167, 0.167, 0.334, 1.67 and 5 mm.s-1) were used. The increase in rupture force with loading rate was observed for loading in all direction (along main axes). Dependence of the rupture force on loading rate was quantifies and described. The highest rupture force was obtained when the eggs were loaded along their axes of symmetry (X-axis). Compression in the equator plane (along the Z-axis) required the least compressive force to break the eggshells. The eggshell strength was described by the rupture force, specific rupture deformation and by the absorbed energy. The rupture force is highly dependent on compression speeds. The dependence of the rupture force on the compression velocity can be described by a power function. The same is valid for the rate dependence of the energy absorbed by the egg up to the fracture. The rate sensitivity of the Goose's eggshells strength is significantly higher than that reported for the hen's egg

Creation of Competency Models for Selected Job Positions in a Chosen Organization

Import 04/11/2015Cílem mé diplomové práce je navržení kompetenčních modelů pro vybrané pracovní pozice v organizaci. Celkem budou navrženy tři kompetenční modely: pro pozici personálního ředitele, vedoucího prodejny a vedoucího logistiky. Diplomová práce je rozdělena na dvě části, část teoretickou a praktickou, a bude zabývat tvorbou a využitím kompetenčních modelů v organizacích. Ihned po úvodu, ve druhé kapitole, bude představena metodika a metody, které budou použity při identifikaci kompetencí a sestavování kompetenčního modelu. Ve třetí kapitole bude podrobně vysvětlen pojem kompetence, jeho historie, znaky a možné členění kompetencí. Dále popíšeme fáze identifikace kompetencí, jejich měření a možnosti jejich rozvoje. V závěru kapitoly bude představen doporučený postup při tvorbě kompetenčního modelu a oblasti jeho využití. Teoretická část je zpracována na základě odborné literatury a internetových zdrojů uvedených v seznamu použité literatury. Následuje praktická část, kde si ve čtvrté kapitole představíme společnost XYZ, která operuje na trhu ochranných pracovních pomůcek. V následující, páté části, budou podrobně popsány fáze aplikovaného postupu při identifikaci kompetencí a tvorbě kompetenčního modelu. V rámci této kapitoly bude použita a vyhodnocena metoda Behavioral Event Interview. Součástí bude také kvalitativní výzkum (polostrukturovaný rozhovor s personální ředitelkou společnosti XYZ) a kvantitativní výzkum, který bude proveden metodou dotazníkového šetření pomocí on-line dotazníků přes službu Google Forms od internetového vyhledávače Google. Získaná data budou zpracována v programu Microsoft Office Excel. V závěrečné části bude navržen kompetenční model pro pracovní pozice vedoucí prodejny, vedoucí logistiky a personální ředitel a bude doporučeno jejich následné využití v organizaci XYZ.The aim of my thesis is to create competency models for specific job positions in a selected organization. We will create three competency models: the position of HR director, Store manager and Head of logistics department. The thesis is divided into two parts, theoretical and practical.The application of competency models in organization will be discussed. After the introduction, there will be presented the methodology and methods to be used in identifying competencies and creating a competency model. In the third chapter there will be explained in detail the concept of competencies, its history and possible division of competencies. Also there will be described the phase of identification of competencies, their measurement and their possibilities for development. At the end of this chapter will be presented the recommended procedure for creating a competency model and its application in organization. The theoretical part is based on the scientific literature and Internet sources listed in the bibliography. In the following practical part in the fourth chapter, there will be introduced company XYZ, which operates in the market of personal protective equipment. In the fifth part, focusing on the stage of the procedure applied in the identification of each competency and the creation of a competency model. In this chapter will be applied and evaluated Behavioral Event Interview. There will be also included qualitative research (interviews with personnel manager of the company XYZ) and quantitative research will be conducted using a survey using an online questionnaire through Google Forms of Internet search engine Google. The data will be processed in Microsoft Office Excel. The final section will be designed competency model for mentioned jobs – store manager, Head of logistic department and HR director. The suggestion of subsequent use in the organization XYZ will be made.115 - Katedra managementuvýborn

Rheological behaviour of chocolate at different temperatures

The rheological behaviour of the chocolate at different temperatures was studied using a concentric cylinder viscometer with precision small samples adapter, temperature sensor and standard spindle. BIO chocolate (100% organic cocoa) has been used for the whole types of experiments. At the first, the range of temperature has been chosen 36 oC, 38 oC, 40 oC, 42 oC, and 44 oC. The shear deformation rate was established from the 0.1 s-1 up to 68 s-1. Rheological behaviour was non-Newtonian (plastic) with inconsiderable yield stress in all temperatures. The chocolate unambiguously demonstrated plastic behaviour and flow curves were fitted by the power law model (Herschel-Bulkley model), Bingham model, and Casson model with taking into account the coefficient of determination R2. The obtained results of rheological behaviour of chocolate can be best described as Casson fluid. Exactly coefficients of models can be used for modelling of flow velocity, volume flow, friction factor, Reynolds number, two dimensional and three dimensional velocity profiles and much more for flow in the real technical elements e.g. pipes, trough, tubes. Finally, temperature dependence of apparent viscosity of chocolate was also continuously measured in the range from 35 oC up to 62 oC. The apparent viscosity decreased in the temperature range. This decrease was fitted using power law equation. The knowledge of the plastic flow behaviour of chocolate is very important, because it is not quite common flow behaviour of foodstuffs.O

Marketing Strategy Plan of the City Beroun

Diplomová práce "Plán marketingové strategie města Beroun" se zabývá analýzou současného plánování marketingu a marketingového mixu města Beroun. Cílem této práce je vytvořit plán marketingové strategie města Beroun. Tato práce je rozdělena do dvou částí, části teoretické a praktické. První část definuje potřebná východiska, která souvisí s danou problematikou. V této části je charakterizován veřejný sektor, městský marketing a analýzy, které se při marketingu používají. Praktická část této práce se zaměřuje na charakteristiku města Beroun, jeho obyvatelé, vybavení, marketingový mix města Beroun a segmentace, targeting, positioning a diferenciace města Beroun. V této části jsou i potřebné analýzy. Výsledky těchto analýz byly použity pro vytvoření dotazníku. Po vyhodnocení výsledků tohoto dotazníku a srovnání se zmíněnými analýzami byla definována doporučení pro město Beroun, která by měla vést k plánování marketingových procesů ve městě.The diploma thesis "Marketing Strategy Plan of the City Beroun" deals with the analysis of the current planning of marketing strategy and marketing mix of the city Beroun. The aim of this thesis is to create a marketing strategy plan for the city Beroun. This work is divided into two parts, theoretical and practical. The first part contains the necessary starting points, which are related to the issue. In this part is characterized public sector, urban marketing and analysis, which are used in marketing. The practical part focuses on the characteristics of the city Beroun, its inhabitants, equipment, marketing mix of the city Beroun and segmentation, targeting, positioning and differentiation of the city Beroun. This part contains necessary analyzes. The results of these analyzes were used to create a questionnaire. After evaluating the results of this questionnaire and comparing it with the mentioned analyzes, recommendations for the town of Beroun were defined, which should lead to planning of marketing processes in the city

The Assessment of Employee Recruitment and Adaptation Process in a Selected Organization

Import 26/06/2013Tato bakalářská práce se zabývá procesem výběru a přijímání vhodných zaměstnanců a jejich následnou adaptací v novém pracovním prostředí ve zdravotnické organizaci. V teoretické části jsou popsány metody a fáze procesu výběru, přijímání a adaptace zaměstnanců. Na závěr teoretické část jsou uvedeny metody, kterými můžeme ohodnotit proces přijímacího řízení. V praktické části je představena zdravotnická organizace, její historie a současné aktivity. Dále je zde popsán a zhodnocen současný proces výběru, přijímání a adaptace zaměstnanců. K získání potřebných informací je provedena SWOT analýza a využita metoda rozhovoru s vrchní sestrou, která zastává funkci personalisty v organizaci a dvěma zaměstnanci, kteří nastoupili na nové pracovní místo v organizaci v posledních šesti měsících. Cíle práce je zhodnotit proces výběru, přijímání a adaptace v organizaci a na základě získaných výsledků a informací navrhnout účelné změny v jednotlivých krocích výběrového, přijímacího a adaptačního procesu.This bachelor‘s thesis examines the process of selection and recruitment of appropriate staff and their subsequent adaptation to a new work environment in a healthcare organization. In the theoretical section, the methods and stages of the selection and recruitment process as well as the adaptation of employees are being described. At the end of the theoretical part, the methods which we can use to evaluate the process of admission are being presented. In the practical part, there is an introduction of the healthcare organization, its history and current activities as well as description and an assessement the current selection and recruitment process and adaptation of employees. The SWOT analysis and the method of interview with the head nurse, who acts as the personnel in the organization and two employees who got a new job in the organization in the last six months are used to obtain the necessary information. The aim is to evaluate the process of selection, recruitment and adaptation in the organization, and, based on obtained the informatik to suggest, if necessary, appropriate changes in each step of the selection, recruitment and adaptation process.115 - Katedra managementuvelmi dobř

Effect of ripening time on colour and texture properties in cheese

The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.O

Quality parameters of curd

The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different volumes of rennet up to thevolume of whey release, curd firmness, dry matter of curd and dry matter of whey. The composition of milk was determined according ISO and Czech state standard. Dry matter content (%) was determined by gravimetry, in drying oven at 102 oC to constant weight (ISO 6731:2010), the protein content (%) by Kjeldahl's method (EN ISO 8968-1:2002), content of fat (%) by Gerber's acidobutyrometric method (ISO 2446:2008), content of lactose by polarimetry, titratable acidity by titration Soxhlet-Henkel method, pH and calcium content in milk (g.L-1) was determined by complexometric titration with flueroxone as an indicator according to Czech state standart No 57 0530. For coagulation was used microbial rennet CHY-MAXRM 200. There were measured: curd firmness, rennet coagulation time, curd quality, volume of released whey, weight of curd, dry matter of curd and dry matter of whey. Different volumes of rennet solution had influence on curd firmness. Curd firmness (volume of rennet solution) had no significant influence on curd quality (five grade scale). Curd firmness had influence on volume of whey release (mL) out of the curd. With the increasing curd firmness s increased the volume of whey released from the curd. The volume of rennet solution had an influence on weight of curd. Curd dry matter raised with higher volume of rennet solution. Volume of added rennet solution had no statistically significant effect on the change of whey dry matter.O

Proposal of Cost Reduction in the Process of Creating New Work Places by an Enterpreneur

Bakalářská práce se zabývá pracovněprávními vztahy, konkrétně přijímáním nových zaměstnanců a jejich odměňováním. Zaměřuje se na možnosti finančních úspor, kterých lze dosáhnout při zaměstnávání osob se zdravotním postižením či využitím příspěvků od Úřadu práce. Na základě analýzy nákladů spojených s odměňováním zaměstnanců budou podnikateli předloženy návrhy optimálního řešení a bude mu doporučena varianta, která pro něj bude ekonomicky nejvýhodnější.This bachelor thesis deals with labour law relations, specifically with recruitment and remuneration. It focuses on the possibilities of financial savings that may be achieved when employing people with special needs or using grants from job centres. Based on the analysis of the costs associated with remuneration of employees, proposals of optimal solution and the most economic option will be recommended to the entrepreneur.