The viscosity of processed cheese sauces depending on addition type and concentration of 1-monoglycerides

The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG) addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1) in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin

New diterpenoid glucoside and flavonoids from Plectranthus scutellarioides (L.) R. Br.

Abstract Three new compounds, diterpenoid glucoside (13S,15S)-6β,7α,12α-trihydroxy-13β,16-cyclo-8-abietene-11,14-dione 7-O-β-D-glucoside 1, flavonoids apigenin 7-O-(3′′-O-acetyl)-β-D-glucuronide 2 and apigenin 5-O-(3′′-O-acetyl)-β-D-glucuronide 3, together with known compounds caffeic acid 4, luteolin 5-O-β-D-glucoside 5 and rosmarinic acid 6 were isolated from the aerial parts of Plectranthus scutellarioides (L.) R. Br. The structures of the new compounds were elucidated by spectroscopic and mass-spectrometric analyses, including 1D- and 2D-NMR. Compound 1 inhibited hyaluronidase by 25% at the concentration of 200 μM, compounds 2 and 3 showed inhibitory activity on butyrylcholinesterase better than standard galanthamine at the concentration of 100 μM, and compound 6 is a potent antioxidant with an ORAC value of 2.15 ± 0.12

Homeworking

Bakalářská práce pojednává o práci z domova jako o občasné alternativě k pravidelné práci v kanceláři v rámci tradičního zaměstnání. V teoretické části práce jsou vymezeny pojmy práce na dálku, práce z domova a flexibilní formy práce, dále je popsán historický vývoj a právní aspekty, přínosy a úskalí práce mimo kancelář a nástroje užitečné pro vzdálenou práci. Praktická část vznikla ve spolupráci s firmou manica s.r.o. Pro výzkumné šetření byla využita forma polostrukturovaného rozhovoru s deseti respondenty. Cílem práce je zhodnotit efektivitu práce z domova a definovat faktory ovlivňující četnost využití možnosti pracovat z domova.Bachelor's thesis deals with the homeworking as an alternative to regular work at the office. Theoretical part defines the terms homeworking, teleworking and flexible forms of work, describes historical and legal context, advantages and disadvantages of working outside the office and software usefull for home office. Practical part of the thesis was created in cooperation with manica s.r.o. The survey was accomplished in the form of semi-structured interview with ten respondents. The goal of the thesis is to evaluate productivity of homeworking and to define factors that affect the frequency of taking advantage of the home office

Using of the new didctic utility stimulating the development of pre-mathematics literacy at kindergarten

Katedra matematiky a didaktiky matematikyFaculty of EducationPedagogická fakult

Using of the new didctic utility stimulating the development of pre-mathematics literacy at kindergarten

Katedra matematiky a didaktiky matematikyFaculty of EducationPedagogická fakult

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). κ-carrageenan, ι-carrageenan, λ-carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of κ-carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7-day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (κ- and ι-carrageenan), only small changes in temperature of coil-to-helix transition were observed (in range of 2-7 °C) as a result of the addition of different types of fat. © 2013 Society of Dairy Technology