Mobile Application for Scanning Hitori from Newspapers and Finishing It

Tato bakalářská práce se zabývá vývojem mobilní aplikace s prvky počítačového vidění a umělé inteligence, která je určena pro operační systém Android. Aplikace slouží pro naskenování hry Hitori z fotografie a její následné dohrání v mobilním zařízení. Navíc tato aplikace poskytuje nápovědu, navrácení změny nebo znázornění porušení pravidel hry. Pro zpracování obrazu je použita knihovna OpenCV, pro samotné rozpoznání číslic pak knihovna Tesseract. Naskenované hry jsou ukládány do databáze, která je implementována pomocí knihovny Room. Správné řešení Hitori je hledáno kombinací algoritmu backtracking (zpětného vyhledávání) a známých technik pro řešení této hry. Výsledná aplikace je dostupná na Google Play pod názvem Hitori Scan & Play.This bachelor's thesis deals with development of mobile application with elements of computer vision and artificial intelligence, which is designed for Android operating system. The application is used for scanning Hitori from photo and then finishing it  on a mobile device. Moreover, this application provides hint, undo or shows a violation of rules of the game. The OpenCV library is used for image processing, Tesseract library is used for digits recognition. Scanned games are stored in a database, which is implemented using Room library. Hitori solution is found by combination of backtracking algorithm and known techniques for solving this game. The final application is available on Google Play and is named Hitori Scan & Play.

Applicability of flours from pigmented and glutinous rice in gluten-free bread baking

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste

Mobile Application for Scanning Hitori from Newspapers and Finishing It

This bachelor's thesis deals with development of mobile application with elements of computer vision and artificial intelligence, which is designed for Android operating system. The application is used for scanning Hitori from photo and then finishing it  on a mobile device. Moreover, this application provides hint, undo or shows a violation of rules of the game. The OpenCV library is used for image processing, Tesseract library is used for digits recognition. Scanned games are stored in a database, which is implemented using Room library. Hitori solution is found by combination of backtracking algorithm and known techniques for solving this game. The final application is available on Google Play and is named Hitori Scan & Play

Care for respirátory tract of patients on artificial ventilation

Bakalářská práce se zabývá péčí o dýchací cesty u pacientů na umělé plicní ventilaci. V teoretické části práce je popsána péče o dýchací cesty, dále pak samotná umělá plicní ventilace a ventilátorová pneumonie včetně její prevence. Praktická část mapuje znalosti a zvyklosti respondentů z dotazníkového šetření, na jejímž podkladě byl vytvořen edukační leták.ObhájenoThe bachelor thesis deals with care for respiratory tract of patients on artificial ventilation. The care for respiratory tract, artificial pulmonary ventilation and ventilator pneumonia including its prevention are described in the theoretical part. The practical part maps respondents' knowledge and habits obtained from the research and based on evaluated results, educational leaflet was created

The influence of the addition of instant rice mash on the textural properties of rice bread

The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g(-1) to 2.1 mL g(-1) (10% of IRC) and 1.9 mL g(-1) (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.Tomas Bata University, Czech Republic [IGA/FT/2021/003

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount

Konstrukce bi(hetero)aromátů pomocí fotochemické cross-couplingové reakce katalyzované dikyanpyrazinem

A photochemical cross-coupling protocol towards bi(hetero)aryls has been developed. The coupling reactions were mediated by dicyanopyrazine photoredox catalyst, while a photoinduced disproportionation process has been identified as an accompanying mechanism, especially for pyrrole derivatives. The developed method allows the cross-coupling of five-membered rings such as pyrrole, imidazole, thiazole and oxazole as well as various diazines (pyridine and pyrimidine) and benzene derivatives. A plausible mechanism of the reaction has also been disclosed. The practical application and relevance of the developed method were demonstrated by constructing an atorvastatin core or by the gradual functionalization of benzo[c][1,2,5]thiadiazole. In total, twenty-one bi(hetero)aryls were prepared in yields ranging from 19 to 95%.Byla vyvinuta metodika syntézy bi(hetero)aromátů pomocí fotochemické cross-couplingové reakce. Byla vyvinuta metodika syntézy bi(hetero)aromátů pomocí fotochemické cross-couplingové reakce. Reakce byly katalyzovány dikyanpyrazinovým fotoredoxním katalyzátorem, jak odoprovodný mechanismus byla pozorována fotoindukovaná disproporcionace, zejména u derivátů pyrrolu. Vyvinutá metoda umožňuje cross-coupling pětičlenných a šestičlenných (hetero)aromátů jako pyrrol, imidazol, thiazol, oxazol, různé diaziny (pyridin a pyrimidin) a deriváty benzenu. Byl popsán pravděpodobný mechanismus reakce. Bylo připraveno 21 bi(hetero)aromátů ve výtěžcích 19 až 95 %