The aim of this thesis was the first part of their work to process data on the number of foals born, import and export, trends in breeds of horses Shagya Arabian (Sh-a) and data horse's active Sh-a in the Czech Republic for the year 2014. The data were processed in Microsoft Office Excel 2007 and have created graphs. However, the number of foals born, it was found that most of them were born in 2009 and 2002. Import greatly outweighed exports, but in recent years also began to flourish and export. States Shagya-Arabians in the Czech Republic since 1994, continues to grow. In 2014, the Czech Republic 283 broodmares, 176 geldings, 142 mares, 133 stallions and 31 sire. In the second part of their work was the aim statistically evaluate data mares entered in the Stud book. This program was used Unistat 5.5. First, the statistical effect was studied by GLM and positive results have been used multiple comparisons by Tukey-B. It was found that on the basic colour has a highly significant influence line and family. Were examined influences on 4 basic body measurements (withers high tape, withers high rod, chest circumference, circumference of the cannon bone), where it was found that withers high tape, withers high rod, and chest circumference have a statistically significant effect of a family and line. The overall gain points is statistically highly significant influence lines and the number of ox 4th generation.

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.

Cílem této práce je pokusit se zauvažovat o složitém procesu podání barev při filmové výrobě z pohledu kameramana a obajsnit tím význam barev v souvislosti s kameramanskou profesí a ustanovením oboru kameramanství jako jedné z podob umělecké formy.

The aim of the thesis The effect of addition of fiber on the quality pastry was to determine the effect of the addition of wheat fiber on the quality of fried pastry. There were fried 8 kinds of donuts with 0, 1, 3, 6, 9, 12, 15, 18 % of wheat fiber (WF 600). The quality assessment donuts included the sensory evaluation, the measurement of the volume donuts, of the firmness, of the crust colour and the crumb colour and the determination of the total content of fat of donuts. The firmness of donuts increased with the increasing the content of wheat fiber. The crust colour and the crumb colour of donuts with wheat fiber were lighter than donuts without wheat fiber. Wheat fiber had the positive effect on the absoprtion of the frying fat because the total content of fat of donuts decreased with the increasing the content of wheat fiber. The addition of up to 3 % of wheat fiber had positive effect on the volume, the appearance, the aroma and the flavour of donuts.

This Master Thesis called Sedící muž (Sitting Man) consists of two parts: theoretical and practical. Theoretical part deals with the color from the various points of view from aspects of art and aesthetics, physics and optics and of physiology and psychology. The aim of the Practical part is to make a set of paintings depicting a sitting man by using different painting techniques, and by using the knowledge gained from the theoretical part. The main source of inspiration for the creation of the paintings is selected artists who have dealt with figural motif.

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The presented diploma thesis focuses on artistic rendering of my relationship with mother, mainly in terms of colour expression, which I see as crucial. The work is divided into two parts, the practical part and the theoretical one. The theoretical part deals with psychology of colours and their impact on a human being. The practical part consists of six large-scale acrylic paintings painted on canvas, description of my individual artistic development and sources of inspiration.

E. G. Dolgikh Comparative study of color categories in Russian and Czech. Cognitive and Cultural Approach Summary The purpose of the study was to describe the contents of the selected categories of colors («Синий цвет», «Голубой цвет», «Коричневый цвет», «Серый цвет», «Розовый цвет», «Оранжевый цвет», «Фиолетовый цвет», «Modrá barva», «Hnědá barva», «Šedá barva», «Růžová barva», «Oranžová barva», «Fialová barva») using the example of their basic terms (синий, голубой, коричневый, серый, розовый, оранжевый, фиолетовый, modrý, hnědý, šedý, růžový, oranžový, fialový) in Russian and Czech, as well as to reveal the specifics of color vision of the world of Czech and Russian speakers by comparing the obtained data. In this study we chose to use the cognitive and cultural approach to the language where, for example, the lexical meaning of the word is viewed as a holistic image, a realized physical and sensual experience. The nature of the study has cultural linguistic tone, because, first of all, it examines the facts of the language and helps in making linguistic conclusions, and, secondly, - the results of the study allow us to make some conclusions about the social and cultural characteristics of Russians and Czechs. The study is based on analysis of contexts where selected color terms are used in the artistic...

The main aim of the thesis The quality of pasta affected by fibre was to suggest a recipe with addition of oat fibre (HF 401-30), wheat fibre (WF 1000) and bamboo fibre (BAF 200) in amounts of 1 %, 3 % a 5 % and further to assess the effect of added fibre to the quality of pasta. There were made 20 samples of shell-shaped pasta with natural pigment in the laboratory of the Institute of Food Technology, Mendel University. I have done universal tensile and pressure test, defined a colour and cooking tests, which included testing of raw pasta and boiled pasta. The results were processed in Statistica 12 and MS Excel programmes. It has been demonstrated the addition of fiber to the recipe has no negative effect on the resulting sensory and textural properties of the product. The most acceptable was non-egg sample with 5 % bamboo fibre. Fibre has improved colour, taste and reduced stickiness.

The diploma thesis “Comparison of quality parameters of Wiener frankfurter in accordance to manufacturing formula” considers meat products in relation to content of salt. The theoretical part of the thesis includes characteristic of meat products and related legislation. This part considers Wiener frankfurter and characterizes ingredients necessary for their production. Moreover, individual steps of the manufacturing process of the Wiener frankfurter are described in this part and it characterizes methods used for evaluation of quality and health safety. In the practical part of the thesis differences among individual variants with various content of salt in Wiener frankfurter (1,4 %; 1,6 %; 1,8 %; 2,0 %) were evaluated. There was used chemical analysis, colour measuring of surface- and cut of sausages before and after heat treatment. Besides also texture was evaluated. Regarding the sensory analysis all variants of sausages were rated positively, statistically significant difference was found among intensity of salinity.