<p>Validerat; 20110125 (lewe)</p>

Pozzolanic reactions play a key role in improving the compressive strengths of compacted fly ash-lime specimens. Based on studies performed with cement amended fly ash (FA), activation of fly ash-lime pozzolanic reactions should accelerate the rate of strength development and mobilize larger compressive strengths facilitating improved engineering performance of fly ash amended materials. Further, use of phosphogypsum (PG) is a cause of environmental concern as the material is acidic (pH < 3.0) and contains considerable amounts of fluoride (0.86%). The main research objectives of the thesis are to activate lime-fly ash reactions by thermal and chemical activation process and examine the efficacy of fly ash pozzolanic reactions in controlling fluoride release by phosphogypsum. A comprehensive laboratory experimental program was performed to examine the influence of curing temperature (thermal activation) and calcined PG addition (chemical activation) on lime-fly ash reactions. The kinetics of fly ash-lime reactions are examined by monitoring the reacted lime content as function of curing period and temperature. The influence of variations in fly ash/lime content and dry density on the compressive strength developed by specimens is evaluated. The thermodynamic parameters for the fly ash-lime (FA-L) reactions have been delineated. Fly ash-lime-phosphogypsum (FA-L-G) mixes in slurry and compacted states were monitored for fluoride released as function of curing period The influence of curing temperature in activating fly ash-lime reactions is first examined. Specimens were cured at 25°C (termed RTC or room temperature cured) and at 80° (termed SC or steam cured) to understand thermal activation of fly ash-lime reactions. The rate of lime consumption by SC specimens classified as 2 stage process. The robust increase during stage 2 of steam curing suggested that the lime-solidification reactions did not reach equilibrium even after 4 days of curing at the elevated temperature. While only 3.1 to 3.3 % of added lime was consumed after 28 days of curing at room temperature, much larger amounts of lime ( 8.6-9.3%) were consumed after 4 days of steam-curing. Further, the lime-fly ash reactions were accelerated by 6 to 7 folds on curing the specimens at elevated temperature. The results indicated that activation of lime-fly ash reactions by curing at elevated temperature besides accelerating the rate of strength development also facilitated development of larger strength. Analysis of the free energy change values (ΔG°) indicated that the lime solidification reaction alters from dis-favored (less spontaneous) to favoured (spontaneous) state on curing at 80oC. The positive ΔH° (enthalpy change) values for the fly ash-lime reactions indicated that the reactions are endothermic in nature and are facilitated by increase in curing temperature. Gypsum activation was achieved by addition of 2.5 to 5% calcined phosphogypsum to fly ash lime mixes and curing the compacted specimens at room temperature (FA-L-G specimens). The rate of lime consumption by FA-L-G specimens appeared to be three stage process. The mass of lime consumed by FA-L-G specimens was about 1.5 to 3 folds higher than values of the RTC and SC specimens. Additional lime is consumed by FA-L-G specimens in ettringite formation. A similarity existed between rate of lime consumed and rate of strength developed by the FA-L-G specimens. It is proposed that besides lime solidification reactions, densification of the matrix by filling up of voids by fine gypsum particles and compaction of matrix by the growth of ettringite crystals also contribute to compressive strength of FA-L-G specimens; this additional mechanism of strength development accounts for their higher compressive strength in comparison to the SC and RTC specimens despite similar initial lime addition values. The trend of results suggests that activation of FA-L reactions by calcined PG addition is more effective than steam curing. Comparison of ΔG° values of RTC, SC and FA-L-G specimens revealed that the spontaneity of the lime solidification reactions is least for RTC specimens and improves with addition of phosphogypsum and further improves on curing at elevated temperature. Fly ash-lime pozzolanic reactions substantially reduced the fluoride released from the FA-L-G specimens. The marked reduction in fluoride released by PG amended with fly ash and lime is ascribed to entrapment of PG particles in the cemented matrix formed by fly ash-lime pozzolanic reactions together with consumption of fluoride in formation of insoluble fluoride bearing compounds. The thesis brings out that activation of fly ash-lime reactions leading to quicker and larger compressive strength development is achieved by curing the compacted fly ash-lime specimens at 80°C for 24 hr or by addition of 2.5 to 5% of calcined PG to fly ash-lime mix and curing the compacted specimens at room-temperature. As larger strengths are developed by PG addition than by curing at 80oC, it is recommended that FA-L-G technique be adopted for manufacture of building materials in the civil engineering industry. This technique is also sustainable as it does not require energy for heating which is needed in the steam-curing technique.

This master´s thesis deals with production and characterization of fresh cheese with addition of herb extracts, specifically extracts from Plectranthus amboinicus and Echinacea purpurea. The purpose of this thesis was to prepare samples with higher sensory quality and nutritional value. Produced cheeses were characterized in terms of volatile (aroma) substances, fatty acid content, total phenolic substances, antioxidant activity and sensory quality. Cheese sample with added extract from E. purpurea reached the highest value of total phenolic compounds (0,172 ± 0,019 mgGAEg-1 of cheese) and antioxidant activity (91,2 ± 2,2 gTEACg-1 of cheese). Cheese sample with added extract from P. amboinicus, compared to standard cheese sample (without added extract) also reached higher values of total phenolic compounds and antioxidant activity. 43 volatile (aroma) compounds were identified in both samples with added extracts (P. amboinicus, E. purpurea), in standard cheese sample it was 33. In sample with E. purpurea camphor was present in high amount (15,23 %) responsible for the camphor aroma, camphor was also identified in small amount in sample with P. amboinicus. Highest volatile matter content was identified in sample with P. amboinicus. Standard cheese sample was rated as the best from the sensory perspective. Addition of extracts had negative effect on color, taste, and aroma perception of cheese. Strongest herbal taste was identified in sample with E. purpurea, brownish color of this sample manifested in lower pleasantness of color. Obtained results show, that extract addition increases the nutritional value of cheese (higher content of aromatic substances and phenolic compounds, higher antioxidant activity), but lowers sensory quality and overall consumer acceptability.

This thesis deals with the analysis of application software for testing airconditioning units. The main objective of the work is to analyze the application software and create its documentation. On the basis of the documentation, the software problems are analyzed and the possible solutions are proposed. Within the thesis the technology of airconditioning units, the programmable logic controller FA-M3 and its programming tool Widefield are described.

The diploma thesis aim to the design of equipment for ŠKODA JS a.s., which is part of a new inspection stand (N-SIO). This equipment is an inspection column that provides the possibility to inspect spent fuel assemblies at the operation of the Temelín nuclear power plant. This master thesis is also a summary of the whole design of the new inspection stand and a description of the individual inspection components and devices. One of the parts of the thesis is also a basic strength analysis and a drawing of the main assembly of inspection equipment.

This diploma thesis deals with the assessment of aroma compounds and free/bound fatty acids in model samples of Edam type cheeses. Various combinations of microbial cultures, basic mesophilic and four selected strains of thermophilic Lactobacillus casei and Lactobacillus plantarum, were used for cheese production. The main aim was to judge the influence of microbial cultures on content of measured parameters, the changes during ripening were also followed. The HS-SPME-GC-MS method was used for identification and semiquantification of aroma compounds. The lipids from cheese were extracted based on ISO 1735:2004, fatty acids were identified and quantified using GC-FID method after conversion to methyl esters by acid esterification with boron trifluoride in methanol. In total 50 volatile compounds were identified in samples, 11 alcohols, 5 aldehydes, 7 ketones, 6 acids, 10 esters, 3 lactones, 2 sulphur compounds and 6 „others“; all of them are considered as aroma active. About 30–40 compounds were identified in single samples, alcohols, acids and ketones were the predominant. The number as well as the content of compounds identified decreased slightly during ripening. In total 17 free/bound fatty acids were identified in samples, their content also decreased during ripening. Myristic, palmitic, stearic and oleic acids were the predominant. The significant differences (p

This thesis deals with the production and characterization of cheese analogues, i.e. products where some of the dairy components are partially or completely replaced by a non-dairy component. Model samples – Eidam type cheese and analogue with the addition of pistachio oil, were produced by a conventional technological process at MENDELU in Brno. Free and bound fatty acids, volatile substances and sensory quality were selected and monitored as the main characterizing parameters of the sample quality. The aim was to characterize the differences between the samples caused by the addition of nut oil in the monitored parameters. The HS-SPME-GC-MS method was used for the identification and semi-quantification of volatiles. The extraction of fats from the samples was performed with a mixture of solvents (diethyl ether, petroleum ether), fatty acids were converted to methyl esters by acid esterification with methanolic solution of boron trifluoride as a catalyst and subsequently identified and quantified by GC-FID. Descriptive scales and comparisons with standard were used to sensory evaluate the appearance, color, texture, odor, taste, and overall acceptability of the samples. The structure was monitored by electron microscopy. The results show that the addition of pistachio oil affects the sensory properties, the maturation process (higher content of volatile substances), the nutritional value (increased content of unsaturated fatty acids) and the stability of the product.

art, architecture, fine arts, school

An important aspect is the simple concept of design that is not only in architectural form but also in response to place and surroundings. The design of an educational institution is an important part of city development, By accessing the parcel, it strengthens and extends the boundaries of the surroundings, adding to value and improving the image of the city.

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