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Diplomová práce se zabývá vnímáním návykových látek seniorskou populací. Jejím záměrem je především odhalení postojů a pohledů seniorů vůči nim. Cílem práce je zjistit, jak senioři znají a nahlíží na legální i nelegální návykové látky. Jaké s nimi mají zkušenosti a jak by se zachovali při případném střetu s nimi, či jejich uživateli. A v závěru objasnit, co za jejich rozdílnými postoji stojí. Teoretická část práce se zaměřuje na současný stav dané problematiky. Hlavní pozornost je věnována kapitolám: charakteristika stavu stáří a procesu stárnutí, populační stárnutí, změny spojené se stářím a návykové látky. Teoretickou část ukončují stěžejní kapitoly zabývající se vývojem užívání návykových látek v ČR po roce 1918 a senior jako potencionální uživatel. Pro naplnění cílů práce byl vybrán kvalitativní výzkum ve formě polostandardizovaného rozhovoru. Pro sběr dat byla použita technika dotazování s otevřeně formulovanými otázkami. Hlavními parametry pro výběr dotazovaných byl věk, pohlaví, bydliště a způsob bydlení. Náhodným výběrem byli vybráni respondenti ve dvou věkových kategoriích 60-75 let a 75let a více, ženy i muži. Ve výběru bylo přihlédnuto i k místu bydliště, zda respondenti pochází z velkoměsta či z maloměsta a zda přebývají v domácím prostředí či v institucích zajišťující sociální péči. Výzkumná část se věnuje jednotlivým výpovědím respondentů, které jsou pro lepší přehlednost graficky zpracovány. Celkový autentický přepis rozhovorů je umístěn v kapitole přílohy. Získané informace jsou dále analyzovány v kapitole diskuze. Výsledky výzkumu ukázaly velmi široké a různorodé nazírání seniorské populace na návykové látky. Ač se výpovědi respondentů v různých niancích lišily, v důležitých stanoviscích zůstávaly v podstatě stejné. Výběr respondentů poskytl rozsah, který v práci ukázal i problematiku závislostí v seniorském věku či překvapivé nahlížení seniorů na legalizaci marihuany. Získané výsledky diplomové práce by mohly dále posloužit jako drobný příspěvek ke zpracování edukativní intervence v seniorské populaci.

The object of this thesis was to evaluate the effect of selected auxiliary product Pentakeep Super on Capsicum annuum. The theoretical part approaches the issue of stress factors in plants and the use of Pentakeep Super. The practical part of this thesis described the experiment based on the grounds of the Faculty of Horticulture in 2016. Varieties of Capsicum annuum 'Zlata' and 'Granova' were used as model cultures. The effect of the selected product for improvement of quality and increase of production was studied. In addition the data obtained from the experiment were statistically analyzed. Statistical analysis showed effects on the contentual and morphological parameters of the peppers. Results shows, that the application of Pentakeep have positive effect on mineral elements in fruits.

Abstract The aim of the thesis is to examine literature related to terpene compounds in Traminer grape varieties of wine. During the elaboration I focused on terpenic substances, which are the most important ingredient of these varieties. For the study I used the grapes of the Gewürztraminer, Děvín and Pálava. I assess the value of the terpenic substances in the mash of Gewürztraminer depending on the time. There are different varieties of harvested vineyards for a wider aromatic image. The following qualitative parameters were evaluated for individual musts: refractometric sugar, titratable acids, pH and aromatics measured by gas chromatograph. The result is a different content of terpenic substances. The assay was evaluated for Linalool, Geraniol, Nerol, Alpha-terpineol, Ho-trienol. The rating was for free and bound form. It has been unequivocally confirmed that increasing free maceration time also increases the content of free and total terpenic substances. For bound terpenes the values changed only slightly. The results have shown that the amount of terpenic substances is caused by a Grape variety, soil, subsoil, clone.

The master thesis deals with study of Orange wine. In theoretical part the history, traditional vessels, phenolic compounds and basic analytical parameters of Orange wine were described. In the practical part an experiment was made: the comparison of 4 varieties and 3 different lenghts of maceration. The basic analytical parameters, phenolics content, catechin content, antiradical activity and reducing power were measured. These wines were evaluated by senzory analysis and aromatic profile as well.

This diploma thesis dealt with the influence of the degree of must oxidation on the sensory and analytical properties of wine grape. In the literary part of the thesis, chapters dealing with must, phenolic compounds, oxygen, the process of oxidation in must and wine, their effects on sensory properties and various technological methods of oxygen supply during wine production were processed. Two varieties of grapevine were used for the experiment. The aromatic category was represented by the Cvetočnij variety and the non-aromatic Grüner Veltliner variety. The musts of the two varieties were divided according to the degree of oxidation into a reductive and oxidative variant, and also according to the length of maceration to 0 and 24 hours. Oxidative variants were already hyperoxidised in the must after pressing and reductive variants were added sulfur dioxide. After pressing, all the samples were left for 24 hours by gravity sedimentation followed by spinning from the sludge and fermentation. After alcohol fermentation, the samples were coiled from coarse yeast and mixed for 4 months on fine yeast at regular intervals of 1 per week. Basic parameters, dissolved oxygen content, total polyphenols, flavanols, sulfur dioxide, optical density and color intensity were analyzed in various technological stages of production (after pressing, after sludge, on the 5th day after fermentation, after the first twisting, after 4 months). All wine samples were sensory evaluated after 4 months of maturation. The results of analytical and sensory analyzes were processed, statistically evaluated and shown in well-arranged graphs and tables. From the acquired knowledge was concluded for the purpose of its use in possible practice.

The submitted thesis was focused on the study of redhead wines. In the experiment, wines of the redhead type were made using the technology of mixing of must and mixing of mash. For both variants, wines with different proportions of white and blue varieties were created. It was a variant of 75 % of the white variety to 25 % of the blue variety, 50 % of the two varieties and the third variant was 25 % of the white variety to 75 % of the blue variety. Pinot Blanc variety was used for the experiment for a white varieties and the Zweigeltrebe variety was used for the experiment for blue varieties. It also produced classic white and red wine from the varieties. Sensory analysis was performed on wines. Basic analytical parameters (alcohol, titratable acids, reducing sugars, pH and glycerol), antiradical activity and phenolic compounds (anthocyanins, flavanols, flavonols, hydroxycinnamic acids) were also measured. The results show the fundamental impact of maceration of the solids of the berries on the resulting wines, followed by the influence of the variety used. Wines produced by maceration of mashes contained higher values of phenolic substances than wines produced by fermentation of musts.

Mycotoxins are secondary toxic metabolites, produced by several genera of Aspergillus, Fusarium and Penicillium occurring in foods and feeds. Mycotoxins, receiving considerable global attention are aflatoxins, ochratoxin A, T-2 toxin, Deoxynivanelol, fumonisins, zearalenone, citrinin, patulin and ergot alkaloids. The treated group of barley (A variant) was treated with Hutton (0.8 l/ha at BBCH of 36) + Zantara (1.5 l/ha, BBCH of 65). Another group (B variant) was treated with the combination of Hutton (0.8 l/ha, BBCH of 36) + Prosaro EC250 (0.75 L/ha, BBCH of 65). The control group, used for comparison with the treated samples, was untreated. Barley was harvested at full maturity. The barley samples were analysed using high pressure liquid chromatography in tandem with mass spectrometry detection. The method has been optimized for 57 kinds of mycotoxins in our previous research. The advantage of this technique is the ability to detect a wide range of mycotoxins, including masked mycotoxins and ones that are present at low level. In this study, following mycotoxins were detected: deoxynivalenol, deoxynivalenol-3-glucoside, 3-acetyl-deoxynivalenol, 15-acetyl-de¬oxynivalenol, zearalenol, β-zearalenol, enniatin A, enniatin A1, en¬niatin B, enniatin B1, alternariol, alternariol, and methyl-ether. Moreover, the result from this study suggests that, there are likely the occurrences of mycotoxins after antifungal treatment which gives an indication that there is a need for the verification of less known mycotoxins in food products.

Charles Universtity Pharmaceutical Faculty in Hradec Králové Department of Biochemical Sciences Candidate: Bc. Jitka Karásková Supervisor: RNDr. Eva Novotná, Ph.D. Title of diploma thesis: Natural compounds isolated from plants at the Faculty of Pharmacy in Hradec Králové as potential inhibitors of aldo-ketoreductase 1A1 (AKR1A1) Aldo-keto reductase 1A1 is an enzyme belonging to the aldo-keto reductase superfamily. It is a monomeric, cytosolic enzyme that is able to reduce carbonyl groups within a wide range of substrates. The enzyme is expressed in almost every tissue in the body, most represented in hepatocytes, renal cells and salivary glands, where it contributes to the reduction of endogenous substrates and the first phase of biotransformation of xenobiotics. AKR1A1 catalyzes NADPH-dependent reduction of aldehydes and ketones to their corresponding primary and secondary alcohols. Enzyme substrates include, for example, mevalonate; anthracycline antibiotics doxorubicin or daunorubicin; some pro-carcinogens that are activated by the reaction into carcinogens, such as: trans- dihydrodiol metabolites of polycyclic aromatic hydrocarbons. Generally, it is involved in the metabolism of lipids and carbohydrates that contain an aldehyde function. The increased expression and activity of AKR1A1 has been...

The Master's thesis deals with the determination of the total content of phenolic compounds contained in garden parsley (Petroselinum crispum). Specifically, the influence of selected kitchen treatments (drying, boiling) on the content of phenolic compounds of garden parsley was monitored in the following three varieties: Atika, Hanácká, Olomoucká. First, the total polyphenol content was determined by spectrophotometry using Folin-Ciocalteau reagent in fresh parsley extract, further samples were dried and boiled. It was always done separately for root and stem. Thereafter, specific representatives of the phenolic compounds were identified using high performance liquid chromatography from the lyophilized material. The highest concentration of phenolic compounds was found in the dried parsley stem in case of all varieties. The highest content of specific phenolic compounds - apigenin, kaempferol, luteolin was found in the Atika variety, and also in the stems of all the mentioned varieties.