This diploma thesis deals with the determination of amount of selected mineral elements (Ca, Mg, Fe, Zn and Cu) for eight species of pulses: Cicer arietinum L., Glycine max L., Lens culinaris Medic., Phaseolus vulgaris L., Pisum sativum L., Vigna angularis L., Vigna radiata L. a Vigna unguiculata L. The differences between species in the amount of selected mineral elements and the dependance of the amount on the method and location of growing were determined by atomic absorbtion spectroscopy. The results determined that the best source of selected mineral elements is soybean. On contrary the least useful source is pea. Consummation of common bean and Vigna species is beneficial because of high amount of calcium and magnesium. Except soybean the high amount of ferrum, zinc and copper is in lentil. There was no general difference in amount of selected mineral elements based on location and method of growing.

The aim of my work was to determine the influence of a higher content of nitrogenous substances in feedstuff on the growth, the quality of butcher-adapted body and the quality of the chicken's liver. The experiment comprised of 205 chickens of a hybrid combination ROSS 308. The chickens were divided into three groups. From the 14th day of age each of the groups was given food with a different amount of nitrogenous substances -- 20 %, 21 % and 22 %. This experiment was carried out on a farm in Čáčov and it lasted until the age of 42 days. Our trial proved that the best growth was recorded in the group with the 20 % content of nitrogenous substances (P<0,05). On the other hand, the worst feedstuff conversion was noticed in the chickens which got feed with the 22 % content of NL. Statistically provable difference (P<0,05) was also demonstrated in the weight of butcher-adapted bodies with cibarious giblets in the NL20 and NL21 groups compared with the NL22 group. The content of dry mass in the breast muscle was statistically provable (P<0,05) higher in the NL20 group compared with the NL22 group. The level of NL had no influence on the content of abdominal fat and the fat in liver. Statistically provable (P<0,05) higher was the amount of L* in the NL22 group in comparison with the NL 20 group and that happened in both cases meaning the liver in the NL22 was darker

The aim of this thesis was to compare the analytical and sensory attributes of wines aged in different storage containers for a certain period of aging . The theoretical section describes wine storage containers from history to the present, their advantages and disadvantages. There are more details of barrique barrels , their processing and burning . The following section discusses the selection of appropriate containers for alcoholic fermentation. There is an important process of biological degradation of acid before red wine maturing, which is described in the next chapter. A large part of the chapter is devoted to wine aging . There are some effects in terms of oxygen, depending on maturation, pH for red wine colours, pH of the acid. An important chapter is the aging of wines in barrique barrels , followed by a change of phenolic compounds, dependence of oak and volatile compounds on physico -chemical characteristics of wines. In subsequent chapters there is explained the concept of wine aging , there are cataracts, diseases and defects of wines that may occur during aging . In the experimental part I used two red wines and one white wine . Wines were divided into inert containers and various barrels of different manufacturers and volumes. Red wines were produced in the same technology manner and the aging conditions (temperature , humidity) were the same as well. The aim was to evaluate the analytical and sensory values of wines for the time of one year . The attempt for white wine was aimed for the time of three months. The main intention was to monitor changes in the content of phenolic compounds : polyphenols, anthocyanins , polyphenols amount of gallic acid, hydroxycinnamic acids and flavonoids. Differences for each wine were observed depending on the container size and the ripening time. The senzory evaluation was an important parameter. Wines matured in barrels showed aromatic complexity and tannin structure with finesse .

This thesis deals with phenols in fruit wines and grape wines. In the literary part, there are description of phenols, select kinds of fruit, technological methods of wine production, diseases and defects of wines, types and kinds of wines and their marketing. In practical part, there were made fourteen kinds of wines, then these wines were laboratory and sensory evaluated.

This thesis deals with the sensory and analytical analysis of volatile substances in foreign sparkling wines. In total there were selected and evaluated 32 samples from 13 countries of the world. Most of the samples came from the France. Theoretical overview describes the history of the production of sparkling wines and its individual steps as were created. Describe today in the world used and available methods of production and its technology. It focuses on a different styles and types of produced wines and their terroir and describes the volatile substances they contain. The experimental section contains a description of the methods of sensory and analytical analysis. The results section evaluates all wines using sensory and analytical methods. The results of the work were in addition to the verbal description transferred to the charts and graphs and compared between their parameters. These were then treated in STATISTICA software.

This thesis is focused on monitoring the health beneficial substances with phenolic character and antioxidant activity sampled from leaves, lateral shoots, stems, berries, juice and wine. There were 4 interspecific varieties selected for the monitoring. These varieties are characterized by an increased resistance to fungal diseases. The monitoring was carried out for 3 consecutive years. Samples were taken from healthy and infected plants in three sampling periods, so it was possible to assess the effect of maturation on the antioxidant activity and the content of phenolic compounds. Samples were analyzed on EPR (antioxidant activity determination), spectrophotometer (antioxidant activity, total phenolics) and assayed by HPLC (determination of selected phenolic compounds, especially trans-resveratrol). The results show that all samples exhibit antioxidant activity and contain a wide range of phenolic compounds. All the samples were analyzed for trans-resveratrol, which is known for its beneficial health effects. The content of resveratrol ranged from 9.07 to 566.14 mg.kg-1 of lyophilized material. The highest content was found in the stems. Antioxidant activity determined by spectrophotometry ranged from 308.0 to 1357.7 mg GA.kg-1 in berries, and from 44.0 to 839.5 mg GA.l-1 in wines. Decreases of free radicals representing the antioxidant activity, which were measured by EPR, ranged from 1.21 to 57.17 % in the leaves. Blue varieties showed higher antioxidant activity. There was a positive correlation shown between the content of trans-resveratrol in the stems in interspecific and European varieties. It also demonstrated a dependence of the antioxidant activity on the content of phenolic compounds in the samples.

Transport of cadmium, mercury and lead from soil to plants was studied in urban area of Brno city. Five sites with different levels of contamination loading, with high traffic density, industrial production and population density were selected. The total contents of cadmium, lead and mercury in soils and plants (dandelion - Taraxacum officinale) were determined. Dandelion plants were used as biomonitoring organisms of environmental pollution. For the assessment of bioavailable metal forms, single extraction procedures, diffusive gradient in thin films technique (DGT) were used. The obtained results were correlated with metal contens in plants. In the second part, the leachability of cadmium, lead and zinc in samples of agricultural soils, highly contaminated by atmospheric deposition of two smelters in northern France, were investigated. The total contents of cadmium, lead and zinc in soils and plants (Miscanthus giganteus) were determined. Miscanthus plants were used as experimental fytoremediation plants. Pseudototal contents were compared with results from fractionation analysis obtained by sequential extractions, with bioaccessible contents determinated by UBM test (Unified Barge Method, in vitro test) and with bioavailable metal contents determined by diffusive gradient in thin films technique (DGT).

In the years 2008 - 2010 was realized trials with goal to influence the properties of the growing medium so, as the internal and external quality model plant (Viburnum opulus L.) grown in containers was significant increase. The whole of experiment was annually divided into equally two blocks, with different irrigation rates, which were also observed micro--climatic parameters both irrigation regimes. Was studied as well the influence of addition of soil conditioners on the properties of the growing medium. External quality of grown plants was assessed on the basis of morphological parameters (plant height, number of shoots, root collar diameter, dry matter of above-ground and root zone of plants and visual assessment of the root system) and internal quality based on the evaluation of physiological parameters (stomatal conductivity, chlorophyll fluorescence and chlorophyll content in the leaves). From the soil conditioners was investigated the impact of three commercially available agents with different composition and mode of action. It was a Hydrogel, TerraCottem and Agrosil LR. The properties of the growing medium, was affected by soil conditioners additive into the growing medium (peat--bark medium RKS II), but not enough for increase the quantitative parameters of cultivated plants, even the selected parameters in comparison with the control variant in both irrigation regimes were positively influenced, in order Hydrogel, Agrosil LR and TerraCottem

For species Mentha x piperita, Mentha spicata and Mentha longifolia grown on land Mendel University in Lednice, was evaluated morphological structure and content of aromatics in the species Mentha x piperita and Mentha spicata. They were found large differences between species in the evaluation of morphological characteristics and they were found differences within species too. It was confirmed that the genus Mentha is a very variable species. The content and composition of the aromatics in the extrudate from the plant Mentha x piperita and Mentha spicata were researched by the method SPEM-GC/MS. The main components of the species Mentha x piperita were: (-) - menthol, linalool, (Z) -a-farnesene, eugenol, alpha-pinene, (z) -citral, limonene, linalool, (E) -2-hexanal, 3-octanone , 3-methyl-1-butanol, methyl acetate. The type of Mentha spicata had the highest content of substances: (-) - menthol, linalool, (Z) -a-farnesene, (z) -citral, alpha pinene, eugenol, alpha-citronellol, (E) -2-hexanal, 3 -octanone, 3-methyl-1-butanol, methyl acetate. The most important and most dominant aromatic compound was menthol.

Aromatic compounds belong to the most valuable substances that give the wine a distinctive expression and are important for sensory evaluation of wine. We chose two samples of white wine - Grüner Veltliner and Sauvignon, where we have set aromatic compounds. Wines were concluded with two different closures (screw cap and classic cork) and then these wines were stored for one year in two conditions different especially by temperature - cool in the cellar and at room temperature. After a year of storage, we have set the aromatic compounds again. The most significant decrease was in the esters of higher alcohols with acetic acid (especially isoamyl acetate and hexyl acetate). These esters are typical for young wines and give them fruitiness particularly. The decrease of these substances was detected in both conditions of storage, but during storage at room temperature was more pronounced. Impact of the closure wasn`t proved. Temperature is a very important factor which influences the aromatic compounds during storage.