Tato práce zkoumá existující možnosti a metody detekce korelovaných mutací v proteinech. Práce začíná teoretickým úvodem do zkoumané problematiky. Využití informací o korelovaných mutacích je především při predikci terciální struktury proteinu či hledání oblastí s významnou funkcí. Dále následuje přehled v současnosti používaných metod detekce a jejich výhody a nevýhody. V této práci jsou zkoumány zejména metody založené na statistice (například Pearsonově korelačním koeficientu nebo Pearsonově chi^2 testu), informační teorii (Mutual information - MI) a pravděpodobnosti (ELSC nebo Spidermonkey). Dále jsou popsány nejdůležitější nástroje s informací o tom, které metody používají a jakým způsobem. Také je diskutována možnost návrhu optimálního algoritmu. Jako optimální z hlediska úspěšnosti detekce je doporučeno využít více zmíněných metod. Také je doporučeno při detekci využít fyzikálně-chemických vlastností aminokyselin. V praktické části byla vyvinuta metoda využívající fyzikálně-chemických vlastností aminokyselin a fylogenetických stromů. Výsledky detekce byly porovnány s nástroji CAPS, CRASP a CMAT.

The diploma thesis is focused on polymercement materials with dispersed reinforcement. The aim of this work is development of suitable polymercement mixture and monitoring of the impact of dispersed reinforcement on the course of maturation of these materials and physico-mechanical properties. The effect of high temperatures on the properties of the mortar is also examined. Emphasis is placed on the use of alternative resources and byproducts. Mixed binder of cement and slag and admixture of microsilica was used. Recycled cellulose was used as dispersed reinforcement and was compared with commercial polypropylene fibers.

Diploma thesis documents the problems of soil quality, which is assessed on the basis of physical, chemical or biological indicators of soil quality. The paper describes the various indicators, its methodology and evaluation. In the practical part evaluates the quality of soil cultivated with the traditional way - using plowing. The experimental area, where the samples were taken from the soil, lies in the Olomouc region in the municipality Šumvald. Evaluated were selected physical, chemical and physico-chemical properties of soil, e.g. particle size distribution, bulk density, porosity, air capacity, hydrolimits, pH, carbonates, humus content and salinity of the soil.

Après la crise économique en 2008, l’activité de construction en France a connu une croissance très rapide. La hausse de la demande des matériaux de construction était accompagnée d’une augmentation des quantités de déchets de construction et de CO2 émise. En 2018, l’émission de CO2 liée aux activités humaines a atteint un niveau historique mondial de 37.1 milliards de tonnes. Ceci encourage le développement des matériaux de construction qui répondent aux besoins mutants de la société d’aujourd’hui et de demain. Les géopolymères, préparés par activation alcaline, présentent une opportunité pour produire des nouveaux matériaux plus performants et respectueux de l’environnement dans le secteur de la construction. D’autre part, l’industrialisation et la robotisation font apparition dans le secteur de la construction, avec des nombreux avantages tels que l’augmentation de la productivité, la réduction des gaspillages, du coût et de la pénibilité du travail, ainsi que l’amélioration de la qualité et la sécurité.Ce travail de recherche est mené pour répondre à ces défis et verrous scientifiques. Il est réparti selon trois axes : l’élaboration de nouvelles formulations de briques géopolymères, l’intégration des matériaux géopolymères dans le processus d’industrialisation et de robotisation de la construction, et enfin l’évaluation de l’impact environnemental et économique du nouveau système de fabrication automatisé. / After the economic crisis in 2008, construction activity in France grew rapidly. The increase in demand for building materials was accompanied by an increase in the quantities of construction waste and emitted CO2. In 2018, CO2 emissions from human activities reached a world historic level of 37.1 billion tons. This encourages the development of building materials that meet the changing needs of today's and tomorrow's society. Geopolymers, prepared by alkaline activation, present an opportunity to produce new, more efficient and environment-friendly materials in the construction sector. On the other hand, industrialization and robotization are emerging in the construction sector, with many benefits such as increased productivity, reduced waste, cost and arduous work, as well as improved quality and safety.This doctoral thesis is being conducted to address these scientific challenges and issues. These are divided into three research directions: the development of new geopolymer brick formulations, the integration of geopolymer materials into the industrialization and robotization of construction processes, and finally the environmental and economic assessment of the new automated manufacturing system.

Department of Ecology and Resource Management / MENVSC

MESHWR / Department of Hydrology and Water Resources / See the attached abstract below

PhD (Food Science) / Department of Food Science and Technology / Finger millet (FM) [Eleusine coracana] is an underutilised cereal grain used as a food source in South Africa. Increased research interest in FM has span over the years owing to its unique nutritional and bioactive composition. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, FM has shown potential nutraceutical effects. Some important health effects like antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with FM. In view of the increasing utilisation and application of FM in the region of Thulamela Municipality, Vhembe District of South Africa, two common indigenous FM varieties (brown and dark brown) were obtained and analysed for their physicochemical properties, levels of minerals, phytic acid, phenolic compounds and antioxidant activities. For this process, malted non-alcoholic beverages were produced and analysed for their physicochemical properties, levels of phenolic compounds, and total phenolics and antioxidant activities. FM grains were soaked, germinated and kilned at an interval of 24 h for 96 h, using sorghum as an external reference. Mineral composition of the FM and sorghum samples were analysed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS), and atomic absorption spectrometer (AAS). Identification and quantification of phenolic compounds were performed using ultra-performance liquid chromatography mass spectrometer (UPLC-MS). All experiments were performed in triplicate except for the UPLC-MS analysis of the malted non-alcoholic beverages that was done in duplicate. Data were analysed by one way analysis of variance, and the mean values were separated by Duncan’s multiple comparison test using SPSS version 24.0. Data showed that the FM varieties were rich in macro- and micro- or trace elements. The macro-elements calcium, magnesium, potassium, phosphorus and sulphur were found in high amounts ranging from 1597.37 mg/ kg – 6775.03 mg/ kg; iron, zinc, strontium and silicon were found in significant amounts in the range 21.47 mg/ kg – 55.67 iii mg/ kg, copper and boron were found in low amounts (2.2 mg/ kg – 7.7 mg/ kg), along with selenium and cobalt (0.02 mg/ kg – 0.05 mg/ kg). Heavy metals, barium and aluminium were found in the FM varieties. Varietal difference was found to play an important role in the mineral content of the grains during malting. Malting for 24 h reduced mineral content except for sodium. Beyond 48 h of malting, mineral content increased, particularly, for 96 h in FM grain malt. Significant (p < 0.05) increases in the mineral content of FM varieties were noted at 48 h and 96 h of malting. Increase occurred at 72 h of malting for potassium, iron and boron. Malting did not have any effect on the manganese content of the dark brown FM; however, it increased the manganese content at 48 h of malting for brown FM. Malting for 96 h significantly (p < 0.05) reduced sodium content. Consecutive decrease in phytic acid content of the grains was not recorded with durations in malting time. Although statistically significant differences (p < 0.05) were observed, malting did not result in too much change in the physicochemical properties of the grains. Several flavonoids, catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated, whilst protocatechuic acid was the only phenolic acid detected in the unmalted and malted FM. Increases in catechin, epicatechin and protocatechuic acid were observed for 72 and 96 h malt of brown FM with similar observations recorded for sorghum. Complete loss of taxifolin, catechin, and hesperitin were noted with malting time. FM grains exhibited 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2՛-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging action and iron reducing activities. Increased iron reducing activity alongside ABTS radical scavenging activity was recorded with malting time. A fermentation-time dependent decrease in the pH of the non-alcoholic beverages, with a corresponding increase in sugar content were recorded. A similar decrease was also recorded for the viscosities of the beverages. The FM malt beverages were found to contain a higher amount of citric acid compared to the sorghum malt beverage. A decrease in the citric acid content with fermentation time was noted in the grain malt beverages fermented with Lactobacillus fermentum, particularly for the iv FM beverage. The phenolic compounds detected in the FM malt beverages fermented with the grain microbial flora and Lactobacillus fermentum were protocatechuic acid, catechin and epicatechin. Taxifolin and kaempferol along with the earlier mentioned compounds were detected in the sorghum malt beverage. Catechin was found in higher amount compared to other phenolic compounds in the FM and sorghum malt beverages. FM malt beverages were found to contain a higher amount of total phenolics compared to the beverage prepared from sorghum malt. Fermentation with the grains’ microbial flora and L. fermentum resulted in reduced total phenolics of FM and sorghum malt beverages, particularly after 24 h of fermentation. A fermentation-time dependent decrease in total phenolics of FM beverages fermented with L. fermentum was noted. Fermentation within 24 - 48 h using the grain microbial flora showed higher total individual phenolic compounds for the dark brown FM and sorghum, compared to other fermentation periods. Fermentation of the beverages for 24 h retained a higher amount of the total phenolics compared to other fermentation periods, especially for the L. fermentum beverages. Reduced total phenolic content and antioxidant activity of the beverages were noted at 24 h of fermentation for the two microbial sources. Significant (p < 0.05) increases in total phenolics were observed within 72 – 96 h of fermentation of the brown FM malt beverage with the grains’ microbial flora. Fermentation for 72 h and 96 h with L. fermentum increased the total phenolic content of the brown FM. Increase in total flavonoid content (TFC) of brown FM malt beverage was noted at 72 h fermentation for both microbial sources. Unlike with L. fermentum, no significant (p > 0.05) change in TFC was observed for the dark brown FM beverage after 24 h fermentation with the grains’ microbial flora. Beverages exhibited DPPH, ABTS radical scavenging action and iron reducing activities, which were significantly (p < 0.05) reduced at 96 h fermentation for both microbial sources. The 24 h fermented beverage retained a higher amount of total phenolic and flavonoid contents, and had higher antioxidant activity compared to other fermentation periods for both microbial sources. The study shows that FM is a rich source of essential minerals and v phenolic compounds, and demonstrates that 72 to 96 h of malting has a positive effect on minerals and certain phenolic compounds over the 48 h malting period widely used for preparation of FM malt. The presence of hesperitin in FM grain was established. A new method was developed for the production of FM non-alcoholic beverage with measurable amounts of health-promoting compounds. An ideal fermentation period (24 h) for FM malt non-alcoholic beverage production with enhanced health-promoting compounds, using Lactobacillus fermentum was demonstrated. Fermentation limit (96 h) for production of FM malt beverage using either the grain microbial flora or L. fermentum was confirmed. These findings provide a rationale for increased utilisation of FM as a functional food grain, and its use as malt in production of non-alcoholic beverage for health promotion and wellness. / NRF

No description available.

L’objectif de ces travaux de thèse était de développer un primaire d’adhésion stable, permettant l’adhérisation de tous types d’élastomères silicone sur une grande majorité de surfaces métalliques, et ce de façon reproductible. Dans un premier temps, une étude bibliographique détaillée des différentes formulations de primaire à base de silanes utilisées pour l’adhésion de tous types d’élastomères silicone (EVC, EVF et LSR) a été effectuée. Pour compléter la compréhension du système métal/primaire d’adhésion/élastomère silicone étudié, trois formulations de primaire, dont une formulation « maison », et trois élastomères silicone ont été analysés et leurs compositions, ainsi que leurs propriétés en adhésion, ont été déterminées. La caractérisation de différentes résines silicone composant la formulation « maison » de primaire a également été effectuée. Cette dernière a ensuite été optimisée en synthétisant de nouvelles résines silicone, en ajustant les taux de chaque composant et en changeant le type de catalyseur. Dans un second temps, la caractérisation physico-chimique des primaires d’adhésion enduits sur la surface d’un métal (aluminium) a été effectuée. La topologie des films de primaire (épaisseur, rugosité et uniformité) et leurs propriétés de mouillage ont été déterminées. Ces résultats ont été complétés par la caractérisation des faciès de rupture des pièces composites métal/primaire/élastomère silicone. À la suite de ces différentes analyses complémentaires, le paramètre gouvernant la sélectivité d’un primaire d’adhésion pour un grade d’EVC a été isolé. Une courbe modèle permettant la formulation d’un primaire polyvalent a été proposée et validée par la formulation d’un primaire d’adhésion pouvant adhérer les différents grades d’EVC sélectionnés pour cette étude. / This PhD work aimed at developing a stable primer of adhesion, allowing the bonding of all types of silicone elastomers onto a vast majority of metallic surfaces, in a reproducible way. In a first approach, a detailed bibliographic study was performed on the different primer based-silane formulations used for the adhesion of any types of silicone elastomers (HCR, RTV and LSR). To better understand the metal/primer/silicone elastomer system, three primer formulations, including a homemade formulation, and three silicone elastomers were analyzed and their compositions, and adhesive properties, were determined. The characterization of different silicone resins entering in the composition of the homemade primer formulation was also carried out. The latter was optimized by synthetizing new silicone resins, by adjusting the content of each component and by changing the type of catalyst. In a second step, the characterization of the physical chemistry of the primer formulations coated on a metal surface (aluminum) was performed. The topology of the primer films (thickness, roughness and uniformity) and their wettability were determined. These information were completed by the characterization of fracture profiles of the composite part metal/primer/silicone elastomer. Following these additional analyses, the parameter governing the selectivity of a primer formulation for a grade of HCR was isolated and a model curve for the formulation of a polyvalent primer was proposed. This curve was validated by the formulation of a primer which can bond the different grades of HCR selected for this study.

La décomposition d'un solide S₁ en un solide S₂ et un gaz G : S₁→S₂ + G, peut-être décrite par les processus de germination et de croissance de la nouvelle phase. Une modélisation géométrique peut permettre de déterminer la réactivité de croissance et la fréquence de germination. Nous avons étudié les variations de celles-ci en fonction des contraintes physico-chimiques température et pression du gaz produit. La méthode des décrochements et l'étude de grains uniques ont permis de valider les valeurs des vitesses obtenues. A ce stade, la modélisation physico-chimique, c'est-à-dire l'établissement d'un mécanisme réactionnel détaillé propre à chacun des deux processus est effectuée. La comparaison des vitesses théoriques issus des modèles aux variations expérimentales permettra de valider le mécanisme. L'effet smith-topley observe sur les variations expérimentales peut alors être expliqué par une variation de la taille des germes en fonction de la pression. De plus, l'étude de calcaires naturels a permis de faire apparaître une forte influence des impuretés sur les réactivités spécifiques de croissance et les fréquences spécifiques de germination lors de leur décomposition.