The theme of this diploma thesis is the Criminalistic Experiment. The first chapter deals with more general issues. It states what is meant by the experiment in the normal sense and then explains the difference between experiment and the criminalistic experiment. The next chapter discusses the essence of the criminalistic experiment. The second chapter describes the legal treatment of the investigative trial, especially in Act No. 141/1961 Coll., Criminal Procedure Code. The issue of people participating in the investigative trial is also easily mentioned. The third chapter focuses on the historical aspects of the investigative trial, the comparison of several criminologists and their view on the subject of a criminalistic experiment. Next, the fourth chapter describes the investigative trial in comparison with similar forensic operations, and reconstruction, clearance testimony on the spot, recognition, and inspection of forensic expertise. The fifth chapter focuses on the essence, purpose, and objectives of the investigative attempt of the forensic science. The sixth chapter divides the investigative trial into several types, in terms of when they occur or according to the facts. The seventh chapter discusses in greater detail the questions pertaining to participants in the investigative trial....

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This diploma thesis analyzes legislation of executing animal experiments and protection of experimental animals. It is divided into five chapters, each of one is focused on specific area of the topic. The first chapter describes legal sources on international, European and state level. The chapter is closed by a subchapter about judicial activity. The second chapter is focused on principles of animal experiments and its two subchapters describe the 3R concept and legal principles of animal experiments. The third chapter concerns theoretical aspects and key concepts of animal experiment. It is divided into four subchapters, which involve the term of animal experiment, welfare, status of living animal in a legal system of Czech Republic and alternatives to animal experiments. Each of this unit is divided into subchapters, which are focused on specific areas. The fourth chapter concerns six subchapters, which describes the authorization for using animals for experiments, persons working with experimental animals, acceptable experiment, experimental animals, project of experiment and executing experiments. Each of this units is divided into subchapters according to focus of each chapter. The last fifth chapter describes delict responsibility and it is divided into two subsections - responsibility in...

The main aim of the diploma thesis "Quality of fine pastry influenced by fiber" was to design a recipe containing 2%, 4% and 6% of bamboo pulp, wheat fiber and apple fiber. Further, the aim was to assess the effect of fiber addition on the quality of fine pastry. In the practical part, bakery experiment, sensory analysis, universal tension / pressure test, nutritional value and color of surface and surface were determined by spectrophotometric measurement. The results were processed in Statistica 12 and MS Excel. Ten samples were baked. Maximum weight after baking was sample no. 4, with the addition of 6% bamboo fiber BAF 200. The lowest values of density of the samples reached with addition of 3% bamboo fiber was most favorable overall sample containing 4% bamboo fiber BAF 200. The highest strength was measured for the sample 5, to which 2% bamboo fiber BAF 400 was added. The lowest energy value had sample 4, ie with the addition of 6% bamboo fiber BAF 200.

The aim of this diploma thesis was to carry out a literature search on the topic of „Colored Wheat, Possibilities of Processing and Bakery Use“ and to make bakery experiments using selected wheat varieties with non-traditional grain colour. The theoretical part deals with the pigments responsible for the colouring of wheats and its positive effects on human health, and also deals with the possibilities of bakery use of colored wheat in practice. In the practical part of the thesis, three bakery experiments were carried out with wheat varieties PS Karkulka (purple pericarp) and Skorpion (blue aleurone). In the first experiment, the addition of bran and finely ground bran of colored wheats to commercial flour was tested. In the second experiment flours (white and wholegrain) of colored wheat and the addition of caramel malt from colored wheat to commercial flour was tested. The third experiment assessed the addition of malt sprouts from colored wheat to commercial flour. All bakery samples were evaluated for baking characteristics, sensory analysis was made and objective colour measurement using spectrophotometer was performed.

The aim of the diploma thesis "Quality of durable pastry influenced by fiber" was to propose recipes with the addition of bamboo and hemp fiber and grape seed flour in the amount of 3%, 6% and 9% and then evaluate the influence of the added fiber on the quality of the biscuits. A total of 20 samples were baked, for half of the basic raw material was used wheat flour, and spelled flour was used for the rest of the samples. The bakery experiment found that the best effect on the product volume and the weight after baking had bamboo fiber. Minor losses of baking had biscuits with wheat flour. Sensory, the best sample was with 3% of grape seed flour with spelled flour, and the best sample by consumer was with 6% hemp fiber from spelled flour. The most fragile samplewas from spelled flour with 3% hemp fiber and the brightest color had wheat samples with bamboo fiber. The highest nutritional values were the control samples and the lowest energy contained biscuits with bamboo fiber added to both recipes.

The aim of the thesis “Evaluation of gluten-free bread with added fiber” was to devise recipes for the preparation of gluten free bread. At the building of the Department of Food Technology at Mendel University in Brno 10 samples of bread with 3 %, 6 % and 9 % of added apple fiber, flaxseed fiber and poppy seed fiber were made. The bakery experiment was evaluated, the strength using TIRA-test was determined 24 h and 48 h after baking and the sensory analysis was performed, while evaluating the sensory panel of celiacs and those without dietary restriction. The most acceptable was the gluten-free bread sample with the addition of 3 % of flaxseed fiber. A statistically significant difference was found among the assessment of the groups of evaluators with and without celiac disease in the parameters of the crumb porosity, the color of the crust and the overall impression of gluten-free bread.

The main aim of the thesis The quality of toast breads affected by fibre was to suggest a recipe with addition of wheat fibre (WF 600), potato fibre (KF 200), apple fibre (AF 12) and combination of wheat fibre and psyllium (WF 600 + P 95) in amounts of 3 %, 6 % a 9 % and further to assess the effect of added fibre to the quality of bread. I have done a baking experiment, a sensory analysis, universal tensile and pressure test. I´ve defined a colour of crumb and calculated nutritive value. The results were processed in Statistica 12 and MS Excel programmes. The addiotion of 3 % of psyllium and wheat fibre and 3 % of potato fibre had the best effect on bread volume. The bread with addition of apple fibre was the darkest colour, while the bread with addition of wheat fibre was the lightest one. A sample with 9 % of psyllium and wheat fibre was the softest one. A control sample had the highest nutritive value and the bread with 9 % of psyllium and wheat fibre had the lowest one.

Abstract This dissertation is thematicly focused on oscillation, wave and acoustics. The goal of this work is to certified suitability of experiments in the physics lessons on the elementary school. There are different kinds of experiments, which are suitably put into lessons. These experiments help pupils to understand the subject matter. A part of the work is also draft of kit to demonstrate experiments which are carrying out during the physics lessons. The dissertation contains a set of experiments with this kit. To check out precondition, that putting experiments is suitable activity during the lessons are here suggested and in practice verified worksheets. The analysis of these worksheets is the conclusion of this dissetation.