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This diploma thesis deals with the problems of landfilling and biomonitoring with the focus on vegetal bioindicators. The introduction focuses on the teorethical description of the landfilling, divisions of the landfilling, legislative requirements. There is also described in detail the principle and use of the biomonitoring and bioindicators. The next part of the thesis includes information about Zdounky - Kuchyňky landfill, the description of natural conditions of the location and the list of vegetal species that were found during the biomonitoring of the location. In the conclusion is evaluated the role of vegetal bioindicators in relationship to the surrounding environment.

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The thesis „Affecting the stability of the juice of green barley using the content substances of selected plant species“ is usage of green barley substances, the green barley juice production and its stabilization with various plant extracts. In the theoretical part the aim is to define young green barley, important substances in the plant and how to obtain them, which plant extracts and preservation methods are used in barley juice production. The practical part of this thesis is about cultivating green barley in laboratory conditions, its processing with plant extracts addition and the effeciency monitoring for 3 weeks. Plant extracts have antimicrobial activity against various microorganism, and so the extracts are suitable for juice preservation. Moreover the extracts help to preserve the nutrients in the juice.A microbiological risk assessment was performed on a samples with the plant extracts and a microbiological evaluation was done in a stastistical analysis software. The result from the microbiological evaluation the most effective against microorganisms was Silybum m. extract.

This work is focused on issue of manufacture of fresh cheeses with using plant coagulants.Cheese is milk product, which is produced by precipitation of milk protein by rennet or other suitable coagulant agents. Plant extracts have been used to coagulate milk in antiquity, although there are very few knowledges of their properties. A lot of interest in vegetable coagulants was in 1960, when the increasing consumption of cheese was not enough of animal rennet. The literary section described the manufacture of cheese, characteristic of different type of coagulant and properties of different plant coagulants, which are used in different parts of the world. The aim of practical part was made fresh cheeses coagulated by plant extracts. The cheeses coagulated at different temperatures. It was measured pH and mass of arising cheese. It was also carried out microbiological analysis of cheeses, plant coagulants and milk. The work concentrated mainly on optimizing the temperature coagulation of milk and cheese properties.

This thesis on the study of hydrocolloids in food studies the physical properties of food hydrocolloids. The theoretical part is a literature overview of important food hydrocolloids. This part of the thesis divides individual hydrocolloids into groups according to their origin, which characterises their chemical structure and describes their functional properties and applications in food technology. The experimental part focuses on the physical and physicochemical parameters of selected hydrocolloid products and mixtures thereof. The profile physical property is viscosity, which was measured relatively using a capillary viscometer and absolutely using a rotational viscometer. Each hydrocolloid has a distinct thickening ability. This work deals with the clarification of the thickening properties of individual products within the group, as well as mixtures of different groups. The course of the viscosity of selected products was also subjected to the effects of a wide range of pH values and also a wide range of temperatures. Hydrocolloids even enable the creation of gels, and therefore the thesis also evaluates the gelling ability of selected hydrocolloidal products.