In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, temperature, apparent fermenting and total numer of yeast cells were measured in the collected samples. The used yeasts were washed before every other application and vitality was determined. The number of death cells were observed by this method. The number of death cells never fell bellow 5 %. The value of dissolved oxygen in wort is also the important agent for the growth of yeasts. The touchs with low number of oxygen showed that the time for fermentation had to be longer (by about 3 or 4 days more). The touchs with higher number of sludges showed that the sludges haven’t any influence on the yeasts and the procces of fermentation. Confirm the accuracy of the repeated used of the yeasts was the object of this thesis.

More and more research studies are being conducted on the quality of architectural space as a factor affecting our mental, social and physical health. In the past, this topic was often overlooked in its complexity. The establishment of the specialized fields of building biology, biophilic architecture and the works of Christopher Alexander and Nikos Salingaros now allow us to consider various facets of this subject. This dissertation aims to analyse the topic of vitality in architectural space by studying the abilities and perceptions of its users. Therefore its aim is not to develop a new theory of “vitality-enhancing architectural space”, but to describe how this phenomenon is perceived by the users themselves. Users can provide feedback on which features of architectural space they see as the most important for the feeling of vitality. These features have been hierarchically organized based on their perceived importance, analysed and described in detail to allow their relatively easy application in practice. This dissertation will also allow a comparison with other existing works on the studied topic.