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No description available.

The purpose was clarification of vertical stratification of temperature and humidity in winter rape and winter wheat canopy and their comparison with the data from standard station. Air temperature and relative humidity was monitored in wheat and rape canopy in Žabčice during the main growth season in 2010 and 2011 years. Automatic sensors were positioned at three levels (on the ground, at the effective height and at 2 meters above the ground). According to crop developmental stage period was divided to three (four) parts. Air temperature and relative humidity in vertical profile of canopy differed significantly in dependence on year, wheat or rape developmental stage and time of day. The differences in vertical stratification of air temperature and relative humidity were pronounced especially during the light part of the day. In this time the temperature in ground part of canopy was significantly lower and the relative humidity was significantly higher. Air temperature measured in wheat or rape canopy was compared with data from standard meteorological stations, also. The results can be used in precision of prediction methods of some harmful agent's occurrence.

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No description available.

The thesis deals with technology of production of chocolate. There are described different technological processing steps of the cocoa beans, such as fermentation, drying and roasting and grinding. There are also characterized by the manufacturing steps of chocolate by mixing, via rolling, conching and tempering. The study also discusses influences on the shelf life, mainly due to the composition. There is a brief description of cacao, using raw materials for the production of chocolate and defects that may vary with chocolate and chocolate products occur. In the practical part of the diploma thesis, samples of retemperated and unretemperated milk and bitter chocolate were stored for 3 months and then sensory analysis and texture measurements were made. The sensory analysis was performed before and after the storage of the samples. In conclusion, the effect of the composition on the shelf life was evaluated, an option designed to improve the stability and shelf life of chocolate and chocolate products.

The diploma thesis deals with the strategic analysis of the enterprise TOS ZNOJMO, a. s. which is the factory of machine tools that operates not only on the Czech market but its trade relations extend also to foreign markets. The company has built a tradition and she has a high position on the market even if it is not the only one in this line. It is necessary to determine its competitive advantage and analyze the situation of the external surroundings at the time when the Czech economy is not the only one fighting against the economic crisis. Just this area has a large impact on the operations of the company and negotiation with external partners. The company is sufficiently flexible in this area. Internal influences, which are influenced by the crisis, are also important. There are some financial indicators which do not correspond, unfortunately, to the standard. The results of individual analysis lead not only to the evaluation of the current situation but also serve to the outline of the future strategy and identification of the vision and business aims. The results also help to define recommendations for the future development of the organization.

Systematic calculations were performed to uncover the free energy surfaces for hydrolytic reactions of methyl-diphosphate (in vacuum and implicit solvents) and GTP in EF-Tu active site. Density functional theory and ONIOM extrapolative QM/MM scheme were adopted for the assay. In accordance with experiments, the catalytic effect of the sodium cation was mild. It changes the conformation of GTP attracting its negatively charged oxygen atoms. hydrolýze GTP. The Na+ also equilibrates the charges of all phosphate groups of the GTP mostly by transferring electrons from gamma to beta-phosphate group, which is characteristic for the intermediate states during the hydrolytic reaction.

No description available.

No description available.