| dc.contributor.advisor |
Lazárková, Zuzana
|
|
| dc.contributor.author |
Faltýnková, Martina
|
|
| dc.date.accessioned |
2012-03-09T02:27:50Z |
|
| dc.date.available |
2012-03-09T02:27:50Z |
|
| dc.date.issued |
2011-05-30 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/14889
|
|
| dc.description.abstract |
Tato bakalářská práce je zaměřena na velmi známý alkaloid kofein. Náplní práce je charakterizování kofeinu z hlediska chemického a z hlediska jeho účinků na lidský organizmus. Dále se práce zabývá výskytem kofeinu, jeho metabolizmem a reakcemi a změnami, které mohou u kofeinu probíhat. V druhé polovině práce jsou popsány principy metod, kterými lze kofein stanovit a příklady konkrétních stanovení těchto metod, které jsou používány v praxi. |
cs |
| dc.format |
47 s. (53595 znaků) |
cs |
| dc.format.extent |
1344842 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
alkaloid
|
cs |
| dc.subject |
kofein
|
cs |
| dc.subject |
stimulant
|
cs |
| dc.subject |
kapalinová chromatografie
|
cs |
| dc.subject |
infračervená spektrometrie
|
cs |
| dc.subject |
alkaloid
|
en |
| dc.subject |
caffeine
|
en |
| dc.subject |
stimulant
|
en |
| dc.subject |
liquid chromatography
|
en |
| dc.subject |
infrared spectrometry
|
en |
| dc.title |
Charakteristika kofeinu a možnosti jeho stanovení |
cs |
| dc.title.alternative |
Characteristics of caffeine and opportunities for its determination |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Sumczynski, Daniela |
|
| dc.date.accepted |
2011-06-13 |
|
| dc.description.abstract-translated |
This work is focused on the well known alkaloid caffeine. The scope of the work is to characterize this alkaloid in terms of chemical composition and its effects on the human organism. The thesis also deals with the occurrence of caffeine, its metabolism and the reactions and changes that may concern caffeine. In the second half of the work there is described the principles of the caffeine analysis methods and particular examples of these methods that are used in practice. |
en |
| dc.description.department |
Ústav technologie a mikrobiologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/144
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and Food Technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
22749
|
|
| dc.date.assigned |
2011-02-11 |
|
| utb.result.grade |
B |
|
