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The aim of this Master thesis was to compare the presence of used preservation substances and basic ingredients in meat products made in regular and bio-quality. In practical part of the thesis, a polarization measurement was done with the aim to determine whether there is a quality difference between these two production qualities. The obtained data were subsequently processed and statistically evaluated. The statistical evaluation showed that the basic composition of meat products in regular and bio-quality is basically identical in percentage. Furthermore, the frequency of used preservation additives in different foods was statistically evaluated as well. In conclusion, food products in bio-quality showed 0.7 less additive content compared to regular food product, however, the difference was still weighed as statistically insignificant.

This thesis is focused on the selected methods of calculating basic runoff on a small catchment basin known as the P6, which belongs to the basin Kopaninsky flow and assess the impact on the basic runoff concentration of nitrate nitrogen in the total runoff. The thesis also analyzes the total, surface and subsurface runoff with its detailed division. There are also described in detail the chosen methods used for the separation of basic drainage. There is shown their mutual comparison too. We dealt with the nitrogen in groundwater. The methods for separation of basic runoff are described with regard to the content of nitrogen compounds, which are practically the most common type of pollution of groundwater used as drinking water sources.

This Bachelor thesis is aimed to clarify the hydrological cycle, hydrological balance, groundwater hydrology, the selected basic baseflow separation methods of comparing them and last but not least, nitrogen cycle, nitrogen, nitrates, ammonia nitrogen and nitrogen in groundwater. In the work there is also closely analyzed the total, surface and subsurface outflow and the detailed division. The methods of the groundwater baseflow separation are described with regard to content of nitrogen compounds., which currently create the most common type of pollution of groundwater used as drinking sources.

The bachelor thesis deals with the risks of chemical contamination of food and possible health risks for the consumers. Firstly, there is a general outline of foreign substances including the additives, which are added to foods intentionally, and contaminants. The contaminants are viewed as undesirable substances which occasionally occur in foods. They develop directly in the foods or penetrate into them from the outside during the basic stages of agricultural production, in stores, during transportation or during processing for culinary purposes, or due to environmental pollution. Such substances can have negative effects on human health. The second part of the thesis focuses on concrete contaminants - nitrates, nitrites and acrylamide. Nitrates and nitrites are both contaminants and additives. Their use as food additives is motivated by their sensoric and protective effects. The sensoric function is to ensure a permanent pink colour of smoked meat and other meat products. The protective function consists in inhibiting the growth of the microorganisms Clostridium botulinum and thus preventing the origination of dangerous botulin. The nitrates exist as contaminants mainly in foods of vegetable origin, penetrating them from soil and water due to nitrogen cycle in the nature. The acrylamide is a newly discovered food contaminant. It is considered to be a very dangerous substance as regards possible peroral exposure. The danger consists in its neurotoxic, genotoxic and possible carcinogenic effects. It originates in foods with a higher content of reducing sugars during the process of production or culinary processing if the temperature is higher than 120° C. The thesis should provide information for the public as consumers or providers of different food-processing facilities. Its main objective is to pinpoint some risks connected with the consumption of various foods and meals, and to eliminate the risks as much as possible or to avoid them completely.