Margariny a zdravotní rizika

Abstract

This Bachelor work is oriented on margarines and their health risk. Health risk to humus organism in this work assess only marginally and ether focus on the ecological destruction that was the most environmentally friendly. The first section explains the emergence of margarine, followed by its chemical composition and manufacture. Production includes processes which occur vegetables oils because they are essentials components in margarine. A brief description of the most commonly used vegetables oils for margarine production. Then I describe the most common method of determining the composition of margarine. The second part deals with ecological destruction of margarine as solid waste and waste that arises during the production of margarine. It also includes a brief morphology of bacteria and fungi. The last part is marginally concerned with the influence of margarine on the human body. I judge two pages: direct impact when margarine eats up and indirect impact of substances resulting from the destruction of margarine on the human body.