This building was the first headquarters of the Municipal Museum of Fine Arts of Barcelona, between 1891 and 1915, where the different municipal and later provincial art collections met, a collection that years later became part of the Museum. National Art of Catalonia . During the Universal Exhibition, an exhibition of works of art from municipal collections and other collections from all over Spain was exhibited. Afterwards, exhibitions of fine arts and artistic industries took place ( General Exhibition of Fine Arts of Barcelona ). The periodic holding of these shows necessitated the temporary relocation of funds to other places. In 1917 the Exposition d'Art Français was organized in solidarity with French artists.
In 1921 the works belonging to the Municipal Museums of Arts of Barcelona were incorporated.
Japanese Spitz
The is a small to medium breed of dog, mainly used as a companion dog (although they can be used as a watchdog). Standards (requirements) usually vary across the world for these dogs. Developed in Japan during the 1920s and 30s, they were bred by breeding some Spitz type dog breeds. The breed is recognized by most kennel clubs except the AKC. It is a new breed, however is growing in popularity due to their good temperament (behaviour).
These dogs are generally known for being smart, easy to train, and good with children. Generally, they can be protective of their owner(s), hence why they can be good watchdogs. They can bark if people they don't know enter their territory.
Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose or other monosaccharide sugars are converted into lactic acid and energy. There may also be other by-products of this fermentation. The process also works with other sugars, such as sucrose or lactose. Lactic acid bacteria use this process to get energy. Fungi, plants and animals will also use this process, if there is a lack of oxygen. As an example, it occurs in muscle cells. With humans, it occurs if there's too little oxygen in the blood, known as Hypoxemia.
There are different types of lactic acid fermentation:
Lactic acid fermentation is a way to preserve food, and make it last longer. It has been in use at least since the Paleolithic. Fermentation will reduce the activity of the bacteria that make food go bad; it will also kill some of them. Examples are fermented milk products, such as yoghurt, sauerkraut, kimchi, and tsukemono.
During the 19th century, several of the fundamental concepts of organic chemistry were discovered. Joseph Louis Gay-Lussac was interested in fermentation processes. One of his students was Justus von Liebig. Both independently described the chemical structure of the lactic acid molecule. Both were chemists, they were only interested in the chemical properties, and how to optimize it using chemical catalyzers. The French chemist Louis Pasteur was the first to describe lactic acid as a product of a microbial fermentation, in 1857. At the time he worked at the University of Lille. A local brewery asked him about some problems they had with fermentation. By chance he discovered that in this brewery, two fermentation processes were taking place: One was the lactic acid fermentation he had expected, the other was an alcoholic fermentation. Both were started by microorganisms.
In the 19th century, several chemists discovered some fundamental concepts of the domain of organic chemistry. One of them was the French chemist Joseph Louis Gay-Lussac, who was especially interested in fermentation processes. He also passed this fascination to one of his best students, Justus von Liebig. With a difference of some years, each of them described the chemical structure of the lactic acid molecule as we know it today. Both Gay-Lussac and von Liebig had a purely chemical understanding of the fermentation process: in their view, the process can be optimized with chemical catalyzers; neither of them was interested in seeing it with a microscope. In 1857, the French chemist Louis Pasteur first described lactic acid as the product of a microbial fermentation. During this time, he worked at the university of Lille, where a local distillery asked him for advice concerning some fermentation problems. Per chance and with the badly equipped laboratory he had at that time, he discovered that in this distillery, two fermentations were taking place, a lactic acid one and an alcoholic one, both induced by microorganisms. He then continued the research on these discoveries in Paris, where he also published his theories which contradicted the purely chemical version represented by Liebig and his followers. Even though Pasteur described some concepts that are still accepted today, Liebig refused to accept them. But even Pasteur himself wrote that he was "driven" to a completely new understanding of this chemical phenomenon. Even if Pasteur didn't find every detail of this process, he still discovered the main mechanism of how the microbial lactic acid fermentation works. He was the first to describe fermentation as a "form of life without air."
People had been using microbial lactic acid fermentation to produce food long before Pasteur had described it. Archeological finds show that the fermentation of milk has a long history. Its first uses may have been part of the Neolithic Revolution. Milk contains lactic acid bacteria. Given the right temperature, the fermentation process will happen spontaneously. These first farmers likely had another problem: When people become adults most lose the ability to digest fresh milk. These farmers had an interest to make milk digestible by adults. Lactic acid bacteria contain the enzymes needed to digest lactose. During lactic acid fermentation, the number of lactic acid bacteria increase. So even if fermentation only happens for a short time, the product will contain enough enzymes, which allows the milk to be digested by adults. Even safer was a longer fermentation, which was practiced for cheesemaking. This process was also discovered a very long time ago, which is proven by recipes for cheese production on Cuneiform scripts, the first written documents that exist, and a bit later in Babylonian and Egyptian texts.
What is interesting is the theory of the competitive advantage of fermented milk products. The idea of this theory is that the women of these first settled farmer clans could shorten the time between two children thanks to the additional lactose uptake from milk consumption. This factor may have given them an important advantage to out-compete the hunter-gatherer societies.
Since they consumed more milk products, these societies developed lactase pesistence: The milk-digesting enzyme lactase was present in their body during the whole lifetime: They could also drink unfermented milk as adults. Even today there are regional differences: Estimates are that about 65% of the world polulation still lacks this enzyme. The first societies came from regions in eastern Turkey to central Europe; the gene is more common there, as well as in the United States, which was settled from Europe. In Asian countries, lactose intolerance is much more present.
Milk products and their fermentation have had an important influence on some cultures’ development. This is the case in Mongolia, where people often practice a pastoral form of agriculture. The milk that they produce and consume in these cultures is mainly mare milk and has a long tradition. But not every part or product of the fresh milk has the same meaning. The fattier part on the top, the "deež", is seen as the most valuable part and is therefore often used to honor guests.