With the emergence of Yugoslavia, a new socialist state, political events and celebrations came to the fore in the repertoire of mass events. The spectacle was supported by the ideological cultural policy with the aim of creating a socialist identity of the city and the state. In that sense, as a predetermined act, the spectacle necessarily influenced the formation and appropriation of public space. Since spectacles were an important element of strengthening the new order of socioeconomic relations, the politics directly controlled their programmes, strategic aims, and tasks. Thus, the beginning of the sixties of the previous century, the approach to the spectacle reflected the strategic state determinations, but also changed depending on the internal circumstances and foreign policy. Analysing the spaces and symbols of state spectacle at the first Summit Conference of Heads of State or Government of the Non-Aligned Movement (NAM), the paper aims to explain the method of their incorporation into the social reality of Yugoslavia, their impact on the affirmation of space, i.e. both ephemeral and permanent changes of architectural and urban space. The paper will analyse the central spaces of the Conference, symbols, models of architectural mobilisation, and the ideologisation, and politicisation of events that influenced the affirmation of public spaces and buildings of Belgrade and its presentation to the world.
Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8°C and 14°C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction
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