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Introducing louis pasteur
Introducing louis pasteur
Introducing louis pasteur
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Louis Pasteur Louis Pasteur was born December 271822 in Dole, France. When he was five, his family moved to Arbois, France. He attended college in Paris and received a Doctor of Science degree in 1847. He began teaching chemistry at the University of Strasbourg, where he met his wife, Marie Laurent, who shared Pasteur’s interest in science. Marie and Pasteur married in 1849 and had five children, two of which survived to adulthood. Pasteur eventually went on to instruct chemistry and became dean of the school of science at the University of Lille. While Pasteur was at Lille, a local distiller sought help controlling the fermentation of beet sugar. Pasteur realized that fermentation was not a simple chemical process but that living organisms were involved. This led him to discover that fermentation, infection, and spoiling were the result of microbes. The first paper he published discussed lactic acid and it’s role in souring milk. He spent numerous years studying microbes and proving that they do not originate from within matter, but that they come in from the outside. He eventual...
Molina was born on March 19, 1943, in Mexico City. Molina was interested in science since a very young age that he created his own and personal chemistry lab in a bathroom at his house. Molina's aunt was a chemistry and figured out her nephew’s great interest in science. She was a key figure in his life because she helped him to perform chemistry experiments that weren't taught at his school. He completed his studies in Mexico and Germany before moving to the United States to achieve an advance degree in physical chemistry.
A remarkable breakthrough in medicine occurred in the late 1800s through the work of Louis Pasteur. Pasteur's experiments showed that bacteria reproduce like other living things and travel from place to place. Using the results of his findings, he developed pasteurization, which is the process of heating liquids to kill bacteria and prevent fermentation. He also produced an anthrax vaccine as well as a way to weaken the rabies virus. After studying Pasteur's work, Joseph Lister developed antisepsis, which is the process of killing disease-causing germs.
When searching for lab space in 1894, Marie came across Pierre Curie. He was the laboratory chief at the Municipal School of Industrial Physics and Chemistry. The meeting of Pierre and Marie would not only change their individual lives, but also the course of Science.
There is no greater example of this than the change of thought amongst people regarding Miasma. Until this time it was a long held belief that Miasma (polluted air) was the cause of illness. This shifting in the public’s conviction shows how both science and medicine can impact society. Consequently this shift in knowledge occurred as the result of one of history’s most significant contributions to science, the discovery of fermentation. Rosenberg identifies Pasteur’s discovery as one of the defining elements to the eventual identification and eradication of cholera. Rosenberg plainly outlines the changes occurring in the field of science and from his writing it could be assumed that this was also the first introduction to the ontological theory of disease (external source of illness). Pasteur’s fermentation experiments were occurring at the same time as the Cholera epidemic and his results showed that spontaneous generation was not to blame but instead a microscopic bacteria. Fungi as a source of illness among plants, animals, and humans was already widely accepted, as a result the causation of disease took a change of course and the foundation of Germ Theory was
Louis Pasteur could easily be considered one of the greatest patrons of humankind his work in the discovery of vaccinations for rabies, anthrax, chicken cholera and silkworm diseases contributed greatly to society (Rhee, 2014). Pasteur’s accomplishments point to singular brilliance and determination of Pasteur's nature. His work aided in developing medicines in areas such as stereochemistry, microbiology, bacteriology, virology, immunology, and molecular biology. Furthermore, his work has safeguarded millions of people from disease through vaccination and pasteurization (Rhee, 2014).
Quigley, Lisa, et al. "The Microbial Content Of Raw And Pasteurized Cow Milk As Determined
The idea of pasteurizing milk bagan in the 1920s, and later became an aspect of everyday life in the 1950s. Milk that has undergone this process is normally prefered since it is sterilized, therefore lowering the chance of human illness. However, it’s not the 1950s anymore, and the idea of pasteurizing milk has lost its luster for the people that now prefer raw milk. Unlike the milk that most Americans consume, raw milk has not been pasteurized, or quickly heated to a high temperature to kill harmful bacteria. In raw milk, these bacterias haven’t been removed, leaving people at risk. E. Coli, salmonella, and listeria are only some of the bacteria that raw milk carries, all of which can cause sickness, or even death. Common affects of consuming raw milk are diarrhea, stomach cramping, and vomiting, but it's the rare ones: kidney failure,paralysis, and death that causes raw milk to be illegal in half of the states and illegal to carry over state lines in its final form. Nevertheless, people still actively seek out and consume raw milk because they believe its nutritional values to be greater. Controversies surround this topic on whether organic food
Since the year 1965, the term probiotics has been used. Lilly and Stillwell were the first to describe probiotics as substances secreted by one organism, which stimulated growth of other organisms (Gupta, 2009). It was however, Elie Metchnikoff in the 1900s who first suggested that there were health properties in lactic acid bacteria from fermented food products (Anukam, 2007). Since then, the meaning has undergone some changes, one of the most recent definitions is that probiotics are beneficial live microorganisms, which must be consumed in a sufficient amount for the desired health effect (Guarner, 1998). The Food and Agriculture Organisation/World Health Organisation has adopted this definition but there are many other organisations whom of which disagree with the term as it apparently states an immeasurable health claim. The disagreements with probiotics will be discussed further in this essay.
Louis Pasteur was a famous scientist throughout the 1800s. He is known for his advancements in vaccination, microbial fermentation, and pasteurization. He is also known for his breakthroughs concerning disease prevention. He had a wide range of discoveries and advancements, these can be traced by going through the main points in his lifetime which were: his early life, professional career, research contributions of the Germ Theory, contributions to immunology and vaccination, and the honors and wards he received for all of his achievements.
“Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle”(Biology Online, 2008, p. xx-xx) . “Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur” (Biology Online, 2008, p. xx-xx). “Pasteur originally defined fermentation as respiration without air” (Biology Online, 2008, p. xx-xx). “However, fermentation does not have to always occur in anaerobic condition” (Biology Online, 2008, p. xx-xx). “Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen” (Biology Online, 2008, p. xx-xx). “However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising” (Biology Online, 2008, p. xx-xx).
Lactic acid have more growth requirements than then normal bacteria since it was evolved in nutrient-rich environments. Lactic acid bacteria have diverse mechanisms for creating the energy needed to support and sustain biological activities. The availability of organic acid in the fruit can be important in allowing growth and metabolism. As lactic acid bacteria have the ability to produce large amount of acids, they often inhibit the development of other bacteria in juices and are able to cause their own autolysis. Excessive clarification and pre treatment of the fruit during the process of sending the fruit to the market which removes many of the natural yeasts and flora. The chemical compsition of juice also affect the rate of fermentation. Fruits generally tend to contain sufficient substrate (soluble sugars)that allow for the yeast and bacteria to fermented , so it can be said that because the fruits used did not show a very high increase in acidity it did not provide a sufficient substrate for the lactic acid bacteria that is present on the fruit to be used for fermentation.Temperature has an impact on the growth and activity of different strains of yeast. At temperatures of
Antoine Laurent Lavoisier is considered to be the father modern day chemistry. He had a mighty impact on the way the world views chemistry today. From identifying elements to discover...
À bout de soufflé (1959) Jean-Luc Godard, a French film director, was one of the most significant directors within the "New Wave" in French cinema. As a student he belonged to the environment around the Cinematheque in Paris and wrote critiques for the magazine Cahiers du Cinéma. Having worked with short films, he debuted with his first feature films, À bout de soufflé, in 1959. (https://snl.no/Jean-Luc_Godard) Godard wanted to show reality instead of interpret it, and aimed to present daily activates, especially the interaction between people, as they occurred in real life. By using a naturalistic stylistic approach, practices common to documentary tradition, like cinéma vérité, recognizable locations, and editing as tools to create a more
Further, fermented food itself is interpreted by Campbell-Platt (1987) “as those foods which have been subjected to the action of micro-organisms or enzymes so that desirable biochemical changes cause significant modification to the food.” (As cited in Sahlin, 1999, p.5)
Pasteur was born on December 27, 1822 in a little town called Dôle in the foothills of the Jura Mountains of eastern France. When he was five years old his family moved to Arbois where he grew up with his father, mother, and three sisters. While attending primary school Pasteur was only an average student. Some considered him to be slow because he worked so hard on an exercise problem to make sure that he had the right answer. While in high school Monsieur Romanet, Pasteur’s principal, became interested in Pasteur and began to help him with his studies. With this encouragement Pasteur became a very good student. The principal suggested that he aim to attend Ecole Normale in Paris where he could become a professor at one of the great universities, however his father felt that this was far-fetched and preferred that Pasteur attend a more local school (Burton, 5-7).