How Did Louis Pasteur Contribute To The Formation Of Tartrate?

Louis Pasteur was studying molecules of tartrate, which are salt molecules that tend to separate from a fermented product. While doing so he created a revolutionary hypothesis that tartrate was comprised of two salt molecules with similar physical and chemical characteristics, that differed in shape and also in their own solution had different light polarization in opposite directions. This told him that the spatial arrangement of these two molecules, that was made up of the same type of bonds and atoms, could differ from one another by their arrangement of atoms. This early discovery in his life was confirmed about 30 years later and was the start of stereochemistry.

The previous mentioned discovery was the reason why Pasteur started researching fermentation in 1854, he figured that asymmetry was a sign of life among molecules of plants and animals. The topic of fermentation was very misunderstood during his time, Pasteur wanted to know the exact science behind fermentation. He asked himself, why did it work, why did it not work and the biggest question or debate was whether fermentation and putrefaction occurred spontaneously or happened some other way. He hypothesized that it happened from some other way than from occurring spontaneously. He believed that germs from the outside was the cause of micro-organisms in a presterilized
medium. Those that opposed this claim, where influenced greatly by the Dutch inventor who discovered the microscope, Anton van Leeuwenhoek. Spontaneous generation was visibly seen through the discovery of animalcules by Leeuwenhoek and English scholar John Needham also supported this claim of spontaneous generation, along with the Italian scientist, Italian abbot Spallanzani.

It was Pasteur’s work through yeast that lead him to believe that he was closing in on the answers, and motivated him to go forward. By simply not putting yeast on grapes this would prevent the grapes from not fermenting, and in an explanation, or rather analogy that explains germs are the cause of fermenting he said this in reference to his research on the grapes,

“`By analogy, is it unreasonable to hope that the day will come when easily administered preventive measures will be able to stop the scourges which terrify and decimate populations, such as yellow fever and the bubonic plague?'”

His research helped to identify viruses, pathogens, types of pathogens like anthrax, rabies, and he was institutional in creating microbiology.
Some believe his biggest success was in inventing vaccinations and creating a vaccine for rabies. Because of his advancements in the science world, it has revolutionized the food industry in persevering food products. In the medicine world, vaccines are continually being created to protect us from diseases that have plaque human kind in the past. The Lord blessed him, and gave him knowledge to make such incredible discoveries that have continually help to better mankind in
prospering.