PASTEUR
Louis Pasteur And The Alcoholic Fermentation
Abstract:
Louis Pasteur (1822-1895) was a French chemist and microbiologist known for his discoveries in the field of vaccination, pasteurization and microbial fermentation. His discoveries have saved many lives and his contributions to science, technology, and medicine are nearly without precedent. This paper will focus on one of the aspect of his work that relates mostly to chemistry: the alcoholic fermentation.
Louis Pasteur: Background and research
According to Anderson, T. (2006), in 1839, Louis Pasteur started studying at the Royal College of Beasancon and later attended the Ecole Normale Superieure in France. In 1845, he received his bachelor’s degree in science and got a job as a high school physics teacher. In 1847, he earned a Ph.D and started teaching chemistry at the University of Science in Strasbourg, time that he met his wife, Marie Laurent, daughter of the university’s dean. During the same period of time, Pasteur started studying the structure of crystals which led to the understanding of the nature of the polarization of light, technology now used to reduce glare in eyeglasses. After many researches and publications, in 1854, he became dean of the College of Science at the University of Lille. In 1958, Pasteur started his work on the Germ Theory. In the contrary of what was believed by the scientific community at the time, that life could be generated from non-life, Pasteur did not believe in the spontaneous generation. In 1862, after his experiments proved that germs travel in the air and are responsible for food becoming rotten over time he put an end to the idea of spontaneous generation.
The history of Beer and Wine Production
According to Alba-Lois, L. & Segal-Kischinevzky, C.(2010), fermentation is known since the ancient times, it was used in the preparation of bread, wine and many other types of food and drink. Mead, or honey wine, was
Abstract:
Louis Pasteur (1822-1895) was a French chemist and microbiologist known for his discoveries in the field of vaccination, pasteurization and microbial fermentation. His discoveries have saved many lives and his contributions to science, technology, and medicine are nearly without precedent. This paper will focus on one of the aspect of his work that relates mostly to chemistry: the alcoholic fermentation.
Louis Pasteur: Background and research
According to Anderson, T. (2006), in 1839, Louis Pasteur started studying at the Royal College of Beasancon and later attended the Ecole Normale Superieure in France. In 1845, he received his bachelor’s degree in science and got a job as a high school physics teacher. In 1847, he earned a Ph.D and started teaching chemistry at the University of Science in Strasbourg, time that he met his wife, Marie Laurent, daughter of the university’s dean. During the same period of time, Pasteur started studying the structure of crystals which led to the understanding of the nature of the polarization of light, technology now used to reduce glare in eyeglasses. After many researches and publications, in 1854, he became dean of the College of Science at the University of Lille. In 1958, Pasteur started his work on the Germ Theory. In the contrary of what was believed by the scientific community at the time, that life could be generated from non-life, Pasteur did not believe in the spontaneous generation. In 1862, after his experiments proved that germs travel in the air and are responsible for food becoming rotten over time he put an end to the idea of spontaneous generation.
The history of Beer and Wine Production
According to Alba-Lois, L. & Segal-Kischinevzky, C.(2010), fermentation is known since the ancient times, it was used in the preparation of bread, wine and many other types of food and drink. Mead, or honey wine, was