Analysis Of Louis Pasteur 's Invention Of Pasteurization

The relationship between chemist and the doctors in the Academy of Medicine in Paris is that they both study in the same field of science. Chemist are seen as frauds like Pasteur for advocating doctors to wash their hands and clean their instrument. The doctors targets the well-being of humans while chemist specializes in their medication.

A History of the World in 6 Glasses, is a book that explains what is happing in the world during the time of a popular drink. From, Beer in Mesopotamia to Coca-Cola in America, our world changed, a lot. The most interesting drink out of the 6, (Beer, Wine, Spirits, Coffee, Tea and Coke) was defiantly wine. As I read the book I could always connect a section of every chapter back to wine. Wine went through many changes, like the other beverages, but it stuck out to me for 3 main reasons. First off, the “Capitol of Wine” wasn’t in the same place the whole time. For example the Coca-Cola section was basically all based in America, where as wine went from place to place. The second reason the wine section stuck out to me was because of all the

It wasn’t until 1822 that his family allowed him to study the arts. They let him work under Alexander Lenoir, an artist and architect, that introduced him to some of the classic sculptors and artists like Titian and Rubens. He was pushed in a healthy direction by Lenoir, and soon began formal study at the Academie Suisse.

In 1854 Louis Pasteur became a professor of chemistry at Lille. Shortly after, he became interested in fermentation. This was very helpful since alcohol making was a huge industry there. His interest in fermentation resulted in Louis developing many other interests. “In 1857 he jumped around from chemistry, biology then to medicine (Miller, 2002).” In 1860 he discovered pasteurization to kill bacteria in many food and beverages. This made a huge impact on the world. With pasteurization there would now be fewer illnesses due to people ingesting bacteria and parasites.

Wine has been a popular beverage for many years amongst different societies. The process of winemaking is one of the most complex and detailed processes, where every step is meticulous towards ensuring the best quality wine is produced. However, different phenomena are able to affect the wine even after it is bottled and stored.

Wine was originally very scarce and exotic, meaning the only people to really drink it were very powerful, prestigious, and privileged people. It was mainly drunk during public meetings and debates, or symposia’s, to express one’s self much more freely. While beer was known to have medicinal benefits, wine was known to clean wounds.

The suggested demonstration of making wine in the classroom and using it as the central point in many discussions of chemical reactions has not been widely practiced because of local custom, the lack of a near-by vineyard, and the necessary knowledge of just how to make wine. The last point is the purpose of this paper. (Church 174)

to study at the Sorbonne in France from 1948-51 and took up journalism, writing for French and

The exact time when beer was created is unknown, but was common in the Near East by 4000 BCE. With the discovery of beer, came an increase in the importance of cereal grains, and the argument that the discovery is a key factor in society’s adoption of agriculture, the point at which history begins approach modern times. One of the explanations for this change is, “once beer had been discovered, and its consumption had become socially and ritually important, there was a greater desire to ensure the availability of grain by deliberate farming” (Standage 21). The next drink Standage decided was a significant piece of history was wine, which is presented through a review of early Greece and Rome. An important point that Standage noted was the apparent split in social classes seen with the introduction of wine. “At the time, one shekel of silver per month was regarded as the minimum wage, so wine could only have become an everyday drink among the very rich” (Standage 50). In addition, wine was also associated with religion, long distance trading, and geography. Standage moves on to the colonial period using spirits as vessel through which to discuss the era. Connections from spirits are made to exploration, the slave trade, and the American revolution. Standage makes the case that spirits was the first globally ubiquitous drink that affected many aspects at the time. “Unlike beer, which was

“Louis Pasteur – Germ Theory of Disease” Inventors About. Com. 2014. Retrieved on January 13 2014 from Biography.com: http://inventors.about.com/od/pstartinventors/a/Louis_Pasteur.htm

Over the summer I read Tom Standage’s nonfiction novel, A History of the World in Six Glasses. Standage analyzed and depicted the tremendous impact these fluids had on the development of our present day society. The discovery of beer caused a change in the lifestyle of mankind as hunter gatherers settled down in larger villages and began farming wheat and barley. Starting in 10,000 BCE, beer was an everyday staple in Mesopotamian and Egyptian civilizations. It was safer to drink than water and soon became a form of payment. Beer was even used in religious ceremonies, fertility rites and funerals by the Sumerians and Egyptians. The next drink discussed by the author, wine, was a symbol of sophistication and was directly

One does not consider the origin and history of a alcoholic drink during a celebratory event nor does one consider the effects it has created in society when reaching the bottom of their glass. Journalist and author, Thomas Standage in his non-fiction text, A History of the World in 6 Glasses, describes the great impact of beer, wine, and spirits on civilizations. Standages purpose is to explain how these alcholic drinks marked political, social, and intellectual revolutions that influenced modern day society. Particularly, wine caused major social and agricultural turning points in the Greek and Roman empires. Standage adopts a celebratory and admireful tone in order to convince the readers of wines pivotal role in history.

The French paradox is a slogan which was first used in the 1980’s to summarize the observation of low Coronary Heart Disease (CHD) rates, as shown in figure 1, of the French despite their dangerously high intake of dietary cholesterol and saturated fat (Ferrières, 2004). The French acquire approximately 38% of their energy from fat with 16% of that being saturated fat. This is in contradiction to the widely known and proved hypothesis that a high consumption of fat is a major factor in CHD. This paradox implies a significant possibility: There is an additional factor in the French diet that alleviates the risks associated with a high fat diet. Ryan Fujiu believes that it is the regular consumption of red wine that diminishes the dangers of a high fat diet. He states that: “The health benefits of red wine have come to light in recent years. Hope is on the horizon, and it may be in your glass” ref. This topic is highly controversial as there are also detriments to the consumption of alcohol. There has been much debate about this issue for the last two decades. In order to make a plausible decision on Ryan’s statement, this report will look at the advantages and disadvantages of red wine by analysing chemicals present in wine and their effects on the human body. During the wine making process various chemicals are added, so it is necessary to look at the wine making process first to come up with a plausible decision for Ryan’s statement.

He went to school in Oregon when he was younger and when he became of age, eighteen, he went to college at Oregon Agriculture College in Corvallis (http://lpi.oregonstate.edu/about/linus-pauling-biography), now known as Oregon State University. He graduated from Oregon State with a degree in chemical engineering and was “drawn to the challenge of how and why particular atoms form bonds with each other to create molecules with unique structures.” After getting his bachelors from Oregon State he went to California Institute of Technology so that he could study chemistry and mathematics, which, in 1925, he received a Ph.D. in. He also he was rewarded a Guggenheim Fellowship in 1925.

Louis Pasteur was born 27 December 1822 and grew up in a small village, Arbois in France. In school, he liked to paint and draw so his teachers encouraged him to work hard on that subject. However, his father thought that painting was just something Louis could do at his pastime and told him to study hard. Louis followed his advice and graduated in 1847 from a highly regarded school in Paris called École Normale Supérieure. There, he had studied molecular asymmetry and continued to examine it at the University of Strasbourg. Louis soon discovered that molecules that looked like they were the same could occur as mirror images of each other. The finding was a huge step forward in the microchemistry.