Controversies Of Louis Pasteur

travels to Chazuta, Peru. Were he shows a family making Masuto out of the Yucca root by fermenting it with their saliva. Then he takes the viewer to a Cocoa Factory, Pollan starts to explain “How cooking can be alchemy, how bacteria and fungi transform our food by fermenting”. He shows how Americans are the ones that started, and like fermented foods and when thinking about this it’s just decay. He talks with Ben Wolfe, Assistant Professor of Microbiology at Tufts University. They examine a few different kinds of cheeses under a microscope and shows different kinds of microbes that we eat. Then he pans out in from the most lush’s green forest in Bethlehem, Connecticut, with music in the background of a monastery choir, giving the viewer that feeling of holiness to talk with a cheese monger that just so happens to be a nun at Abbey Regina Laudis monastery. She cooks with an ancient technic learned in France from hundreds of years ago. He shows the viewer how in history we started to pasteurize our milk due to the fact raw milk was killing tons of people. Due to this, we once again have changed the way we eat our natural raw food. But one would argue this is for the better. Milk is a very precise process that involves multiple steps that have to be carried out very careful to ensure food borne pathogens do not make the consumer sick.

Bacteria that can tolerate the high concentration of salt in the media are from the Staphylococcus genus. A sample of unknown A was also used to stab a gelatin test tube, which contains the gelatinase enzyme that breaks down the gelatin and changes the media from solid to liquid. A sample of the same unknown along with a sample of unknown B was then used to stab a citrate test tube each. The citrate test is used to determine whether the bacteria utilizes citrate as a carbon source. If the bacteria used the citrate, the color of the media turns green, but if the citrate was not used, the media remains blue. The color change in the media is due to the presence of the pH indicator bromothymol blue. Afterwards, a sample of both unknown B and unknown C were used to make single line inoculations on both an Eosin Methylene Blue (EMB) and a Salmonella Shigella (SS) plate. Each plate was divided by a a line in half so that unknown B was inoculated on one side and unknown C was inoculated on the opposite side. The EMB plate contains lactose and dyes eosin and methylene blue. The media is used to differentiate between lactose and non-lactose fermenters. The SS plate also contains lactose in addition to bile salts and brilliant green (dye) to select for species of Salmonella & Shigella. The media also contains some

The intention of this paper is to examine the significant and enduring impact Louis Pasteur had on public health and wonderful advances in medicines and invention of vaccines. Louis Pasteur was a truly talented person who made many various discoveries in different areas of science. He invented Pasteurization, the process of treating milk free of damage causing microorganisms (Louis Pasteur, 2014). In 1843, Louis enrolled at the Ecole Normale Supe´rieure in Paris, where he focused in the origins of life. During the time he was professor in Strasbourg, France, he started investigating fermentation, which is a chemical process that breaks down organic substance. Pasteur became drawn to the field of transmittable diseases and the discovery of

Pasteur spent a large portion of his life working on the causes of diseases, including septicemia, cholera, diphtheria, fowl cholera, tuberculosis, and smallpox. He was intensely engaged in finding a vaccine for rabies and spent many years of his life studying the disease.

The first step was to look for acid and gas production in the lactose broth and the record the results. Then a colony from the slant was used to perform the gram stain. The results of the gram stain were recorded. The two MRVP broths, one tryptone broth, and one citrate slant were labeled with the group number, section number, and which water sample was tested. One MRVP broth was labeled MR along with the other labeling information, and the second MRVP broth was labeled VP along with the other labeling information.

Charles LeBrun, court painter of Louis XIV, was influenced by human expressions and the idea that you can not understand human experience from far away. Because of this, LeBrun’s works depicted the face in great detail in order to ensure the “legibility of the body.” LeBrun’s fascination with the face and its expressions can be traced back to his ideas on the correlation between feelings and the pineal gland. The strong emphasis of exaggerated facial emotions is what gave LeBrun’s paintings meaning. This is best seen in his painting “Alexander with the Queens of Persia.” Each of the characters’ faces and expressions allow the viewer to decipher what each character is feeling, their ethnicity, and which one is Alexander. Lebrun painted during

The food industry has been using this process all over the world. He also developed the first vaccine for rabies where he was testing on dogs but no humans yet. He finally administered a boy to get bit by a rabid dog and the boy lived to be an adult. Pasteur was awarded the Rumford Medal for the discovery of racemic acid. Then he was awarded the Montyon Prize for experimental physiology. He was awarded the Copley medal for fermentation and became a member of the Royal Netherlands Academy of Arts and

Who would have thought that soured beer would begin a study that would one day result in the discovery of several vaccines for deadly diseases? It all began when Bigo, a man who had manufactured beer from the sugar beet, went to see Pasteur. Louis Pasteur at the time was the Dean of the Faculty of Science at the University of Lille in France. Bigo asked Pasteur if he could discover why some of his beer became sour. Louis Pasteur used a microscope to study the vats of soured beer. He discovered that there were microorganisms in the beer. Because Louis Pasteur explored the possibility that these microorganisms were causing what is called putrefaction, a process of organic breakdown, he discovered many important facts. One of which was that microorganisms existed. He went on to explore the possibility that these microorganisms, or microbes, can be found airborne. Even when his peers scoffed at his ideas, Louis continued with his work. After discovering these microbes in wine, milk, and silkworms, Louis Pasteur believed that these microbes could affect human beings, that they could cause diseases.

Louis Pasteur was one of the brilliant scientists of his day. He was the one who discovered vaccines for Rabies, Anthrax, Cholera, Tuberculosis, and Smallpox. His most important discovery in medicine was the idea of injecting the disease into someone who already has the disease to build up immunity to it and help the body grow stronger. Besides the Rabies vaccine discovery, he is most known for discovering the idea called “the germ theory of disease,” which is the idea that specific germs cause diseases, and if they can determine the germ they can cure the disease by injecting it into the body. His motivation for these discoveries all started when a beer factory had fermented and the beer had gone sour. This caused the owner of the factory to question why and he brought in Louis Pasteur to help him figure out this anomaly. Louis figured out it was because of the microorganisms found in the beer that was causing it to sour. He began looking at different types of drinks as well like milk and

In the late 1800’s germ theories became the new focus for scientists. Louis Pasteur created systems for inoculation and the pasteurization method that kills germs in food products. In 1876, Robert Koch, the founder of bacteriology, discovered that deadly diseases could be caused by bacterium (Senior 2014). Scientists today, still use Koch’s germ theory to prove causes of contagions.

Louis Pasteur graduated in 1847 with a doctorate degree in chemistry and physics. He was asked to study the question, “could contamination that occurred during the fermentation, possibly prevent the development of good alcohol?” Louis visited factories where alcohol was made, took samples, and did studies. The conclusion he found was the yeast used in the fermentation process was a living organism and could cause the alcohol to turn bad. Through this discovery Louis found that germs are in living things. He helped solve many problems, including a disease that was found in Silk worms, chicken cholera, and rabies. Louis was involved in many studies involving germ theory that helped explain all infectious diseases. He was introduced to Joseph

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High pressured processing (HPP) technology is called on “Pascalization”, because the technology originated from French mathematician and scientist Blaise Pascal’s theory (Murano, 2003). In the late 1800s, Bert Hite found out the relationship between naturally atmospheric pressures and the activity of microorganisms. At that time, Hite strived for improving the stability of milk by pressure treatment, but his work was in the spotlight of the public (Yuste et al, 2001).

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