Louis Pasteur: Greatest Achievements

2381 Words Feb 24th, 2005 10 Pages
Re: Louis Pasteur
Louis Pasteur: Greatest Achievements Louis Pasteur was one of the most important scientists of our time. The foundation of our knowledge about health and disease comes from the discoveries of this one man. He made many discoveries and solutions for problems of the every day life that are still in effect today. 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
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Eventually the yeast formed a mold and then little bubbles appeared in the juice and it was said to be fermenting. If it was "healthy" then it would produce alcohol, but

sometimes it turned sour and Monsieur Bigo had to throw it away. Pasteur collected samples of the juice and also deposits from the vats. After studying a large amount of his samples he began to notice a slight difference between the two. In the healthy fermentation there were round yeast globules and in the spoiled fermentation there were oblong yeast globules. He informed Monsieur Bigo to watch the yeast and to keep the oblong yeast globules out of the beet juice (Benz, 73-77). This solved Monsieur Bigo's problem however Pasteur was still very interested in the subject. A few scientists had said that fermentation was brought about by a living thing of some kind. Pasteur was inclined to agree because of the work that he did on crystals (Burton, 41). He went back to Monsieur Bigo's factory and quickly found three clues that helped him solve the question of alcoholic fermentation. First, when alcohol was produced normally the yeast cells were plump and budding. However when lactic acid was formed small rod-like microorganisms were mixed with the yeast cells. Second, the analysis of the batches of alcohol showed that the amyl alcohol and other complex organic compounds were being formed during fermentation which proved that some additional processes must be