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Written by Pasteur Brewing
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 This is a great experiment for kids to learn about one of Louis Pasteur's greatest discoveries.
Louis Pasteur was famous for discovering that bacteria and germs are "almost everywhere" in the environment. Pasteur showed that germs hang on dust particles in the air, attach themselves to surfaces during experiments and expose themselves on medical instruments during surgery. One way to highlight Pasteur's discovery is with an experiment of your own! You will take a sample from any surface in the environment and cultivate the bacteria you sample in a petri dish. You will not need a microscope for this experiment. The sample will eventually grown, with the help of the agar nutrient, into a culture visible to the naked eye!
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Written by John L. Wilson
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The Germ Theory
 In 1854 Pasteur, then 32 years of age, was appointed Professor of Chemistry and Dean of the newly organized Faculté des Sciences in the city of Lille, the richest center of industrial activity in the north of France. When extolling the marvelous discoveries of modern science in his opening speech to the students on 7 December, the young Dean reminded them that "chance only favours the mind which is prepared." [135] These words, that have echoed ever since through the halls of academe, are a key to Pasteur's own achievements. His experiments were always carefully planned and decisive, but it was his genius to make serendipitous observations of historic significance while solving practical problems - such as the problem brought to him by a certain Monsieur Bigo, the father of one of his students.
In the summer of 1856 M. Bigo came to consult Pasteur concerning the difficulty he was having with the alcoholic fermentation of beet sugar in his distillery. Something was going wrong with the process and the alcohol was turning sour. Pasteur was at first hesitant to undertake a project outside his school. Fortunately for posterity he decided to go to Mr. Bigo's distillery and have a look at his vats. He found that, part of the time and for no apparent reason, the alcoholic fermentation process for which yeast was the ferment began to produce lactic acid, an acid usually obtained from sour milk. Pasteur decided that there were in fact two kinds of fermentation, each independent of the other, going on in M. Bigo's vats: alcoholic fermentation due to yeast and lactic acid fermentation due to the lactic acid bacillus. When the alcoholic fermentation turned sour it was due to the production of lactic acid by a contaminant, the lactic acid bacillus. Pasteur discovered and isolated the bacillus, and believed that the air was the source of the contamination.
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Written by Alexander Levine
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 An address delivered by Louis Pasteur at the "Sorbonne Scientific Soirée" of
April 7, 18641
Gentlemen!
A number of imposing problems now have our best minds in thrall. These include questions regarding the unity or plurality of the races of Man, whether his creation ought to be dated thousands of years or thousands of centuries past, whether species are fixed, or rather undergo a slow, progressive transformation into new species, how supposedly eternal matter relates to the nothingness outside of it, and whether the idea of God is useless. These are just a few of the issues now subject to learned debate.
You need, however, have no fear that my address tonight has any pretensions toward resolving any one of these earnest questions. But in the neighborhood of such mysteries lies another question, more or less closely related, to which I may, perhaps, venture to direct your attention; for its complexities, which I have made the object of concerted and conscientious study, are accessible to experiment.
This is the question of what we call "spontaneous generations."
Mightn't matter, perhaps, organize itself? Or posed differently, mightn't creatures enter the world without parents, without forebears? This is the question I seek to resolve.
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Featured Book
LOUIS PASTEUR by patrice debré
Louis Pasteur was more than just a man; in the words of his latest biographer he was "a living symbol, embodying both science and France." Written for the centenary of Pasteur's death, this book is a comprehensive, insightful examination of his life and work, made far more interesting and accessible by the author's natural flair for describing the details of scientific research with simple, compelling prose.
News on Pasteur
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Critical Thinking and the Scientific Process First—Humanities Later |
If luck favors the prepared mind, as Louis Pasteur is credited with saying, we’re in danger of becoming a very unlucky nation. Little of the material taught in schools today is relevant to the future. Consider all the science and economics that has been updated, the shifting theories of psychology, the programming languages, political theories, and even how many planets our solar system has. Much, like literature and history, should be evaluated against updated, relevant priorities in the 21st century. So, what can we “teach” our students to prepare them for the future?
Read the full article... |
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Defying a Century of Epidemiology |
In 1854, as a cholera epidemic killed hundreds in London, an English physician named John Snow was determined to find out how the disease was transmitted. Snow's work came as Louis Pasteur and other pioneers were beginning to probe the microbial world of bacteria. Together, they helped establish the new science of epidemiology, the study of disease and how it is transmitted.
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Raw milk is hot right now, feted by fans for its "cow to cup" direct supply chain. Of course the milk itself never gets hot at all. Unlike "normal" milk, which is heated to 72C to achieve pasteurisation, raw milk remains steadfastly unpasteurised. Naturally, shunning the pathogen-busting work of Louis Pasteur it's a controversial tipple.
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The State of Rabies: Treating a Disease That Often Leads to Death |
In the late 19th century, Louis Pasteur devised a strategy to immunize against rabies by progressively attenuating a virus by successive passage through rabbit spinal cords. The "Pasteur Treatment" involved injections of up to 25 doses of this crudely purified vaccine, three on the first day and then one per day over the next three weeks into the abdominal wall. The idea is to develop immunity -- antibodies to the virus -- before the virus has a chance to invade the central nervous system. Throughout his life, my father recalled the horror of the treatment -- even more than that of the dog bite.
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The portraits of scientists like Louis Pasteur, adorn “100 Years of Organic Chemistry,” on display through January. Each painting is paired with text offering brief history lessons about lives both famous (Louis Pasteur) and not so famous (August Hoffman).
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Pasteur Memorabilia
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Pasteur Biography
 Louis Pasteur was a microbiologist and chemist from Dole, France. Learn more about his childhood, history at the university and his ground-breaking work that led to the development of modern medicine. We owe the creation of vaccinations, pasteurization and many more applications of science to Louis Pasteur.
Read Louis Pasteur's full biography...
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