Tag Archives: Louis Pasteur

Historians tell us that Noah’s provisions on the Ark included beer (must have been more than a pair of kegs though). And that prehistoric nomads made barley pop from grain and water before they figured out how to make bread. Scientists say Louis Pasteur developed pasteurisation to stabilise beers 22 years before the process was applied to milk. Read the …

An excerpt from Bacteria in Relation to Plant Diseases, published in 1905 Among the multitude of workers in animal pathology and bacteriology during the last thirty-five years certain men tower far above the rest, their contributions to science having been more conspicuous and their imprint on their generation more lasting. If France is mentioned, we think at once of Pasteur, …

Louis Pasteur developed the modern process of heating food to slow microbial growth with thoughts of keeping beer and wine from spoiling. More than a quarter-century later, in the late 1800s, a German agricultural chemist suggested pasteurizing milk, which also extends its shelf-life. Read the full article…

Originally published on the Predatory Leadership Blog on December 7, 2008 and re-produced here with the author’s permission. Lack of awareness of the global impact of predatory leaders today is akin to the lack of understanding of the causes of disease prior the research and discoveries of Pasteur, Lister and Koch. Until then, doctors knew nothing about bacteria, virus and …

Many have attacked Louis Pasteur as a man who denied God’s existence and others have gone as far to say he was a devout Catholic his whole life. In my humble opinion, he was somewhere in between.Pasteur was a spiritual man and recognized the need for religion, as many times he would rely on faith alone to keep his work …

by  Edgar Bowers, 1924 – 2000 How shall a generation know its story If it will know no other? When, among The scoffers at the Institute, Pasteur Heard one deny the cause of child-birth fever, Indignantly he drew upon the blackboard, For all to see, the Streptococcus chain. His mind was like Odysseus and Plato Exploring a new cosmos in …

The most ordinary observation has at all times demonstrated that animal and vegetable substances, exposed after death to contact with atmospheric air, or buried in the earth, disappear, in consequence of various transformations. Fermentation, putrefaction, and slow combustion, are the three phenomena which concur in the accomplishment of this great fact of the destruction of organic substances–a condition necessary for …

Originally published in “The Rotarian” magazine in June, 1937 A little more than a century ago—December 27, 1822—in, the humble dwelling of a tanner in Dôle, France, a child was born who was destined to create new sciences, to transform industries, and to bring the greatest relief to human miseries: Louis Pasteur. Pasteur had just graduated from the Ecole Normale …

The scientific approaches to use scorpion venom, E coli, and the common cold as potential cures for cancer are reminiscent of the studies of Louis Pasteur. In studying chicken cholera, Pasteur noted that one of sample cultures of cholera inducing bacteria had spoiled and failed to infect some chickens with a deadly dose of the disease. Read the full article…

In the last quarter of the 19th century, scientists identified bacteria as the cause of many diseases, including cholera, typhoid fever, anthrax, plague, diphtheria, and tuberculosis. In France microbiologist and chemist Louis Pasteur had noticed that cultures of fowl cholera lost their virulence if they were left inactive for two weeks. When chickens were inoculated with the old cultures, they …