Tag Archives: Louis Pasteur

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 …

Originally published in Modern Development of the Chemical and Biological Sciences Vol. 4 in 1904. When Berzelius first promulgated his binary theory he was careful to restrict its unmodified application to the compounds of the inorganic world. At that time, and for a long time thereafter, it was supposed that substances of organic nature had some properties that kept them …

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. Read the full article…

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 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). Read the full article…

Originally published at AnimalResearch.Info Proving the germ theory of disease was the crowning achievement of the French scientist Louis Pasteur. He was not the first to propose that diseases were caused by microscopic organisms, but the view was controversial in the 19th century, and opposed the accepted theory of “spontaneous generation”. Pasteur set out to understand the fermentation process, and …

Four pounds of sugar, one pound raisins (bruised), two gallons water. Boil, then add one gallon cider. Ferment, and add one quart of spirits, three-quarters ounce white tartar, a few drops essence of lemon. Observe to shake the essence, with a little of the spirit, until it becomes milky, before adding it to the wine.

To five gallons prepared cider, add one-half ounce tartaric acid, one-half pint spirits, one-half pound loaf sugar. Let it stand ten days, draw it off carefully, fine it down, and again rack it into another cask.

Take twelve pounds of good moist sugar, two gallons of water. Boil them together two hours, skimming carefully. When the scum is all removed, and the liquor looks clear, add one-half ounce of hops, which should boil one-quarter hour or twenty minutes. When the liquor is quite cold, add to it five quarts of strong beer in the height of …

The following is a good recipe for mead: On five pounds of honey pour five quarts of boiling water; boil, and remove the scum as it rises; add one-quarter ounce of best hops, and boil for ten minutes. Then pour the liquor into a tub to cool; when all but cold, add a little yeast spread upon a slice of …