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本帖最后由 ngsunyu 于 2022-9-18 01:18 编辑
路易·巴斯德(法語:Louis Pasteur,1822年12月27日-1895年9月28日),法国微生物学家、化学家,微生物学的奠基人之一。他以借生源说否定自然发生说(自生说)、倡导疾病细菌学说(胚种学说),以及发明预防接种方法以及巴氏杀菌法而闻名,為第一個創造狂犬病和炭疽病疫苗的科學家。他和费迪南德·科恩以及罗伯特·科赫一起开创了细菌学,被认为是微生物学的奠基者之一,常被稱为“微生物學之父”。(zh.wikipedia.org/wiki/路易·巴斯德)
French chemist and microbiologist Louis Pasteur made some of the most varied and valuable discoveries in the history of science and industry. It was he who proved that microorganisms cause fermentation and disease; he who pioneered the use of vaccines for rabies, anthrax, and chicken cholera; he who saved the beer, wine, and silk industries of France and other countries; he who performed important pioneer work in stereochemistry; and he who originated the process known as pasteurization.
Early Career
Pasteur made his first important contribution to science on May 22, 1848, when he presented before the Paris Academy of Sciences a paper reporting a remarkable discovery—that certain chemical compounds were capable of splitting into a “right” component and a “left” component, one component being the mirror image of the other. His discoveries arose out of a crystallographic investigation of tartaric acid, an acid formed in grape fermentation that is widely used commercially, and racemic acid—a new, hitherto unknown acid that had been discovered in certain industrial processes in the Alsace region. Both acids not only had identical chemical compositions but also had the same structure; yet they showed marked differences in properties. Pasteur found that, when separated, the two types of crystals rotated plane polarized light to the same degree but in opposite directions (one to the right, or clockwise, and the other to the left, or counterclockwise). One of the two crystal forms of racemic acid proved to be identical with the tartaric acid of fermentation.
As Pasteur showed further, one component of the racemic acid (that identical with the tartaric acid from fermentation) could be utilized for nutrition by microorganisms, whereas the other, which is now termed its optical antipode, was not assimilable by living organisms. On the basis of these experiments, Pasteur elaborated his theory of molecular asymmetry, showing that the biological properties of chemical substances depend not only on the nature of the atoms constituting their molecules but also on the manner in which these atoms are arranged in space.
Research on Fermentation
In 1854 Pasteur became dean of the new science faculty at the University of Lille, where he initiated a highly modern educational concept: by instituting evening classes for the many young workmen of the industrial city, conducting his regular students around large factories in the area, and organizing supervised practical courses, he demonstrated the relationship that he believed should exist between theory and practice, between university and industry. At Lille, after receiving a query from an industrialist on the production of alcohol from grain and beet sugar, Pasteur began his studies on fermentation.
From studying the fermentation of alcohol he went on to the problem of lactic fermentation, showing yeast to be an organism capable of reproducing itself, even in artificial media, without free oxygen—a concept that became known as the Pasteur effect. He later announced that fermentation was the result of the activity of minute organisms and that when fermentation failed, either the necessary organism was absent or was unable to grow properly. Pasteur showed that milk could be soured by injecting a number of organisms from buttermilk or beer but could be kept unchanged if such organisms were excluded.
Spontaneous Generation and Pasteurization
As a logical sequel to Pasteur’s work on fermentation, he began research on spontaneous generation (the concept that bacterial life arose spontaneously), a question which at that time divided scientists into two opposing camps. Pasteur’s recognition of the fact that both lactic and alcohol fermentations were hastened by exposure to air led him to wonder whether his invisible organisms were always present in the atmosphere or whether they were spontaneously generated. By means of simple and precise experiments, including the filtration of air and the exposure of unfermented liquids to the air of the high Alps, he proved that food decomposes when placed in contact with germs present in the air, which cause its putrefaction, and that it does not undergo transformation or putrefy in such a way as to spontaneously generate new organisms within itself.
After laying the theoretical groundwork, Pasteur proceeded to apply his findings to the study of vinegar and wine, two commodities of great importance in the economy of France; his pasteurization process, the destruction of harmful germs by heat, made it possible to produce, preserve, and transport these products without their undergoing deterioration.
Research on Silkworms and Brewing
In 1865 Pasteur undertook a government mission to investigate the diseases of the silkworm, which were about to put an end to the production of silk at a time when it comprised a major section of France’s economy. To carry out the investigation, he moved to the south of France, the centre of silkworm breeding.Three years later he announced that he had isolated the bacilli of two distinct diseases and had found methods of preventing contagion and of detecting diseased stock.
In 1870 he devoted himself to the problem of beer. Following an investigation conducted both in France and among the brewers in London, he devised, as he had done for vinegar and wine, a procedure for manufacturing beer that would prevent its deterioration with time. British exporters, whose ships had to sail entirely around the African continent, were thus able to send British beer as far as India without fear of its deteriorating.
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