Louis Pasteur

People learned that cleanliness was needed for good health

After he successfully invented pasteurization

He demonstrated that new bacteria appeared in broth only when they were produced by living bacteria. The experiments of Redi and Pasteur helped to convince people that living things do not arise from nonliving material.

he reduced infection in surgery by discovering germ theory that bad bacteria could cause infection, therefore because of his work many methods were developed to kill infection. This is basically the spark to the way surgeons, doctors and nurses could make patients live longer and live a healthier life. Hope this helps :)

Louis Pasteur was a French Microbiologist and Chemist. He was born in 1822 in Dole, France. He belonged to a poor family and had an impoverished childhood. His father was a tanner. He was not a particularly bright student in school and was more interested in fishing and sketching.

France.

Pasteaur was a French chemist and microbiologist born in Dole.

well the problem was that he could not meet one direction he had tried and tried until he gave up ............... and died

Louis broiled broth for 15 min. He then let it sit for one year in a swan neck flask. He noticed that some dust had accumulated in the top part of the flask. So he took a sample, form the broth inside the flask. He noticed that nothing was inside of growing in it. So he then preceded to shake the broth in the flask in such a way, that it would touch the dust at the top. He then took a sample from that and it was highly bacteria ridden.

Yes, Louis Pasteur did have kids. He had five with his wife Marie Laurent, but three of them died due to typhoid leaving only two of them to grow into adulthood. The loss of his children influenced his research of infectious disease cures.

Marie Curie's cause of death was aplastic anemia. This was probably caused by radiation exposure.
Madame Currie died of radiation poisoining

One application that comes immediately to mind is the separation of substances in heterogeneous mixtures. Test tubes of mixtures are placed in a centrifuge and spun at high speeds. This causes the substances of different densities to separate, with the denser materials moving to the bottom of the test tubes.

Experiments with cooking food showed that disease-carrying germs in food could be killed when heated.

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well what i have looked up is that he worked on lots of mathematics and he was always experimenting so that's all i have came up with so far. i will post more if i find more info. thanks :) and bye

Francesco Redi and Louis Pasteur, as well as Lazzaro Spallanzani and John Tyndall, all did scientific experiments (as opposed to philosophical writings) challenging the idea that life could quickly arise in the absence of any life from which other life could grow. This idea, formally dating back to the ancient Greeks, is called "spontaneous generation." The experiments of these four showed that spontaneous generation did not occur in situations that others thought it did. Like any good science controversy, other scientists did experiments that supported spontaneous generation, but Pasteur and Tyndall were able to do experiments that were rigorous enough to unambiguously disprove this idea.

I am looking too...

I will tell you if i find out!

-That guy who has homework problems

Well, I am looking too, I'll put the answer up tomarrow, when the answer is revealed at school! Please let me know if u have "Science and Life issues Student sheet 12.4" as your homework!

Louis Pasteur has 5 children

Louis Pasteur is called the Father of Bacteriology because he discovered the role of bacteria in fermentation.

Pasteur experimented with bacteria and his tests conclusively disproved the theory of spontaneous generation and led to the theory that infection is caused by germs. Pasteur used this knowledge to then develop a process in which liquids such as milk were heated to kill all bacteria and moulds already present within them. This process became known as pasteurisation.

Pasteur extrapolated further from this information, recognising that infectious diseases are caused by microorganisms. He was the founder of the field of bacteriology because his research led other scientists to investigate sterilisation, disinfection, vaccines, and eventually antibiotics.

Pasteur created and tested vaccines for diphtheria, cholera, yellow fever, plague, rabies, anthrax, and tuberculosis.

In 1668, Italian physician Francesco Redi first performed tests with rotting meat that showed that maggots did not form spontaneously as was previously thought. It suggested that living things could only be formed from living things of the same type.

Louis Pasteur in 1861 improved upon the experiments of John Needham, who in 1745 had suggested that living things could form despite sterilization of the medium. Pasteur boiled solutions in beakers that had necks shaped like an S, so that airborne microorganisms could not reach the solution past the neck. Mold did not appear in the unexposed liquid that was boiled, but did in the solution that was exposed to bacteria from the air.

To kill any organisms that may have come in through the air.

Louis pastuer worked in Paris France in his own lab

Patience and brilliance

Francesco Redi was the first person to question the validity of spontaneous generation. He was able to disprove the theory by showing that maggots came from fly eggs.

A good compromise for home pasteurization is to heat the milk to 165°F (74°C) in a double boiler and to hold it at this temperature for 15 seconds while stirring constantly. Then, cool it immediately while stirring to 145°F (63°C) by setting the top of the double boiler in cold water. Add ice to the cooling water to cool the milk further, stirring occasionally until the temperature of the milk falls below 40°F (4°C). Store the cooled milk in clean, covered containers and keep it at a temperature below 40°F (4°C) until used. This is the preferred method over the 30-minute/150°F (63°C) method because if at any time during the 30-minute period the temperature drops below 150°F (63°C), the milk must be reheated for 30 consecutive minutes. Another method is using jars for 30 minutes in a waterbath canner, again, provided care is taken to maintain the temperature at 150°F (63°C), and the milk is promptly cooled to 40°F (4°C) or less. All stirring devices, thermometers, or any other utensil that comes in contact with the milk must remain in the milk for the entire process-do not remove them at any time during the process-to prevent contamination. source: Michigan State University