Louis Pasteur: His Life and Labours

by Renï Vallery-Radot, John Tyndall, Elizabeth Emma Proby Lady Hamilton

Overview

Delve into the remarkable life and groundbreaking work of one of history's most influential scientists in "Louis Pasteur: His Life and Labours," by René Vallery-Radot. This meticulously reproduced biography explores the life of the famed French scientist Louis Pasteur and his lasting contributions to microbiology. Discover the story behind Pasteur's revolutionary discoveries, including the process of Pasteurization, which transformed food safety and medicine.

Explore the scientific landscape of 19th-century France and witness the dedication and perseverance that cemented Pasteur's legacy. Vallery-Radot's biography offers a detailed portrait of the man behind the science, illuminating his profound impact on the world. A compelling narrative for anyone interested in the history of science and the lives of extraordinary individuals.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

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Product Details

ISBN-13:	9781023309486
Publisher:	Anson Street Press
Publication date:	03/28/2025
Pages:	168
Product dimensions:	6.14(w) x 9.21(h) x 0.36(d)

Read an Excerpt

FERMENTATION. Arbived at this unexpected turn in the road which he had hitherto pursued, Pasteur paused for an instant. Should he commit himself to the course which abruptly opened before him ? His scientific instincts urged him to do so, but the prudence and reserve which show themselves to be the basis of his character, whenever he finds himself called upon to make a choice of which the necessity is not absolutely demonstrated, held him back. Was it not wiser to continue in the domain of molecular physics and chemistry? M. Biot counselled his doing so; the route had been made plain, success awaited him at each step, but an incident connected with the University triumphed over his hesitations. He had just been nominated, at thirty-two years of age, Dean of the Faculte des Sciences at Lille. One of the principal industries of the Departement du Nord is the fabrication of alcohol from beetroot and from corn. Pasteur resolved to devote a portion of his lectures to the study of fermentation. He felt that ifhe could make himself directly useful to his hearers he would thereby excite general sympathy with, and direct attention to the new Faculte. The young man congratulated himself on this idea, and the man of science rejoiced in it still more. He was filled by the reflections suggested to him by the strangeness of the phenomena which he had just encountered in regard to the molecular dissymmetry of the two tartaric acids, in connection with the life of a microscopic organism. He saw new light thrown upon the obscure problem of fermentation. The part so active performed by an infinitely small organism could not, he thought, be an isolated fact. Behind this phenomenon must lie some greatgeneral law. All that has lived must die, and all that is dead must be disintegrated, disso...