Louis Pasteur

12.03.10
Der er gang i opgaveskrivningen og Louis Pasteur er åbenbart et hot emne. Derfor kan det være svært at finde noget på bibliotekets boghylder, men heldigvis er der alternativer!

Louis Pasteur blev født i Dole (Frankrig) 27. december 1822 og døde 28. september 1895.
Han blev i 1854 professor i kemi ved universitetet i Lille. Han en kendt for at opdage pasteurisering i forbindelse med sine studier af vinsygdomme. Han opdagede at man ved at opvarme vin til 60 grader kunne dræbe de skadelige mikrober der var i vinen.
Læs mere om Louis Pasteur på Den Store Danske eller Wikipedia [en].

I flere af bibliotekets E-resurser er der materiale om Louis Pasteur.

Bor du i Københavns Kommune og er du resistreret som låner, kan du bruge en del af E-resurserne fra din egen pc. Ellers må du forbi et af bibliotekerne.

Britannica Online

Pasteur, Louis
"French chemist and microbiologist who was one of the most important founders of medical microbiology."

Pasteurization
"Heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur."

Science Resource Center

Louis Pasteur
"Celebrated French chemist and microbiologist Louis Pasteur saved the failing French wine industry when he discovered what was causing wine to spoil. He rescued the silk industry as well, when he determined what was destroying the silkworms and their food source. Pasteur consequently applied his findings about wine-making and fermentation to milk and similar liquids, and "pasteurization" was introduced. Pasteur also determined that bacteria, along with other germs called viruses, cause infectious diseases, and in his final years he developed the first vaccines to protect animals and people against many fatal diseases."
(Scientists: Their Lives and Works. Gale, 2006)

Microbiology
"Microbiology as a science began in fits and starts, as humans only very gradually became aware of microorganisms. Writers had speculated for centuries about invisibly small life forms, but detailed knowledge of bacteria, fungi, and protists (protozoa and single-celled algae), their biology, and their role in disease began to be developed only in the mid-nineteenth century."
(History of Modern Science and Mathematics. 2002)

Pasteurization
"Pasteurization is a process where fluids such as wine and milk are heated for a predetermined time at a temperature that is below the boiling point of the liquid. The treatment kills any microorganisms  that are in the fluid but does not alter the taste, appearance, or nutritive value of the fluid."
(World of Microbiology and Immunology. 2007)

Student Resource Center

Louis Pasteur
"Louis Pasteur  was one of the most extraordinary scientists in history, leaving a legacy of scientific contributions which include an understanding of how microorganisms carry on the biochemical process of fermentation, the establishment of the causal relationship between microorganisms and disease, and the concept of destroying microorganisms to halt the transmission of communicable disease. These achievements led him to be called the founder of microbiology."
(World of Health. 2006)

Louis Pasteur
"Celebrated French chemist and microbiologist Louis Pasteur saved the failing French wine industry when he discovered what was causing wine to spoil. He rescued the silk industry as well, when he determined what was destroying the silkworms and their food source. Pasteur  consequently applied his findings about wine-making and fermentation to milk and similar liquids, and "pasteurization" was introduced. Pasteur also determined that bacteria, along with other germs called viruses, cause infectious diseases, and in his final years he developed the first vaccines to protect animals and people against many fatal diseases."
(Scientists: Their Lives and Works. 2006)

Dette er kun et lille udvalg af relevante tekster fra E-resurser. Du kan selv søge videre i de naturvidenskabelige databaser.

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