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Louis Pasteur: Eastern France
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Louis Pasteur was a chemist in France. He was asked to investigate diseases that were caused by microorganisms in liquids. He discovered a process now known as pasteurization which involves heating food to an appropriate temperature that kills most harmful bacteria but causes little change in the taste of the food. Foods that are commonly pasteurized are milk, yogurt, fruit juices, and ice cream.
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Born in France in 1822, Louis Pasteur grew up in the town of Arbois. Louis did not do exceptionally well in school at first, but his father desired for him to have a good education, and kept him in school. In his ninth year of school, he came to better respect his father and worked harder at his studies. After beginning college he decided to become a chemist. Until 1857, he worked successfully with crystals, and made some helpful discoveries, such as the differences between similar acids. Always willing to help someone, often Pasteur’s greatest discoveries came when he was working on some project for a friend.
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After his marriage to the Marie Laurent, daughter of the Strasbourg University Rector, Louis Pasteur moved to Lille, France, an industrial town with distilleries and factories. It was here that his theory about fermentation was put to good use. In the summer of 1856, he was confronted with a problem on improper fermentation. Instead of the by-product alcohol, lactic acid was produced. In the course of his research Louis Pasteur subjected the mixture to high temperature; killing in effect the microorganism, thereby sterilizing (pasteurizing) it before introducing pure cultures of microbes and yeast from where a predictable fermentation was achieved.
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Louis Pasteur was born on December 27, 1822, in the town of Dole, in eastern France, about 400 kilometres south-east of Paris. Several years later, Louis’ family moved to the nearby town of Arbois. Louis attended school in Arbois but he obtained poor results except in art. Most of his teachers thought he would just leave school and work in his father’s tannery. However, Louis had a great desire to increase his knowledge. One of his teachers saw potential in his persistent and careful approach to his work.
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Louis Pasteur was born on 27 December 1822 in Dole in the Jura region of France. His father was a tanner. In 1847 he earned a doctorate from the École Normale in Paris. After several years research and teaching in Dijon and Strasbourg, in 1854 Pasteur was appointed professor of chemistry at the University of Lille. Part of the remit of the faculty of sciences was to find solutions to the practical problems of local industries, particularly the manufacture of alcoholic drinks. He was able to demonstrate that organisms such as bacteria were responsible for souring wine and beer (he later extended his studies to prove that milk was the same), and that the bacteria could be removed by boiling and then cooling the liquid.
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Louis Pasteur was born at Dole, Jura, France, December 27, 1822, and died near Saint-Cloud, September 28, 1895. His interest in science, and especially in chemistry, developed early, and by the time he was twenty-six he was professor of the physical sciences at Dijon. The most important academic positions held by him later were those as professor of chemistry at Strasburg, 1849; dean of the Faculty of Sciences at Lille, 1854; science director of the Ecole Normale Superieure, Paris, 1857; professor of geology, physics, and chemistry at the Ecole des Beaux Arts; professor of chemistry at the Sorbonne, 1867. After 1875 he carried on his researches at the Pasteur Institute. He was a member of the Institute, and received many honors from learned societies at home and abroad.
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