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Liebig–Pasteur Dispute
Liebig–Pasteur dispute is the dispute between Justus von Liebig and Louis Pasteur on the processes and causes of fermentation. Dispute overview Louis Pasteur a French chemist, supported the idea that fermentation was a biological process. Justus von Liebig, a German chemist, supported the idea that fermentation was a mechanical process. Both chemists had different methods of experimentation, and they focused on different aspects of fermentation because they had different ideas about where the fermentation began in an organism. The Liebig–Pasteur feud started in 1857 when Pasteur said that fermentation can occur in the absence of oxygen. The two were aware of the other's works, but continued working with their own theories. The two mention each other, as well as other scientists, in articles and other publications about the processes and causes of fermentation. Pasteur’s position Pasteur observed that fermentation does not require oxygen, but needs yeast, which is alive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Justus Von Liebig
Justus ''Freiherr'' von Liebig (12 May 1803 – 18 April 1873) was a Germans, German scientist who made major contributions to the theory, practice, and pedagogy of chemistry, as well as to agricultural and biology, biological chemistry; he is considered one of the principal founders of organic chemistry. As a professor at the University of Giessen, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the most outstanding chemistry teachers of all time. He has been described as the "father of the fertilizer industry" for his emphasis on nitrogen and minerals as essential plant nutrients, and his popularization of the law of the minimum, which states that plant growth is limited by the scarcest nutrient resource, rather than the total amount of resources available. He also developed a manufacturing process for Meat extract, beef extracts, and with his consent a company, called Liebig Extract of Meat Company, was founded to e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Pasteur
Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, Fermentation, microbial fermentation, and pasteurization, the last of which was named after him. His research in chemistry led to remarkable breakthroughs in the understanding of the causes and preventions of diseases, which laid down the foundations of hygiene, public health and much of modern medicine. Pasteur's works are credited with saving millions of lives through the developments of vaccines for rabies vaccine, rabies and anthrax vaccine, anthrax. He is regarded as one of the founders of modern bacteriology and has been honored as the "father of bacteriology" and the "father of microbiology" (together with Robert Koch; the latter epithet also attributed to Antonie van Leeuwenhoek). Pasteur was responsible for disproving the doctrine of spontaneous generation. Under the auspices of the French Aca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitalism
Vitalism is a belief that starts from the premise that "living organisms are fundamentally different from non-living entities because they contain some non-physical element or are governed by different principles than are inanimate things." Where vitalism explicitly invokes a vital principle, that element is often referred to as the "vital spark", "energy", "'' élan vital''" (coined by vitalist Henri Bergson), "vital force", or "''vis vitalis''", which some equate with the soul. In the 18th and 19th centuries, vitalism was discussed among biologists, between those who felt that the known mechanics of physics would eventually explain the difference between life and non-life and vitalists who argued that the processes of life could not be reduced to a mechanistic process. Vitalist biologists such as Johannes Reinke proposed testable hypotheses meant to show inadequacies with mechanistic explanations, but their experiments failed to provide support for vitalism. Biologists now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechanism (philosophy)
Mechanism is the belief that natural wholes (principally living things) are similar to complicated machines or artifacts, composed of parts lacking any intrinsic relationship to each other. The doctrine of mechanism in philosophy comes in two different varieties. They are both doctrines of metaphysics, but they are different in scope and ambitions: the first is a global doctrine about nature; the second is a local doctrine about humans and their minds, which is hotly contested. For clarity, we might distinguish these two doctrines as universal mechanism and anthropic mechanism. Mechanical philosophy Mechanical philosophy is a form of natural philosophy which compares the universe to a large-scale mechanism (i.e. a machine). Mechanical philosophy is associated with the Scientific Revolution of early modern Europe. One of the first expositions of universal mechanism is found in the opening passages of '' Leviathan'' by Thomas Hobbes, published in 1651. Some intellectual historia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eduard Büchner
Eduard Buchner (; 20 May 1860 – 13 August 1917) was a German chemist and zymologist, awarded the 1907 Nobel Prize in Chemistry for his work on fermentation. Biography Early years Buchner was born in Munich to a physician and Doctor Extraordinary of Forensic Medicine. His older brother was the bacteriologist Hans Ernst August Buchner. In 1884, he began studies of chemistry with Adolf von Baeyer and of botany with Carl Nägeli, at the Botanic Institute in Munich. After a period working with Otto Fischer (cousin of Emil Fischer) at the University of Erlangen, Buchner was awarded a doctorate from the University of Munich in 1888 under Theodor Curtius. Academics Buchner was appointed assistant lecturer in the organic laboratory of Adolf von Baeyer in 1889 at the University of Munich. In 1891, he was promoted to lecturer at the same university. In the autumn of 1893, Buchner moved to University of Kiel and appointed professor in 1895. In the next year he was appointed Professor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diatomaceous Earth
Diatomaceous earth ( ), also known as diatomite ( ), celite, or kieselguhr, is a naturally occurring, soft, siliceous rock, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 millimeter, mm to less than 1 micrometre, μm, but typically 10 to 200 μm. Depending on the granularity, this powder can have an abrasive feel, similar to pumice powder, and has a low density as a result of its high porosity. The typical chemical composition of oven-dried diatomaceous earth is 80–90% silica, with 2–4% aluminum oxide, alumina (attributed mostly to clay minerals), and 0.5–2% iron oxide. Diatomaceous earth consists of the fossilized remains of diatoms, a type of hard-shelled microalgae, that have accumulated over millions of years. It is used as a filtration aid, mild abrasive in products including metal polishes and toothpaste, mechanical insecticide, absorption (chemistry), absorbent for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Cagniard-Latour
Baron Charles Cagniard de la Tour (31 March 1777 – 5 July 1859) was a French engineer and physicist. Charles Cagniard was born in Paris, and after attending the École Polytechnique became one of the ''ingénieurs géographiques''. He examined the mechanism of voice-production, invented a blowing machine and contributed to acoustics by inventing an improved siren. He also studied yeast. In 1822, he discovered the critical point of a substance in his gun barrel experiments. He sealed a flint ball in a sealed gun barrel filled with fluids at various temperatures, and rotated it to hear the splashing sound as it hit the liquid surface. He observed that above a certain temperature, there is no splashing sound. Above this temperature, the densities of the liquid and gas phases become equal and the distinction between them disappears, resulting in a single supercritical fluid phase. After this discovery, he performed quantitative measurements of the critical point of several substance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theodor Schwann
Theodor Schwann (; 7 December 181011 January 1882) was a German physician and physiology, physiologist. His most significant contribution to biology is considered to be the extension of cell theory to animals. Other contributions include the discovery of Schwann cells in the peripheral nervous system, the discovery and study of pepsin, the discovery of the Organism, organic nature of yeast, and the invention of the term "metabolism". Early life and education Theodor Schwann was born in Neuss on 7 December 1810 to Leonard Schwann and Elisabeth Rottels. Leonard Schwann was a goldsmith and later a printer. Theodor Schwann studied at the Dreikönigsgymnasium (also known as the Tricoronatum or Three Kings School), a Jesuit school in Cologne. Schwann was a devout Roman Catholic. In Cologne his religious instructor , a priest and novelist, emphasized the individuality of the human soul and the importance of free will. In 1829, Schwann enrolled at the University of Bonn in the preme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friedrich Traugott Kützing
Friedrich Traugott Kützing (8 December 1807 in Ritteburg – 9 September 1893) was a German pharmacist, botanist and phycologist. Despite his limited background in regard to higher education, Kützing made significant scientific contributions. In 1833, he demonstrated differences between diatoms and desmids, thus separating the two groups into families of their own. Also, independent of Charles Cagniard-Latour (1777–1859) and Theodor Schwann (1810–1882), he was among the first to provide comprehensive answers in regard to yeast and the role it played in fermentation. In 1849, he published ''Species Algarum'', a large work that provided descriptions for 6000 species of algae. He is the taxonomic authority of the genera '' Syringodium'' (family Cymodoceaceae) and ''Phlebothamnion'' (family Ceramiaceae). Early life As a young man, he worked in several pharmacies in Germany, also serving as assistant for a few semesters at the chemical-pharmaceutical institute of Fran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethanol Fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce. Ethanol fermentation is the basis for alcoholic beverages, ethanol fuel and bread dough rising. Biochemical process of fermentation of sucrose The chemical equations below summarize the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. :C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 ATP Sucrose is a sugar composed of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moritz Traube
Moritz Traube (12 February 1826 – 28 June 1894) was a German chemist and universal private scholar. Traube worked on chemical, biochemical, medical, physiological, pathophysiological problems. He was engaged in hygienics, physical chemistry and basic chemical research. Although he was never a staff member of a university and earned his living as a wine merchant, he was able to refute theories of his leading contemporaries, including Justus von Liebig, Louis Pasteur, Felix Hoppe-Seyler and Julius Sachs, and to develop significant theories of his own with solid experimental foundations. The chemistry of oxygen and its significance to the organism were the central objects of his research and provided the common thread uniting almost all of his scientific activity. Moritz Traube was a younger brother of the famous Berlin physician Ludwig Traube (physician), the co-founder of the German experimental pathology. A son, Wilhelm Traube, evolved a process of purine synthesis. Hermann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
