Interesting facts about Louis Pasteur - the process of pasteurization

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Interesting facts about Louis Pasteur. The process of pasteurization

Interesting facts about Louis Pasteur

Pasteur, Louis (1822-1895), was an outstanding French scientist. He is credited with being the founder of the science of bacteriology. Millions of people have had their lives saved because of his discoveries.

Louis Pasteur realized that diseases were caused by tiny living organisms that are found everywhere. These organisms called bacteria, or germs, are actually the carriers of disease. Pasteur showed that germs could be killed by using heat, or by chemical means, and so kept, from spreading. The English surgeon Joseph Lister took up Pasteur's work, and developed antiseptics, which reduced the risk of further infection after operations.

Pasteur also discovered that bacteria cause food to decay. He developed a method of preserving wine, called pasteurization in his honor. This is most commonly applied to milk, which is heated to a high temperature for 15 seconds and then cooled. The heating kills most of the bacteria, while the cooling prevents those left from multiplying quickly again.

Interesting facts about Louis Pasteur:

Louis Pasteur was a French scientist who discovered that germs could be killed by heat or certain chemicals and the process of pasteurization

Interesting facts about Louis Pasteur: the process of pasteurization

The explanation of this picture you can find below

In experiments on vaccination, Pasteur developed methods for preventing infections in animals, such as anthrax and cholera. He injected the weakened germs of the disease into the animals, and they became immune — that is, resistant to the disease. The first vaccination Pasteur performed on a human being was on a boy who had been bitten by a mad dog. This usually causes hydrophobia (rabies), but Pasteur was successful and the boy lived.

The process of pasteurization (to pic. 2) is a way of killing harmful germs in milk by heating it. In a pasteurization plant, the cold incoming milk is warmed by heat from the hot outgoing milk in the regenerator. It is then heated by hot water-in the heater, and held at a temperature of 161°F (72 C) for 15 seconds in the holder. It then passes through the regenerator, where it loses some heat to the incoming milk, and is cooled in the cooler to about 40°F (5°C). If the temperature of the milk is below 161°F (72 C) at the end of the holding period, it is automatically returned to the heater via the flow diversion valve.

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